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Encyclopedia > Bread crumbs

Breadcrumbs or bread crumbs are small particles of dry or very dry bread, which are used for breading foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves and similar dishes.


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.


See also



  Results from FactBites:
 
Help (619 words)
The Bread Crumb Trail provides easy access back to previously visited channels and web pages.
To return to a channel or resource, click on an item in the bread crumb trail.
Channel Info identifies the channel you are currently visiting and explains the purpose and scope of each channel.
Bread - Wikipedia, the free encyclopedia (4823 words)
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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