Homemade seasoned breadcrumbs

Sass Muffin

Coffee Queen ☕
Gold Site Supporter
I took tips from a recipe of Martha Stewart.
Baked 4 slices of good white bread in the oven at 300 for 15 minutes.

https://www.marthastewart.com/308894/homemade-breadcrumbs

Then I allowed the bread to sit out all morning.
I tested one corner for crumbing, put them all in a large zip bag, then crushed them.
Added garlic powder, parmesan, and a salt free seasoning blend.
I'll use these on tonight's baked chicken breasts.
May have to bag and crush again to make them finer.
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ChowderMan

Pizza Chef
Super Site Supporter
we have DW grandmother's colander - star shaped pattern - the hole are "just right" for sifting out chunks from bread crumbs. re-pounding the whole batch always produced more fines than I liked - re-pounding just the sifted out big chunks worked better.


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Sass Muffin

Coffee Queen ☕
Gold Site Supporter
Yup, I shook the container around searching out the larger bits, then rolled them through my fingers.
Voila!
Don't want to turn it to powder, then I'm afraid it'll absorb into the wet coating of mayo and just turn to a baked mush breading.
 
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