Procedure

1. To make fresh bread crumbs from soft (sandwich) bread, cut or tear the bread, including the crusts, into 1-inch pieces. To make fresh crumbs from Italian, French, or other crusty bread, cut off the bottom or other tough crust with a serrated knife.
2. Cut or tear either type of bread into 1-inch pieces. Place the torn bread in a food processor and pulse until the crumbs are the desired consistency. It is difficult to determine the exact yield but, in general, 2 slices of sandwich bread or a 4-inch chunk of crusty bread will yield about 1 cup of coarse crumbs.
3. To freeze leftover fresh bread crumbs, place them in a heavy-duty resealable plastic bag. They will keep for about 6 months.
4. To make dried toasted bread crumbs, spread coarse fresh bread crumbs on a rimmed sheet pan and toast in a preheated 350°F for 10 to 15 minutes, until golden. Let cool and grind in a food processor to the desired consistency. Store in an airtight container for up to 3 months.