Breadcrumbs are used to give cutlets, fish and other dishes an appetizing crust. It makes them more tasty and attractive in appearance. It seems that without breading, dishes will not be the same. However, it is not uncommon for breadcrumbs to disappear not only from the kitchen cupboard, but also from all nearby stores. So what should I do? You just need to find a suitable replacement for them.

First you need to understand what breadcrumbs are. In its simplest form, it is wheat bread. Only it is pre-dried to the state of a cracker, and then crushed into crumbs.

That's all! Often, to make life easier for the housewife, manufacturers add various seasonings, salt and seeds to the breading mixture. Usually the packaging contains information about the composition and what is recommended to be breaded in it.

Thus, it is obvious that with a little effort you can prepare such a mixture yourself. And if you don’t have time for this, you can, after reflection, find a suitable replacement for it. But first things first.

Method one - cook it yourself

To prepare, you need to take wheat bread or a loaf. It's best if it's from yesterday. Cut into small cubes. Sprinkle with vegetable oil on all sides. You can pre-mix it with chopped garlic, salt and dried herbs to taste. Fry in the oven at +180°C until crispy.

Then cool and grind, turning through a meat grinder. You can also grate it or grind it with a blender using the butterfly attachment in the “pulse” mode.

It is important to make crumbs from the crackers, and not turn them into a homogeneous mass. This is, of course, the most “correct” replacement option. But it takes time. By the way, you can make breadcrumbs this way for future use.

Method two - bread, flour and semolina

If you’re pressed for time or it’s not possible to run to the store to buy everything you need, you can simply choose an option from those available in the kitchen:

• Of course, any stale bread will do. You just need to grind it to the desired state.
• You can chop it into small crumbs with a knife, grate it or use a blender. These breadcrumbs are suitable for both frying and baking.
• No bread? No problem. Can be replaced with flour. Moreover, it is desirable that it be coarsely ground. This breading is suitable for fish or cutlets. It is recommended to dip them in an egg first. You can use absolutely any flour: wheat, corn, chickpeas, oatmeal, etc.
• For a thicker crust, it is recommended to use semolina. It is suitable for almost any dish that requires frying. At the same time, the taste is more delicate than with breadcrumbs. Many housewives prefer semolina to breadcrumbs. The same can be said about corn grits, which is great for breading fish and meat dishes.

Method three - original

Dishes breaded in flakes are no less tasty. They can be pre-chopped, although this is not necessary. Any ones found in the kitchen cabinet will do. They will give the dish not only a special taste, but also an aroma. In addition, they can replace breadcrumbs in baking (for example, when preparing strudel filling).

At worst, you can use crushed nuts. They are suitable for breading fish, meat and poultry. Of course, they can be added to baked goods (however, you should not add walnuts to the dough, as they contain a lot of oil). The result will be a very original and flavorful crust.

Those who are not afraid of experiments can use chips, corn sticks, saltine crackers and even dry cookies instead of crackers. They just need to be crushed first, and the original breading is ready. You can even make a batter from eggs, grated cheese and herbs. True, the latter option is more suitable for breading vegetables.

Obviously, the housewife can always find something to replace breadcrumbs from existing kitchen products.

Therefore, there is no need to worry that they may end at the most inopportune moment. You can always come up with an alternative to store-bought crackers, and no less tasty.

Every housewife probably has a place to store a variety of spices. Among them, there must be a jar of breadcrumbs. Where would we be without them? They occupy a huge place in cooking. Not so long ago, when visiting the supermarket, I always bought a couple of packages of this necessary ingredient, since the crackers were quickly running out. Without thinking twice, I decided to cook it at home, since there is always delicious homemade bread. To make breadcrumbs with your own hands, I present a recipe with a photo, save your money!

To prepare the breading, you can use any white or dark bread, both fresh and yesterday’s baked bread. Even if the bread has been sitting for about 2-3 days, it is perfect for breadcrumbs. So, if you want to always have breadcrumbs on hand, read our recipe and get into the kitchen. Such homemade crackers will be very useful to you if you want to feed your family deliciously.

Required ingredients:

White bread

If you don't have a bread machine in which you can bake bread, then buy white bread at the supermarket.

How to make breadcrumbs at home, simple recipe:

Cut into small cubes, along with the crusts.

Line a baking sheet with parchment paper. Add sliced ​​bread. Distribute over the entire surface. Preheat the oven to 200 degrees. Place the baking sheet in the oven. Bake until lightly golden, 15-20 minutes. Periodically, open the door and stir to brown on all sides.

Cool the browned crackers a little.

Place in the bowl of a food processor. Grind to desired size.

