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 are a snap to make and can be prepared by hand or in a food processor. You can purchase fresh bread to make these, but Lucinda simply saves heels of old bread. If you're 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.

To make the breadcrumbs in the food processor, place chunks of bread into the processor or blender jar. Pulse to desired crumb size, approximately the size of grains of rice. For the best results, add the bread chunks in small batches.

If you prefer to make them 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 one month or in the freezer for up to three months.

From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

Comments (1)

December 19, 2017
If stored in the freezer (for up to 3 months as suggested) do they need to be defrosted before using for breading cutlets, etc?