I make both fresh and dried bread crumbs, process them in a FP, or grate the dried bread on a box grater or stick in a zip-lock bag and attack it with a rolling pin, and keep them in the freezer. I put too much work and expensive healthy ingredients into our breads (freshly milled flour, chia seeds, high maize resistant starch, multi-grain cereal blends, flaxmeal, etc.) NOT to use every bit of it - even that last heel. I have gone through old cookbooks gleaning recipes that use bread crumbs and use them in recipes for cookies, pie crust (similar to a graham cracker crust), pancakes and waffles, muffins, and even a recently-found brownie recipe (that's not too bad), along with other more traditional uses. In some recipes the bread crumbs are used instead of flour; in others used in combination with flour. CHOCOLATE CRUMB BROWNIES 1/3 cup margarine or butter 6 tablespoons cocoa powder (I use Hershey's 100% CACAO) 2 3/4 cup medium-fine soft bread crumbs* 1/2 teaspoon baking powder 1/4 cup chopped nuts, optional 1 egg 2 tablespoons water 1 cup brown sugar, packed Preheat oven to 350 degrees F and grease an 8-inch square baking pan. Melt margarine and cocoa powder together over low heat, stirring occasionally. If using a microwave, cook on LOW power for 1 1/2 -2 minutes or until margarine is melted; stir to combine. Cool. In medium mixing bowl, combine bread crumbs, baking powder and nuts. In separate bowl, beat egg and water together. Stir in cocoa mixture and brown sugar; beat until combined. Combine cocoa mixture with bread mixture until all ingredients are moistened. Spread evenly in prepared pan. Bake 25-30 minutes or until done. Cool completely on wire rack. Makes 16 brownies. *Do not use commercial dry bread crumbs. Bread that is at least 3 days old works best. Using a food processor, blender, or by hand, shred bread into medium-fine crumbs. Nutrient Analysis. One brownie provides: 128 Kcal, 1.6 g protein, 18.4 g carbohydrates, .3 g dietary fiber, 6 g fat, 13 mg cholesterol, 82 mg potassium and 122 mg sodium. -Grainlady

Jasdip, it's because you Canuckleheads are gonna pour maple syrup on everything, so no spice for you! :D The other curious difference is Canada has square plastic ice cream pails while the US insists on round. The square ones make more sense to me. I always forget to put a paper towel in the bag but as long as I open the bag as soon as I pull it out of the freezer or do something to dissipate the moisture it's been fine. If you leave it in the bag, the water will make the crust (or the bread itself if sliced) mushy and like fresh puss from an infection. Perhaps it'll stick to the bag if you blow extra air in there so it doesn't come in contact with the bread but then you compound the issue too. I've always had trouble when leaving it in the bag. Never a problem when I take it out or at least change containers and I always try to get as much air out of the bag as I can and use it relatively quickly.

I wrap (homemade) loaves of bread tightly with plastic wrap, then wrap in foil. This tight-fitting wrap prevents ice crystals from forming (the famous sticky bottom of a thawed loaf of bread) as well as freezer burn - which is caused by evaporation of moisture in the bread because it's in a loose-fiting plastic bag - which causes the ice crystals. Air-tight is always the trick to better freezing. Never leave things loose in a plastic bag - that's an invitation to freezer burn. I also make all our burger and hot dog buns, and they are best wrapped individually in pop-up foil (I get boxes of it at Sam's). Once again, if you use a close-fitting, air-tight wrap, it will prevent freezer burn. You can't place a whole bag of commercial hamburger buns loosely in the bag you purchase them in, in the freezer and not expect anything else but a formation of ice crystals and freezer burn. Grainlady

I have not frozen unbaked bread but I make Italian bread two or three times a week and it freezes wonderfully after it is baked. When the bread is cold, I wrap it in a couple of layers of papertoweling and then into tight freezer bags. The paper towels work in absorbing any moisture, especially when defrosting, and stops the bread from becoming soggy. Just like fresh.