ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: How to make soft bread crumbs

Tips and Tricks - Cooking
Hi Fuschia,

You're correct, the bread crumbs that you purchase in the round tubs off the grocery shelf are dried bread crumbs. Soft bread crumbs are made from fresh or day-old (but not hard) bread. To make the crumbs, whirl the bread slices in a blender or food processor or tear or cut the bread into very small pieces. Measure the crumbs by spooning into a measuring cup - don't pack them down. One slice of bread should equal about 3/4 cup bread crumbs. You can store extra crumbs in the freezer to use as needed (a good way to use up unused bread).

Happy Cooking!

Betsy
MsgID: 0083170
Shared by: Betsy at Recipelink.com
In reply to: ISO: Question: Soft Bread Crumbs
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Question: Soft Bread Crumbs
  Fuchsia Louisiana
2 Recipe: How to make soft bread crumbs
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Madeira Wine Information for Dora:
  • Madeira wine is a very expensive (and when I say expensive I mean it) wine from Portugal. But as with every wine, there are exceptions to the rule. I found a source at the Internet which asks for $14.00 per bottle. Of c...
  • Lighter Quicker Marinades for Fish
  • LIGHTER QUICKER MARINADES FOR FISH "These marinades are very simple to make. Although we call them marinades, they can be added to the fish as little as 10 minutes before serving or as long as 1 or 2 hours ahead. All ...
  • Baked Sweet Potato Fries
  • BAKED SWEET POTATO FRIES 4 sweet potatoes 1/4 cup olive oil Salt to taste Preheat oven to 400 degrees F. Cut sweet potatoes into 1/2-inch thick lengthwise strips, and toss with olive oil. Coat a baking sheet with n...
  • Dick Clark's Corn Fritters
  • I made these using my electric skillet for a quick dinner last night. I liked the small size, which made them very quick to make. They were very good. According to Everyday with Rachael Ray magazine, where I found this...
ADVERTISEMENT
  • Chanterelle's Sloppy Joes (staff meal)
  • SLOPPY JOES "The name says it all. Neatness doesn't count here, but ketchup certainly does. In fact, sloppy Joes are pretty much a defining moment for ketchup-how many other recipes can you think of that call for 2 cu...
  • Fettucine with Shrimp and Scallions (serves 2)
  • FETTUCINE WITH SHRIMP AND SCALLIONS 2 teaspoons finely chopped fresh ginger root 2 green onions, finely chopped 2 tablespoons finely chopped pecan pieces 1 teaspoon peanut oil 1 teaspoon chili sauce 1 teaspoon soy s...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: How to make soft bread crumbs
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!