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Fresh Breadcrumbs

Many recipes call for breadcrumbs, and if you have extra pieces of bread you can make your own. I recall in France we had so much bread left after a few days that I wouldn’t let anyone eat it because I wanted to make breadcrumbs.

NotesMake sure you tear the bread up prior to baking so the bread dries faster and evenly.

Makes2 cups (500 mL)

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentfood processor

Five Ingredients or LessYes

Ingredients

  • 4 slices French or Italian bread, each 1 inch (2.5 cm) thick, torn into small pieces
  • Baking sheet, lined with parchment paper

Instructions

  1. Preheat oven to 300°F (150°C).

  2. Place bread on prepared baking sheet and toast in preheated oven for 5 minutes. Turn and continue to bake until very light brown and dried, 5 minutes more. Remove and let dry at room temperature for about 1 hour.

  3. In work bowl fitted with metal blade, process toasted bread pieces until fine crumbs. Freeze in a resealable plastic freezer bag for up to 3 months.

  4. Variation: Add 1 tsp (5 mL) Italian herb seasonings when processing for Italian breadcrumbs.

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