5-6 slices of bread – or as many as you have. For gluten free, use rice or millet bread.
Pre-heat the oven to 250 degrees.
Slice the bread if it isn’t sliced already. Spread out on a baking sheet in one layer. Use two baking sheets if necessary. Place on the center rack in the oven.
Bake until the bread is all dried out. Check it every 10 minutes or so and turn each slice over if they need additional baking time. It could take up to 30 minutes depending on how fresh the bread is.
Remove from the oven and let the slices cool.
Fill a food processor or blender about half full and pulse until it reaches the desired consistency.
Or, fill the freezer bag about 1/3 full, remove the air, seal and pulverize with a rolling pin!
Use bread crumbs in casseroles, in home-made veggie burgers, stuffing, as breading for fried foods or to thicken soups and stews.
Store in an air-tight container for 5-7 days or freeze for several months in an air-tight container or freezer bag.
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Created by ARoettinger
Cucumber is a cooling vegetable, which combined with iceberg lettuce makes a perfect match for the spicy shallot vinaigrette in this speedy summer salad.
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