Seasoned Breadcrumb Mix Recipes

Steps:

• Pulse the bread in a food processor until they are crumbs.
• Add in the spices and either mix by hand or give another pulse in the processor.
• Notes: We use a hand processor and stop when we get to coarse crumbs.
• We add the spices straight to the processor and get the crumbs down to a slightly less coarse grind. We still don't go down to a fine grind though.
• We have found that when coating chicken or pork chops that the coarser grind makes for a really neat crunch.

Steps:

• Take 12 slices of stale bread and let air dry (or place crumbs on pan and dry in oven at 225 F).
• Crumble and grate until into crumbs.
• Let dry again.
• Add rest of the ingredients.

Steps:

• Combine all ingredients in a bowl until blended.
• Place mix in a 1-quart container with tight fighting lid.
• Label and store in a cool, dry place.
• Use within 6 months.
• Please note: In order to"dry" the bread, I cut it into 1 inch cubes, place it in the oven at 325 degrees until toasted.

Steps:

• Place all ingredients in a blender or food processor; cover and process until fine crumbs form. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 350° for 8-12 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container.

Steps:

• There is a real advantage to making bread crumbs instead of using pre-packaged ones, with their unpleasant preserved taste. Full tasting bread, like a sourdough or herbed bread makes for delicious crumbs. When made from fresh bread the crumbs absorb less fat or liquid than a dry crumb, making them ideal for topping off gratins, or breading meat and fish when frying. Dry crumbs are better suited for stuffings since they absorb moisture just like a sponge. Most breads can be turned into bread crumbs by simply grinding them in a food processor. Trimming crusts makes for a more delicate crumb and for very fine crumbs, strain them through a fine-mesh sieve. Store bread crumbs in a tightly sealed plastic bag in the freezer.

Steps:

• Cube bread & leave on cookie sheet over night to dry.
• Place in a 325 degree oven until just browned or nice & golden, stir them.
• around once or twice.
• Place in paper bag & add all the seasonings.
• Rotate bag to coat croutons.
• When cool, store in an airtight container, or use now.
• To use now:.
• Saute a medium chopped onion & 3 or 4 stalks diced celery.
• Add the onion & celery; chopped, cooked giblets if you have them; 2 whisked eggs; 1/4 C melted butter; 1 & 1/2 C chicken or turkey broth to the stuffing mix in a large bowl.
• The "use now" ingredients are not included in the nutritional information.

Steps:

• Preheat the oven to 300°F.
• Cut the bread into 1-inch cubes and pulse in a food processor to make coarse crumbs. Spread the crumbs on a baking sheet and dry them out by baking for 10 to 15 minutes, stirring after 5 minutes. Allow the crumbs to cool completely.
• Return the dried crumbs to the food processor. Add the thyme, basil, garlic powder, salt, and pepper, then pulse until the crumbs are finely processed and well mixed with the seasoning.
• Store in an airtight container for up to six months.

Steps:

• Place bread in the bowl of a food processor; process until fine crumbs are formed. Transfer crumbs to a large bowl along with cheese, parsley, oregano, and garlic; stir to combine. Gradually stir in olive oil until well combined. Season with salt and pepper. Store, refrigerated, in an airtight container, up to 5 days.

Steps:

• In a quart bowl or measuring cup, put the warm water, the margarine or butter, the sugar, the salt, and a tablespoon of the flour. Stir well.
• Add in the yeast and then set aside for five minutes.
• In a very large bowl, mix 2 cups flour, 1/2 cup of the parmesan, and the remaining ingredients. Stir to mix.
• Slowly stir in the yeast mixture.
• Beat in the rest of the flour.
• Leave the bread mix in the bowl, and cover with a damp dish towel and then plastic wrap.
• Let rise 45 minutes, until light and bubbly.
• Preheat the oven to 375°F.
• Butter a two quart casserole.
• Stir the bread mix until it collapses, and then flop it into the greased dish.
• Sprinkle the remaining parmesan on top of the bread mix.
• Let rise 30 minutes and then put in oven.
• Bake 35 minutes until lightly browned.
• Turn the bread out onto the counter.
• Lightly thump bottom.
• If it sounds hollow it's done.
• Otherwise, return to casserole for a few minutes.
• Let partially cool.
• Serve warm with real butter.