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Homemade crumbs are very useful and easy to have on hand.
Prep: 10 min • Cook: 25 min • Ready in: 35 min
After reviving a loaf, it, or any leftovers, could be torn into small pieces scattered onto a sheet pan and returned to a slow oven of 275°F to dry out again. Cool the torn bits of bread and process into crumbs in a food processor. Breadcrumbs can be stored in the freezer for months and used as needed. If you like seasoned crumbs toss the torn bits with salt, olive oil and dried herbs before drying them in the slow oven, process into crumbs with a food processor. One full sheet pan of torn bread would require 1 tablespoon olive oil, 1 teaspoon sea salt and 1 teaspoon each thyme, oregano and parsley.
Recipe from the Roan Mills test kitchen