Cooking Basics: Making Breadcrumbs

It's not that my family doesn't like the heel of the bread loaf, it's just that when I'm making sandwiches I prefer the centers. So I usually end up with a few pieces, including the heels, in a package of bread that get discovered when they're a few days stale. Rather than let them go to waste, I make them into bread crumbs! The same process works well for leftover homemade rolls, biscuits, or other breadstuffs (just nothing with extra flavors in it, like muffins or blueberry pancakes. No blueberry breadcrumbs for us, thanks.)

Breadcrumbs

1) Place your leftover bread into an empty bread sack in the freezer, or a Zip-Lock Bag. I like a bread sack because it makes me feel even more thrifty. Keep adding leftover bread to it, over the course of several months.
2) When the bag is full, lay out all the frozen bread things on a cookie sheet (or two). Put in a 300 degree oven for about 1 to 2 hours, or until all the bread is dry and warm to the touch.
3) Let cool for a few minutes. Pulse dried, toasted bread in a blender or food processor until it is crumbs.
4) store in a clean quart jar with an air-tight lid, or in any container with an air-tight lid in the pantry. Use in all kinds of items! (Meatballs/Meatloaf, to top casseroles, as a crust for homemade chicken or fish fingers...the list goes on)

If you like seasoned bread crumbs:

Seasoned Breadcrumbs
3 cups bread crumbs
2 tsp dried garlic powder
2 Tbsp dry Italian Seasoning
1 tsp salt
1 tsp black pepper

Put all ingredients in an air-tight quart jar (with lid on) and shake to combine. Shake well before every use.