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:

• 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:

• 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 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:

• In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Steps:

• 1. Measure all and mix well in a bowl. Store airtight. Use as needed. Note: use only as much as needed, and save the remainder for later. Do not save any that have come in contact with egg or meat.