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Bread Crumbs
January 10, 2010
3:16 pm
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psmflowerlady
Marietta, OH
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I know this sounds stupid, but do you all make your own bread crumbs and if so how and how do you store them?  And does anyone make seasoned bread crumbs?  Do you have to have seasoned bread to do that or just add the seasoning after?  I know it's silly to ask, but I've always just bought them.  Thanks for any help.  Tammy

January 10, 2010
3:37 pm
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CindyP
Hart, MI
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I use any stale left over bread (left out to dry) or crackers…..put them in the food processor and whir them up.  I store them in a canning jar myself (1/2 gallon one).  I like to use italian bread crumbs, so I just put a tablespoon of italian seasoning in the jar and shake all up.  As it sits, it takes on the seasonings.  If you have seasoned bread, even better!! 

At the price of making a loaf of bread (mine figures out to be about a quarter), making a loaf of bread just for making breadcrumbs is still waaaaay cheaper than buying it!!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

January 10, 2010
4:06 pm
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psmflowerlady
Marietta, OH
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I've been making my own bread and had some on the dry side, so I thought I'd give it a try.  Thanks.  Tammy

January 10, 2010
4:08 pm
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BuckeyeGirl
N.E. Ohio
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Yes, I make my own too, like Cindy says, the bread absorbes the seasoning in the jar or cannister… if I am low and need it too quickly to let it sit and absorb the seasoning, I put a little seasoning in the blender when I whir it up.  That doesn't happen too often though, I usually have odd ends and bits of bread that I save up, drying it before it has a chance to get moldy.  Properly dried bread doesn't get moldy so there's at least a good use for it as crumbs or stuffing. 

Ah, that reminds me, try making your own stuffing more often too!  You can make it way more low sodium than those boxes and once you do it a few times, it's really not very difficult.They like to act like making it on the top of the stove is some kind of minor miracle!  So much easier to pop it together and bake with whatever else is cooking!

If somehow more bread than normal gets stale, a sweet bread pudding makes a great desert dish, or by adding sausage and eggs and cheese and such, instead of raisins and sweets, overnight it becomes a great fast and savory breakfast dish for the next day! 

Located in N.E. Ohio

January 10, 2010
8:02 pm
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Farmgirl wannabe
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You can also make wonderful croutons.  Just cut bread into 1/2 inch cubes, let dry partially, then toss lightly with olive oil and Italian seasonings and toast at 200* for twenty minutes or so stirring a couple of times.  Perhaps someone else has another method.

January 10, 2010
8:07 pm
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CindyP
Hart, MI
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Sandra, I worked in a bakery once and that is exactly what they did with the bakery bread that was past date and past “special today”…..then sold the “bakery” croutons for the more than the loaf of bread!!!  LOL!!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

January 10, 2010
8:12 pm
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Farmgirl wannabe
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Grandmother Bread is so versatile.  With it I make bread (duh), French Toast, bread crumbs, stuffing, croutons, bread pudding.   That is all I have done, what else have you done with it?

January 10, 2010
10:49 pm
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psmflowerlady
Marietta, OH
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What's funny is that after I read all your helpful posts, I was looking through the forum cookbook and saw the recipe for coconut toast – so I used the bread for that!  Shimmy – and it was great.  I also had a new loaf baking, so if it by chance gets dry, I'll definitely try the croutons.  But for those who haven't already – try the coconut toast – yum!

January 11, 2010
7:06 am
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Leahld22
Newburgh, IN
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I remember my Nana leaving slices of bread and celery tops ontop the stove used for heat to dry to use for the dressing.

Life is too important to be taken too seriously.

January 11, 2010
7:13 am
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wvhomecanner
North Central WV
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I never throw away celery leaves – they are SO full of flavor! They are great to have dehydrated.

One caution on the croutons – with any oil or fat, they can get rancid if not stored in really cool conditons.

dede

If common sense were truly common, wouldn't there be more evidence of it?

January 11, 2010
10:14 am
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quietstorm
Southern NH
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Hi Tammy – I save my bread ends in the freezer and when i have a bunch (or a leftover french loaf or whatever) i grind them up in the food processor. spread on a foil lined cookie sheet and drizzle with olive oil.  Sprinkle over salt, pepper, onion and or garlic powder and parsely.  Finely mince some shallot (i use 1 med for a full sized cookie sheet) and sprinkle that over  and then also sprinkle over some of the “green can” parmesan cheese. mix everything around and spread out evenly again.  toast in the oven at 350 til golden brown (may need to stir it up a little to keep everything even) remove from oven and let cool.  I store it in either  a plastic deli container or ziploc baggie in the freezer.

Enjoy!

Alis volat propriis

January 12, 2010
9:39 am
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ChrisUK
Netley Hampshire UK
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Whats in,or how do you make that Japanese crumb mix? I come across that quite often in recipies.

Im a lonely little Petunia in a Cabbage patch

January 12, 2010
10:42 am
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Pete
WV
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Panko crumbs?  I think they are made from a different type of meal – rice probably.  Guess we need to research that to be sure…    Smile

Anulos qui animum ostendunt omnes gestemus!

January 12, 2010
11:00 am
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CindyP
Hart, MI
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Found this on panko.  Thought it was quite interesting, it all starts with bread made with high gluten.  I used to buy italian panko bread crumbs all the time, but the texture was always different than what I would make here at home.  This is why!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

January 12, 2010
12:56 pm
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ChrisUK
Netley Hampshire UK
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Thanks,I also did a little research.Apparently they are fried rather than baked,more flakes than crumbs,and are not recommended for deep frying,

Im a lonely little Petunia in a Cabbage patch

January 12, 2010
1:13 pm
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CindyP
Hart, MI
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I just used a partial loaf of bread I had to try this panko.  I didn't take the crust off, don't see any sense in that…. but I did use the grater vs. the food processor – I used the grater attachment on my food processor.  It does make an entirely different texture!  I think I'm using it for shake n' bake tonight!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

January 12, 2010
1:38 pm
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Pete
WV
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Sure glad somebody asked this question!  Bread crumbs was (were?) one of those things I hadn't really explored yet, but always wondered about.  We do make our own cubes of bread (how hard is it to cut slices into squares??) when we need them.

Anulos qui animum ostendunt omnes gestemus!

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