If you click to enlarge the image, you can see the texture of the crumbs well.
I had never heard of soft bread crumbs until I came across a recipe that called for them. So first I figured out the difference between soft and dry bread crumbs. Here’s what I learned thanks to Wikipedia: “Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may even have a sandy or even powdery texture. […] The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing.”
Then I discovered how easy it is to make your own soft bread crumbs; so that’s what I did. I even took pictures along the way to share with you! Come back tomorrow for the tasty recipe that required me to learn this new skill! (That recipe can be found here.)
Homemade Soft Bread Crumbs
From the Kitchen of: Taste of Home
Prep Time: 2 mins
Servings: 1 slice of bread = about ½ cup crumbs
slices of fresh bread – white, wheat, or French
blender or food processor
Tear several slices of fresh bread into 1 inch pieces. (I even used a couple of slices that were starting to go stale.)
Place pieces in a food processor or blender. Cover and pulse several times to make coarse crumbs. Use immediately.
- If using a blender, do not overfill it. You should put enough torn pieces in the blender to cover the blades but not so many that the blades can’t reach the top pieces to chop them up. I filled mine somewhere between the 1-2 cup or ¼ – ½ liter mark.
- Some websites have said that you can store soft bread crumbs in the freezer for later use, but I have not personally tried this.
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