Buttered Bread Crumbs
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Recipe Checklist:
Ingredients
  • 1 Slightly Stale Baguette (Chopped)
  • 3 oz of Clarified Butter
  • Salt (to taste)
Tools & Equipment
  • Chefs Knife
  • Cutting Board
  • Food Processor or Blender
  • Measuring Spoons
Estimated Time
10 Minutes
Yield
Approximately 16 oz Buttered Bread Crumbs
+ -

We call for a slightly stale baguette when making Buttered Bread Crumbs, but in practice any flavorful bread, stale or fresh, will work to make Bread Crumbs. Fresh bread will just have to be dried out so that it will crumble and not crush and compact when put under pressure.

Preparation

The preparation in this Buttered Bread Crumb recipe involves drizzling the Clarified Butter over your bread before placing the buttered bread (fresh or stale) into the oven. We use Clarified Butter because the Milk Solids in Whole Butter can clump when Breading and later burn when cooking the final product with a Medium High Heat or High Heat method.

Before we make the actual Buttery Bread Crumbs, the moisture in the bread and the Clarified Butter will have to be removed from the bread. We do this by toasting the bread in a 350˚ F (177˚ C) oven for about 15-20 minutes. Once the bread is dry enough it can then be Chopped. The end result will be similar to slightly stale bread.

Method

With your bread diced, bring out your Electric Blender or Food Processor. Put the Chopped bread into the pitcher/bowl of the device and then add the Salt. Pulse the machine for 15 - 20 seconds when the mixture should be ground into small crumbs. If a bit longer is needed, pulse the machine again briefly. Taste the product. If it needs Salt, add it.  

Because these are homemade, fresh Buttered Bread Crumbs (even if starting with stale bread that was once fresh), are not processed and preserved they should be used immediately or placed in an air tight container and stored in the refrigerator for up to one week.