Toasted Breadcrumbs Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Sep. 26, 2008
I used whole wheat bread and the breadcrumbs turned out wonderfully!
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Photo by MamaHealthNut

Cooking Level: Expert

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Photo by LOBSTER
Reviewed: Aug. 13, 2008
Works great everytime! Used the end slices (which nobody wants)and leftover rolls - whole wheat, sourdough, pumpernickle, and onion etc..! Baked for 20 minutes each side, cooled, put through food processor. Pour into zip bag and store in the freezer to keep fresh. Thanks for a great recipe!!
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Cooking Level: Intermediate

Reviewed: Aug. 6, 2008
try this soak the bread sourdough in a lil fresh garlic and onion the dry it out and make crumbs..... killer
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Cooking Level: Expert

Home Town: Salinas, California, USA
Living In: Fresno, California, USA

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Reviewed: Mar. 22, 2008
Turned out perfect! A little more labor intensive than I thought however. I baked mine for half and hour and they were a little soft in the middle. Next time I'll bake for 35-40 minutes to ensure that they are baked through.
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Reviewed: Feb. 28, 2008
These turned out great! The best breadcrumbs I've ever made. After they were browned and cooled, I broke them into pieces and ran them through the food processor 3 slices at a time along with 1/4 tsp Italian seasoning. It was fragrant and fresh and WONDERFUL!
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Cooking Level: Expert

Home Town: Clackamas, Oregon, USA

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