Mr Libido Incognito wrote:

> mm wrote on 10 May 2007 in rec.food.cooking
>
> > 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?
> >
> > Last time I tried - it's been a while, I think I just kept them in
> > chucks in a bottle. I'll put them in the freezer this time.
> >
> > 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.
> >
>
> You can also use a rolling pin to make bread crumbs. If you use a FP you
> get more like bread dust than bread crumbs. Well I find a FP makes too
> fine a crumb and a rolling pin makes for a larger crumb which I prefer. It
> is more crispy if the crumb is larger.


Don't fergit to put the bread in a ziploc bag whilst using a rolling pin to
make bread crumbs, no muss, no fuss :-)


> When I have leftover 'stale' bread and I've been baking or roasting, after
> I turn off the oven, I dry out the bread using the residual heat in the
> cooling oven. This also 'toasts' the bread a little, which can be a good
> thing.


To dry bread out you can also just leave it out in yer fridge
overnight...you've got the built - in rack and everything ;-)

--
Best
Greg