Fresh Bread Crumbs. Cut day-old bread (that is still soft) into 1-2 inch pieces, including crusts, and place into a food processor. Process 2 cups of bread pieces at a time for approximately 10 seconds until a fine texture is reached where the bread prices are about half the size of a pea.. Gather the ingredients. Heat the oven to 325 F. Place the bread in a food processor. Pulse briefly to make coarse or fine breadcrumbs, depending on your preference. Place the breadcrumbs in a bowl and toss them with 4 tablespoons of olive oil. If they need extra moisture, add the extra tablespoon.
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Melt the butter, or heat the oil, in the pan over medium-low heat. Add the panko and seasonings, stirring to coat them completely with the butter. Spread in a single layer for even toasting. Stir occasionally until golden brown. Spread the crumbs in an even layer to encourage the most toasting.. Cut into large chunks and use the medium or large holes on a box grater. For pre-sliced loaves of bread, feed smaller pieces into a food processor fitted with a shredding attachment. Dry: Spread the breadcrumbs onto a parchment-lined baking sheet and place into a preheated 300-degree oven to dry out the bread flakes.
