Breadcrumbs may be made with either frozen bread or stale bread. Directions for each are provided.

If Frozen

Step 1: Place frozen bread on a baking sheet and dry it out in a 150 F/66 C oven for several hours. The amount of time will depend on the size/thickness of your bread. It’s a good idea to break the bread into pieces that will fit into your processor when soft enough to tear. Not mandatory, but helpful. The bread is ready when it feels solid, and you are unable to locate any soft spots.

Step 2: When ready, remove bread from the oven, break into pieces, and add to a processor. Work in small batches. Pulse until you have the desired size of crumbs.

Step 3: Spread crumbs evenly over a baking sheet. Return to the oven and continue to dry for another 8-10 hours or overnight.

Step 4: Remove from the oven and place pan on a cooling rack.  When completely cool, transfer crumbs to an airtight container. We like to use mason jars. Store in a cool, dry place for up to a month.

If Stale

Step 1: Slice bread into 1/2″ (1.25 cm) thick pieces. Uniform pieces aids in the drying process. Spread slices out on a baking sheet – do not overlap bread. Dry uncovered on the counter overnight, (or cover with a paper/cloth towel).

Step 2: Break bread into pieces that will fit in your processor. Work in small batches. Pulse until you have your desired crumb size.

Step 3: Spread crumbs evenly on a baking sheet and dry in the middle of a preheated 150 F/66 C oven for 4-6 hours, or until completely dry.

Step 4: When dry, remove from the oven and place pan on a cooling rack. When completely cool, transfer crumbs to a container and store in a cool, dry place for up to a month.

Enjoy!