Breadcrumbs are finely ground pieces of day-old bread. They’re usually added to dishes for a crunchy texture.

You can buy them or make them yourself. Bake bread in the oven until it’s completely dry and hard.

Process the bread in a food processor or blender until coarse, but not powdered. Mix the crumbs in with seasoning and add to hot dishes.

Tear bread into small pieces and put it in a food processor or blender; process until fine crumbs form. If you don’t mind your bread slightly stale, place bread in a paper bag and seal it.

Let the bread sit for several hours. The moisture will be drawn out. Toasting the bread just before placing it in the processor will ensure that it is dry and easy to process into crumbs.

Place bread pieces on a cookie sheet and bake at 300 degrees for about 15 minutes, or until they turn light brown. Remove from oven and allow them to cool completely before using them in recipes.

Use them immediately or freeze them in an airtight container. Breadcrumbs will keep for up to one month when stored properly in the freezer.

Breadcrumbs are good for making meatballs, battering chicken, fish or beef before frying and adding to casseroles. The secret to perfect breadcrumbs is making sure your bread is dry.

If you’re adding them to meatballs, make sure your hands are damp before making them into balls; the moisture will help bind the breadcrumbs with the ground beef.

You can also buy breadcrumbs at most grocery stores in boxes or bags. Look for panko bread crumbs which have a lighter, crunchier texture. Remember that you can make any type of bread into crumbs including whole wheat, rye or multi-grain.

So this is how to make Breadcrumbs.

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