I keep a zip-lock bag of offcuts in my freezer and when it gets full I bake the crusts/off-cuts at 180 degrees until golden. The length of time varies depending on the size of the scraps and how full I stuff the tray ;-). You may need to turn after 15 minutes and let it go for another 15, but the best way to tell is to 'keep a nose' out for it.
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~J
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Excellent post! I'd didn't realise they needed to be toasted first. I keep end pieces of bread in the freezer and crumb them when needed
ReplyDeleteI don't think they *need* to be toasted first. I just prefer the flavour & texture that way :-)
DeleteDo you crumb the ends from frozen? My poor old blender is on it's last legs and I'm not sure it could handle it, teethe ;-D
How long do your crumbs keep in the pantry?
ReplyDeleteYou know I've never really paid attention Anna! I'd say a few months from experience. I normally empty all my bread scraps at the same time so have had up to 4 cups of crumbs from my biggest clean out. I found this article which says you can keep for up to a year!
Deletehttp://foodpreservation.about.com/od/Dehydrating/a/How-To-Make-Dry-Bread-Crumbs.htm
I've never tried that long as they tend to get used up before then :-)