Less a recipe than a use for the end of a loaf. Dry it, break it down, keep it. Fresh crumbs for meatballs, dried for anything that wants a crust.
Ingredients
Batch
| Ingredient | Amount | Notes |
|---|---|---|
| Day-old bread | 180 g | About 6 slices |
Method
1Fresh crumbs (5 min)
Tear day-old bread into pieces and pulse in a food processor to coarse crumbs. Stop while they still have some texture.
2Dry them (15 min)
For dried crumbs: heat the oven to 300°F, spread the crumbs on a sheet pan, and bake 12–15 minutes, stirring once, until dry and barely golden.
3Season
Season if you like — a pinch of salt, garlic powder, or dried herbs.
4Store
Store dried crumbs airtight up to 2 weeks. This is the perfect use for the heel of a homemade loaf.
