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 (FlourBarley MaltedNiacinFerrous SulfateThiamine Mononitrate (Vitamin B1),Riboflavin (Vitamin B2)Folic Acid (Vitamin aB)) , Corn Syrup High FructoseCorn Syrup,Vegetable(s) Oil Hydrogenated (Soybean(s) OilCottonseed OilCorn OilCanola Oil) , Water Contains 2% or less of the Following: (YeastSaltSugar BrownHoneyMolassesSugar,Wheat GlutenWheySoy FlourWheat Flour WholeRye FlourCorn FlourOat(s) BranCorn MealRice FlourPotato(es) FlourButterDough Conditioner(s) (Mono and DiglyceridesSodium Stearoyl Lactylate and/orCalcium Stearoyl LactylateSoy LecithinCalcium Carbonate) , Yeast Nutrients (Ammonium SulfateCalcium Sulphate (Sulfate)Monocalcium Phosphate) , VinegarMilk Non-FatButtermilkCalcium Propionate andLactic AcidPotassium 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

progresso label

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!

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First step – let the bread harden a bit, two days is good.

Next, slice your bread into about 1/2″ slices.

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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.

This was from 2 1/2 loaves.
This was from 2 1/2 loaves.

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.

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Now put them back into the food processor until grinded as fine as you want them. Put into bags or jars to store.

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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!



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Wonderful! I grade old bread on a cheese grader and then use the bread crumbs!


Ooh that’s good idea too!!!


Yum and yum!!! Homemade is soo much better! Thanks for sharing this 🙂


Its almost humorous how many things they can stick in a product that just don’t seem to belong. Thanks for the inspiration.


Your welcome Emma! I just checked out one of your posts – about the Foxfire books. That was awesome that you got all of the books for such a great price!!! I only have one of the books but read it all the time. The foxfire museum is about an hour away and our ladies homestead group goes there every year for a retreat to stay in the bunkhouses/cabins. If you haven’t already, click on my Wildcrafting Wednesday Blog Hop and enter one of your posts!


I love this so much. Let me tell you why.

We don’t waste in our house, or at least we really try not to. So when I have old bread, I make croutons for homemade french onion soup (which freeze well) and if we don’t eat them, THEY get to be breadcrumbs, too. Or I just slice it, bake it a little, and put it in the food processor. After I make them I always freeze them, and they last FOREVER. If you take them out of the freezer and they taste like freezer, toast them for a minute and they are fine. I had several loafs of french bread that I made into bread crumbs, and each bag in my freezer has a different flavor. No reason to buy em at all!




Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.

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