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Learn how to easily make your own healthy, high-fiber bread crumbs from whole wheat bread. This recipe includes instructions for both dry and soft bread crumbs, offering a healthier and more economical alternative to store-bought options with no mystery ingredients.
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Cut or tear fresh whole wheat bread into pieces. → For dry bread crumbs, bake the pieces at 300°F (150°C) for 30 minutes, turning halfway, then process until fine. → For soft bread crumbs, process the torn fresh bread chunks immediately until crumbly. → Optionally, add your desired seasonings to the dry crumbs. → Store both types of bread crumbs in the freezer for long-term freshness.
Cut or tear fresh whole wheat bread into pieces. → For dry bread crumbs, bake the pieces at 300°F (150°C) for 30 minutes, turning halfway, then process until fine. → For soft bread crumbs, process the torn fresh bread chunks immediately until crumbly. → Optionally, add your desired seasonings to the dry crumbs. → Store both types of bread crumbs in the freezer for long-term freshness.
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Always use fresh bread for making bread crumbs to ensure the best flavor and texture.
For dry bread crumbs, it is crucial that they are completely dry after baking to prevent moisture and allow for extended storage. If needed, leave them in the turned-off oven to cool and dry completely.
Homemade bread crumbs can be stored in freezer bags in the freezer for up to a year.
You can easily make seasoned bread crumbs by adding your favorite spices, such as oregano, thyme, garlic powder, or cayenne pepper, to the processed dry crumbs.
To make Panko-style bread crumbs from soft crumbs, spread the soft crumbs on a baking sheet and bake in a 300°F (150°C) oven for 6-8 minutes without letting them brown, then cool completely.
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