Making Fresh Bread Crumbs

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

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Whenever you have leftover bread, use it to make fresh bread crumbs. With a long, serrated knife, cut off all the crusts. Now cut the bread slices about an inch thick; then cut across, forming 1-inch cubes. Place the bread cubes on a tray and let them dry out, standing at room temperature, for an hour or so. Then place them in a food processor and process steadily until reduced to crumbs—but not to a powder. One slice of bread makes about ½ cup of fine crumbs.
Store bread crumbs in the freezer in a tightly covered container. They will keep for about 3 months. Let thaw in their covered container before using to avoid any excess moisture.