Homemade WW breadcrumbs

iVillage Member
Registered: 03-05-2004
Homemade WW breadcrumbs
4
Sun, 06-04-2006 - 10:37pm

To those that make their own dried breadcrumbs, how do you make them? Do you use them the same way (quanity wise) as store bought bread crumbs?

Thanks,
Doreen

Doreen

iVillage Member
Registered: 01-08-2005
Sun, 06-04-2006 - 11:02pm

I make mine by drying the bread in the oven that I need to use. Using a toaster doesn't work the same so I definitely recommend using the oven. Then I take the totally dry bread and put it in chunks in the food processor. I use it in the same amounts called for in the recipes as the store bought stuff. Good luck!

Jen

iVillage Member
Registered: 04-01-2005
Mon, 06-05-2006 - 7:03am

I process/use them the same as Jen, however I don't dry them first. I collect the heels of bread loaves in my freezer and when I have enough, I put them in the processor and store them back in the freezer. They are more like 'fresh' breadcrumbs this way.


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iVillage Member
Registered: 04-01-2004
Mon, 06-05-2006 - 7:19am

Hi Doreen,


And remember, you can use any South Beach legal cereal, cracker or pretzel as breadcrumbs to make it more interesting.

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iVillage Member
Registered: 05-26-2005
Mon, 06-05-2006 - 11:22am
I do them the same way as Jen. I like them dried in the oven much better, you get a finer ground crumb and I find it sticks better. When I tried doing them fresh once because I was short on time. I used them for breading chicken and they "sweated" out their moisture while cooking with the meat and made my crust very soggy (when you picked it up the bottom looked like it was sitting in wet bread, pretty gross!) They would probably be fine that way for something like mixing in meatloaf though where you weren't trying to get a crispy crust.


















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