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How to make breadcrumbs

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The Asian Grandmothers Cookbook

(Read caption) Making your breadcrumbs is easy: Simply toast bread in the oven until dry and brittle, and then reduce them to crumbs with a mortar and pestle or a food processor.

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When I bake banana bread, I’m so eager to slice the end off and chomp down that barely five minutes passes from oven to mouth. And I have my red, sore fingers to prove it. Sweet and chewy on one side, and thick and crusty on the other, the ends are definitely prime real estate on a freshly-baked loaf of banana bread. Plus, with only two of them, they are all the more alluring!

But somehow the same doesn’t hold true for store-bought bread. I can never bring myself to eat spongy Oroweat ends or even the heel of a freshly-baked baguette (they scrape the roof of my mouth). And it’s not that I’m averse to crusts either. I eat them, especially since I don’t condone my toddler not eating them. I usually end up throwing the ends out which makes my conscience prickle with guilt. (Darn those starving African children.)

Well, my husband came up with one solution: strategically face the brown ends inward when making grilled cheese sandwiches. Brilliant no?  I’ll happily eat it because I can’t t tell where the ends are! But grilled cheese sandwiches are my husband’s forte and he – ahem – doesn’t cook all that much.

 
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