Thursday, May 31, 2012

Toasted Italian Bread Crumbs

I decided to make toasted breadcrumbs for a couple of reasons.  I had leftover homemade wheat bread and it was getting stale.  Also, I toasted them because most times that I've used soft breadcrumbs in recipes I've been displeased with the results.  I have only used these on baked chicken so far, but they seemed to go over well in my house.  You can adjust the seasonings to your taste, but I used ingredients on the back of the 4-C whole wheat breadcrumb can as my guide.

First I put cut up pieces of bread into my food processor in batches. I used my Ninja, which I love! 

 Then I put the crumbs in a bowl and added the seasonings and Parmesan cheese and stirred to mix.

Next I spread the mixture evenly on a pan and baked at 375 degrees until lightly browned and thoroughly dried out.

Once the breadcrumbs were cooled I put them in mason jars and stored in the cabinet.  You can use these breadcrumbs the same way you would use store-bought toasted breadcrumbs such as 4-C or Progresso.  I think the small bit of Parmesan made all the difference.

Toasted Italian Breadcrumbs


4 cups whole wheat breadcrumbs from day-old bread (white would work and it's OK if you have a little more or less breadcrumbs)
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons Italian seasoning
1 teaspoon salt (I use sea salt or Himalayan salt)
3 tablespoons Parmesan cheese

Preheat oven to 350 degrees.  Break bread into small pieces, tearing with hands or using a knife.  In batches, blend in food processor until in crumb sized pieces.  Put breadcrumbs in a large bowl.  Add seasonings to breadcrumbs and stir thoroughly.  Spread evenly on a baking sheet and bake about 10 minutes and then check.  Watch so that the breadcrumbs do not burn, but do not under-bake them.  When they are a nice golden brown, remove them from the oven. Cool thoroughly and store in air-tight containers.  Be sure to cool completely before storing.

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