Not So Crumby After All

Homemade bread-crumbs.

This is not so much a recipe as a life choice.  At a certain point in your cooking life you will inevitably come across a recipe that calls for bread-crumbs.  At this point you will either buy a box of pre-made bread-crumbs or you will make some.  This is a small thing, but it really does make a difference.  It's so easy, and if you play your cards right, it can actually be a form of recycling, stretching out an old stale bread loaf's life and making it delicious again.  

I used to make bread crumbs fresh, the day of their intended use.  However, this is totally unnecessary, because they keep very well.  Just make a batch, seal it up, and keep it for a rainy day.

Bread Crumbs

Leftover Bread (the quality/type of bread you use will obviously determine the quality & flavor of the end product)

Whiz up your bread in the food processor or blender.  You want small, uniform crumbs.  

Spread your crumbs onto a baking sheet, and bake at 350° for 10-15 minutes or until golden.  

Let them cool, and pack them into an airtight container.   

Add them to recipes as called for and enjoy their superior deliciousness, and your resourceful thriftiness.