Looking for a good use for day old bread? Here's how to make dry, seasoned bread crumbs. Use the bread crumbs to bread vegetables, poultry, fish and seafood.
I tend to make a large batch of the bread crumbs every several months. As long as the bread crumbs are thoroughly cooled before storing, they should keep for six months.
Moroccan bread has more crust than a typical loaf of American white bread. You can trim off some of the crust if desired.
One pound (about 500 g) of bread will yield approximately 3 cups of dry fine bread crumbs. Adjust the seasoning to the quantity of leftover bread you have on hand.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1 lb. (about 500 g) day old bread
- 2 tablespoons dried oregano or thyme
- 2 tablespoons dried basil or parsley
- 1 teaspoon garlic powder
- 2 teaspoons salt, or to taste
- 1/2 teaspoon pepper, or to taste
Preheat your oven to 300° F (150° C).
Cut the day old bread into cubes, and process the cubes in a food processor to make coarse crumbs.
Spread the crumbs on a baking sheet – use two baking sheets if necessary – and dry the coarse crumbs in the oven for about 10 to 15 minutes, stirring halfway through the baking time. Allow the crumbs to cool completely.
Return the dried crumbs to the food processor, add the seasonings, and pulse until the crumbs are finely processed and well-mixed with the seasoning.
Be certain the seasoned bread crumbs are dry and cool before storing in an airtight container.