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Old 01-23-2008, 09:09 PM   #21
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Make your own bread crumbs as needed. Heat up the bread in the microwave and then set it out to dry. Use a rolling pin or food blender to break it in to crumbs. The shelf life will depend on how dry you make the bread and whether there is any oil in it ( that may turn ransid).

Salid and soup crutons are a different story. Those you bake in an oven with a little oil to hold on the seasonings. Unlike the bread crumbs, they do have a shelf life.
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Old 01-24-2008, 12:09 AM   #22
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I usually keep mine in the freezer, but that is mostly because I have a small kitchen and that is where I have the most storage space. Otherwise I keep them in a cupboard.

Barbara
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Old 01-25-2008, 03:13 PM   #23
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I freeze the end slices from my breads and make breadcrumbs on demand. That way I don't have to worry about shelf life.
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Old 01-25-2008, 06:48 PM   #24
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Quote:
Originally Posted by Caine View Post
I freeze the end slices from my breads and make breadcrumbs on demand. That way I don't have to worry about shelf life.
I do that for stuffing and for bread pudding. I have also used them for bread crumbs.

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Old 02-04-2008, 05:00 PM   #25
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I refrigerate mine after opening . I don't think it goes stale that quick.
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