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Breadcrumbs

 

Oven 200 F

Bakery Bread (without preservatives)

Start with a loaf of sliced whole wheat bakery bread without preservatives. Cut the slices into 1” cubes. Place on a cookie sheet and set in the oven. Turn the oven on warm for an hour, then turn it off and let them stand several hours or overnight. Place the cubes in a sturdy plastic bag and pound into crumbs with a rolling pin. You may store these bread crumbs for several weeks in an airtight container.

 

If you are using the bread crumbs for poultry stuffing, add 1 Tbsp of Provence Herb mix and 1 tsp salt to 4 cups of breadcrumbs.

 

Use any leftover bakery bread without preservatives to make your own bread crumbs. I prefer whole wheat or multi-grain. These fresh breadcrumbs are great for meatloaf, meatballs, stuffing or breading for fried fish and meats.

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