Saturday, August 04, 2007

Dry Bread Crumbs



Homemade dry bread crumbs are to die for. The lack of uniformity, scent, rough texture, and taste made me a convert today. They are so easy to make. Not as easy as buying them but it's worth the extra effort.

-Any type of bread (used La Brea French bread)

Slice bread bread and place on a sheet pan. Set in oven at 200 degrees F until they're dry, crisp, and golden brown, 30 to 45 minutes. Let cool, and the grind in a food processor until fine. They will keep for weeks in an airtight container. Two slices bread yields about 1/2 cup bread crumbs.

So having a renter's oven, after 45 minutes the bread was crispy and not brown, so I increased the temperature to 350 or so, and left them in there until they were quite brown, probably another 20 minutes or so. I lost track of the time because I was singing to some rather cheesy 80s songs. Once I get going, I kind of can't stop.

Anyhow, homemade leave store bought crumbs in the dust!

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