Homemade Sourdough Breadcrumbs

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Yield: 3 cups

When approaching this recipe, do not expect the result to be similar to the granular texture of store-bought breadcrumbs, which typically contain loads of additives. These homemade crumbs will be bready, like small snowflakes. There will be small crumbs, too, but the texture will not be uniformly sandy. Also, expect the bread to still be soft after the 10-minute bake. The purpose of the bake is to dry out the bread, resulting in a “stale” texture that will harden up a bit while cooling. However, the cooled cubes will maintain a slight give when squeezed.

10 cups 1/2″ cubed sourdough bread, lightly packed (approx 1 lb loaf)
1/2 tsp + 1/2 tsp sea salt, divided
1/4 tsp + 1/4 tsp fresh cracked pepper, divided

Preheat oven to 300˚. Spread cubed bread on a cookie sheet. Bake for 10 minutes without turning. Remove and set aside to cool for 10 minutes. In a food processor, combine 1/2 the toasted & cooled bread, 1/2 tsp sea salt and 1/4 tsp pepper. Process for 1-minute; the result will be breadcrumbs that lack uniformity and maintain a bread-like texture that will stick together when squeezed. If any awkward large chunks remain, continue to process in 15-second increments. Pour into a large bowl. Repeat with the second batch of toasted bread. Combine with the first batch and toss to combine.

Store any leftover breadcrumbs in an airtight container in the refrigerator for up to a week or the freezer for several months.

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