Make one loaf of bread according to directions on the bag, either in the oven or in a bread maker.
Cool thoroughly and slice into very thick, 1 inch slices.
Bake on half sheet pan 30 minutes at 200°, flip and bake 30 more minutes.
Cool thoroughly, and trim off the darker colored crusts.
Process the crusts for toasted bread crumbs in a food processor. Makes about 2 cups. These bread crumbs are already toasted so you can’t use them for something that will be browning again. These are good for things that will be covered while baking and need crumbs for texture.
Cut the crustless pieces remaining into quarters.
Process in batches. This will make almost 5 cups of crumbs. Keep refrigerated as these crumbs are more like fresh bread crumbs, and can be used as a coating that will be browned more in cooking.
Chef's Note: Keep your extra Bread Crumbs in the refrigerator and next time you want to make crab cakes you’re set!