How To Make Bread Crumbs Start Cooking. Bread Crumbs are just that crumbled bread. Bread crumbs can be used in a variety of ways. They can be used as a filler in things like meatloaf, as a coating for fried food like home made fish fingers, pork chops, goat cheese, eggplant Parmesan or chicken cutlets, or as a topping to a baked casserole. Because this beautiful loaf this glorious noknead Dutch oven bread might just be the very best bread Ive ever baked. Seriously. And it also happens to be. So what makes this banana bread so special Well, first the chocolate, duh. Chocolate makes everything better. It is made with Dutch process cocoa and chocolate chips. Dutch Crunch Bread New YorkYou can use any bread you have in the house. There are basically three ways to make bread crumbs with a knifewith a food processor,or with a blender. As you would expect, the food processor and the blender make really fine, uniform crumbs that are just perfect. But if you dont own either of these pieces of equipment, a knife will work just fine. Fresh bread crumbs made from slices of white bread need the crusts trimmed off first. With a bread knife, cut the bread up into crumbs. If the bread is really soft just let it sit on the counter to dry out for a bit, and it should then be easy to cut into crumbs. Try to cut the bread as fine as possible. Approximately 4 slices of bread will make one cup of crumbs. Onion rolls make great, already seasoned, fresh bread crumbs. One big roll will make about 2 cups of fresh crumbs. A food processor makes perfect fresh bread crumbs in about 3. You can also use a blender to make fresh breadcrumbs. Camping Food ideas, dutch oven recipes, cooking without utensils, and hundreds of food ideas for base camp meals and trail food. Camping Food, Recipes and Dutch Oven. Prepare good hot bed of charcoal or campfire embers. Lightly butter Dutch oven. Put fruit pie mix in oven. Sprinkle lightly with cinnamon. Need help in the kitchen eHow offers quick and easy recipe ideas and cooking techniques for everyday meals as well as holidays and other celebrations. Anyone can make this bread. Its foolproof. No kneading no overnight wait no proofing the yeast. Youll need a 4 or 5quart Dutch oven with an ovensafe handle. Welcome to breadmachinerecipes. Browse our recipes There is sure to be a recipe here for you. While the motor is running add small chunks of the bread through the hole in the cover of the blender. Dont over fill the blenderPanko bread crumbs are a Japanese version of dry bread crumbs that were once only available in Asian markets but you can now get them at the grocery store. These dry bread crumbs are very light and SUPER crunchy. The Whole Foods grocery store in my neighborhood sells spinach flavored ones as well. You can flavor your own dry or fresh unseasoned bread crumbs with different spices and herbs as well as cheese. The recipe below is one of my favorites that I have used for a topping over baked fish. Seasoned panko bread crumbs Makes 1 13 cups. Crumb toppings or coatings can actually be made from a variety of foods. Corn flakes, potato chips, saltines or Ritz crackers can add a crunchy topping to almost any casserole, but thats another dayBaking bread made easy The Ivory Hut. As promised, Im going to share with you the recipe for that wonderful bread in my previous post. It was made using a master recipe from Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoe Francois. The processand recipeis explained in detail in a number of other sites, which is where I first stumbled upon it. This master recipe has made me a believer, and Ive already ordered the book. If baking bread in all its wonderful forms is something that interests you, I highly recommend that you do the same. Check out their website, too. They have tons of incredible recipes, including one that uses this master recipe and a simple technique to make homemade naan. I foresee a sharp increase in baking activities in this household. Likely to be accompanied by a corresponding increase in butter consumption. I am also trying NOT to foresee a sharp increase in random acts of violence against the bathroom scale. Or the sudden purchase of circus mirrors. Now, Ive always been a dinner roll kind of gal. I like my bread light, fluffy, soft, and slightly sweet. If youve ever had good, freshly baked Filipino pan de sal, youll know what I mean. My husband, on the other hand, is more of a crusty, chewy, well salted bread kinda guy. And it was my quest to make him the perfect loaf of crusty bread that led me to experiment with all kinds of recipes. And oh, there were so many of them. To illustrate the magnitude of my culinary ignorance, I spent quite some time searching for recipes for French bread with big holes. I even tried large holes or holey and all its different iterations. I think it probably took me a week to discover that big holes, while descriptive, only returns all sorts of strange results. What I really wanted was open crumb. Although, in my defense, I still think big holes makes more sense. The