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Old 01-24-2011, 03:49 PM   #11
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Food processor. You can brush the dried bread with olive oil, sprinkle with dried herbs, and put in the oven on a cookie sheet at 250 for about 20 minutes and then process. Or add dried herbs, paramesan cheese and the dried bread to the food processor. Or you can make croutons. I store my bread crumbs in the freezer. Since I bake my own bread almost daily, I process a lot of bread crumbs <g>.
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Old 02-27-2011, 07:18 PM   #12
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I put the french bread in a bread bag & smash it then finish it off in the food processor.
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Old 02-27-2011, 07:30 PM   #13
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First, I make croutons:

Preheat oven to 350F.
Cut the bread into cubes and spread across a baking sheet.
Sprinkle with olive oil and Italian seasoning mix (McCormick).
Gently mix with your hands until they are mostly coated and spread across one layer deep.
Place into oven and TURN OVEN OFF.
Simply let the croutons warm up and then cool off naturally while in the oven for a couple of hours. They will never burn using this method and will not turn rock hard.
Store in a plastic bag in the refrigerator. They will keep for about two weeks.

For bread crumbs, pulse in a food processor a couple of times.
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Old 05-10-2011, 06:26 AM   #14
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Definitely a blender
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Old 05-10-2011, 07:40 AM   #15
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Quote:
Originally Posted by Selkie View Post
First, I make croutons:

Preheat oven to 350F.
Cut the bread into cubes and spread across a baking sheet.
Sprinkle with olive oil and Italian seasoning mix (McCormick).
Gently mix with your hands until they are mostly coated and spread across one layer deep.
Place into oven and TURN OVEN OFF.
Simply let the croutons warm up and then cool off naturally while in the oven for a couple of hours. They will never burn using this method and will not turn rock hard.
Store in a plastic bag in the refrigerator. They will keep for about two weeks.

For bread crumbs, pulse in a food processor a couple of times.
Thanks for the great tips, Selkie. I made notes.

Do you use this method for making stuffing?
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Old 05-10-2011, 01:34 PM   #16
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If it's for dry breadcrumbs, I use the grater attachment on my meat grinder. It it's for soft bread crumbs, I pulse them in the food processor until they are as fine as I need for the particular recipe.

For soft breadcrumbs, I store "heels" in the freezer. For dry breadcrumbs, I let heels and any bread staring to go dry completely air dry, then store in a cannister on my counter.
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Old 05-10-2011, 01:54 PM   #17
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I never buy bread crumbs. I cut up the left over breaad. Preheat the oven, let it dry in the oven. when dried, I use food processor to grind them.
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Old 05-10-2011, 10:55 PM   #18
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I use the food processor & use leftover soft bread ends. The toast them in the oven on a cookie sheet. It's not so hard on your food processor. They burn out fast enough.
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Old 05-11-2011, 12:09 PM   #19
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Quote:
Originally Posted by Selkie View Post
First, I make croutons:

Preheat oven to 350F.
Cut the bread into cubes and spread across a baking sheet.
Sprinkle with olive oil and Italian seasoning mix (McCormick).
Gently mix with your hands until they are mostly coated and spread across one layer deep.
Place into oven and TURN OVEN OFF.
Simply let the croutons warm up and then cool off naturally while in the oven for a couple of hours. They will never burn using this method and will not turn rock hard.
Store in a plastic bag in the refrigerator. They will keep for about two weeks.

For bread crumbs, pulse in a food processor a couple of times.
I did this the last time. But I switched to just smushing the dry cubes in my hands. LOL
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Old 05-11-2011, 12:12 PM   #20
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Originally Posted by msmofet View Post
I did this the last time. But I switched to just smushing the dry cubes in my hands. LOL
If I don't feel like cleaning the food processor, I'll put them in a gallon-sized Ziplock bag and beat-roll them with a rolling pin... taking out some frustrations!
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