Recipe courtesy of Martha Stewart


Bread crumbs have 2 very appealing characteristics: they are very simple to make, and they are a very economical use of odds and ends of any unsweetened bread. I like to make my tea sandwiches and canapes no larger than 2 bites, so depending on the bread you use, there are always varying amounts of bread scraps left over. Freeze the bread in a resealable plastic storage bag util you have a few handfuls' worth If you are making a lot of hors d' oeuvres, you will have enough bread scraps right away.

There are 2 basic categories of bread crumbs: fresh and dry.

For Fresh Bread crumbs: Simply remove the crusts, place the bread in the bowl of a food processor, and process until fine. Transfer to an airtight container and refrigerate up to 1 week or 6 months in the freezer. Never use stale bread to make bread crumbs, because they will taste just that way-stale.

For Dry Bread crumbs: You must first place the bread in a 250 degrees F oven until fully dried, 12 to 15 minutes. Let the bread cool, then transfer to the food processor and process until fine. Repeat storage instructions for fresh bread crumbs.

Bread crumbs can be made the same way from darker breads. These somewhat earthier crumbs add an interesting flavor to gratins and breaded meats.


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