We quite frequently end up with a crust or two that linger in the bread bag after the rest of the loaf has been eaten, and while I often just toast them for breakfast, sometimes I blitz them in the food processor to make breadcrumbs. They're handy to have around and you can use any bread you have- a bread roll that's started to dry out, the end of a baguette, wholemeal or white, all of it can be turned into breadcrumbs and stored in the freezer for when you need it. Here's my list of the best ways I've found to use them;
0 Comments
Leave a Reply. |
AuthorHi, I'm Laura. I'm part of Open Heaven Church in Loughborough and I run our Safehaven Cafe courses along with our amazing team of volunteers. Categories
All
Archives |