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Article: EASY BREAD CRUMBS
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- January 13, 2008
- Author:
CopyrightCopyright 2008 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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BOSTON UNCOMMON / KITCHEN AIDE
This recipe yields about 31/2 cups, but I like to make a double
batch (to do so, use 2 pans), store the crumbs in a zip-top bag in
the freezer, and add them to stew, soup, and pasta. You can use
almost any type of bread, but I prefer dense country loaves.
3/4 pound bread, crusts left on, cut into large cubes 3
tablespoons olive oil or melted unsalted butter 1/2 teaspoon kosher
salt
Place half of the bread cubes in a food processor and pulse until
they become coarse crumbs about the size of peas (many crumbs will
be ...