Italian Breadcrumbs Recipes

ITALIAN STYLE SEASONED BREADCRUMBS

Steps:

• In a small or medium bowl (or jar/container if storing for later), mix the plain bread crumbs (1 cup), the Italian seasoning (1 tablespoon), and the kosher salt (1/2 teaspoon) together.
• Store in an airtight container or jar for up to 1 year, and use in any recipe that requires Italian seasoned bread crumbs.

HOMEMADE ITALIAN BREADCRUMBS

Steps:

• Preheat the oven to 300 degrees F.
• Place all of the ingredients into a blender carafe, cover and pulse until coarse crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half sheet pans and bake until the crumbs just begin to brown and are crisp, about 5 minutes. Cool the crumbs on the pans for 15 to 20 minutes, and then transfer to an airtight container and store at room temperature for up to 2 weeks.

ITALIAN BREADCRUMBS

Steps:

• Combine all ingredients in a small bowl, tossing to blend thoroughly.
• Store in an airtight container and use in any recipe calling for Italian breadcrumbs.

ITALIAN BREADCRUMBS

Steps:

• Gather the ingredients. Preheat the oven to 250 F.
• Cut the day-old bread into cubes and spread into a single layer on a rimmed baking sheet. Bake for 15 to 20 minutes or until the cubes are dry and lightly golden in color.
• Let the bread cubes cool.
• Place the toasted bread in a large food processor. Add the dried parsley, basil, oregano, garlic powder, salt, and black pepper. Pulse until fine crumbs form.
• Store in an airtight container in the refrigerator. Use in your favorite recipes.

MAMA D'S ITALIAN BREAD

Steps:

• Add the sugar and yeast to the warm water and let proof.
• Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
• Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
• Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
• Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
• Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

EASY ITALIAN BREADCRUMBS

Steps:

• Cut bread into cubes, place on cookie sheet in 250 degree oven. Bake for approximately 15-20 minutes, or until bread is browned and hard.
• Remove from oven, place bread crumbs and Italian seasoning in blender and mix until well blended and resembling a bread crumb consistency.