This Thanksgiving, we got back to bread crumb basics. You CAN buy all your bread crumbs pre-cubed and dried at the grocery store. But, it’s pretty fun (and easy) to make your own bread crumbs at home. We’ll use these in the sausage-apple-parsnip stuffing and in a butternut squash-wild mushroom bread pudding.
Bread and Crumbs in Process
Bread and Crumbs
We used Essential Baking Company bread: sour white, columbia, pugliese, and rosemary. Cube the bread into one-inch cubes. Spread them out in one layer on a cookie sheet and baked at 350 for 20 minutes. After 20 minutes, make sure they’re pretty dry, like a crouton.
Bread Crumbs for Thanksgiving
To store them, we put them back in the bakery paper bags they came in. We’ll use these in recipes to come soon.
Related articles
- Thanksgiving Prep – The Countdown Begins (seattlefoodshed.wordpress.com)
- Thanksgiving Wild Mushroom and Butternut Squash Bread Pudding (seattlefoodshed.wordpress.com)
- Vegan Thanksgiving Stuffing (thinhealthyandlovingit.wordpress.com)
Pingback: Thanksgiving Prep – The Countdown Begins | Seattle Foodshed
Pingback: Making the Perfect Bird – Part 1: The Broth | Seattle Foodshed
I’m suspicious of how easy you are making this whole thanksgiving meal look! How many people are you cooking for?
Well, thankfully we had a pre-Thanksgiving meeting and planned out who’s bringing what. So, we have friends bringing lots of great food, too. This will be a sit-down dinner for ten!
Pingback: Thanksgiving Cranberry Sauce with Orange Juice & Orange Zest | Seattle Foodshed
Pingback: Thanksgiving Wild Mushroom and Butternut Squash Bread Pudding | Seattle Foodshed
Pingback: What do you do with old bread? «
Pingback: Black−Eyed Pea’s Baked Squash « Ownchef