Homemade bread crumbs are pretty much a pantry staple. They can make a salad go from ho-hum to out of this world in texture and taste. Bread crumbs can be used as a topping on any thing that is soft in texture. They are perfect for bringing another layer of texture and flavor to a dish, like on macaroni and cheese. You can use this same technique if you want to do croutons instead of bread crumbs, you just will leave them in 1 inch pieces.
This recipe can be for any type of bread crumbs. When I make croutons I make a large amount. I dry the cut up pieces in the oven leaving them overnight in the oven as it cools. Once dried I freeze them with no seasoning so I can vary the flavors as needed with each dish. That way I have un- seasoned croutons ready at a moments notice. The recipe and technique below is for one cup of bread crumbs. You can use any herbs that you want. It depends on what flavor you want your crumbs or croutons to have.
Ingredients:
This is for 1 cup of bread pieces
Old bread (any type) cut into 1 inch pieces about 1 cup
1/4 c. olive oil
4 T. unsalted butter
4 rosemary sprigs
4 thyme sprigs
4 crushed garlic cloves
Directions:
Cut the bread into 1 inch pieces and place on a rimmed baking sheet. Place in the oven after something has finished baking and you have turned the oven off. Leave them overnight as the oven cools. You want the bread to be very dry and hard. After they are dry I usually freeze them to season later as needed.
Crumbs
This recipe can be for any type of bread crumbs. When I make croutons I make a large amount. I dry the cut up pieces in the oven leaving them overnight in the oven as it cools. Once dried I freeze them with no seasoning so I can vary the flavors as needed with each dish. That way I have un- seasoned croutons ready at a moments notice. The recipe and technique below is for one cup of bread crumbs. You can use any herbs that you want. It depends on what flavor you want your crumbs or croutons to have.
Ingredients:
This is for 1 cup of bread pieces
Old bread (any type) cut into 1 inch pieces about 1 cup
1/4 c. olive oil
4 T. unsalted butter
4 rosemary sprigs
4 thyme sprigs
4 crushed garlic cloves
Directions:
Cut the bread into 1 inch pieces and place on a rimmed baking sheet. Place in the oven after something has finished baking and you have turned the oven off. Leave them overnight as the oven cools. You want the bread to be very dry and hard. After they are dry I usually freeze them to season later as needed.
Crumbs
- Once the bread is dry, or remove one cup of frozen dried bread from the freezer. Place the bread into a dish towel and with a rolling pin or meat pounder smash into fine irregular crumbs. If you want even crumbs, the food process, or vita mix works perfect on frozen bread cubes.
- Heat 1/4 c. of olive oil and 4 T. unsalted butter in a medium skillet over medium heat until the butter begins to foam.
- Add the rosemary sprigs, thyme sprigs and crush garlic. Cook tossing until fragrant about 1 minute.
- Add the 1 cup breadcrumbs or croutons and cook, stirring occasionally until golden brown about 4 minutes - 6 minutes.
- Transfer to a paper towel and let drain. remove the herbs and garlic, and season with salt. Let cool
- These freeze well in a plastic bag.
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