Making your own breadcrumbs is both easy and thrifty, and doesn't have the added preservatives found in store-bought breadcrumbs.
The Asian Grandmothers Cookbook
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.