preheat oven to 250 degrees F.
using 2 cups stale bread, arrange bread in a single layer in a shallow baking pan.
BAKE for 20 minutes until crip. Cool. break into small pieces and feed, slowly, into a blender or food processor.
store crumbs in an airtight container. they will keep for several weeks on the shelf and indefinately in the freezer.
ITALIAN BREAD CRUMBS
2 c. bread crumbs
1/4 c. parmesan cheese, grated
2 Tbsp. parsley
1 tsp. oregano
1 tsp. basil
1 tsp. garlic powder
combine all ingredients and store in an airtight container in the refrigerator for up to 2 months.
SWEET CRUMBS
2 c. cookies, crackers, sweet buns, or dry cake
(and you were wondering what to do with them anyway...)
1 Tbsp. brown sugar
grind the cookies, crackers, sweet buns or dry cake in the blender for 1 minute or until you have a fine-textured crumb. store in an airtight container in the refrigerator or freezer for up to 2 months.
