How do you make Homemade Bread Crumbs using a loaf of bread?

Question

How do you make bread crumbs and/or cubes from a loaf of bread? Can you use any kind of bread, like whole wheat? Do homemade bread crumbs work well for Thanksgiving stuffing/dressing? How many loaves would I need for the dressing?

Answer 1

You can make bread crumbs out of any bread you want. I usually save the crust ends of my homemade breads and use those, though I usually make bread cubes, not crumbs. The technique is basically the same. I usually use honey whole wheat bread, honey light wheat bread, and white rosemary herbed bread, because they're the kinds of bread I usually bake.

For unseasoned bread crumbs, use about one-half pound of bread, sliced. Quarter the slices for quicker toasting. In a single layer, lay the slices on a baking sheet. Bake in a 250F oven until toasted, then turn. Bake until dry, being careful not to let them burn. Cool completely, then grind in food processor or blender. Store in airtight container.

For toasted bread cubes, instead of quartering the bread slices, cut into 1/2" to 3/4" strips, then into 1" long pieces before you toast in the oven.

If you want seasoned bread cubes, infuse some olive oil with whatever herbs and spices you want. Using a pastry brush, lightly brush the bread slices with the oil, then quarter and bake, or cut into cubes and bake as usual.

How much bread depends on how much stuffing you'll need, and if you're stuffing the turkey (now thought to be unwise, due to bacteria and food poisoning) or making a casserole. Figure you'll need at least 1/2 cup of stuffing per person, probably more like 3/4 cup. For stuffing a turkey, a guesstimate would be 3/4 cup stuffing per pound of turkey, stuffed but not packed.

Answer 2

Toasting Bread For Stuffing

Answer 3

You can use any type of bread but Rye will have a strong taste so I would avoid that. Cut up bread slices into little cubes, and let them get stale for a day or two, then just toast in the oven on cookie sheet.

Answer 4

Actually a mixture of nice breads will do nicely, but bakery breads are best. Dry them out in the oven on a low temp, then cut them into 1/2 inch cubes. Go on line to find a recipe for scratch dressing. Some traditions call for herbs , onions, celery, giblets, sausage, nuts, fruit. You name it people put just about everything into dressing. so you need to research it to pinpoint your preferences. You want to use really fresh ingredients. Make it your own.

Answer 5

Corn bread is what you make stuffing out of. try about 3 cups of corn meal with 1 cup of flour. 2tsps of baking powder. 1 tsp of sugar. Just a little salt. We old folk refer to it as a pinch of salt. 2 eggs and 1 1/2 cups of milk .(if it is too thick add a little water. Grease a bread pan with any shortening. (don't use butter are margarine) pour in pan and bake until it is brown. after it is cooked make crumbs of it. "DON.T" add a lot of other breads .it will make the dressing soggy. But it is ok to add any breads of your choice maybe a couple of slices. Wheat bread works best. Poultry seasonings, black pepper, sage and other seaonings in your cabinet such as celery flakes are good too. I suggest seasoning salt. but be careful with the salts. (have a large package of chicken gizzards boiled. and chop them in very small pieces and add sautteed chopped green onions and celery. Throw a large can of cream of mushroom soup in it (this is why i want you to be careful with salt. mushroom soup is salty.) add the broth from your turkey or chicken. "Don't throw away any broth". This is what make the dressing for real. mix it real well and stick it in the oven.If its real thick at this time its ok to use some water if you do not have any more broth. It's ok to use store bought broth if you are not having poultry. Use a throw away aluminum pan an save your self the work of cleaning the pan. Taste as you go along and you will be able to tell whats too much are not enough for your taste. Remember if the corn bread just happen to look bad. Don't panic. Remember you are preparing to tear it up. Use the left over broth for your gravy."YOU GOT IT' Happy Thanksgiving. Hope i have been helpful.

Answer 6

Cut it in half ,put in oven until gets toasted about 15 min at 400.
or if is all ready hard you can grate it on a grater.\One loaf like an Italian bread would do

Answer 7

Sure. Bread crumbs are made from dried out (stale) bread. Preheat your oven to about 300* and put your bread in. Keep check until it is dry.

Answer 8

For croutons I would pan fry slightly stale bread with some herbs and whatnot.
Breadcrumbs - just stick a few slices of stale bread in a food processor

Answer 9

stick bread on a cookie sheet put into oven at 200 for 5 to 10 mins let cool then crush

Answer 10

Pick your bread, make a mix of butter and herbs, use a basting/pastry brush to paint the butter on, and then toast in the oven, at about 350°F for 20 minutes or so, checking for it burning.
When done, and cool, break it up and use it :)