Mary berry breadcrumbs
Mary berry breadcrumbs are a versatile ingredient that can be used in many different recipes. They’re easy to make and require only two ingredients: white bread and salt and pepper. Once the bread is crumbled into small pieces, it can be used as a coating for meat, fish, or vegetables, or sprinkled on top of casseroles or baked dishes to add texture and crunch. Mary Berry is a British chef known for her expertise in baking and cooking. Her recipes are beloved by home cooks around the world for their simplicity, reliability, and deliciousness!
Why people also love Mary berry breadcrumbs
People love Mary Berry breadcrumbs because they are an easy and versatile ingredient that can be used in a variety of dishes. They add texture and flavor to recipes, while also helping to bind ingredients together. Mary Berry’s use of breadcrumbs in her recipes is often seen as a way to elevate classic dishes by adding an extra layer of complexity and depth of flavor. Additionally, using breadcrumbs instead of more expensive ingredients like nuts or cheese can help keep the cost down without sacrificing taste or quality.
Ingredients:
- 4 slices of white bread (stale or fresh)
- Salt
- Pepper
- Optional: herbs such as parsley, thyme, rosemary
Instructions
- Preheat your oven to 300°F (150°C).
- Cut off the crusts from the bread and discard.
- Tear or cut the bread into small pieces and place on a baking sheet in a single layer.
- Bake in the preheated oven for about 10 minutes until dry but not browned.
- Remove from oven and let cool completely.
- Place the dried bread pieces into a food processor or blender and pulse until you reach your desired consistency – fine crumbs for coating foods like chicken tenders or larger crumbs for use in meatballs or casseroles.
- Season with salt and pepper to taste, and add any optional herbs if desired.
- Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Quick Facts
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Total Time: 15 minutes
- Difficulty: Easy
- Cuisine: British
- Category: Side dish or ingredient
- Yield:Approximately one cup of breadcrumbs.
Equipment needed:
- A food processor or blender
Serving suggestions: Breadcrumbs can be used in many different recipes as a coating for meat, fish, vegetables and more. They can also be sprinkled on top of casseroles or baked dishes to add texture and crunch.
Expert Tips & Tricks: To make the best quality breadcrumbs, use stale bread that is a few days old. Fresh bread may not crumble properly and could result in uneven textures. If you don’t have a food processor or blender, you can also make breadcrumbs by grating the bread on a cheese grater. For extra flavor, you can add herbs such as parsley or thyme to your breadcrumbs.
Nutrition information: Breadcrumbs are generally low in calories and fat but high in carbohydrates. The nutritional value will depend on the type of bread used.
Presentation: Once your breadcrumbs are ready, transfer them to an airtight container and store them at room temperature for up to 1 week. Use as needed in your favorite recipes!
Variations and substitutions for Mary berry breadcrumbs:
- Panko breadcrumbs: Panko breadcrumbs can be used instead of regular breadcrumbs to add extra crunch.
- Gluten-free bread: You can use gluten-free bread to make gluten-free breadcrumbs.
- Herbs or spices: For a more flavorful breadcrumb, you can mix in grated Parmesan cheese or spices like paprika, garlic powder, or onion powder.
- Whole wheat bread: If you don’t have white bread on hand, you can use whole wheat bread or even sourdough bread for a different flavor profile.
- Ritz crackers: Crushed Ritz crackers make an excellent substitute for traditional breadcrumbs in many recipes.
- Cornflakes cereal: Cornflakes cereal that has been crushed into small pieces is another great alternative to traditional breadcrumbs.
- Almond flour: Almond flour can be used as a gluten-free alternative to breadcrumbs and adds a nutty flavor to your dish.
- Rice flour: Rice flour is another gluten-free substitute for breadcrumbs that works well in recipes like chicken or fish fingers.
- Ground oats: Ground oats can be used as an alternative to breadcrumbs in meatloaf or veggie burger recipes, adding fiber and texture to the dish.
- Coconut flakes: Crushed coconut flakes make a great substitute for traditional breadcrumbs in sweet dishes like fruit crumbles or pies.
Recommendations and notices:
- To get the best texture from your breadcrumbs, use stale bread that is a few days old. Fresh bread can be too soft and moist to crumble properly.
- Make sure you remove any crusts from the bread before processing it into crumbs. The crusts can make the crumbs tougher and less uniform in size.
- You can season your breadcrumbs with other herbs or spices besides salt and pepper if desired. Just make sure they’re finely ground so they mix evenly with the crumbs.
- Store your breadcrumbs in an airtight container at room temperature for up to one week. If you need them to last longer, store them in the freezer instead.
- Breadcrumbs are not just useful as coatings; they also add bulk and absorb moisture in recipes like meatloaf or veggie burgers.
FAQ for Mary berry breadcrumbs
Yes, you can definitely use whole wheat bread to make breadcrumbs. The texture may be slightly different than with white bread, but it will still work.
Homemade breadcrumbs can be stored in an airtight container at room temperature for up to one week. If you need them to last longer, store them in the freezer instead.
Yes! Adding herbs like parsley or thyme or spices like paprika or garlic powder can give your crumbs extra flavor.
You can either use a food processor or blender to pulse the bread into small pieces, or you can use a cheese grater to grate the bread into crumbs. Just make sure that the bread is dry and stale for best results.
Yes! You can definitely use gluten-free bread to make breadcrumbs if you need them to be gluten-free.
Breadcrumbs are a versatile ingredient and can be used as a coating for meat, fish, or vegetables. They’re also great sprinkled on top of casseroles or baked dishes like macaroni and cheese.