This recipe for dried breadcrumbs is adapted from the February 2004 issue of Martha Stewart Living.
The Martha Stewart Show, October Fall 2008
Yield Makes about 2 1/4 cups
- 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
- Preheat oven to 275 degrees.
- Working in two batches, pulse bread cubes in a food processor to fine crumbs; transfer to a medium bowl. Transfer crumbs to a rimmed baking sheet and bake until dried and golden.
- Transfer breadcrumbs to a medium bowl. 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.
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