Ingredients
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1
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Directions
Homemade Panko Bread Crumbs,This recipe is from Bellaonline.com. I don’t use them, much, but a lot of people do. Here is your chance to contron the ingredients in yours. Any white bread will do for making panko. An Asian chef I once worked with swore that the best homemade panko came from Wonder Bread! The yield will vary according to how large you make your crumbs, so I am guessing.,What if you don’t have a food processor. How else can you get the same effect,I’ve been making breadcrumbs out of everything for a long time, but it never occured to me to use the slicing disc to emulate panko…and it’s a clever idea. I got distracted and left them in oven too long, they are brown, but the texture is awesome. I’ll stick by the oven next time. It’s worth doing this way. Also used a multigrain bread…i know I don’t follow directions well, but I like the product due to your method. These days, who is going to the store for Panko? Thanks!
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Steps
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1
Done
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Push Chunks of White Bread Through the Shredding Disk of a Food Processor to Make Coarse Crumbs. |
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2
Done
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Spread the Crumbs on a Baking Sheet and Bake at 300 F Degrees Until the Crumbs Are Dry but not Toasted, About 6 to 8 Minutes. Shake the Sheet Twice During Baking. Be Careful not to Let the Crumbs Brown! |
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3
Done
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Immediately Remove Bread Crumbs from Oven and Allow Them to Cool. |
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4
Done
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Once Cooled, Crumbs May Be Stored in the Freezer, in a Resealable Plastic Bag For as Long as Several Months. |
