DRIED BREADCRUMBS

Dried Breadcrumbs image

Provided by Martha Stewart

Yield Makes about 2 1/4 cups

Number Of Ingredients 8

1 loaf (8 ounces) day-old bread, crusts removed and bread cut into 1-inch cubes (about 5 cups)
Coarse salt and freshly ground pepper
3 tablespoons finely grated lemon zest (from about 2 lemons), optional
5 tablespoons finely chopped fresh sage, optional
3 1/2 tablespoons finely chopped fresh oregano or 1 teaspoon dried, optional
3/4 cup finely grated Parmesan cheese, optional
3 1/2 tablespoons finely chopped fresh parsley or 1 teaspoon dried, optional
3 tablespoons very finely chopped garlic, optional

Steps:

Preheat oven to 275 degrees.
Working in two batches, pulse bread cubes in a food processor to fine crumbs; transfer to a medium bowl. Transfer crumbs to a rimmed baking sheet and bake until dried and golden.
Transfer breadcrumbs to a medium bowl. To make plain breadcrumbs, stir in 1 1/2 tablespoons coarse salt and season with pepper. To make lemon-sage breadcrumbs, stir in 1 1/2 tablespoons coarse salt, lemon zest, and sage; season with pepper. To make parmesan-oregano breadcrumbs, stir in 1 tablespoon salt, oregano, and Parmesan cheese; season with pepper. To make garlic-parsley breadcrumbs, stir in 1 1/2 tablespoons salt, parsley, and garlic; season with pepper.