Earl Cooks Homemade Panko from "Turkey's" Homemade Bread

When I first heard about "panko" breadcrumbs I wondered what the big deal was. I personally did not use much breading back then, and even the breadcrumbs I had (store-bought), usually went stale before I used up the whole container. When I first tried panko, I was startled that they were so light, but now I love that. Then I watched a video on how it was made and everything made sense.
A bit of panko history
Panko is Japanese from pan ‘bread’ + ko ‘flour or powder'. Developed as a necessity in the 40s when Japan was at war with Russia, and commercial ovens could not be used. The Japanese cleverly discovered a way to bake bread using electrical current which created a crust-less loaf of bread, no browning, so the resulting crumbs were very white. Now we know them for the CRUNCH they add to any coating and have become ubiquitous in baked, fried and roasted dishes. 

So, I wondered, "could I make panko bread crumbs from 'Turkey's' homemade bread"? I had already made croûtons and regular bread crumbs from her perfected bread recipe with great success. Why not panko? Maybe because I don't know how? Well, that's never stopped me! But I did a bit of research. Others had used the shredder blades of their food processors. Just 2 problems. 1) I don't have a shredder blade because 2) I don't have a food processor. One cook used a hand grater, but mine was too fine. I do have a mini food processor add-on to my Immersion Blender, which made them just okay, not perfect but good enough for this try. Several recipes called for a lower temp but a short cooking time too, which didn't work in my oven. I ended up going with a 300℉ oven for 21 minutes shaking them and rotating every 7 minutes. Seven minutes wasn't enough, neither was 14. 21 seemed just right. I baked them on a half sheet rimmed baking sheet lined with parchment paper. I left them to cool and placed them in a freezer bag with a folded paper towel to absorb any residual moisture. I placed them in the freezer to preserve them, but will probably use them up soon.