[Sca-cooks] bread crumbs for feasts
t.d.decker at att.net
Sun Oct 18 19:54:03 PDT 2009
When I get low on breadcrumbs, I either buy two or three dozen French rolls
from a local French bakery or bake a few loaves of bread. The rolls dry out
in about two days, the bread three or four (faster if cut). Then I break
them up to fit in the food processor, convert them to crumbs (this method
produces about three to one of fine to coarse in volume), then sieve the
crumbs to get fine and coarse. I like to keep a couple quarts of bread
crumbs around and I have often used leftover rolls or bread from feasts and
catgering jobs to replenish my supply.
Since I use breadcrumbs in small but regular amounts, I usually replenish my
stock whenever the opportunity presents and I don't think about how much I
can get out of a loaf. Three cups (or possibly less, depending on fineness)
seems about right for a one pound loaf. Your oven time is dependent on the
amount of moisture in a given loaf. Once you've drawn out all the moisture,
additional oven time is a waste.
> How do folks make the bread crumbs for their feasts?
> I'm only doing a small luncheon for ~20 people and I've already gone
> through one loaf of bread and only gotten about 3 cups of bread crumbs,
> used in one dish, hais. I expected one loaf of bread to provide more than
> enough crumbs for my several dishes.
> I started with a loaf of whole wheat bread and let it sit in the oven at
> low heat. One set for multiple hours and one for just and hour or two. I
> didn't detect a big difference between the two. Both crumbled as I broke
> them into a ziplock bag. I then simply broke up the larger crumbs with my
> fingers. I considered rolling over the bag with my roller, but it didn't
> seem worth it.
> So when you need a probably much larger amount of bread crumbs for a
> feast, how do you get them? How many loaves of bread does it take? Do you
> use whole wheat bread? Or white bread? Or whatever is available for the
> cheapest price?
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