Use as a substitute for canned refrigerated biscuits in monkey bread

I seem to recall that in Moroccan cities there are often 'neighbourhood' ovens where you pay a small amount to have your bread baked, because few people have their own ovens.

You cut a distinctive design in the loaf so you can tell which is yours when you go back to collect it; the whole system is extremely ancient. The ovens are usually wood-fired clay ovens, so you'll get a nice stone-baked result as well.

Dry biscuits (American 'biscuits' - not cookies), or anything other flour based quick bread that dried out - if you're trying to replicate the bread crumbs. You may be able to get by with a modified muffin recipe as well. You'll want to avoid fats and oils to reduce the moistness.

Yeast bread develops a particular flavor and larger hole structure than quick bread though. The flavor of a quick bread breadcrumbs should be slightly different, but in many dishes the subtle difference won't be overwhelming unless the breading is a 'star' of the dish. The hole structure really doesn't matter luckily - as developing that is a large part of the time factor of real bread.

Drying it out will be the harder part. The denser structure holds moisture better, so slice it thin and give it low, dry, long heat.

_{Personally, anything that you're going to make for the purpose of breadcrumbs that isn't just a substitute (like cereal, crackers, etc in the other answer), sounds like it'd be easier just to make a loaf of fast rise bread to me.}