though I already had the habit of reading the ingredients, I
mistakenly assumed that it would contain mainly bread and didn't read.
Later, when I read it and saw that entire junk list, I threw it away
and never had I bought bread crumbs again.

So many times, I had bought fresh French bread and threw away half
because it'd always get hard (I was also not keeping it in plastic bag
and just in the paper bag it came with when leaving it outside). So
many times I thought I could just break it into bread crumbs and I did
once and then I wasn't using that crumbs and so I smelled it and
decided to throw it away.

I had looked at recipes in this ng for making breadcrumbs and got some
idea but I am not buying French bread as I used to anymore since I am
cutting down on trips to grocery store and also I get hypoglycemic
eating carb and I am eating less of those. At the moment, I have a lot
of bread btw. I like variety and so bought different ones (that
doesn't include pita bread and tortilla) but I don't like freezing and
so I am thinking to make bread crumbs. All my bread are made from
wheat, one is French but this one is shelved bread, not fresh ones
that's made daily.

Is wheat bread suitable for making bread crumbs? I am going to use it
in making chicken fingers, using the easy recipe I got recently.

On 9 May 2007 17:49:20 -0700, mm > wrote:

>though I already had the habit of reading the ingredients, I
>mistakenly assumed that it would contain mainly bread and didn't read.
>Later, when I read it and saw that entire junk list, I threw it away
>and never had I bought bread crumbs again.
>
>So many times, I had bought fresh French bread and threw away half
>because it'd always get hard (I was also not keeping it in plastic bag
>and just in the paper bag it came with when leaving it outside). So
>many times I thought I could just break it into bread crumbs and I did
>once and then I wasn't using that crumbs and so I smelled it and
>decided to throw it away.
>
>I had looked at recipes in this ng for making breadcrumbs and got some
>idea but I am not buying French bread as I used to anymore since I am
>cutting down on trips to grocery store and also I get hypoglycemic
>eating carb and I am eating less of those. At the moment, I have a lot
>of bread btw. I like variety and so bought different ones (that
>doesn't include pita bread and tortilla) but I don't like freezing and
>so I am thinking to make bread crumbs. All my bread are made from
>wheat, one is French but this one is shelved bread, not fresh ones
>that's made daily.
>
>Is wheat bread suitable for making bread crumbs? I am going to use it
>in making chicken fingers, using the easy recipe I got recently.

Of course you can make breadcrumbs from wheat bread, or sourdough
bread, or any other variety of bread that you like... it's all the
same basic stuff. I know you said you don't like freezing, but one
easy thing to do is to make a BIG batch of breadcrumbs up and then bag
them up and freeze them... it really doesn't hurt them, and since
they're always cooked in some way you'll never know they weren't
freshly made.

In article .com>,
mm > wrote:

> though I already had the habit of reading the ingredients, I
> mistakenly assumed that it would contain mainly bread and didn't read.
> Later, when I read it and saw that entire junk list, I threw it away
> and never had I bought bread crumbs again.
>
> So many times, I had bought fresh French bread and threw away half
> because it'd always get hard (I was also not keeping it in plastic bag
> and just in the paper bag it came with when leaving it outside). So
> many times I thought I could just break it into bread crumbs and I did
> once and then I wasn't using that crumbs and so I smelled it and
> decided to throw it away.
>
> I had looked at recipes in this ng for making breadcrumbs and got some
> idea but I am not buying French bread as I used to anymore since I am
> cutting down on trips to grocery store and also I get hypoglycemic
> eating carb and I am eating less of those. At the moment, I have a lot
> of bread btw. I like variety and so bought different ones (that
> doesn't include pita bread and tortilla) but I don't like freezing and
> so I am thinking to make bread crumbs. All my bread are made from
> wheat, one is French but this one is shelved bread, not fresh ones
> that's made daily.
>
> Is wheat bread suitable for making bread crumbs? I am going to use it
> in making chicken fingers, using the easy recipe I got recently.

Yes it is. My favorite is leftover French bread which has dried enough
so that I can shred it on the coarse side of my old 4 sided grater. It
makes an almost panko like texture.

D.M.

"Remember the drill, kiddies... coat it in seasoned flour, then dip it
in the whisked egg, and then coat it with the breadcrumbs."

"mm" > wrote in message
> I like variety and so bought different ones (that
> doesn't include pita bread and tortilla) but I don't like freezing and
> so I am thinking to make bread crumbs. All my bread are made from
> wheat, one is French but this one is shelved bread, not fresh ones
> that's made daily.
>
> Is wheat bread suitable for making bread crumbs? I am going to use it
> in making chicken fingers, using the easy recipe I got recently.
>

Certainly is. We use any bread we have and sourdough rye makes for a tasty
addition to the crumbs. Just leave the bread sit out and get dried out and
it is ready for the food processor.

On May 9, 7:51 pm, "Edwin Pawlowski" > wrote:
> "mm" > wrote in message
> > I like variety and so bought different ones (that
> > doesn't include pita bread and tortilla) but I don't like freezing and
> > so I am thinking to make bread crumbs. All my bread are made from
> > wheat, one is French but this one is shelved bread, not fresh ones
> > that's made daily.
>
> > Is wheat bread suitable for making bread crumbs? I am going to use it
> > in making chicken fingers, using the easy recipe I got recently.
>
> Certainly is. We use any bread we have and sourdough rye makes for a tasty
> addition to the crumbs.
> Just leave the bread sit out and get dried out and it is ready for the food processor.

