The above loaf is mostly home made. Mostly in that I can’t seem to get yeast to do its thing so I bake frozen store-bought loaves. Nonetheless, I now have a use for the crusts and heels that don’t make it into our packed lunches. Rather than speed them to the compost pile as I do most other uncooked food remnants, I now save these up for bread crumbs. Why buy them when they’re this easy to make?
I use the “plaid book” (Better Homes & Gardens New Cook Book) instructions:
“For fine dry bread crumbs, arrange 1/2-inch break cubes in a single layer on a baking pan. Bake in a 300°F oven for 10-15 minutes or until dry, stirring twice. Let cool. Place in a food processor or blender and process or blend into fine dry crumbs.”