The type and parts of bread depend on how I plan to use the breadcrumbs; i. e. No crusts of a white breadr for crab cakes or for a delicate coating of a seafood item. However I would use all parts of mixed breads for a heavy topping for a rustic casserole. I use a very quick and easy method--set breads to be used open and separated on the counter until dry--then make the crumbs of varying sizes in the Cuissinart with the standard blade--so fast, easy, and very little clean-up.
I also use everything but I use stale bread. I don't dry it in an oven.
I add herbs to food processor, grated cheese, whatever.
Use it that night.
Cheers
irina
I use everything, crust, inside, white, wheat, rye, multigrain, everything.
For best results cut them in cubes, pre-heat an oven to about 275 then turn it off, place the cubes on a pizza stone or baking sheet and let dry in the warm over.
3 Comments
I add herbs to food processor, grated cheese, whatever.
Use it that night.
Cheers
irina
For best results cut them in cubes, pre-heat an oven to about 275 then turn it off, place the cubes on a pizza stone or baking sheet and let dry in the warm over.