Bread Crumbs

I hate buying bread crumbs.  Purchasing stale, crumbled bread seems like a waste of money to me.  But many of my homemade attempts that required minimal effort produced bad results. I finally have worked out an easy way to make them at home.  And it just requires the ends of bread that none of us really like to eat anyway.

Please forgive the less than beautiful picture.  It’s bread crumbs.  I can only do so much.

Bread Crumbs (Yields 2 – 2 ½ cups)

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8-10 slices of bread (preferably whole wheat)

1.  Preheat oven to 400.  Arrange bread slices in a single layer on baking sheet.  Bake for 10-20 minutes, until looking dry and toasty.  Remove from oven and let cool to room temperature.

2.  Place bread in food processor.  Pulse until coarsely ground.  Use immediately or store in sealed bag in freezer.

Nutritional Information:  (Amount per ½ cup)

Calories:  133
Protein: 6 g
Fat: 1 g
Saturated Fat: less than 1 g
Cholesterol: 0 mg
Carbohydrates: 25 g
Fiber: 5 g
Sodium: 268 mg

Recipe Notes:  I just take the ends of my bread that I’m not going to use and put them in a bag in the freezer.  I keep adding to the bag until I need some bread crumbs.  Then I make a bunch of crumbs and put them back in the freezer.  It is important to let the bread cool.  If you put hot bread in the food processor, it will generate steam and become soggy.  Not good.

Source:   Adapted from online

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