Making breadcrumbs and croutons

1 info

Ingredients

Quantity Ingredient
None
Dry Breadcrumbs
Fresh Breadcrumbs
Croutons

Directions

Use your food processor to make dry breadcrumbs. Leave the leftover bread in an uncovered container until it has completely dried.

Keeping the bread uncovered will prevent it from becoming moldy and unusable. Before grinding the bread into crumbs, check that it's completely dry. Bread that's brittle on the outside with a soft spot in the center may cause the blade of your food processor to jam - a good way to burn out the motor. It's a good idea to break the bread into smaller pieces before grinding it.

Put the pieces of dried bread into the work bowl of the food processor and grind it into even crumbs. A steel blade will produce coarse crumbs, while the grating blade will yield fairly fine crumbs.

If you prefer very fine breadcrumbs, grate the bread first and then pass the crumbs through a colander. If you don't have a food processor, a box grated will work, though this method is obviously a lot slower. Store your dry crumbs in an airtight plastic container or zip-lock bag. They'll stay fresh for up to 2 weeks.

Dry breadcrumbs are perfect for recipes such as casseroles or broiled fish, where a crisp, brown crust will seal in juices. Adding some chopped herbs or grated lemon zest to dry breadcrumbs makes a perfect coating for saut‚ed chicken breasts. However, dry breadcrumbs aren't for every recipe.

Fresh breadcrumbs are great for lighter coating and softer crusts.

They're supposed to be somewhat moist, so you don't have to wait too long for the bread to dry, but beware of bread that's too soft - it tends to clump into balls instead of separating into crumbs. Let the bread become slightly stale before loading it into your food processor. If the bread has a thick crust, remove it before grating so that the crumbs stay uniform in size and flavor. Like dry crumbs, fresh crumbs are a perfect carrier for fresh herbs, citrus zest, and other seasonings. Fresh crumbs should be used the same day you make them; otherwise they turn into dry breadcrumbs.

Good homemade croutons, which are almost as easy to make as breadcrumbs, can add immeasurably to soups and salads.

Simply cut the breads into cubes or rounds; the size and shape of the croutons depends on how you plan to use them. Rustic cubes are perfect for Caesar salad, while small, precise croutons can garnish an elegant soup. Pour the soup pn top of the crouton, so it soften and thickens the soup, or float the toasted round on the soup's surface. Remember to make the croutons a uniform size and shape; otherwise they won't cook evenly.

Toss or brush the bread with a bit of melted butter or olive oil, and season with salt and pepper. Sprinkle with chopped garlic and herbs if you want more flavor, or toss them with some Parmesan cheese.

Spread the cubes on a baking sheet in a single layer. Bake in a 350øF oven until golden brown, about 15 minutes. Watch them carefully; they burn easily. If your croutons are large, you'll probably want to flip them over halfway through baking so they'll brown evenly on all sides. Use the croutons right away, or cool them thoroughly and them store them in an airtight container for up to 3 days.

Fine Cooking

April-May 1995

Submitted By DIANE LAZARUS On 11-07-95

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