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Use a serrated knife to remove bread crust.
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For a round loaf, remove the crust by cutting the loaf in half top to bottom.
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Stand each half on its cut side.
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Cut off the bottom, flat crust first, then work in smaller sections with the knife, peeling the remaining crust off the bread.
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To remove crust from sliced bread, stack the slices and cut top to bottom to remove crusts from all the slices in one motion.
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Cut or tear bread into approximately equal chunks, about 1 to 2 inches each.
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To ensure equal sized chunks that can be made quickly, use the serrated knife to thickly slice the bread, then stack slices and make crosswise cuts to get squares.
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Fill food processor about half full of bread chunks (work in batches if all the chunks wont fit).
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Pulse the bread chunks in 5 to 10 second bursts until you reach the desired crumb size.
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You shouldnt have to open the food processor to scrape down the sides or stir.
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When a recipe doesnt specify crumb size, aim for just smaller than a peppercorn, with a few larger or smaller pieces.
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Err on the larger size to avoid ending up with bread powder.
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If not using right away, store crumbs in resealable freezer bags, labeled with the quantity of crumbs inside.
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Squeeze out most of the excess air as you seal, without crushing the crumbs at all.
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Even if you store all the crumbs in a large bag, theyre easy to break up when frozen so you can thaw only the quantity you need.
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Thaw in a sealed container at room temperature or in the refrigerator, so the crumbs dont dry out.
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Notes: 1.
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See link to the blog post for step-by-step photos.
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2.
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One pound of bread yields about 6 cups of crumbs.
