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Any white bread will do for making panko. An Asian chef swore that the best homemade panko came from Wonder Bread. The yield will vary according to how large you make your crumbs. Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.
Ingredients
- 1 loaf white bread, torn
Directions
Step 1
Preheat an oven to 300 degrees F (150 degrees C).
Step 2
Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet.
Step 3
Bake in preheated oven until crumbs are dry but not toasted, 6 to 8 minutes. Shake the sheet twice during baking in order to evenly dry crumbs. Remove from the oven and cool completely.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 60 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium155mg | 7% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein2g | |
| Calcium34mg | 3% |
| Iron1mg | 4% |
| Potassium23mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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