Your homemade breadcrumbs are ready. Store in a container with a lid, preferably in a dry place.

We will need white bread.

My bread is homemade, baked in a bread machine. It is advisable to use yesterday's bread, since fresh bread crumbles very much when slicing. I was a little unlucky, the bread was freshly baked. I had to save myself with a sharp knife. Cut off the crusts on all sides.

We use the crusts to make breadcrumbs, and the soft part for crackers. Cut the pulp into cubes, and cut the crust into strips.

Place the chopped crumb and crusts on a baking sheet. Dry in the oven at a temperature of 180-200 degrees. Stir occasionally until all sides are well browned.

The bread has browned. Let cool.

Now we need to get breadcrumbs. Place the dried crusts in small portions into a food processor and grind into the finest crumbs. We sift out the smallest part through a sieve and pour it into a storage container. Larger crumbs can be further crushed or left for later use. Sometimes I need a large crumb.

Breadcrumbs are ready.

Transfer to a clean, dry container with a lid.

Store until required in a dry place.

How to make breadcrumbs with your own hands quickly and easily in ordinary home conditions in the oven and microwave?

Making homemade breadcrumbs is very simple and relatively quick. Many girls saw their mothers do this as children. First, bread (white or black, although white bread is most often used to make breadcrumbs) is cut into small pieces for breadcrumbs.

Then the pieces of bread should be placed on a clean baking sheet, not in a heap, but each piece separately and placed in an oven preheated to 150 degrees for 15-20 minutes. After this, remove the baking sheet from the oven, turn the pieces of bread over to the other side and send them to the oven to dry for the same time at the same temperature.

After the crackers have cooled, they need to be passed through a meat grinder. A food processor, coffee grinder or blender can also be used for the same purpose.

How to make breadcrumbs in the microwave

By the way, in terms of cooking time, making bread breading will be much faster in the microwave than in the oven.

In order to prepare homemade breadcrumbs in the microwave, grind the crumbs of white or brown bread and place the pieces in a flat plate special for microwave cooking. It is enough to dry the bread in it for a couple of minutes, then mix the pieces and put them in the microwave for another couple of minutes. The result should be excellent dry crackers, which can then be crushed manually or using a regular rolling pin to the desired size into crumbs. Instead of a rolling pin and manual chopping, you can again use a food processor or a meat grinder.

Storage conditions for homemade breadcrumbs: Breadcrumbs should be stored in a special sealed food container (preferably glass). You can store it for 30 days, so after cooking it is advisable to put a sticker (sticker) with the date on the jar of crackers so as not to forget when they were made.

Due to such a short shelf life of bread coating, it should still be done before the actual process of use, otherwise the product will have to be thrown out to the pigeons on the street after the expiration date. Such a product is not made for future use, as we see.

Today I will show you how to make your own breadcrumbs. Surely many will say: “I came up with that too... Everyone knows!” And in general, why make them if you can always buy ready-made ones in any store?”

Well, of course, for experienced housewives this is not even a recipe, but the most basic thing. Yes, and you can buy breadcrumbs without any problems. What should young girls who are just getting acquainted with the kitchen do? It is to them that I would like to give some practical advice.

By the way, have you, my dear housewives, often wondered what breadcrumbs are actually made from on an industrial scale? Do you think they bake bread on purpose, and then dry it and grind it? Whatever the case! The production of such breadcrumbs, as a rule, uses very stale bakery products, which, due to their expired shelf life, are no longer realistic to sell.

Now that I can imagine the conditions in which breadcrumbs are stored and packaged, the desire to use them immediately disappears. Whether it’s homemade, fragrant, fresh, crispy... mmm... From homemade bread! Persuaded? Cooking breadcrumbs in the oven?

Ingredients:

Cooking the dish step by step with photos:

Dry the pieces of bread in the oven at 180-190 degrees for about 15 minutes (turn each piece over after 7-8 minutes) until nicely browned. Just make sure that the crackers do not burn, otherwise they will taste bitter.

Let the breadcrumbs cool. Then we grind them in any convenient way - you can, like I did, in a food processor (attachment - Metal knife) or just put them in a bag and roll them with a rolling pin. And it’s even better and more convenient (I’ve been doing this lately) to grind the crackers through a meat grinder (especially if you have an electric one). At the same time, thanks to this procedure, sharpen your knives in it.

After half a minute I got this little crumb. By the way, you can adjust the size of this crumb yourself - some people like very fine breadcrumbs, while others prefer larger ones. If you wish, you can add salt, your favorite spices and seasonings to the breadcrumbs - then you will get a ready-made, aromatic breading.

Pour the breadcrumbs into a clean, dry bowl.