"White sandwich bread"? Honestly, why use white sandwich bread? Depending on the recipe the crumbs are being used in, whole wheat and rye breads can be wonderful bread crumbs. My own standard bread recipe is a little over half whole wheat and oat flour, and the crumbs from those loaves have worked beautifully in every recipe in which I've used them. Basically, just use the bread you have on hand. Unless it's a really seed- or nut-filled bread, it should work for most recipes.
Soft Bread Crumbs
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Credit: André Baranowski
Dried bread crumbs, whether they're the kind available at the supermarket or those made from stale bread, are a handy kitchen staple, but you may never go back to them once you've cooked with crumbs made from fresh bread. The soft, spongelike crumbs create meatier coatings for sautéed and fried foods (like the Chicken Kiev) than their dried counterparts. Fresh crumbs are also perfect for using in fillings for stuffed mushrooms and for making meatballs. Melted butter and fresh bread crumbs are bosom companions; I combine them to make a topping for such deep-dish American classics as macaroni and cheese. To make one cup of crumbs, cut the crusts off of three slices of white sandwich bread, tear the bread into pieces, and pulse it in a food processor—two or three times for coarse crumbs, more for a finer consistency.
Comments (2)
You really opened my eyes. I've always used dry bread crumbs and never even thought of using soft bread crumbs. And so easy to make at home (translation: no chemicals in store bought bread crumbs). I think it goes without saying you can use whatever bread you see fit. White bread is the standard bread crumb but the skies the limit! Sourdough is also quite extraordinary. Thank you.
