To make bread crumbs, toast the heels of bread and chop in a blender. You can use any bread that has gotten dried out; just keep in refrigerator until you have enough bread to make something (make sure it isn't moldy).
I use it to put in my soup. Place in oven at 375 degrees F until it start to get dried out. Remove from the oven. Try them in your soup. It is delicious. This saves a lot of money, and you don't throw away food.
By mamacrafter from TN
I dry anything even remotely related to bread, such as buns, muffins, pancakes, wraps, etc., etc. The crumbs are then used for breading meat, as an extender in meatloaf or meatballs or as a moisture absorbent layer in a cake, between fruit and cake base. Not to worry about a little sweetness in your crumbs - it goes well, even with your meats. Consider that onion soup mix, that popular seasoning pack, also contains caramelized sugar. Looking into cooking during the war years or during the depression would no-doubt give numerous other ideas as to bread crumb uses. Trying not to waste is a good thing. Sometimes we waste just because we can, and that is not wise modeling.
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