Soft white breadcrumbs are easier to make in a blender or food processor. Tear the soft part of fresh white bread slices into pieces and drop them through the centre hole on to the whirling blades. Make only small quantities at a time. Fresh bread- crumbs must be used straight away or they can be stored in a polythene bag in the freezer. If a white loaf stales, then crumb it and store in the freezer. The breadcrumbs will remain free flowing and can be used frozen. These are the breadcrumbs for stuffings, bread sauce and cheese toppings.
Toasted breadcrumbs are made from pieces of stale bread which have been baked in a slow oven until hard and golden. Melba toast or biscottes crushed with a rolling pin are ideal if you like natural looking crumbs for coating rather than the prepared golden coloured varieties you buy. Put toasted bread in a roomy polythene bag and !9 crush with a rolling pin. Tip into an airtight container and they will keep well in the storecupboard. Use for coating fish and other foods for frying.