I know I promised to post one finished project each week in October, and I thought at the time that maybe that was a bit too ambitious, but the only way we can grow is by challenging ourselves, etc., etc., and so on and so forth. So the plan was, after a whirlwind weekend planning and executing a fun birthday celebration for Thing2, I would set myself down and finish one project before the weekend (and the whirlwind planning and executing of an anniversary celebration for DearHubs and myself).
Well, the Universe had other plans for us, and the evening of Thing2's birthday, we were blessed with a completely useless transmission in DearHubs relatively new used car. So the rest of the week was spent getting the car diagnosed, priced, and making the decision to buy a new used car, and looking for another vehicle. So please, be sympathetic and understanding, and accept instead of the glorious finished project that I had hoped for, a small, quick how-to.
How To Make Your Own Bread Crumbs
Does this seem obvious? Maybe it does, but it took me a little bit to figure out the fastest, easiest, neatest and quietest way to go about this.
But, you say, why would I bother? Bread crumbs can be bought at the store cheaply and much faster than making my own.
True, but as I tell my kids, just because you can buy something doesn't mean you have to, or you should. And besides, maybe you are out of breadcrumbs and don't want to waste the gas to go all the way to the store for a 99 cent can of breadcrumbs. That's actually how I started making my own breadcrumbs in the first place. so if you are interested, here's the quick, emergency method of making your own breadcrumbs.
You will need:
- Bread - of any kind. I have used hot dog buns and sub rolls; potato, 12 grain, and rye bread; and just plain old sliced white bread. Whatever you have is fine.
- An oven, toaster, toaster oven, or microwave.
- A heavy duty plastic bag (I have an old Malt-O-Meal cereal bag that I use over and over again for this purpose - the plastic is tough and durable, and much better than even freezer bags. )
- A rolling pin, or glass, or bottle. Or even a rubber or wooden mallet.
- A sieve or colander with larger holes.
Step One -Toast your bread. If you are using rolls, fitting them in the toaster might not work out so well, so you will want to use the oven, toaster oven, or microwave method.
- In the toaster - Toast the bread to a light-med brown, then leave it in the toaster until it's completely cool. The residual heat in the toaster will dry the bread out nicely in just a few minutes.
- In the oven or toaster oven - break your bread into chunks, place on a tray, and bake at about 350 for maybe ten minutes. Not so long that it burns. Turn off the oven and let the bread remain inside while the oven cools. (This is actually my preferred method for making bread crumbs - when I have enough stale bread that I feel I'm ready to make crumbs, I put the pieces I've collected on a tray and leave it in my oven while it preheats to cook something else. After the dinner is out of the oven, I pop the tray back in and let the bread dry some more while the oven cools down. Works like a charm, and doesn't use any extra energy!)
- In the microwave - again, break up the bread into chunks, and place on a plate. Microwave on high for 30-second intervals, rearranging as needed, until the bread becomes firm and crumbly.
Step Two - place your bread in your bag, and seal it well. I mean really well. If you think you've sealed it just fine, check again to make sure. You do not want to move on to the next step until you are sure you've sealed your bag well.
Step Three - or as I like to call it, relieving stress! Crush the bread with your rolling pin, glass, wine bottle, or mallet. Very satisfying. If your bag isn't sealed well enough, you'll find out! Crush thoroughly, but don't pulverize the pieces of bread. You want crumbs, not dust.
Step Four - Pour the bread remains out of your bag, into your colander (which should have a bowl or a tray or a plate underneath). Shake the colander gently, or stir the bread bits with your hand to encourage the crumbs to fall out. When the crumbs that are falling out get bigger, and few and far between, you're done. Mix with your desired herbs and spices, then store (or use, if you're in a hurry!) your first batch of homemade bread crumbs!
Wondering what to do with the bigger bits left over? You can re-crush them to use for crumbs, if you like, but I store them and use them as stuffing!
Please excuse the awful cell-phone picture, my camera seems to have wandered off.
And now, because I am not shy about sharing the wrong way I do things as well, let me tell you some inefficient and unhelpful ways to make bread crumbs that are not nearly as fast, easy, quiet, or neat as this.
- The first time I tried making bread crumbs, I just shredded the stale bread as small as I could with my fingers and stored it in a jar. I thought it was dried out enough, but when I went to use the bread crumbs, I had a jar of mold. Eww.
- My next attempt, I toasted and dried the bread, broke it up into bits with my fingers, and threw the larger bits into the blender to break up. The result? Flour, more or less. Eww.
- Having figured out a successful system for drying/toasting the bread, I thought maybe grating the bread with my hand grater might work. It actually worked well, the times I did do it that way, but - this method left random larger chunks in with the bread crumbs where the bread would break instead of grate; it was messy as all get-out; and also too noisy for my DearHubs. Apparently he needs to hear as well as see while watching championship baseball games on television. Pfft. Plus it takes forever.
While this isn't technically a finished project, I hope it helps at least one person out there. Off to wait for the tow truck to pick up the old new car...
