Dry bread (can be dehydrated in the oven at 300 degrees for about 10 minutes)
+ food processor or spice grinder (for smaller quantities of crumbs)
= fine crumbs.
I make them in small quantities as the recipe calls for them, but you can make a large quantity. If there is no oil in the bread, the crumbs will keep on the shelf almost indefinitely. But if yours has butter or oil, store in the fridge (or even freezer).
Don't forget the 2011 Calendar is on sale. They make great gifts!
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