Homemade Panko Bread Crumbs Zorica L. July 23, 2014 Cooking, Cool, Recipes Panko is the Japanese style of breadcrumbs, they are lighter, crispier and larger than European breadcrumbs. Because of Panko bread crumbs’ coarser texture, when used for breading it creates a deliciously crunchy crust that absorbs less oil. Also when used as a filler they make food much lighter and crunchier without “packing” like ordinary breadcrumbs. You can use Panko bread crumbs pretty much whenever a recipe calls for breadcrumbs and you’ll be astounded at the difference it makes. The reason for all this lies in the way in which they are produced. First bread is cooked in a special oven, which uses electric current instead of heat and the result is a soft, airy loaf without crust. Bread is then naturally dried for 18 hours after which is coarsely grinded and finally it gets lightly toasted. Although it would be difficult to recreate this exact process at home, Panko breadcrumbs can easily be made using slightly different procedure. Start of with a loaf of old white bread. Bread should be dry but make sure it’s not moldy. Remove the crust. Left it to dry out for a day. Using shredding disk of your food processor coarsely grind the bread. If necessary cut the bread to fit the filling shafte of the food processor. Spread it on the baking try and bake in an oven preheated to 300F for 5-8 minutes until dry not toasted, make sure it doesn’t get browned. Remove from the oven and let the breadcrumbs cool completely. Put in an airtight container or a glass jar. Store it in cool place for couple weeks or in a freezer for couple months. The result will be amazing and you will never buy Panko againi. Homemade Panko bread criumbs 2014-06-18 06:13:16 Making homemade Panko Bread Crumbs is fun easy and fast! And the final result is amazing! Write a review Save Recipe Print Prep Time 18 hr 15 min Cook Time 5 min Total Time 18 hr 20 min Prep Time 18 hr 15 min Cook Time 5 min Total Time 18 hr 20 min Ingredients 1 loaf (1 pound) day old bread Instructions Remove the crust from the loaf of white bread and let it dry out for a day. Using shredding disk of your food processor coarsely grind the bread. Spread it on the baking try and bake in an oven preheated to 300F for 5-8 minutes until dry not toasted, make sure it doesn't get browned. Remove from the oven and let your Panko breadcrumbs cool completely. Put in an airtight container or a glass jar. Store it in cool place for couple weeks or in a freezer for couple months. So Good Blog http://www.sogoodblog.com/ SummaryRecipe NamePanko Bread Crumbs: Fresh and SimplePublished On 2014-07-23Preparation Time 18:15Cook Time 00:05 Total Time 18:20Average Rating no rating Based on 0 Review(s) The following two tabs change content below.BioLatest Posts Zorica L. Nutella lover, coffee addict and a dreamer in love with photography Latest posts by Zorica L. (see all) Cereal Cookies – add some razzle dazzle to your breakfast routine - January 7, 2015 Breakfast Smoothie – the most nutritious way to begin your day - January 6, 2015 White Bean Salad – a great pantry salad - January 2, 2015 Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Current day month ye@r * Leave this field empty * Notify me of follow-up comments by email. Notify me of new posts by email.