Homemade breadcrumbs are easy to prepare and a much better option than the store-bought version, which usually lack flavor and texture. Lucinda's breadcrumbs can be made by hand or in a food processor. From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
To make in the food processor: Place chunks of bread into processor or blender jar. Pulse to desired crumb size, approximately the size of grains of rice. Add the bread chunks in small batches for the best results.
To make by hand: Place dry bread in a sealed bag. Smash with a rolling pin to break into crumbs. Place in a resealable bag, and store in the refrigerator for up to 1 month. If using fresh bread, place slices on a baking sheet and dry out slightly in a 300-degree-Fahrenheit oven for 15 minutes. Cool and prepare as directed. You can store these in the freezer for up to three months.