Prep 10 mins
Cook 11 mins
Most of the time (through my entire bread making) I have various bits of loaves of bread that just don't get eaten. I quickly take that last piece of bread right out of Dennis' mouth as he is about to take the biggest bite. I say, "Hey! Wait a minute dear husband, I need those for breadcrumbs!" Andi- they will be breadcrumbs once I swallow the slice of bread." Dennis resounds. "Awwww, honey! I exclaim, They are for the topping to your lima bean gratin. I need them." Once Dennis hands back the bread, I proceed to make some delicious little breadcrumbs that can be used interchangeably to crunch up any meal. I normally have a heel or two left of --Nimz--'s Rustic Country Sourdough Bread left over and this combined with rosemary and thyme make a very flavorful crumb. I use this on a fish fillet, (a mild fish) or a chicken breast, because it brings so much pizazz to the item it is covering.
- 8 ounces bread (sourdough or country)
- 1 1⁄2 tablespoons olive oil
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried rosemary, coarsely chopped
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon ground pepper
- Preheat a 400°F oven. Dice and chop bread with crusts into 1/2 inch cubes.
- Scatter diced bread in a large baking sheet or roasting pan. Add rest of ingredients, tossing everything together with your hands. Bake 11 minutes, or until it is crispy.
- Cool at room temperature, and put bread and seasonings in a plastic bag. Roll with a rolling pin, or before putting in plastic bag, use your food processor to mix this up. I personally like the rolling pin method, quicker then dragging the food processor out.
- Keep crumbs in sealed bag in fridge up to 1/2 weeks.
Made these for recipe#461079 since I realized I was out of breadcrumbs half way through the recipe! These are very easy to make and really flavorful! I don't think I will be buying canned breadcrumbs again! Made for All You Can Cook Buffet.
These were pretty good. This was my first time making breadcumbs and these were very easy. I used pam spray instead of the oil and the oil would have been better as the seasonings didnt stick to the bread, but good flavor. the roasting pan was a great idea. I wasnt sure on the amount of bread to use, so i guestimated and used 1/3 of a loaf. They were perfect to put in my breakfast casserole this morning thanks!!
Excellent!! I love these thank you so much. I used them tonight to make pork chops!