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Originally Posted by Chap  So dumb question......do you make fresh bread and use what goes stale? Any seasonings or just process the dried bread? | I normally buy fresh Italian or French bread. That goes stale so quickly that it's what I usually use to make mine but any bread is okay. I'm not fond of the 'marshmallow loaf' (i.e. stuff like Wonder bread) but it's okay if that's all you have. I buy fresh rye bread occasionally and that also makes good homemade crumbs but I'm careful to label it as such because they can't be used for everything. I don't add any seasonings to mine until I actually use them. So as not to confuse you, there are two types of crumbs; fresh and dried. For fresh, just take your fresh bread and either use the large holes on a box grater or whirl it in your food processor to make coarse crumbs. For the dry, just dry your bread out first and proceed to crumb them either way. We have a few day-old bakeries in the area and you can get good bread and rolls for a song. You can buy a whole truckload  of it for just a few dollars so it's a lot cheaper than buying the stuff in the cans.
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Jeanne |