Breadcrumbs in a frying pan

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make breadcrumbs in a frying pan? Prepare your food. You will only need baked goods from which you will make crackers. Any bread will do: white, black, loaf. The richer the bread base, the softer and fluffier the breadcrumbs will be. It is better to use fresh bread to prepare the breading, but this method can also be used to dispose of yesterday’s stale bread. I didn't use a sweet loaf.

2. STEP 2

   

   Cut the bread into slices, which, in turn, into small cubes. It is desirable that they be approximately the same size.

3. STEP 3

   

   Heat a dry frying pan and place the bread pieces on it. It is better not to add crumbs along with bread cubes, because they will dry out faster and may start to burn before the crackers reach the desired condition. Over medium heat, toast the bread until crisp, stirring with a spatula to prevent it from burning.

4. STEP 4

   

   Turn off the heat and let the crackers cool and harden.

5. STEP 5

   

   Using a coffee grinder or other grinder, grind the crackers into crumbs. Breadcrumbs are ready. It is best to store such crackers in a glass container or paper bag in a dry place.

6. STEP 6

   

   But still, it is better not to store breadcrumbs for a long time, because over time they lose their taste - they can acquire an unpleasant bitterness or become damp. If necessary, make a new batch of fresh breadcrumbs.

Comments on the recipe

enlik

14.09.2023

5

In addition to breadcrumbs, you can make these fragrant croutons with garlic from stale white bread. The aroma is stunning!

Natalia M

14.09.2023

4.8

I made breadcrumbs in a frying pan not to recycle stale bread, but on purpose) I needed to bread the chicken wings. Of course, you can just buy crackers in the store, but homemade ones are tastier and fresher) In addition, you can adjust the degree of grinding yourself. According to this recipe, the bread is dried in a frying pan. You need to monitor this process and stir the crackers periodically. I dried them in parts so that they would cook faster. The finished crackers were still soft inside, so I left them to cool overnight. And in the morning I ground it in a meat grinder. The breading turned out coarse, just the way I like it. I didn’t try it in a coffee grinder) But I didn’t grind it in a blender, I wasn’t sure that the technique would cope. Homemade crackers smell deliciously like bread! I plan to use the leftovers to bread the cutlets to get a crispy crust.