There are two kinds of bread crumbs, fresh and dry. Fresh bread crumbs are used for stuffings, coatings and fillers. They are made at home. Dry bread crumbs are fine crumbs, seasoned or unseasoned, that may be purchased or made at home. They are used primarily as coatings or fillers. Unless otherwise indicated, bread crumbs are made with white bread. Whole wheat bread or herb-seasoned bread may be substituted in most recipes for more flavor.

To make fresh bread crumbs, remove the crusts from fresh or day-old bread slices and tear bread into small pieces. To make bread crumbs in the food processor or blender, remove crusts and tear bread slices into three or four pieces and process using an on/off pulsing action until crumbs are of the desired size. Fresh bread crumbs can be stored in an airtight container in the refrigerator for about a week or in the freezer for up to 6 months.

To make dry bread crumbs, bake day-old dry bread crumbs or cubed stale bread slices on a baking sheet in a 325¡F oven until very dry and lightly browned. Place them in a food processor or blender and process until fine crumbs are formed. Or, place toasted bread in a resealable plastic bag and seal. Roll with a rolling pin until fine crumbs are formed. To season dry bread crumbs, add dried herbs to the bread before processing.