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Nov 16, 2004 07:59 PM

Bread crumbs

  • l

What's the best device to make bread crumbs, like a blender or food processor? Some of the bread crumbs are small and fine and then there are pieces that are kind of big and clumpy. I'm wondering if the bread is too moist and not dried out enough.

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  1. You should definitely use at least day old bread. The varying texture that you describe is actually one of the reasons that some people prefer making their own crumbs...more interesting mouthfeel. If you want a finer, more consistent texture, then I'd recommend toasting slices (perhaps w/ a little oil) in the oven first and then buzzing through the food processor. Hope this helps...

    1 Reply
    1. re: Carb Lover

      Here is my method:

      Dry the bread slices in the oven at its lowest temperature. Allow the bread to become completely dried and hard, but not toasted or browned, when you remove it from the oven. After removing it from the oven, let it stand until after it gets to room temperature. Then cut or break it into smaller pieces. I usually cut the dried bread into 4 or 6 pieces per slice. Then put it into the food processor. After a couple minutes, If chunks still remain then just break them up into smaller pieces and start up the food processor again. That's what works for me.

      If you don't have a food processor, you can use a rolling pin to crumble the dried bread. That's how I saw my grandmother do it.