Panko Bread Crumbs
Discover the deliciousness of homemade panko bread crumbs! It's easy to make your own fluffy breadcrumbs to use in all your favorite dishes.
Servings (Adjustable):
Calories: 36kcal
Ingredients
- 1 leftover piece of bread white bread like Italian or baguette, cut into chunks
- ¼ teaspoon garlic powder optional
- ¼ teaspoon onion powder optional
Instructions
- Cut the bread crust off and chop it into large chunks or cubes.
- Place bread pieces into a food processor along with garlic and onion powders, if using and pulse for a few seconds. Alternatively, freeze the bread or use stale hardened bread and grate through a grater with large holes.
- If using fresh bread, spread in a short-edged baking tin and bake for 5 to 6 minutes at 320ºF in the oven until crumbs are dry but not toasted.
- Cool before use or store.
Notes
Store in an airtight container for 1 month or freeze for up to 3 months.
Use stale or slightly dry bread. Fresh bread will not work well for making panko. Use bread that is at least a day old or freeze it for a few hours and then let it thaw to remove excess moisture.
Choose the right style of crustless white bread: Use plain, unflavored bread with a dense texture, such as white sandwich bread, for the best results.
Pulse, don't grind: Use a food processor to pulse the bread into coarse crumbs, rather than grinding it into fine bread crumbs. This will result in a light and airy texture.
Spread the crumbs out: Spread the breadcrumbs out on a baking sheet and let them dry completely before using. This will help them maintain their light and airy texture.
Nutrition
Calories: 36kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Sodium: 60mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 0.5mg
Equipment
rimmed baking sheet