Take a couple slices out of a bag of bread. Let them sit out for a few hours. If the recipe is for tonight, take them out in the morning before you go to work. Or set them out, the night before and give them a good 24 hours to go stale. The ends (or commonly called "the heels") of the bread work good for this.
So when they've dried out some, tear them up in smaller pieces and then rub those smaller pieces between your two hands. Sort of like, if your hands were cold and you were rubbing them together to get warm.
I don't have a food processor but I make breadcrumbs like this all the time. If I think the crumbs need to be a little "crisper", I'll put them in a non-stick pan (no oil or anything, just crumbs in a pan) on a medium heat on the stove for a few minutes (stirring now and then so they don't burn) til they brown up some.
Edited by: MISSRUTH at: 2/1/2013 (13:02)
Ruth in Cookeville, TN Central Time Zone
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