Homemade Italian Bread Crumbs:

Homemade Italian Bread Crumbs:

2 cups stale bread or 10-12 slices

1 teaspoon salt
2 tablespoons parsley flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 1/4 cups freshly grated Parmesan

Heat oven to 250 degrees F.

Arrange bread in a single layer on a baking sheet. Bake for 20 minutes, until the bread is crisp and dry. Allow to cool completely, and the break into small pieces.  Now, TV hosts always then use a food processor to make bread crumbs.  Nice.  If you have one.  I do not.  So, I just throw the very crisp, toasted and cooled off bread into a plastic bag, and then, with my pastry roller, I smush them up into tiny pieces.

Once your bread is crumbs, you can season it to your hearts content.  If you are going for the traditional flavor of Italian Bread Crumbs, add the ingredients as above, and store, tightly covered in your refrigerator for about 2 months.

 

Preheat your oven to 425 degrees F.

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4 Responses

  1. […] I included a recipe for bread crumbs, because, well, I’m a snob. :P Although I don’t mind store-bought seasoned bread crumbs, I find it simple to make my own, and have flavor by doing so. Store bought tend to be stale.. old herbs, long past their prime, in a tasteless mix overwhelmingly smelling of old garlic. 1 minute flat, and you can mix your own. Even if you buy the store-bought plain bread crumbs. The whole recipe is here, for those interested. […]

  2. Thanks for this recipe! I was looking for an alternative to the store bought bread crumbs which aern’t always the best!

    http://www.chocolateshavings.ca

  3. Ah, glad you like it :) — this is such a simple recipe, and is MUCH tastier than store bought. I just made a batch the other day, and played with the ingredients a bit — a bit more of this.. a bit less of that.. some of those..etc. Makes for an interesting meal ;)

    LMP

  4. […] 3 tablespoons mayo 1-2 tablespoons brown mustard (or to taste) 1 egg Milk or buttermilk Flour Bread Crumbs Oil for frying Salt & Pepper to […]

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