This recipe yields about 3 cups, but I like to make a double batch (to do so, use 2 pans), store the crumbs in a zip-top bag in the freezer, and add them to stew, soup, and pasta. You can use almost any type of bread, but I prefer dense country loaves.
3/4 pound bread, crusts left on, cut into large cubes
3 tablespoons olive oil or melted unsalted butter
1/2 teaspoon kosher salt
Place half of the bread cubes in a food processor and pulse until they become coarse crumbs about the size of peas (many crumbs will be slightly smaller). Transfer to a large bowl. Repeat with remaining bread. Toss with the oil or butter and salt.
Transfer the bread crumbs to a large (about 12 inches), heavy-based skillet and cook over medium heat, tossing often, until they start to color and become crisp, about 6 minutes. Reduce the heat to medium low and cook until the bread crumbs dry out and are a uniform light golden brown, about 8 minutes. Spread on a large (18-by-13 inches or similar) baking sheet and cool to room temperature. Store in a zip-top bag in the freezer for up to a month.
