Homemade Panko Bread Crumbs
An Asian chef I once worked with swore that the best homemade panko came from Wonder Bread! The yield will vary according to how large you make your crumbs, so I am guessing.
- loaf white bread, or
- if you don't havewhite bread, use soda crackers, like Saltines and oyster crackers or melba toast, instead. approx. 23 saltine crackers per cup
Preparation time 15mins
Cooking time 21mins
1 Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
2 Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!
3 Immediately remove bread crumbs from oven and allow them to cool.
4 Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.