Content

• Method 2 of 3: Freeze Fresh Bread Crumbs
• Method 3 of 3: Turning fresh bread into crackers by heating
• Tips
• What do you need

1 Choose the right bread. The best type of bread is white or wholemeal without seeds, coarse grains, or other additions. Don't use very soft bread, especially supermarket sliced ​​bread aimed at making sandwiches. Some of the strong whites or French wholemeal, Italian, or "wholesome bread" types tend to work well with fresh bread crumbs.

• The only thing to consider is that there will be more crumbs than dry bread crumbs. It's just the nature of fresh bread crumbs.

2 If rubbed by hand:

• Cut a large piece of bread that is comfortable to hold in your hand.
• Hold the piece against a metal grater. Select holes with wider teeth.
• Rub. The bread will begin to crumble under the teeth and fall off in uneven parts.
• Continue rubbing until your fingers are close to the grater. Stop chafing to avoid injuring your fingers; just skip the last batch of bread. Or don't rub the crust; just use it as a barrier between your fingers and the grater.
• Repeat with other larger pieces as needed.

3 If rubbed in a food processor:

• Break the bread into small pieces. While a food processor will do its job well, it will clog up quickly if there is too much bread in it to process. Remove all crusts from the bread and use only the soft portion.
• Process in portions. Recycle until the crumbs look good enough for your needs.
• Remove from processor and use fresh.

4 If you want to keep fresh bread crumbs, keep them in the refrigerator and in an airtight container. Use by the date printed on the bread or within a few days after preparation. They can also be frozen; use within 2 months and thaw in the refrigerator.

Method 2 of 3: Freeze Fresh Bread Crumbs

Some recipes require fresh bread crumbs rather than the standard dry and crunchy ones. These fresh bread crumbs are known as panure in French cooking, and they are more than rusks (chapelure). The method described here helps to keep the crumbs a little thinner than when fresh bread is simply grated, making the bread easier to handle.

1. 1 Buy bread of your choice. The best bread for bread crumbs is bread without seeds, softened grains, or other large chunks. Whether you choose wholemeal or white bread is entirely up to you.
2. 2 Decide how many pieces you want to cut.
3. 3 Place them in a freezer bag and place in the freezer until frozen.
4. 4 Remove from freezer. Rub the frozen slices one by one on a metal grater (don't rub the crusts - just cut off this part). The crumbs should form instantly and will be normal and uniform in texture.
5. 5 Ready.

Method 3 of 3: Turning fresh bread into crackers by heating

Even though fresh bread is used for these breadcrumbs, they are no longer "fresh" breadcrumbs, but turned into dry bread crumbs.However, this method is presented here in case you want to make dry bread crumbs using fresh bread.

1. 1 Preheat oven to 180 ºC. On the other hand, do this immediately after cooking another dish to take advantage of the residual heat left after cooking.
2. 2 Place the fresh bread slices directly on the shelf in the oven. Use as many slices as you like, but you won't be able to fit whole bread in most ovens!
3. 3 Heat until the slices are dry and crispy. Remove from oven using gloves. Don't let them turn brown - this means they've been cooking for too long. About 7-10 minutes should be sufficient.
4. 4 Crush dry bread slices. This can be easily done using a food processor or blender. You can also crush the slices by hand using a rolling pin on a cutting board.
5. 5 Store crackers in an airtight glass jar.

Tips

• You can separate frozen bread slices by hooking them between them with a butter knife.
• If enhanced flavor is important, consider making bread crumbs from flavored breads such as potato or pumpkin bread.

What do you need

• Bread of your choice
• Freezer
• Butter knife
• Metal grater