last updated on: 5.22.2015
silysavg.com - Select Items Listed Your Satisfaction And Value Guaranteed
Select Items Listed Your Satisfaction And Value Guaranteed - silysavg motto
Silysavg.com Custom Site Search
HOW TO MAKE :white spacer imageBREAD CRUMBS FROM LEFT OVER STALE BREAD
Copyright:  Mike Sillett

Contents:

1. Intro
2. Tools
3. Materials
4. Procedure / technique

Photo of newly made bread crumbs being added to seasoned bread crumb container.

1. Intro

I remember some tough times growing up as an Army brat in the 50's. Money was always tight and my mother, having grown up during the great depression, learned many dollar stretching tricks during those desperate times.

One of the money stretching things she did regularly was to never throw away the last few slices of bread at the end of the loaf and to take advantage of sales where loaves of bread were reduced in price drastically.
The bread loaves that were purchased had bread that either was passable as regular bread for a few days, or after getting older was used for stuffing, bread dumplings ( those were always great ) or to use for making more bread crumbs.

Even nowadays, after all those years, I am adverse to throwing older bread away.

Utilizing older bread rather than throwing it away won't save you enough to make you rich but it is one additional money saving trick that you can add to others. And, you will at least know that the bread crumbs you have are good clean wholesome food with no unknown additives.

One additional thought - gluten free bread crumbs. Those are the ones where you can save even more. I little bag of those crumbs is near $5.00.
If you buy a bag of gluten free hot dog buns for around $4.00 you can make the equivalent of three of those bags. That's a $11.00 savings. That's enough for plenty of pork chops and chicken.

Photo of a bag of gluten free bread crumbs.

If you make the bread crumbs a little at a time, each time the slices of bread get too old, it will take all of 5 minutes.
As the bread slices get past being desirable keep the slices in a paper bag. They won't get mold growing on them that way. When you have 5 or 6 slices get at it - that is - crumb making time.

2. Tools

Fine seived strainer
Cookie sheet

3. Materials

Older bread not wanted for sandwiches and such.

A bread crumb tin.
( I like to use the containers that seasoned bread crumbs come in and before the bread crumbs are all used up I continue to add newly made bread crumbs to what's left.

4. Procedure

If not totally dried out already when taken from the paper bag put the bread slices you don't want on a cookie sheet and rip them up into smaller pieces.

Photo of shredded bread drying on a cookie tray.

Let the bread sit around for about a day. It will depend on the remaining freshness of the bread and how dry it is in your house but in my house a day is usually the most that it sits around.

When it feels nice and dry and crumbles it's time to put the bread chunks in a fine seived strainer.

Photo of shredded bread that has dried enough placed into a fine seived strainer.

Shredded, dried bread ready to be crumbled. The fine seived strainer assures uniformity in the crumbs.

Now that the chunks are in the strainer start crumbling them up. Swish them around. You can use a wooden spoon to mash if that helps. Shake it up. Crumble. Get the kids involved. When young they will love helping out.

Photo of shredded bread that has dried enough being crumbled.

Crumbling the dried bread.

You will get about half a bread crumb tin from 5 or 6 pieces of bread. What you see in the bowl below is from 5 peices of bread - a couple of heels from regular white and whole wheat bread are included because they invariably remain left behind.

Photo of newly made bread crumbs being added to seasoned bread crumb container.

Bread crumbs all done.
They were intermixed with those that were still in the tin to distribute all the crumbs among the spices.

Those 5 or 6 pieces you crumble up will be enough to fill up the half of the bread crumb tin.
I usually dump the crumbs that were in the tin already, that still have the seasoning mixed with them, into a bowl with the fresh crumbs and mix it up real good. Then put them back into the tin.
That way I still get the benefit of some of the seasonings.

Of course you could always add your own dry seasonings if you want to get fancy.

Photo of newly made bread crumbs all poured into seasoned bread crumb tin.

There we go!
Another full tin of crumbs ready to be used for the next batch of stuffed morel mushrooms.

If you have various brands of bread crumbs with various different seasons add some of the bread crumbs you just made into those different tins and shake them up.

MAKING BREAD CRUMBS

Feel free to copy the information for your own use.

If you refer to these contents on your website I would appreciate that you link: http://www.silysavg.com/tutorials/making_bread_crumbs.html


If you believe the information was useful/helpful and wish to donate, the Paypal button will allow that, in any amount.

Start Over | Back to Tutorials Previews | Home | Mobile