Homemade Breadcrumbs

When I get around to making these breadcrumbs I usually make a big batch and store the leftovers in an airtight container in the freezer. This way, it isn’t such a pain when a recipe calls for breadcrumbs.
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When I get around to making these breadcrumbs I usually make a big batch and store the leftovers in an airtight container in the freezer. This way, it isn’t such a pain when a recipe calls for breadcrumbs. I used to buy the store-bought variety (by Progresso), but when I recently looked at the label and lost count of the number of unpronounceable ingredients I decided never again on those! As a reminder, it only takes a few simple ingredients to make bread.

Update: We’ve since found a decent store-bought alternative made of 100% whole wheat, but we still make our own, too.

Homemade breadcrumbs on 100 Days of #RealFood

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5 thoughts on “Homemade Breadcrumbs”

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    1. Amy Taylor (comment moderator)

      Hi. Lisa often makes her own bread. If she buys store bought, she would look for 100%whole grain with no unnecessary ingredients. She also sometimes buys from Great Harvest. You can find Ezekial sprouted bread in the frozen section of most stores and that is a solid choice.

  1. do these breadcrumbs need to be stored in the refrigerator or is the pantry okay? what is the shelf life of these?