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For a Coarser Texture Make Dry Breadcrumbs at Home

Fine Cooking Issue 71
Photos: Scott Phillips
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The fine consistency of store-bought dried breadcrumbs works well for meatballs, but for a leg of lamb with mint, pine nut, and currant stuffing, you’ll get a better texture in the stuffing if you use coarse breadcrumbs that you dry and toast yourself. Start by making coarse fresh breadcrumbs: Tear a loaf of day-old French or Italian bread into chunks and pulse in a food processor until you have coarse crumbs. To dry the crumbs, heat the oven to 300°F. For every 1 cup of dry breadcrumbs needed, spread 1-1/2 cups fresh crumbs on a rimmed baking sheet. Bake, stirring occasionally, until the crumbs feel dry and start to turn golden, 10 to 15  min. Let cool before using. Store unused fresh and dry crumbs separately in the freezer so you have a supply whenever you need them.


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