I just had an unbelievably frustrating experience making bread crumbs from a nice loaf of homemade bread. I sliced several pieces of bread and toasted. Next I chopped them into smaller pieces and baked in a 300 degree oven for 10 minutes and left out overnight. They were quite brittle and I thought ready to go. Next I put them in a food processor where they whirled around the blade without becoming crumbs. After that I chopped them on the cutting board only to find them all over my kitchen. I tried rolling them with a rolling pin in a large ziploc bag, this time lots of little holes in the bag. Perhaps I'm not in the cooking mood today. What are your best tips for making bread crumbs? Thank you in advance!
If you can mix things, you can make this (giant! Midwest-sized!) cheese ball.
A Ball of Cheese the Size of the Midwest
Genius Chocolate Chip Cookie Brittle
The Shop's Greatest Hits
A Bowl Full of Winter Comfort
Up to 20% Off These Nonstick Pan Sets
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)