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Dried Breadcrumbs

Breadcrumbs are best made in small batches with stale bread and can be a handy way of using up the last few slices of a loaf. Dry breadcrumbs are used on the outside of fishcakes and chicken drumsticks.

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Ingredients

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  1. Pre-heat the oven.
  2. Remove the crusts from the bread and chop it into chunks.
  3. Using your fingers break the chunks into crumbs or put the bread into a food processor or blender and pulse until an even crumb size is reached.
  4. Spread the fresh breadcrumbs out thinly onto the baking tray.
  5. Bake for 6 – 8 minutes until golden.
  6. When completely cold crush the crumbs into fine pieces by rolling them with a rolling pin or using a kitchen blender
  7. Store the dry breadcrumbs in a sterilized jar or airtight tin.

Equipment

kitchen blender, baking tray or rolling pin.

Temperature

170°C, Fan 150°C, 325°F, Gas 3         

Cooking time

6-8 minutes

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Ingredients

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