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Fresh Bread Crumbs

This recipe for bread crumbs is adapted from the February 2004 issue of Martha Stewart Living.

  • Yield: Makes about 2 1/4 cups
Fresh Bread Crumbs

Source: The Martha Stewart Show, October Fall 2008

Ingredients

  • 1 loaf (8 ounces) day-old bread, crusts removed and bread cut into 1-inch cubes (about 5 cups)
  • Coarse salt and freshly ground pepper
  • 3 tablespoons finely grated lemon zest (from about 2 lemons), optional
  • 5 tablespoons finely chopped fresh sage, optional
  • 3 1/2 tablespoons finely chopped fresh oregano, or 1 teaspoon dried optional
  • 3/4 cup finely grated Parmesan cheese, optional
  • 3 1/2 tablespoons finely chopped fresh parsley, or 1 teaspoon dried optional
  • 3 tablespoons very finely chopped garlic, optional

Directions

  1. Working in two batches, pulse bread cubes in a food processor to fine crumbs; transfer to a medium bowl.

  2. To make plain breadcrumbs, stir in 1 1/2 tablespoons coarse salt and season with pepper. To make lemon-sage breadcrumbs, stir in 1 1/2 tablespoons coarse salt, lemon zest, and sage; season with pepper. To make parmesan-oregano breadcrumbs, stir in 1 tablespoon salt, oregano, and parmesan cheese; season with pepper. To make garlic-parsley breadcrumbs, stir in 1 1/2 tablespoons salt, parsley, and garlic; season with pepper.

Cook's Note

Freeze unused breadcrumbs in a resealable plastic bag for up to one month.

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