|Preparation||Cooking||Start to finish|
|7 min.||1 hour||1 hour 7 min.|
|1||Cut 200 g bread into pieces no bigger than your thumb.
Rescue crusts and dry ends of loaves to avoid waste. Here it is crusts of sandwich bread.
Spread the pieces of bread on a baking sheet.
|2||Put in the oven at 210°F (100°C) fro 1 to 2 hours. The idea is to dry out the bread without toasting it, so that the breadcrumbs will keep well.||1 hour|
|3||After this time, leave to cool, then tip the bread into a food-processor or blender goblet.||2 min.|
|4||Blend until the crumbs are as coarse or as fine as you want them.||2 min.|
|5||Keep dry in an airtight jar.|
For 180 g : 0.20 €
|Bread: You can get more informations, or check-out other recipes which use it, for example: Spinach on toast with bechamel, Gratin slices with spinach, Melting Epoisses on toast , Quail egg canapés, Mushrooms on toast, French style, ... [All]|
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