How do you make bread crumbs?

[NotInTheMood]

or is it better to buy them?

Leave bread to go stale then whizz in food processor or I toast mine on a very low setting if I'm in a hurry. Bought bread crumbs are stupidly expensive

I blitz bits of bread in the Magimix. Stale bread is fine.

i just whizz it up with a stick blender, or in food processor. don't even wait for it to go stale.

Make some whenever you have some stale bread and freeze. Use from frozen.

Ah great thanks guys

I use the method shown to me by an italian friend. Place roughly chopped, stale bread in a roasting tin on the lowest setting in your oven. Give it two or three hours, then turn off the oven, open the door slightly and leave overnight. Take the resulting ultra-dry pieces and magimix them into fine breadcrumbs. Will store in an airtight jar for weeks.

This method makes for a very crisp finish on any fried foods without them soaking up gallons of fat....

That sounds like a great idea Chil1234

I save all my 'dog-end' crusts of old loaves in a bag in the freezer until ready to make the breadcrumbs. Using them tonight for chicken goujons (how posh are we? :) )

I have a stupidly expensive loaf of (lovely organic) bread that sort of got forgotten about. I know how to make the bread crumbs, but how should I use them?

Or even just slices of bread? Any ideas? Savoury preferred, have normal store cupboard stuff and some fairly uninspiring veg.

How about french toast? Soak the slices in seasoned beaten egg let down with a little milk & then shallow fry until crisp.

What food processor do you use for making bread crumbs? We have a KitchenAid Artisan but the crumbs it makes are enormous, despite much processing, so useless for coating cake tins or wiener schnitzel..

I grate frozen bread

Are you using fresh moist bread in your processor SuiGeneris? The drier the bread, the smaller the crumbs are usually.

Slices of bread in oven on lowest setting for hours, then dd bashes them into breadcrumbs with the end of a rolling pin

HOURS of entertainment!!#

Bung then in a bag in freezer, use to coat chicken, veal etc as required

or you could use rolling pin in normal manner, but that's not as entertaining!

Chil: usually it is quite dry- in fact the problem is usually the food processor gives up in protest. But will try letting the bread go even older.

Macdog: isn't it hugely expensive to keep the oven on for hours? Or do you have an Aga? Interested because I really would like fine breadcrumbs (importing them every time I go home, but it seems a bit ridiculous) but also don't want to waste too much energy making them...

Wait until you make something in the oven. Switch it off, put in the bread and then leave it to cool down in its own time. Sometimes the residual heat is enough to dry the bread out but it has to be very, very dry for fine breadcrumbs.