Dry breadcrumbs are made from very dry bread, often baked or toasted to remove all remaining moisture, and often have a sandy or even powdery texture. They make for a crisp and crunchy coating for fried foods. The bread used to make soft or fresh bread crumbs is not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. Bread crumbs are most easily produced by processing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A cheese grater or similar tool will also do.
Bread consists minimally of flour and water; salt is present in most cases; and usually a leavening agent such as yeast is used.
Bread that is kept in warm moist environments is prone to the growth of mold.
Bread may be dunked or dipped into a liquid (such as beef gravy or olive oil), topped with various spreads, both sweet and savory, or serve as the enclosure for the ubiquitous sandwich with any number of meats, cheeses, vegetables or condiments inside.
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