When you have a lovely whole grain loaf that's gone a trifle stale, the founts of culinary wisdom say you should make breadcrumbs, right? Well, what if you don't really need A Whole Loaf of breadcrumbs? You'd soon wind up in a similar situation, with a large bowl of, well, stale breadcrumbs.
Instead, why not investigate the ultimate thrifty solution? Take those breadcrumbs you just created - and bake bread.
"Make bread from breadcrumbs?!"
"Um, why? And how? And wouldn't it taste gross?"
On the contrary, my friends...
I was struck with the idea while reading a recipe for Herbed Passover Rolls, with matzah meal, in Cooking Light magazine - it dawned on me, suddenly, that breadcrumbs are rather similar in concept to matzah meal (ground matzah is to finely crumbled bread as orange juice is to... oh wait, I don't have to ever take the SAT or the GRE again, never mind...), so why not employ a baking technique to rejuvenate the humble breadcrumb?
My favorite breadcrumbs for these rolls are ones made from homemade whole grain bread, or a sprouted grain loaf such as Ezekiel bread. If you're still skeptical, I understand, but I ask only that you reserve judgment until you've garnished one of these rolls with a drizzle of olive oil and a bit of roasted garlic, and been transported to buoyant, airy, crisp-crust bread heaven...
Whole Grain Breadcrumb Rolls
1 1/4 cups water 1/3 cup olive oil 1 T raw sugar 1 tsp salt 1/2 cup whole wheat matzah meal 1 1/2 cups whole grain breadcrumbs 4 eggs 1 T minced chives 2 T rosemary
~ Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking liner. ~ Stir the water, olive oil, sugar, and salt together in a saucepan, and bring to a boil. ~ Reduce the heat to low, add the matzah meal and breadcrumbs, and stir constantly with a wooden spoon until the mixture pulls away from the sides of the saucepan (this will happen in a minute or less). ~ Transfer the mixture to a mixing bowl, and allow it to cool a bit. ~ Beat in the eggs, one at a time, scraping the sides of the bowl well and making sure each egg is well incorporated before adding the next one. ~ Stir in the chives and rosemary. ~ Using an ice cream scoop for measuring, transfer mounds of dough onto the baking sheet. ~ Bake for around 50 minutes - until browned and crispy on the outside. Serve warm, of course...
*The Delicious Vitamins series will continue in the next post... :-)