Portions: 16 servings Calories: 63kcal |
Panko and bread crumbs are available in most grocery stores, and we use them in several of our recipes. But making breadcrumbs at home with just a few ingredients is the real deal. Here's how to do it.
By - Revised . Original Oct 17 2021.
Homemade Panko and Breadcrumbs Recipe.
Why we ❤️ it
Following my "How To" series, I am now going to show you how to make perfect, even-textured homemade bread crumbs and panko that you can use in all of our recipes that call for them or any other recipe you'd like to prepare.
It is also a great way to dispose of day-old bread that would otherwise go to waste.
Homemade Panko and Breadcrumbs Recipe
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Utensils and tools
Ingredients
Plain breadcrumbs or panko
- 4 cups diced white bread, [115 g], without crust to make panko
Seasoned panko
- 1½ teaspoon salt
- 3 teaspoon garlic cloves
- 1 teaspoon pepper (freshly-cracked, or ground), substitute other dry herbs or spices for pepper if you wish, see notes above.
- 4 tablespoons olive oil
Video
Preparation
1. To make plain breadcrumbs
Grind the bread in the food processor. Sift with a sieve with large holes, and discard (or grind again) the big chunks. Put in an airtight container and use or refrigerate.
2. To make plain panko
- Grind the crustless bread in the food processor. Spread on a baking sheet and toast in the oven or toaster oven until light golden (5 minutes at mid-temperature in my toaster oven, your settings will depend on the oven or toaster you have).Sift with a sieve with large holes, and discard (or grind again) the big chunks. Put in an airtight container and use or refrigerate.
3. To make seasoned panko
- Combine the crustless bread, salt, garlic powder, pepper, and olive oil in the food processor vase, and grind.Spread on a baking sheet and toast in the oven or toaster oven until light golden (5 minutes at mid-temperature in my toaster oven, your settings will depend on the oven or toaster you have).Sift with a sieve with large holes, and discard (or grind again) the big chunks. Put in an airtight container and use or refrigerate.
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Top tips
- Make breadcrumbs and panko without a food processor: You can use a grater instead. No wonder it can be called "grated bread" in Spanish. The bread has to be very dry to be able to grate it. And to answer the question: No, a spice grinder or coffee blender does not work well with bread, in my experience.
- Store breadcrumbs and panko: The best way to store panko and breadcrumbs is to put them in an airtight container and refrigerate it. Panko has a longer shelf life on account of having less moisture, and toasting will kill some of the microorganisms that make bread moldy and stale. I prefer not to store it in the freezer as it changes the flavor and texture, in my experience.
- Fresh bread or day-old bread? In my opinion, old (but not moldy or stale) bread produces the best breadcrumbs and panko. It has lost some of its humidity and it is easier to pulse in the food processor. It's also more economical to use old bread instead of using perfectly fine bread for this, but yes, if you don't have day-old bread, go ahead, use fresh bread.
- How to use seasoned panko: This is my favorite way to add a dash of flavor and a crispy texture to casseroles, pasta, or whatever strikes your fancy. You can modify my basic recipe to add other herbs and spices to your taste.
Recipes to use breadcrumbs or panko
These are some of the recipes with bread crumbs in our collection:
- Albóndigas guisadas (Dominican meatballs)
- Baked meatballs stuffed with quail eggs
- Meatballs stuffed with mozzarella cheese
- Vegan "meatballs"
- Baked potato croquettes
- Albóndigas de pescado (fish balls)
- Cordon bleu chicken
- Chicken croquettes
- Eggplant casserole
- Christmas vegan eggplant centerpiece
- Gazpacho
- Breaded fried turkey chops
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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