Article: EASY BREAD CRUMBS

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 ...

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