Breadcrumbs – Bułka tarta

Breadcrumbs are needed for many recipes in Polish cookery and especially in the topping à la Polonaise.

So I always make sure I have some in my store cupboard.

Bułka tarta is usually translated as breadcrumbs  –  they are the  dried and then ground or grated crumbs from white rolls (bułka is a bread roll) or white (wheat) bread.

Bread in Poland is normally made from rye flour or a mixture of rye and wheat flour.  White bread and rolls were viewed as a luxury in days gone by.

I usually make my own breadcrumbs as in the past the ones you could buy in England were often dyed orange and I did not like them at all.

Nowadays there are many Polish shops and Polish bakeries that sell these dried breadcrumbs.

I have used them and they are good.

If you want to buy them then

Bułka tarta

is what you are looking for – usually sold in 500g bags.

I still make my own as they are a good use of any type of white bread you have left over and the crumbs keep for ages in an airtight box.

Making Breadcrumbs

You need white (wheat) bread – either slices from a loaf or bread rolls – cut in half.

Put your oven on its lowest setting – on mine this is GM1

You can put the slices of bread directly on the oven shelves or you can use a silicone mesh sheet which is good as the moisture which come off the bread does not condense under the bread and it is easier to remove the dried bread from the oven when it is ready.

Leave the bread in the oven for an hour or more – it wants to be a golden brown.

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Lightly Dried Bread – It can be a darker brown if desired

Put the dried bread on a chopping board and use a rolling pin to crush it.

IMG_20150917_100045291

IMG_20150917_095806070

I store my breadcrumbs in an airtight plastic box – I use  Sistema™ boxes which are made in New Zealand.

IMG_20150917_100015472

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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