Otter
Sous Chef
I've always made my own breadcrumbs, usually just puttting them out a day or so in advance, or putting them in the oven for 7 or so minutes if I forgot. I like this because I can make the amount I want when I want it, plus it keeps my sandwich bread fresher. I see so many store-bought bread crumbs (Contadina, Panko, etc.) that I am wondering - am I missing something? While we're on bread, we don't consume a lot, so I often put part of it in the freezer (never in there for more than a week or two) - feelings on this?