15 minutes
Transform half a baguette into delicious homemade bread crumbs in just 10 minutes. Perfect for adding a crunchy topping to your dishes, these bread crumbs are simple and rewarding to make.
Baguette, torn into 1-inch chunks
0 oz
1. Preheat Oven and Prepare Bread Chunks
Preheat your oven to 300°F (150°C). Take half of the baguette and tear it into 1-inch chunks. Spread the chunks out evenly on a pan.
2. Roast Bread Chunks
Place the pan in the preheated oven and roast the bread chunks for about 5 minutes. This step dries out the bread, preparing it for the next step: pulsing.
3. Pulse into Coarse Crumbs
After roasting, transfer the bread chunks to a blender or food processor. Pulse them until they transform into coarse crumbs. Keep an eye on the texture to avoid turning them into powder.
4. Second Bake for Crunch
Return the coarse crumbs to the oven and bake them again until they're lightly browned, which should take about 5 minutes. This second bake will enhance their flavor and give them a satisfying crunch.
5. Cool and Store
Let the freshly made bread crumbs cool completely. Once cooled, store them in an airtight container to keep them fresh for up to a month.
Use high-quality, day-old artisan-style loaves like sourdough, ciabatta, or rustic baguettes for the best flavor and texture in your breadcrumbs.
Enhance your breadcrumbs with garlic powder, herbs, salt, pepper, and a dash of cayenne or smoked paprika. Toasting them with olive oil can release additional flavors.
Allow the bread to stale naturally by sitting out uncovered for a few hours, or speed up the process by lightly toasting it in a low oven (around 250°F).
Use homemade breadcrumbs for toppings, coatings, thickeners, or blend with herbs and zest for a vibrant gremolata-like topping.
Pulse the bread in a food processor to the desired size, considering whether you need finer crumbs for coatings or coarser crumbs for toppings.
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