Since I had a bunch of bread left from market last week, I kept a few loaves for making breadcrumbs. In the past, I have made fresh bread crumbs but never dry breadcrumbs because I always thought it would be a pain to make and you could just go buy a container of dry bread crumbs for about $1.50. Have you seen the ingredient list on those bread crumb containers???? You would think there would be maybe 10 ingredients on seasoned bread crumbs but not even close!
Here is a list of what is in a name brand bread crumb package – Ingredients (50): 50 really??!!!! WHY????
Flour Enriched (Flour, Barley Malted, Niacin, Ferrous Sulfate, Thiamine Mononitrate (Vitamin B1),Riboflavin (Vitamin B2), Folic Acid (Vitamin aB)) , Corn Syrup High Fructose, Corn Syrup,Vegetable(s) Oil Hydrogenated (Soybean(s) Oil, Cottonseed Oil, Corn Oil, Canola Oil) , Water Contains 2% or less of the Following: (, Yeast, Salt, Sugar Brown, Honey, Molasses, Sugar,Wheat Gluten, Whey, Soy Flour, Wheat Flour Whole, Rye Flour, Corn Flour, Oat(s) Bran, Corn Meal, Rice Flour, Potato(es) Flour, Butter, Dough Conditioner(s) (Mono and Diglycerides, Sodium Stearoyl Lactylate and/or, Calcium Stearoyl Lactylate, Soy Lecithin, Calcium Carbonate) , Yeast Nutrients (Ammonium Sulfate, Calcium Sulphate (Sulfate), Monocalcium Phosphate) , Vinegar, Milk Non-Fat, Buttermilk, Calcium Propionate and, Lactic Acid, Potassium Sorbate Preservative,Sesame Seed(s)
Just in case you don’t believe me, here is a label picture of another brand that I borrowed from – my whole food life
Here is my own ingredient list from my Rosemary Garlic Bread – seasoned breadcrumbs:
unbleached all purpose flour, water, fresh rosemary, fresh garlic, yeast, kosher salt, parsley, italian seasoning
8 ingredients, that is all folks!!! OK yes I understand you MUST have preservatives for shelf life but what the heck does corn syrup for one, have to do with making bread. Alright off my soapbox! 🙂
Rosemary Garlic Bread – The ones without the seeds!
First step – let the bread harden a bit, two days is good.
Next, slice your bread into about 1/2″ slices.
Cut your bread slices into cubes(top left corner of cutting board. Put them in the food processor – ok sorry forgot the picture for this part. 😀
Pulse a few times first before turning it all the way on. This way, the pulsing breaks up the chunks – especially the crust. Some people take their crust off the bread but to me, that is the best part of the bread so wouldn’t it be a good part of the bread crumbs? You want to get it into pretty small pieces but it will not get fine just yet. Next spread them onto a jelly roll pan.
Bake in a preheated oven of 325o for 10 minutes, toss the crumbs around a bit and back in the oven for 10-20 minutes. Check after 10 minutes. They will be nice and dry to the touch and crunchy.
Now put them back into the food processor until grinded as fine as you want them. Put into bags or jars to store.
I am not quite sure how long these will keep but as long as all moisture is out of the bread, they should keep at least a month or if you are worried, put them in the freezer. Hmmmm….I may bread some japanese eggplant tonight for eggplant parmesan.
Have a great day!