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Nutrition Facts
Serving Size 1 Cups 266g Recipe makes 3 Cups)
Calories 443
Calories from Fat 49		(11%)
Amount Per Serving		%DV
	Total Fat 5.5g	8%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1135mg		47%
Potassium 166mg		4%
Total Carbohydrate 84.4g		28%
	Dietary Fiber 4.0g	16%
	Sugars 7.2g
Protein 12.7g		25%
how is this calculated?

Homemade Panko Bread Crumbs

Recipe #167729 | 23 min | 15 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Jim in Washington
May 11, 2006

This recipe is from Bellaonline.com. I don't use them, much, but a lot of people do. Here is your chance to contron the ingredients in yours. Any white bread will do for making panko. 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.

3 -4 Cups (change servings and units)

Ingredients

1 loaf white bread, or
if you don't have white bread, use soda crackers, like Saltines and oyster crackers or melba toast, instead. approx. 23 saltine crackers per cup

Directions

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: ARathkamp

On Nov 8, 2009

I just bought my first food processor and just had to try this. I used leftover hotdog and hamburger buns and it worked perfectly! I'm excited to use this on a fried shrimp recipe! The flavors on these are endless.

0 people found this review helpful

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From: elsaturnino

On Oct 18, 2009

This worked out well. I hate wasting money on storebrought breadcrumbs so this recipe was great.

0 people found this review helpful

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From: Roxygirl in Colorado

On May 15, 2006

I used a cheap brand of white bread and mostly the heels. I make fresh bread crumbs a lot, but never have used the grater disk. This made the fluffiest crumbs that baked up great. I wasn't paying much attention so they did get lightly browned, but no uneven spots. I topped my Three Cheese Baked Mashed Potatoes Three Cheese Baked Mashed Potatoes with these and they added such a wonderful light crunchy topping. They really do have a better texture than regular crumbs. I've used panko crumbs before (several years ago) and think these will make an equally good breading for chicken, etc. Roxygirl

11 people found this review helpful

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From: William (Uncle Bill) Anatooskin

On Jul 6, 2008

Hello Jim; Made your Homemade Panko Crumbs 3 days ago. I used a loaf of Italian Bread and I can't believe how well they turned out in the food processor. I very lightly sprinkled the crumbs with some Seasoning Salt before lightly toasting in the oven. The crumbs turned out great, look as good or better than the store bought Panko Crumbs. Thanks Jim, I do not have to worry about running out of Panko Crumbs, will have them readily available. "Uncle Bill"

3 people found this review helpful

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