Ingredients
- Bread anything from white to wheat, plastic to artisan, buns or English muffins
Servings:
Instructions
- Tear the bread into small-ish pieces and spread out onto a baking sheet, making sure to keep the pieces in a single layer and with some space between them. Depending on the amount of bread you're using you may need two sheets.
- Place the tray in the oven and set it to 250° and set the your kitchen timer for 25 minutes.
- After 25 minutes is up check the bread. If it's not totally dried leave it in for another 10 minutes or thereabouts.
- After it's totally dried as far as you can tell, shut the oven off but leave the tray(s) in the oven until everything is completely cooled--about an hour or so. Frankly, you can do this in the morning before you leave for work, shut the oven off and just leave it all in there until you get home. It's not like you can make these too dry.
- Once they're totally cooled, dump the bits of bread into a food processor and blitz them all until they're broken down into small crumbs. Transfer to a storage bag, squeeze out all the air and chuck it in the freezer until you need them.
Recipe Notes
- As far as the type of bread goes, anything that's relatively neutrally flavored will work; so, essentially white or wheat breads will work. It doesn't matter whether it's plastic-white bread, artisan boules or baguettes, whole wheat or whole grain Tuscan loafs, focaccia, English muffins, pitas, hamburger or hot dog buns... you get the idea. Don't use anything that's been flavored with herbs or cheese or anything like that (it kind of limits the uses of the crumbs if they taste like rosemary or asiago) and, while you can certainly make breadcrumbs out of rye, pumpernickel and sourdough, I would definitely keep them separate from your white/wheat crumbs.
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