There's a zucchini recipe that I've seen that I'd like to try but it calls for breadcrumbs. (Be on the look out for it in the next few days).
Since I've started making my own bread, I haven't bought any in the store, and I'm happy not to be doing so. I made the conscious decision to stop buying bread from grocery stores because I really don't consider it to be real, traditional bread. So, as you can imagine, I hesitate to buy something like breadcrumbs at the store for that very reason.
It's one of those things we never really think about, but obviously, if you can make your own bread, you can make your own breadcrumbs.
Click the title of this post or the "read more" link below to find out how.
I guess I shouldn't say surprising. Breadcrumbs are literally the crumbs of bread. (Duh) So why would it be a difficult and time-consuming product? I guess I just never thought about it before because it takes nothing to grab a container of the pre-made stuff from the store. But I'm happy to report that neither does making your own.
FYI, making your own breadcrumbs is also a great way to use up those end pieces, or broken pieces from homemade loaves. When I make bread I slice it and then freeze it, just taking out pieces as I need to use them. So I'm almost always left with one or two "butt-pieces" at the end. Saving those up to use for breadcrumbs is a great solution!
Homemade Bread Crumbs
You could also sauté a little bit of butter and minced garlic cloves and add that to the mixture. But be sure to let the bread crumbs dry out completely after that. You may even want to put them back into the oven.
Use your bread crumbs immediately or store in an air-tight container until you're ready to use them.