On Thu, 04 Sep 2014 21:20:26 -0400, Travis McGee >
wrote:

>On 9/4/2014 6:38 PM, Jeßus wrote:
>> ... Something I've never done before, and also something I've rarely
>> used (partly due to my wheat intolerance). Anyway, just looking for
>> ideas mainly on storage, I've seen that many use zip-lock bags and
>> then into the freezer.
>>
>> Does anyone have any better ideas for storage, or any tips of making
>> them? I have a blender, so that the obvious way to make the crumbs. Do
>> you add anything to your breadcrumbs? I've seen paprika mentioned in
>> my quick bit of research.
>>
>> I was given a few loaves of wholemeal bread and figure I might as well
>> use them for breadcrumbs. Oh - and how long would they keep for in the
>> freezer? I won't be using breadcrumbs very often - mainly for
>> stuffing, I suppose. TIA for any ideas.
>>
>
>Dried bread crumbs
>
>Put slices of bread on baking sheet. 300 degrees, 7 minutes per side.
>Grind in food processor.
>
>I would imagine they would keep for months in the freezer.

I make bread crumbs (dried or fresh) with my meat grinder, by passing
through just once produces a very homogeneous texture, not dust and
lumps. Dried bread crumbs when stored in an airtite container will
keep for many years in a cupboard, fresh won't keep more than a few
days in a zip-loc unless frozen. I don't season bread crumbs until
I'm ready to use them... which seasoning depends on what's being
breaded. Actually I don't use much bread crumbs, old bread feeds
birds, for breading I grind crackers, motza, corn flakes, etc. For
meat loaf bread/crackers is the last thing I pass through the grinder.