The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread Crumbs

aptk's picture

Bread Crumbs

This is a loaf of basic sourdough white bread, and it had a lovely crumb, but what I needed was actual crumbs! So I sliced it all up and dehydrated the slices in a low, dry oven, and then ran the slices through the food processor. I ended up with about 7 cups of bread crumbs.

And I needed them to make butterballs to go in chicken soup.

Here's the recipe for the butter balls.

6 cups dry bread crumbs

1 1/2 - 2 cups milk, warmed

1 cup melted butter

2 eggs, beaten

Pour the bread crumbs in a large bowl. Pour the warm milk over the crumbs and work it in with your hands, then add the melted butter and eggs. Work with your hands until you are able to form small balls (about the size of a walnut). Compact them well, you want them to hold together in the boiling broth. Always test a couple before you roll them all up.

If it's too wet, add more crumbs. If it's too dry, add more milk. Drop a few into boiling broth. If they fall apart, add more milk and roll them again. They should sink to the bottom, but will rise back to the top when they are cooked.