• 27 Ratings

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

The Martha Stewart Show, October Fall 2008, The Martha Stewart Show, The Martha Stewart Show, Episode 4016

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 2 1/4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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 Notes

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

Advertisement

Reviews

27 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 2
Advertisement