10 Homemade Seasoned Bread Crumbs

Homemade Seasoned Bread Crumbs

Edited from Jillee at http://www.onegoodthingbyjillee.com/



4 slices bread (gluten-free, if needed)
1/2 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper

Toast the bread, cut them into quarters, and load into the blender jar.
Add all the seasonings to the quartered toast pieces and pulse till desired crumb size.

Note from P.: To further evaporate moisture, you may spread the moist crumbs in a baking pan and toast in low heat (about 300 F) oven, stirring occasionally until dry. DO NOT leave unattended as they will burn. Remove the pan and let cool. Keep refrigerated in an air-tight glass jar for a few days, OR pour in a ziplock freezer bag and freeze up to 1 month. As you are aware, moist bread will get molded very quickly. I freeze everything! :-}

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What about Panko bread crumbs? Wikipedia explains:

"Panko is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by passing an electric current through the dough, yielding bread without crusts. It has a crisper, airier texture than most types of breading found in Western cuisine and resists absorbing oil or grease when fried, resulting in a lighter coating."

So, folks, since most of us can't possibly bake our bread by passing an electric current through the dough, we should have better luck just by purchasing it at the supermarket.

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More uses for leftover breadcrumbs

Revised from an article by Georgeanne Brennan, San Francisco Chronicle

Buttered breadcrumbs: melt 1 tablespoon butter in a frying pan and add 1/2 cup breadcrumbs, stirring until golden, about 2 minutes.

Deviled eggs
Sprinkle toasted buttered breadcrumbs over deviled eggs.

Tomatoes
Top tomato halves with a mixture of minced garlic, dry breadcrumbs, salt, pepper and parsley. Dot with butter or drizzle with olive oil and bake at 400 degrees F until the tomatoes are soft, about 15 to 20 minutes.

Brocooli
Pack steamed broccoli into a buttered baking dish and sprinkle with a mixture of fresh breadcrumbs, salt and pepper, and dot with butter. Bake at 350 degrees F until the topping is golden, about 15 minutes.

Canned salmon
Mix a large can of salmon with 2 eggs, minced green pepper, minced green onions, a dash of Worcestershire sauce, a little cayenne, salt and pepper. Add 1/2 cup fresh breadcrumbs. Pack the mixture into ramekins or a baking dish, top with more breadcrumbs and dot with butter. Bake at 350 degrees F until heated through and the top is golden.

Note from P. (2): Both spellings -- bread crumbs and breadcrumbs -- are correct.