Since homemade bread doesn't have the preservatives in it that store-bought breads have, and I don't want to be wasteful by throwing out the crusts or letting the bread get too old and then just throwing it away, I'd like to know how you make your breadcrumbs and croutons from your homemade breads. What kinds of seasonings do you use and how do you prepare them. Also have any of you ever used your breads in bread pudding? Thanks for your help.

-- Greenthumbelina (sck8107@aol.com), April 09, 2001

Answers

The best way to make croutons and breadcrumbs from home made bread is first to completely dry it out in a warm oven. You don't want to brown it or anything, but it must be dry enough so it snaps when you bend a slice. Once it's dry, pass it through a meat grinder to make breadcrumbs and store in an airtight jar. Because there's no moisture in the jar, the crumbs will keep for a long time.

With croutons, cut the sliced bread into half or quarter inch squares and dry the same way - in a warm oven (possibly overnight with the oven door open a crack). Store in the same way, and when you want to use them, throw a handful in some hot shallow fat and fry until golden brown.

The secret is to get them absoluitly bone dry though.

Eric

-- Eric J Methven (e_methven@btinternet.com), April 09, 2001.

I make homemade bread just to make crotons. Any recipe will work. After the loaf is cool, and yes several slices are always eaten :) by me. I cut it into cubes, shaking these cubes in olive oil, that has been heartly seasoned with italian seasoning, and of course lots of garlic, I actually found the chopped garlic that is jarred at the super Wallmarts to be my favorite now. Shake this all up in a zip lock baggie until well coated and then place in low in the oven, flipping the crotons every 15 mintues until well dried. Return to a ziplock and keep in the fridge. Someplace with less humidty could possibly not have to refridgerate theirs! Good luck. Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), April 09, 2001.

Hi Greenthumbelina! I cut my bread into cubes and toss them on a cotton flour sack type dishtowel to dry thouroghly. When they are completely dry, whiz 'em in the blender or run them through a food mill or grinder for bread crumbs. I save that last chunk of bread or those few leftover rolls and dry them, then keep them in a bag in the freezer 'til I have enought to make making a mess worthwhile! For croutons, the easiest is to use bottled Italian dressing - I use the cheapest "lite" stuff. Toss 4 to 6 cups of bread cubes with 1 cup dressing til coated, then place in roaster or cake pans in a low oven (top of the wood stove in winter) til dry and crunchy. I use bottled dressing because I have never managed to make decent tasting Italian dressing - if anyone has a good recipe, please post it - I just hate to buy anything I ought to be able to make!!

You can also add parmesan cheese to the mix if you like to use your croutons in soup (great in 'tater soup!), and I have used the recipe for Chex Party Mix and used home made bread cubes as part of the mix. Oh yeah - chili flavored croutons are good too - oil and chili powder but I don't remember the exact amounts. Any of the Hiden Valley Ranch dry dressing mixes mixed in a cup of oil make a good coating for croutons - or pretzel/cereal/oyster crackers and the like. Good luck - and good eating!!

-- Polly (tigger@moultrie.com), April 09, 2001.

I put my bread in a basket covered with a piece of paper towel (cat hair you know) and let it sit in my kitchen until it feels dry enough then I either put it in the blender with spices or cheese or put spices on the cubes store in sealed bags in the freezer until needed.works good for just about anything you want to use it for.

Blessings,

Sally

-- sally stanton (mallardhen67@hotmail.com), April 09, 2001.

A suggestion for croutons:

Lightly toast the sliced bread 'til it dries hard on the surface. Allow it to cool, then rub peeled garlic over both surfaces. Cut the slices into cubes, then finish drying in a low oven. TaDa - lofat garlic croutons!

-- Judi (ddecaro@snet.net), April 09, 2001.

Here is a recipe that is delicious!

4 slices homemade bread.-2 Tbs. Parmesan cheese-1/4 tsp oregano-1/4 tsp celery salt- 1/4 tsp garlic salt- 2 Tbs salad oil (I use melted butter instead)

cube the bread and place in a bowl. Mix the rest and toss with the cubes. place on a cookie sheet. Bake at 300 degrees until crisp. The Tightwad Gazette

-- T.Crockett (pbandjallen@jcn.net), April 15, 2001.