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Fresh Breadcrumbs

Breadcrumbs are best made in small batches with stale bread and can be a handy way of using up the last few slices of a loaf. Fresh bread crumbs are mainly used as an ingredient while dry breadcrumbs are mainly used as a coating or topping. Many recipes such as Sage and Onion Stuffing, Queen of Puddings, burgers and Stuffed Mushrooms call for fresh breadcrumbs. See separate recipe for dry breadcrumbs.

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Ingredients

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  1. Remove the crusts from the bread and chop it into chunks.
  2. Using your fingers break the chunks into crumbs or put the bread into a food processor or blender and pulse until an even crumb size is reached.
  3. Use crumbs immediately or put them into a re-sealable bag and store in the fridge for a month or the freezer for up to three months. Bring stored breadcrumbs back to room temperature before using.

Equipment

Food processor or kitchen blender

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Ingredients

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  • bread

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