• 27 Ratings

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

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Ingredients

Directions

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

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  • 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.

Reviews

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