Bread Crumbs / Firmituri pesmet

Directions

1. Preheat oven to medium-high.

2. Lightly grease a baking sheet or large baking pan.

3. Using two forks, pull the bread apart into small chunks (you can use your hands to do this, but be careful not to compress the bread).

4. Dump the bread chunks into the pan and toast in the oven until very dry (shake or stir periodically to be sure they don’t burn). This will take 10-20 minutes.

5. When dry and crunchy, remove bread from oven and use a fork or other utensil (a spatula works well) to crush up the bread into tiny crumbs.

                              

Notes: Make sure crumbs are completely dry before storing. If they are fully dry they will keep for weeks covered or in a bag.

Variations: It is simple to make seasoned bread crumbs once the crumbs are cooled. For sweet ones, add some sugar and spices like cinnamon. This is good for making crumb pie crusts. For savory, add a bit of salt and pepper, and some herbs to suit your dish.