Panko, the upscale breadcrumbs, are light, fluffy, crispy, and so easy to make. Besides a coating when you’re frying, use them in stuffing mixes, meatloaf, croquettes, and anyway you would use regular breadcrumbs. Your recipes will go from okay to stellar.
While I’m talking about processing bread, let me say a few words about processors. For a long time I believed a good cook really didn’t need a food processor. So, I refused to buy one. Then, one day I was at one of my favorite kitchen supply places in Dallas, and they were having drawings for prizes that day. Yes, I won a food processor! And I decided that I might as well try it. Well, I’ve never looked back. It is a “must have” when I cook. Recently, I invested in a larger capacity, more powerful, Breville processor. It makes me happy just looking at it!
Ingredients
- White bread
Instructions
- Tear the pieces into chunks. Lay them on a rimmed baking sheet, in a single layer. Let set out for a day to get stale (slightly hard).
- I leave the crust on, but lots of recipes say to cut them off.
- Use the large grating disk of the processor, and grate the bread.
- Spread crumbs back out on the rimmed baking sheet.
- Bake at 170 until completely dry. I left them in about 1 hour.
- Cool completely. Store in a jar or ziplock bag.