Italian Bread Crumbs

Italian Bread Crumbs

Details

Easy-to-make bread crumbs have added garlic, onion powder, oregano and parsley.
  • Serves: 3 cups
  • Active Time: 20 mins
  • Total Time: 20 mins
  • Views: 47,361
  • Success: 100%

Steps

Step 1: Prepping the Bread

• 6 to 10 pieces stale white bread
• or 2 cups dried bread crumbs

Method

To start, preheat your oven to 400°F or 200°C.

Cut the bread into larger pieces. Pulse in a food processor until quite fine.

*Do not clean the food processor yet.

Step 2: Toasting the Bread Crumbs

Method

Line a baking tray with parchment paper and place the bread crumbs into the oven.

Let cook until they have completely dried, about 7 to 10 minutes. You may need to mix the bread crumbs halfway through to ensure they are getting even color.

Once the bread crumbs have dried and started to turn golden, remove them from the oven and let cool.

Step 3: Making the Crumbs Extra Fine

Method

If the bread crumbs do not seem fine enough, pulse them a few more times in the food processor. This will ensure they are nice and fine. Alternatively, they can be passed through a sieve.

Step 4: Adding the Spices

• 1 1/2 tsp sea salt
• 2 tablespoons dried parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano

Method

Mix the spices and salt into the bread crumbs. Feel free to flavor these bread crumbs with whatever spices or herbs you like.

At this point, you have delicious bread crumbs that will work for a variety of dishes.

Step 5: Storing the Bread Crumbs

• 1/2 cup Plant-Based Parmesan, optional

Method

The bread crumbs can be stored in the freezer for several months, or in the refrigerator for a month or two.

Also, if you do not add the Plant-Based Parmesan, the bread crumbs can be stored in the pantry for a few weeks. Just make sure the bread crumbs have completely dried out in the oven and are cool before storing to prevent them from going moldy.

Chef's Notes

These bread crumbs are so much better than store bought and they are almost quicker to make than going out and buying them.

It’s also a great way to use up old bread. These bread crumbs are great sprinkled on top of pasta or even over vegetables, during the last few minutes of baking.

If you do not have a food processor, you can toast the slices of bread whole. Once they are completely dried, break them up a bit. Add them to a plastic bag and then use a rolling pin to crush them up.

12 Comments

  • Linda C
    Linda C
    I like this recipe for bread crumbs, it is far better than any of those boxed things. Since discovering panko bread crumbs, I use them often. I guess my question is, when wouldn't panko bread crumbs be appropriate. I find my self wanting to use them for everything, but I know there have to be some dishes that I shouldn't use them.
  • Dawn T Rouxbe Staff
    Dawn T
    You can use panko bread crumbs, which are just Japanese bread crumbs, pretty much anywhere you would use regular bread crumbs. http://rouxbe.com/drilldowns/95 The only thing to keep in mind, is the texture of the end result. If you use panko bread crumbs you will have a crispier finish (which is usually a good thing). So feel free to "panko away" and let me know if you discover somewhere that they did not work, because I am at a loss, as to where they wouldn't work. Again it all depends on what you want, I like regular bread crumbs for things like Chicken Parmigiana because I like the crust to have a softer texture...but that might just be me.
  • Naouar E
    Naouar E
    Made these today. I tasted it, really great! I can't wait to make the Chicken Parmigiana tomorrow.
  • Hanna D
    Hanna D
    Panko works fine, I blend all the ingredients in a Cuisinart to end up with a finer texture. However! When I have the time and inclination, I use a firm textured, high quality white bread, it really does make a difference. And as Dawn said, you end up with a (preferable) softer texture.
  • Matthew E
    Matthew E
    Panko bread crumbs are generally more airy and lighter, so if you're actually LOOKING for a heavier finish, you might want to steer away from them.
  • Richard yassel D
    Richard yassel D
    I love this breading recipe.
  • Solange C
    Solange C
    Onion powder????? Garlic powder???? Why paying for a cooking school subscription if we are using fake ingredients!!!
  • Dawn T Rouxbe Staff
    Dawn T
    Onion powder and garlic powder are actually not fake ingredients, they are simply dried versions of the fresh stuff. Both garlic and onion powder are dried and then ground. Some brands may come with additives, but many do not. In most cases, I agree that fresh is better than dried, but there are some times when dried is quite fine; like when making dry rubs or seasoning mixes.
  • Matthew B
    Matthew B
    I note that the recipe calls for "stale white bread" ... I have slices in my fridge from 2 weeks ago when I intended to make this recipe! It is now REALLY stale - is it OK to use? Conversley, would it be ok to put fresh bread slices in the oven to firm them up a bit before proceeding with the food processor? Thanks!
  • Dawn T Rouxbe Staff
    Dawn T
    I think as long as it's not moldy and it smells okay, then it's okay to use. You second option would also work. In fact, I have done had to do this a few times as I rarely have "stale white bread" in my house :-) Hope this helps. Cheers!
  • Susan H
    Susan H
    So much better than store bought. Spices did not over take the the bread crumbs.
  • Christian J
    Christian J
    Just made my second batch of these. So incredibly tasty. I use them for all kinds of things. I did the Chicken Parmigiana a while back, which was great. I've also used them for traditional Norwegian food like fish sticks and fish gratins. Like Dawn, I rarely have "stale white bread" on hand, so I just got two loafs and made a 700g batch of these wonderful crumbs :)

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