Follow the breadcrumbs trail!

Day old or freezer breads of choice

 

  1. Select your bread. If from the freezer, defrost. Tear or cut bread into small pieces.

  2. Place the bread crumbs on rimmed baking sheets and toast in a 300 oven for about 30-40 minutes or until all the breadcrumbs are totally dry and crisp. Make sure all are dried or else the breadcrumbs will become moldy.

  3. Store in tightly closed container in a cool, dry place.

  4. We left ours a little coarse for meat loaf or hamburgers.  You can make them finer if needed later on.  Breadcrumbs nicely keep in a closed container for 2 months. 

 

TIPS:  There are so many uses for your home made breadcrumbs. Sprinkle breadcrumbs on buttered green beans or broccoli, in a pie shell before adding fruit or vegetables to keep the crust flaky, or roll fish fillets in beaten eggs and then seasoned breadcrumbs and bake.  No limit to breadcrumbs usage. You will never throw out leftover bread again!

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So excited to share my new cookbook! Ordering info to come.