Anytime a recipe calls for regular breadcrumbs I prefer to make my own. They taste fresher and less dry than their container counterpart. I haven't always done this: Several years ago I needed breadcrumbs and reached into my pantry for the store bought crumbs. However, I couldn't remember the last time I used them! Thus, I tossed them out and decided to experiment with bread and the food processor.
The texture was so light, crumbly, and crunchy that I've never returned to the premade kind. Once you learn the simple technique, you can jazz them up with all sorts — spices, finely grated cheese, nuts, minced herbs — of seasonings. To see how insanely easy it is to make your own breadcrumbs, read more