So if I get fresh French Bread and is I let it sit whatever I haven't
finshed and dried out, Iw on't need to bother baking it at a low temp?
I don't have a food processor - if I buy, I want a really good one
but I don't use it enough to have one. Can I use the grater?

Last time I tried - it's been a while, I think I just kept them in
chucks in a bottle. I'll put them in the freezer this time.

And sourdough bread. There is one brand here that I am hooked and used
for sandwich. I'll try making some bread crumbs from that too.

mm wrote:
> On May 9, 7:51 pm, "Edwin Pawlowski" > wrote:
>> "mm" > wrote in message
>>> I like variety and so bought different ones (that
>>> doesn't include pita bread and tortilla) but I don't like freezing
>>> and so I am thinking to make bread crumbs. All my bread are made
>>> from wheat, one is French but this one is shelved bread, not fresh
>>> ones that's made daily.
>>
>>> Is wheat bread suitable for making bread crumbs? I am going to use
>>> it in making chicken fingers, using the easy recipe I got recently.
>>
>> Certainly is. We use any bread we have and sourdough rye makes for
>> a tasty
>> addition to the crumbs.
>> Just leave the bread sit out and get dried out and it is ready for
>> the food processor.
>
> So if I get fresh French Bread and is I let it sit whatever I haven't
> finshed and dried out, Iw on't need to bother baking it at a low temp?
> I don't have a food processor - if I buy, I want a really good one
> but I don't use it enough to have one. Can I use the grater?
>
Of course you can use a grater or simply crumble up the dried bread by hand.
Think back to before there was electricity. Bread crumbs are not a
newfangled invention

> And sourdough bread. There is one brand here that I am hooked and used
> for sandwich. I'll try making some bread crumbs from that too.

Sourdough makes good breadcrumbs, as does old cornbread, rye bread, pretty
much any bread. As Ed so eloquently pointed out

mm wrote on 10 May 2007 in rec.food.cooking

> So if I get fresh French Bread and is I let it sit whatever I haven't
> finshed and dried out, Iw on't need to bother baking it at a low temp?
> I don't have a food processor - if I buy, I want a really good one
> but I don't use it enough to have one. Can I use the grater?
>
> Last time I tried - it's been a while, I think I just kept them in
> chucks in a bottle. I'll put them in the freezer this time.
>
> And sourdough bread. There is one brand here that I am hooked and used
> for sandwich. I'll try making some bread crumbs from that too.
>

You can also use a rolling pin to make bread crumbs. If you use a FP you
get more like bread dust than bread crumbs. Well I find a FP makes too
fine a crumb and a rolling pin makes for a larger crumb which I prefer. It
is more crispy if the crumb is larger.


When I have leftover 'stale' bread and I've been baking or roasting, after
I turn off the oven, I dry out the bread using the residual heat in the
cooling oven. This also 'toasts' the bread a little, which can be a good
thing.

I store the virgin bread crumbs in a sealed mason jar and that allows me
to mix spices and herbs as required to seperate batches of crumb mixes for
differing foods and favours.

Mr Libido Incognito wrote:

> mm wrote on 10 May 2007 in rec.food.cooking
>
> > So if I get fresh French Bread and is I let it sit whatever I haven't
> > finshed and dried out, Iw on't need to bother baking it at a low temp?
> > I don't have a food processor - if I buy, I want a really good one
> > but I don't use it enough to have one. Can I use the grater?
> >
> > Last time I tried - it's been a while, I think I just kept them in
> > chucks in a bottle. I'll put them in the freezer this time.
> >
> > And sourdough bread. There is one brand here that I am hooked and used
> > for sandwich. I'll try making some bread crumbs from that too.
> >
>
> You can also use a rolling pin to make bread crumbs. If you use a FP you
> get more like bread dust than bread crumbs. Well I find a FP makes too
> fine a crumb and a rolling pin makes for a larger crumb which I prefer. It
> is more crispy if the crumb is larger.


Don't fergit to put the bread in a ziploc bag whilst using a rolling pin to
make bread crumbs, no muss, no fuss :-)


> When I have leftover 'stale' bread and I've been baking or roasting, after
> I turn off the oven, I dry out the bread using the residual heat in the
> cooling oven. This also 'toasts' the bread a little, which can be a good
> thing.


To dry bread out you can also just leave it out in yer fridge
overnight...you've got the built - in rack and everything ;-)

--
Best
Greg

In article .com>,
says...
> So if I get fresh French Bread and is I let it sit whatever I haven't
> finshed and dried out, Iw on't need to bother baking it at a low temp?
> I don't have a food processor - if I buy, I want a really good one
> but I don't use it enough to have one. Can I use the grater?
>

Put the stale bread in a heavy-duty plastic bag and beat on it with a
rolling pin, meat tenderizer, whatever. Pour into a colander over a bowl
and strain out the fine pieces. Put the larger pieces back in the bag
and beat some more.

Great therapy, by the way, if you can picture some hated person's face
on the bag. "Take that, George, and that, and that!!!"

--
Peter Aitken

bread + meat grinder = bread crumbs