Fine White Breadcrumbs From Daniel

1. 1

   Line a baking sheet with a rack. With a serrated knife, remove the crust from the bread and cut it into 1-inch chunks. Arrange in a single layer on the rack and leave for about 24 hours in a dry location, until crispy throughout.

2. 2

   Pulse the bread in a dry blender or food processor to fine crumbs. Shake the crumbs through a coarse sieve. Transfer any large pieces back to the blender, pulse, and pass through the sieve. Store the crumbs in an airtight container for up to 1 week.

No additional tips available.