February 19th, 2011
Breadcrumbs are really easy to make and if you make or buy good bread they will be far tastier than something from the supermarket.
Save up your bread until you have an oven trayful. Mine keeps well in a brown paper bag without going mouldy, but you can freeze bread in order to preserve it.
Break up the bread and put it into the oven, at about 140º C for between 30 – 40 minutes. Keep an eye on the bread, you don’t want it to burn. It’s done when it’s all crispy with no soft bits – like hard baby rusks.
When the bread is cool, break it into small pieces and put it into a food processor to turn it into little crumbs. The crumbs may get a little warm in the process, so do make sure they are cool before you put them into an airtight jar. I find they keep quite well for a few months.
December 2021 update – these days I cut the bread up into crouton sized pieces, chop some garlic and grind rosemary, sage and thyme with salt and black peppercorns, sprinkling it onto the bread for flavour. The smaller pieces make it very easy to grind with a mortar and pestle.