first recipes I tried all involved the use of some amount of bread flour, heavy kneading, long rising times. Often, I couldnt get that open crumb that I was looking for. I also tried the most popular no knead recipes, but couldnt get consistent results. Finally, I thought I nailed it. I found a long, involved recipe online that involved three separate rises three, took about 8 to 1. And while the resulting bread had wonderful taste and texture and sported the elusive open crumb that I was looking for, the process was just so time consuming and tedious that more often than not, I didnt even bother getting started. Chocolate Torte. Then I found this recipe. And, truth be told, it wasnt the promise of perfect, chewy, crunchy crust or the complex flavor of the resulting bread that convinced me to try it. No, I was drawn in by the Five Minutes a Day part of it, and the calculation that, with this recipe, you pretty much end up spending about 5. Fifty cents I cant even get a decent bagel for that price. And you know what the clincher was You see those stripesI wanted those stripes. I dont know why, but at some point in my life, I apparently decided that I needed striped bread. And that it would be very, very good. And okay, theyre not really called stripes. I found out later that its called a scallop pattern. It was an entire big holes embarrassment all over again. So heres how to make the bread. Youll need 3 cups of lukewarm water. Grab a very large mixing bowl, or a large container that you can cover. In it, mix the water, yeast, and salt. You dont even have to heat up the water to a precise optimal temperature for the yeast. Ive even used just regular tap water, and its worked well for me. Just let that sit together for a while you dont have to wait for the yeast to dissolve completely, then dump the flour all at once and stir with a wooden spoon. You dont need to knead this, and youre not looking to make it come together into a dough ball. You just want everything mixed well, with no streaks of flour left, and youre done. Leave it in your container, covered but not airtight, or itll pop, for a few hours. When it has risen and then deflated a bit, your dough is done. Its ready to be used or stored in the refrigerator. That was me being a dork about estimating the size of the container Id need. I ended up just lopping off all that excess dough and baking it right after. To bake the bread, just grab a chunk of dough they recommend a chunk about the size of a grapefruit, but Ive done larger chunks with no problem. Dust your hands with flour to help prevent sticking, and gently pull the sides of the dough toward the bottom, rotating the dough, until you get a roundish shape with a smooth surface. It should only take you about a minute or less to do this. The dough wont be entirely in the bottom, where it may look bunched up, but dont worry about it. Put it on a pizza peel thats been dusted with cornmeal to prevent sticking, and let it rest for at least 4. No need to cover it. If the dough has been refrigerated, it helps to let it rest a little more, until its no longer chilled. Twenty minutes before you are ready to bake, put a pizza stone in the middle rack of your oven, and put a broiler pan in the bottom rack. Preheat your oven to 4. Dust some flour on the top of your loaf, and make your pretty slashes, about 14 inch deep. You can do a simple x across it, a tic tac toe grid, or the stripes, er, scallop pattern. After twenty minutes of preheating, its time to bake. You can put the bread in after 2. Slide the loaf onto the baking stone, and then quickly and CAREFULLY, lest you burn yourself like some hapless people I know pour 1 cup of hot tap water into the broiler pan. Then quickly shut the oven door to keep the steam inside. Bake for 3. 0 to 4. The crust will crackle and pop and make all sorts of happy noises as it sits on a wire rack to cool. It tastes best when you let it cool completely. Dont worry if your beautiful crust seems to soften a bit. It will harden again, I promise. And thats all there is to it. It honestly took me more time to type this out than to make a loaf of bread. And although it still does involve some resting and rising time, the amount of time that you actually handle the dough is really only about five minutes. The crust is nice and crisp and chewy, and the longer the dough sits, the more it develops a sourdough flavor. When youre almost out of dough, you dont even have to wash your container out. You can just go ahead and mix your next batch of dough in it, and the leftover remnants of bread help start it on its merry sourdough way. I think it would make a wonderful bread bowl for some creamy, hearty clam chowder. The dough can be used as pizza dough as well, and, as mentioned earlier, it can be used to make naan. Which I cant wait to try. And this, my friends, is my new favorite bread. And the new staple in this house. Its easy, convenient, and tastes amazing. And although I still enjoy a good, soft dinner roll, this bread is quickly converting me.