It is amazing how we come to rely on and think we need certain “staples” from the grocery store. Bread crumbs used to be one of those “staple” items for me. That was until I realized how easy and cost effective they were to make, not to mention how much better they taste homemade!
Another huge bonus of making them myself is that I can control the quality of bread and other ingredients that goes into them. If you are gluten free, just use gluten free bread and you can make your own gluten free bread crumbs! And since I make all our bread homemade, I just save the ends and any stale pieces in the freezer for making bread crumbs and this way I don’t waste anything. When I just need fresh bread crumbs, I pull out a few slices and process them into crumbs and I am done. This recipe for dried bread crumbs just takes a couple more simple steps and is great for a topping or coating chicken, like in this recipe for herb crusted chicken breast with honey butter. The great part about dried bread crumbs is that they can be stored at room temperature for several months or in the freezer indefinitely. And if you only want plain bread crumbs just follow the recipe and leave out the seasoning.
- 7-8 slices of bread (fresh or frozen)- you want enough bread when processed to have 5 cups fresh bread crumbs
- 1 tsp salt
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Preheat oven 250°
- Place bread, several pieces at a time, in your blender or food processor and process until broken into crumbs. You want enough fresh crumbs to equal 5 cups in order to get 2 cups of finished dried bread crumbs.
- Place crumbs on in a large baking pan- a sheet pan works great, or divide between two 9 x 13 pans.- it's easier to stir if the pan has higher sides.
- Bake until crumbs are toasted and dry, stirring every 10 min. This will take 20-30 min, depending on your bread and the size of your pan. The crumbs will feel dry and not soft anymore.
- Remove from oven and allow crumbs to cool. Place crumbs back in blender or food processor. Add the seasonings and process until crumbs are fine and seasonings are thoroughly blended in.
- Store in an airtight container at room temperature for several months or in the freezer indefinitely.
- I cook at a low oven temp so I don't have to worry about crumbs burning or getting too dark. I just want them to dry out.