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Homemade Breadcrumbs

Breadcrumbs are best made with stale bread although crusts should be avoided and can be a handy way of using up the last few slices of a loaf. Store your breadcrumbs in the freezer until required for stuffing, Bread Sauce, Queen of Puddings and Stuffed Mushrooms. Alternatively turn them into Home Made Bread Rusk Crumb for frying.

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Ingredients

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  1. Slice off the bread crusts, save large pieces for toasting and dispose of the rest.
  2. Cut the bread into slices and then into chunks.
  3. Using your fingers break the chunks into crumbs or put the bread into a food processor and pulse until an even crumb size is reached.
  4. Use the bread crumb in your recipe.
  5. Store unused crumb in a re-sealable bag and store in the freezer for up to three months. Bring breadcrumbs back to room temperature before using.

Equipment

food processor

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Ingredients

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  • bread

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