mm wrote:
> On May 9, 7:51 pm, "Edwin Pawlowski" > wrote:
>> "mm" > wrote in message
>>> I like variety and so bought different ones (that
>>> doesn't include pita bread and tortilla) but I don't like freezing
>>> and so I am thinking to make bread crumbs. All my bread are made
>>> from wheat, one is French but this one is shelved bread, not fresh
>>> ones that's made daily.
>>
>>> Is wheat bread suitable for making bread crumbs? I am going to use
>>> it in making chicken fingers, using the easy recipe I got recently.
>>
>> Certainly is. We use any bread we have and sourdough rye makes for
>> a tasty
>> addition to the crumbs.
>> Just leave the bread sit out and get dried out and it is ready for
>> the food processor.
>
> So if I get fresh French Bread and is I let it sit whatever I haven't
> finshed and dried out, Iw on't need to bother baking it at a low temp?
> I don't have a food processor - if I buy, I want a really good one
> but I don't use it enough to have one. Can I use the grater?
>
Of course you can use a grater or simply crumble up the dried bread by hand.
Think back to before there was electricity. Bread crumbs are not a
newfangled invention

> And sourdough bread. There is one brand here that I am hooked and used
> for sandwich. I'll try making some bread crumbs from that too.

Sourdough makes good breadcrumbs, as does old cornbread, rye bread, pretty
much any bread. As Ed so eloquently pointed out