Seasoned Breadcrumbs Recipes

SEASONED BREADCRUMBS

Steps:

• Pulse the bread in a food processor until they are crumbs.
• Add in the spices and either mix by hand or give another pulse in the processor.
• Notes: We use a hand processor and stop when we get to coarse crumbs.
• We add the spices straight to the processor and get the crumbs down to a slightly less coarse grind. We still don't go down to a fine grind though.
• We have found that when coating chicken or pork chops that the coarser grind makes for a really neat crunch.

E-Z SEASONED BREAD CRUMBS

Steps:

• Take 12 slices of stale bread and let air dry (or place crumbs on pan and dry in oven at 225 F).
• Crumble and grate until into crumbs.
• Let dry again.
• Add rest of the ingredients.

ITALIAN-SEASONED BREAD CRUMBS

Steps:

• Save leftover bread and dry it (either out on your counter or in the oven at 250 degrees F for about 15 minutes) until completely dry and crisp. Using your food processor or blender mix all ingredients together. You can also use a rolling pin between sheets of waxed paper to make fine bread crumbs. Save these crumbs. They are useful in a wide variety of ways. Store in an airtight container in your refrigerator and use within 2 months.

SEASONED BREADCRUMBS

Steps:

• Place bread in the bowl of a food processor; process until fine crumbs are formed. Transfer crumbs to a large bowl along with cheese, parsley, oregano, and garlic; stir to combine. Gradually stir in olive oil until well combined. Season with salt and pepper. Store, refrigerated, in an airtight container, up to 5 days.

BREAD CRUMBS

Steps:

• There is a real advantage to making bread crumbs instead of using pre-packaged ones, with their unpleasant preserved taste. Full tasting bread, like a sourdough or herbed bread makes for delicious crumbs. When made from fresh bread the crumbs absorb less fat or liquid than a dry crumb, making them ideal for topping off gratins, or breading meat and fish when frying. Dry crumbs are better suited for stuffings since they absorb moisture just like a sponge. Most breads can be turned into bread crumbs by simply grinding them in a food processor. Trimming crusts makes for a more delicate crumb and for very fine crumbs, strain them through a fine-mesh sieve. Store bread crumbs in a tightly sealed plastic bag in the freezer.

SEASONED BREAD CRUMBS

Steps:

• Place all ingredients in a blender or food processor; cover and process until fine crumbs form. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 350° for 8-12 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container.

HOMEMADE ITALIAN BREADCRUMBS

Steps:

• Preheat the oven to 300 degrees F.
• Place all of the ingredients into a blender carafe, cover and pulse until coarse crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half sheet pans and bake until the crumbs just begin to brown and are crisp, about 5 minutes. Cool the crumbs on the pans for 15 to 20 minutes, and then transfer to an airtight container and store at room temperature for up to 2 weeks.

SEASONED BREAD CRUMBS

Steps:

• If using fresh baguette, place slices on a cookie sheet in a preheated 400 degree Fahrenheit oven for about 10-12 minutes. Let cool slightly and cut into cubes.
• Place cubes of stale or toasted baguette in a blender. Add herbs, salt and pepper and process for 15-20 seconds, or until the mixture is ground into fine crumbs.

SWEET BREADCRUMBS FOR TOPFENKNOEDEL

Steps:

• Pulse brioche in a food processor until fine crumbs form (you should have 1 cup breadcrumbs).
• Melt butter in a medium skillet over medium heat. Add breadcrumbs, and cook, stirring occasionally, until golden brown, about 3 minutes. Stir in sugar. Transfer to a bowl, and let cool slightly. Stir to break up any lumps. Let cool completely. Breadcrumbs can be stored in an airtight container for up to 2 days.

TOASTED BREADCRUMBS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Using tongs, place bread slices directly on oven racks. Leave in oven until hard and golden brown, about 30 minutes; darker if you prefer. Remove and cool on wire rack.
• Crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of food processor and process until fine.

SEASONED BREAD CRUMBS

Steps:

• Preheat the oven to 300°F.
• Cut the bread into 1-inch cubes and pulse in a food processor to make coarse crumbs. Spread the crumbs on a baking sheet and dry them out by baking for 10 to 15 minutes, stirring after 5 minutes. Allow the crumbs to cool completely.
• Return the dried crumbs to the food processor. Add the thyme, basil, garlic powder, salt, and pepper, then pulse until the crumbs are finely processed and well mixed with the seasoning.
• Store in an airtight container for up to six months.