Kittencal's Italian Seasoned Breadcrumbs
Recipe: #575
October 15, 2011
Categories:
"Store in the fridge or freezer in a ziploc bag, the recipe may be reduced to one loaf of bread if desired since I use these on a regular basis I most always make two loaves, plan ahead you will need to dry the breadcrumbs which may take 2-3 days depending on how dry you want the crumbs to be. Amounts listed will yield about 3 cups (six 1/2 cup servings)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (35.4 g)
- Calories 130
- Total Fat - 6.9 g
- Saturated Fat - 2.7 g
- Cholesterol - 19.7 mg
- Sodium - 239.2 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 0.8 g
- Sugars - 0.3 g
- Protein - 5.4 g
- Calcium - 135.8 mg
- Iron - 0.8 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Slice the loaves of bread into quarters and leave out on the counter for 1-2 days (if you prefer dry breadcrumbs, oven-dry the bread slices then process and season).
Step 2
Cut or break the bread in small cubes and place in a processor (you might have to do this in two batches) process until fine.
Step 3
Place the breadcrumbs into a bowl and add in all the remaining ingredients; mix gently.
Step 4
Pour the crumbs into a ziploc freezer bag and store in the freezer to use as needed.
Tips
No special items needed.
3 Reviews
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