Fresh bread crumbs are not breadcrumbs fresh off the grocer's shelf. Fresh bread crumbs are crumbs you make yourself by tearing fresh bread and pulverizing it in a food processor or blender. The soft crumbs make a tender meatloaf and a delicate coating for deep-fried oysters, etc.
The crumbs you buy in shaker cans in the grocery store are dry bread crumbs. Confusing the two in a recipe could be disastrous.
You can make your own crumbs as indicated above for the fresh. Dry can be made out of dry bread or fresh bread that has been pulverized in a food processor or blender or kitchen center grater and then allowed to dry in a warm oven or in an open pan on your counter.
Fresh or dryed or seasoned can be stored in your freezer for a long time and are ready to use when needed. Dry can also be stored in an airtight jar or container in your cupboard. I save ends and broken slices of bread and dry them and store them until I have several pieces and then use my kitchen center grater disc to make the crumbs. I also process fresh and store it in the freezer for quick cooking.
Seasoned crumbs can be made with fresh or dry crumbs and seasoned with your choice of seasonings. Some suggestions are seasoned salt, sage, pulverized (use a mortar and pestel) Italian seasoning, poultry seasoning, basil, garlic powder or onion powder. You can also combine any that you prefer.
Making your own crumbs is a way to use up fresh white bread or wheat bread that you might not prefer for sandwiches or use dried undesirable slices like the crust, etc.
Homemade crumbs are also much less expensive than purchasing them in the store.
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