Seasoned bread crumbs are useful in a variety of dishes. They can be used to bulk up meat loaf or meat balls, and they're a perfect breading for chicken, pork, beef or fish. Making your own seasoned bread crumbs at home is more economical than buying them at the store, and it's a nice way to use up stale bread. Unlike store-bought bread crumbs, homemade ones are natural and you know everything that's gone into them.
Things You'll Need
- Enough stale white bread to make 2 cups of crumbs
- Food processor
- Rolling pin
- Waxed paper
- 1/4 cup grated Parmesan cheese
- 2 tsp. salt
- 1 tsp. black pepper
- 1/4 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- 3/4 tsp. dried parsley
- 1 tsp. dried basil
- 1/4 tsp. celery seed
- Airtight container
Slice the bread. Dry the bread completely either by laying it out on the counter or by heating it in the oven at 250 degrees until it's hard. The amount of time needed to dry the bread will vary depending on the type of bread you're using. Sliced processed bread and airy baguettes will dry very quickly, but a dense Tuscan-style bread will take longer. Eastern breads like pita or naan make tasty bread crumbs but can become extremely hard when dried.
Break the bread into fine crumbs either by running it through a food processor or by putting it between two sheets of waxed paper and smashing it with a rolling pin. Using a food processor is the easiest way, but very dry, dense bread can dull the food processor's blades. Smashing the bread with a rolling pin can be very messy, however, so choose the way that works best depending on the kind of bread you're using.
Mix the cheese, salt, pepper, paprika, garlic powder, onion powder, oregano, parsley, basil and celery seed into the bread crumbs until they're evenly blended. You can do this with a bowl and spoon, or by putting the ingredients into a container with a lid and shaking it.
Put the seasoned bread crumbs into an airtight container and store for up to two months in the refrigerator.
- Photo Credit Nillerdk\commons.wikimedia.org
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