Bread crumbs are used in a variety of recipes and can also used as breading for fish, pork and poultry. Any type of bread may be used to make bread crumbs; French and Italian breads work very well because they are typically crusty and dry well. The type of bread is up to you, as well as any spices or herbs you wish to use to season the crumbs.
Preheat your oven to 148 degrees C (300 degrees F).
Place your bread slices on a large non-greased baking sheet. If your bread is not sliced, use a knife and slice the bread into slices about 1.2 cm (1/2 inch) thick.
Sprinkle any spices or herbs you desire on the bread slices. Some seasoning ideas include garlic salt, onion powder, parsley, basil, seasoned salt or lemon zest.
Bake the bread in the oven for about 15 minutes.
Remove the bread and flip each piece over. Sprinkle your seasoning on this side of the bread slices and place the bread back in the oven for 10 minutes.
Remove the bread from the oven and allow it to cool.
Place the bread in large plastic ziploc bags.
Roll a rolling pin over the bags while applying pressure. This will cause the bread to break up and become bread crumbs. If you do not have a rolling pin, you may apply pressure with your hand or fist -- continuously mashing the bread through the plastic. Store crumbs in a plastic bag until ready to use.
If you use stale bread, your breadcrumbs may have a stale flavour.