• Fc4141391b2aad9e007fac43011668e9

Italian Breadcrumbs

Make your own because store bought has preservatives added.

Prep
Cook
Serves 4people
Ingredients
1
cup breadcrumbs (see recipe above)
1/2
tsp salt
1/2
tsp dried parsley flakes
1/2
tsp ground black pepper
1/2
tsp garlic powder
1/4
tsp onion powder
1/4
tsp dried oregano
1/4
tsp dried basil
Directions
1.
Preheat the oven to 300 degrees F.
2.
Cut the crusts off the bread, if desired. If you prefer more variation in color for your breadcrumbs, leave on the crusts.
3.
Lay the bread in a single layer on a baking sheet. Once the bread is dry and barely starting to brown, about 10 minutes. Remove from the oven and let it cool.
4.
Combine all ingredients in a small bowl, tossing to blend thoroughly.
5.
If your bread has been sitting around for a couple of days, it will likely not be necessary to dry it in the oven. Remember, you can use dry bread, but not stale bread. Stale bread means stale breadcrumbs and, trust me, nobody wants that!
6.
Break the bread into 1 to 2 inch pieces and place in the bowl of a food processor. You may need to do this in two batches.
7.
Pulse until the breadcrumbs reach the desired consistency. I like my breadcrumbs to have a mixture of pebble-sized pieces as well as finely ground crumbs, but use whatever consistency suits your needs the best.
8.
The breadcrumbs will stay fresh in the pantry for up to a week or in the freezer for up to 6 months, provided they are packaged in an airtight container or heavy-duty freezer bags.
9.
Breadcrumbs can be made from almost any type of bread. You can use pieces of baguette, sourdough or even rye bread. If you are looking for a whole grain option, use your favorite whole wheat bread, following the same process outlined above.

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