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Post by Sharon on Sept 9, 2010 14:35:54 GMT -5
Dry bread crums add texture to casserole tops or in crunch coatings on fried fish and chicken. To make them, cut bread into small cubes; bake in 350F (180 C) oven, turning often, until dry. Let cool. Pulse in food processor until fine. To store, freeze in a resealable bag for up to six months. Attachments:
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