Tuesday’s Tip: Breaking Bread
Don’t throw away that leftover bread or the extra hamburger buns from your last barbecue! I freeze all my leftover bread and rolls (even the stumps….crusts of loaf bread) to use when making homemade breadcrumbs and croutons.
For breadcrumbs, simply pulse on the food processor a few times until they are of a fine consistency. Spread a thin layer on a baking sheet and toast in a 325 degree oven until dry and golden. Store in an airtight container.
For croutons, cut into cubes, toss in olive oil and freshly chopped herbs. Spread the cubes out on a baking sheet being sure they are not touching and bake in a 375 degree oven until dry and golden brown. Store in an airtight container for use on salads.