Breadcrumbs with Leftover Sourdough
Use the leftover odds and ends of your sourdough loaves to make homemade breadcrumbs! It is so easy to do, and if you consider that you can use pieces of bread you might otherwise throw away, these breadcrumbs are basically free!Makes about 6-7 cups of breadcrumbs.
Servings: 24
Calories: 52kcal
Ingredients
- 1 pound bread
Directions
- Preheat oven to 300 degrees.Cut your bread into slices or cubes no more than 1-inch thick and lay them out in a single layer on a baking sheet.Bake for 5 minutes, then flip and bake 5 minutes more. The bread should be dried out but not toasted. This step will make it easier for your food processor, so don't skip it unless your bread is already dried out!Process in batches in a food processor until your desired coarseness is reached.Return the breadcrumbs to the baking sheet and bake 20 minutes longer, tossing a few times throughout, until breadcrumbs are dried.Cool completely, then store in an airtight container. Homemade breadcrumbs will keep up to 6 months in the pantry.
Notes
To make Italian breadcrumbs, add 1 tablespoon Italian seasoning per cup of breadcrumbs.
Nutrition
Calories: 52kcal (3%) | Carbohydrates: 9g (3%) | Protein: 2g (4%) | Fat: 1g (2%) | Saturated Fat: 0.1g (1%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Sodium: 89mg (4%) | Potassium: 27mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 0.4IU | Vitamin C: 0.04mg | Calcium: 24mg (2%) | Iron: 1mg (6%)
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