2 sl whole wheat bread 1 TB dried basil 1 ts dried thyme 1 TB chopped fresh chervil 1/4 ts minced garlic 1 ts minced shallots A good way to use Stale bread, these bread crumbs can be stored in the freezer. Makes 1 cup. 7 Cals per Tbsp Recipe By : New Spa Food (1990) Date: Wed, 30 Oct 1996 14:32:29 -0800 ( -----
How To make Herbed Whole Wheat Bread Crumbs's Videos
Buckwheat and Semolina Country #Sourdough crumb reveal #shorts #homemade #bread
Which Bread is Best for Your Health?
Whole Wheat Bread ????????
Here’s how you can make the easiest, crusty from the outside & pillowy soft from the inside Whole Wheat Bread at home ☺️
Process : * To a mixing bowl, add lukewarm milk, honey, milk powder & instant yeast - give it a good stir & allow it to rest for 5 mins * Once the yeast has bloomed/ activated - add in the whole wheat flour, salt, butter & 1/2 of the water - mix it in the bowl & transfer it to a clean, flat surface * Knead the dough & continue adding the other 1/2 of the water in small batches * After kneading for 8-10 minutes(you can do this in the stand mixer as well with a dough hook attachment)take a small portion of the dough & stretch it carefully using your fingers - if the dough holds it shape without tearing, your bread dough is well kneaded & ready to rest. If the dough tears, knead it for a few minutes and try this test again - this is known as the ‘Window Pane’ test * Round the dough up & transfer it to a greased bowl, cover the bowl with a greased cling wrap & allow it to prove at a warm spot for atleast 45 mins to an hour/ until it doubles in size * Once the dough has proved, de-flate it & shape it as shown in the video * Transfer the shaped dough to a greased bread tin/ loaf tin, cover it & allow it to proof for another 45 mins to an hour/ until it doubles in size * After the second prove, brush the top of the dough with some milk & sprinkle and with some sesame seeds & pumpkin seeds * Bake in a pre-heated 180C for 22-25 mins * Allow the bread to cool down completely before de-moulding it * Slice & Enjoy ????????
Classic Bread Stuffing
Classic Bread Stuffing If there is one thing you need to master for Thanksgiving dinner it is a classic bread stuffing.
This recipe is the traditional stuffing recipe but I show you a technique to make it either chewy or crunchy depending on how you want your turkey stuffing to turn out.
By the way, is it turkey stuffing or turkey dressing? It’s the same thing, but when it’s inside the turkey it’s called stuffing and when it’s not, it’s called dressing.
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RECIPE: Classic Bread Stuffing Recipe SERVES 8-10
Printable Recipe Here:
Ingredients: ½ cup butter 1 medium onion, finely diced 4 stalks celery, finely diced 1 cup chopped fresh parsley 2 tsp dried summer savoury Salt (see note, below) 12 to 14 cups bread crumbs and cubes 1 cup or more turkey drippings or turkey or chicken stock
Instructions: 1. Melt the butter in a very large, wide frying pan over medium. Add onions and celery and cook slowly, stirring occasionally, until vegetables are completely tender. Remove the heat and stir in the parsley and savoury. Combine with the bread in a giant mixing bowl. Does it need salt? See below.
2. Stir gently but thoroughly. Transfer to a greased 9 x 13-in baking dish (or similar). At this point, you can stop and wait until the turkey is out of the oven.
3. Drizzle the drippings over the dressing. Cover tightly with foil and bake at 325F for 30 min. Remove the foil and bake for another 5 to 20 minutes or until it’s as crispy on top as you like.
TIP: Salt is tricky here. If you use salted butter and store-bought bread and broth, you might not need any. If you use homemade everything, you might need lots. Taste a little bit before baking and decide for yourself.
MORE THANKSGIVING RECIPES: Creamiest Mashed Potatoes: How to Dry-Brine a Turkey: How to Make Pie Pastry: Crispy Brussels Sprouts with Bacon: How to Dry-Brine a Turkey (full episode): How to Dry-Brine a Turkey (quickie):
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Homemade breadcrumbs with Brown bread
I use brown bread for breakfast , just save the crusts and let them air dry over the week , now u have home made preservative free bread crumbs . Use them to coat patties / cutlets / chicken fry etc