This recipe for dried breadcrumbs is adapted from the February 2004 issue of Martha Stewart Living.

The Martha Stewart Show, October Fall 2008

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 2 1/4 cups
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Ingredients

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Directions

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  • Preheat oven to 275 degrees.

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  • 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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