FRESH BREAD CRUMBS
This recipe for bread crumbs is adapted from the February 2004 issue of Martha Stewart Living.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 2 1/4 cups
Number Of Ingredients 8
Steps:
- Working in two batches, pulse bread cubes in a food processor to fine crumbs; transfer 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.
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Muhammad Raza
razamuhammad15@yahoo.comThese bread crumbs are a great way to add a little extra texture and flavor to your favorite dishes.
Imranali Imranali
i-i34@hotmail.frI've never made bread crumbs before, but this recipe was really easy to follow. I'm really happy with the results!
PATRICIA MARTINEZ
p_m@aol.comI'm not sure what I did wrong, but my bread crumbs turned out really dry and crumbly.
Hor Bajwa
bajwahor30@yahoo.comThese bread crumbs were just okay. They weren't bad, but they weren't anything special either.
hmjayed hasan
h.h@hotmail.frI was a bit disappointed with these bread crumbs. They didn't have much flavor, and they didn't hold their shape very well.
Faniswa Hulushe
h_f62@yahoo.comThese bread crumbs are a bit more expensive than store-bought, but they're definitely worth the extra cost.
Malik Shabaz
mshabaz@gmail.comI'm not a huge fan of bread crumbs, but these were really good. They had a nice, light texture and a subtle flavor.
mdhridoy mdhridoy
m.mdhridoy@hotmail.co.ukThese bread crumbs are a great way to use up leftover bread. I always have a bag of them in my freezer, just in case.
Elana jamie
elana-j48@hotmail.comI was really impressed with how well these bread crumbs held their shape. They didn't get soggy or mushy, even after being cooked.
Muneeb jutt
juttm17@yahoo.comThese bread crumbs are so easy to make, and they taste so much better than store-bought. I'll never go back!
tahir kasb
k-tahir@yahoo.comI love the versatility of these bread crumbs. I've used them in meatballs, meatloaf, and even as a topping for mac and cheese. They always add a nice touch.
Saniya Siddika
s.saniya21@aol.comThese fresh bread crumbs were a game-changer for my meatballs! They added a wonderful texture and flavor that store-bought crumbs just couldn't match. I'll definitely be making these again.