Fresh Bread Crumbs
This recipe for bread crumbs is adapted from the February 2004 issue of Martha Stewart Living.
Ingredients
Directions
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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.