Question: we just had a week old baguette go stale and we ground it up
to use it for bread crumbs for tonights dinner. How do we make it keep
like the once from the store without molding? Dehydrate it?

We roasted the crumbs in the oven. Would that be sufficient?

(Craig Watts) wrote:

> Question: we just had a week old baguette go stale and we ground it up
> to use it for bread crumbs for tonights dinner. How do we make it keep
> like the once from the store without molding? Dehydrate it?
>
> We roasted the crumbs in the oven. Would that be sufficient?

Go read the ingredients in the ones in the stores. Feh.

To keep breadcrumbs (toasted or not) fresh, I use the freezer.

In article >,
(Craig Watts) wrote:

> Question: we just had a week old baguette go stale and we ground it up
> to use it for bread crumbs for tonights dinner. How do we make it keep
> like the once from the store without molding? Dehydrate it?
>
> We roasted the crumbs in the oven. Would that be sufficient?

Yes. When I make bread crumbs, I dry the bread first, then run it
through the food processor to crumb it. Crumbing first, then drying
is also a good way to do it. Low oven temp until it's dry, then store
in a glass jar.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >,
(Craig Watts) wrote:

> Question: we just had a week old baguette go stale and we ground it up
> to use it for bread crumbs for tonights dinner. How do we make it keep
> like the once from the store without molding? Dehydrate it?
>
> We roasted the crumbs in the oven. Would that be sufficient?

Yes. When I make bread crumbs, I dry the bread first, then run it
through the food processor to crumb it. Crumbing first, then drying
is also a good way to do it. Low oven temp until it's dry, then store
in a glass jar.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.