Homemade Panko and Breadcrumbs Recipe
Serving: 16 servings
Equipment
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
Instructions
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.
Nutrition
Serving: 0.25cup | Calories: 63kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 274mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
