Light And Crisp Whole Wheat Bread Crumbs Recipes

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Layer bread slices in a single layer on ungreased baking sheets. Allow a bit of room between slices for warm air to circulate.
• Toast bread in the preheated oven, flipping until evenly dry, 30 to 45 minutes. Remove from the oven and cool completely, 15 to 20 minutes.
• Process bread in a food processor until fine. Add Pecorino Romano cheese, parsley, oregano, basil, garlic powder, onion powder, thyme, salt, and sugar and pulse until just combined.

Steps:

• Preheat the oven to 375 degrees F.
• Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender, about 5 minutes. Finely chop the steamed cauliflower.
• In a small bowl, combine the bread crumbs, Parmesan, and oil.
• In a large saucepan, whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyere, mustard powder, paprika, salt, black pepper, and cayenne pepper. Whisk until the cheeses are melted and the mixture is smooth, 1 to 2 minutes. Add the chopped cauliflower and macaroni and stir until well coated.
• Spray an ovenproof 10-inch high-sided skillet with cooking spray. Pour the mixture into the prepared skillet. Sprinkle with the bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.
• Homemade bread crumbs are one of those "chef's secrets" ¿ important but often overlooked detail that can make a dish. These easy-to-make crumbs are flaky, mild, and versatile¿they don't have that heavy whole-wheat taste and dense texture that most store-bought brands have. Since bread crumbs are a comfort-food cornerstone used in everything from cutlet coatings to casserole toppings, it's key to have the best.
• Preheat the oven to 350 degrees F.
• Place the bread in a food processor and process until fine crumbs form, 25 to 30 seconds. Place the crumbs on a baking sheet, spreading them evenly. Bake until golden brown, about 12 minutes. Store the bread crumbs in an airtight container for up to 2 weeks.

Steps:

• In a medium-sized bowl, put 4 cups of the flour, the yeast, the dough enhancer, the vital wheat gluten, and the salt.
• In the mixer bowl (I mix mine in a Bosch mixer), put water, oil, honey, and lecithin.
• Add the dry ingredients from the bowl to the liquid in the mixer bowl.
• Beat with wire attachment until it forms a smooth batter. (About 3 minutes.)
• Place the dough hook on the mixer.
• Gradually add more flour and mix until it forms a soft dough. Continue mixing for about 10 minutes to knead the dough.
• Remove the dough from the bowl and form it into 3 loaves.
• Place in PAM-sprayed bread pans and spray the top of the loaves with PAM and allow to rise for about one hour.
• Preheat your oven to 350* and Bake for 20-25 minutes or until golden brown.
• ** If you don't use all white-wheat flour, cut down on the baking time as it will brown more quickly. **You can use red wheat flour, but it is slightly heavier. I prefer using all white wheat flour or 1/2 white wheat and 1/2 red wheat flour, but any flour will work.

Steps:

• Preheat the oven to 350°F.
• Place the bread in a food processor and process until fine crumbs form, 25 to 30 seconds. Place the crumbs on a baking sheet, spreading them evenly. Bake until golden brown, about 12 minutes. Store the bread crumbs in an airtight container for up to 2 weeks.