FoodWiki - Herb Seasoned Bread Crumbs

Something to do with those failed gluten-free bread baking experiments. Cat-headed bread works just fine as bread crumbs.

DRIED BREAD CRUMBS

Hands-on time: 4 minutes

Total preparation time: 20 minutes plus drying time

MAKES ABOUT 2/3 CUP

1. Preheat the oven to 300°F. Break 4 slices (about 4 ounces) gluten free bread into 1-inch pieces and spread them on a rimmed baking sheet. Bake 10 to 15 minutes or until they just begin to turn golden; stir occasionally and check to make sure they don't get too dark.

2. Turn off the oven and allow the bread to stay in the oven until completely dry, several hours or overnight. Once the toasted bread pieces are dry, process them in a food processor fitted with the chopping blade until fine crumbs have formed, 45 to 60 seconds. Store the crumbs in an airtight container and use within 2 months.

SEASONED DRIED BREAD CRUMBS

Hands-on time: 9 minutes

Total preparation time: 25 minutes plus drying time

MAKES A SCANT 1 CUP

Dried gluten free bread crumbs 3/4 ounce Parmigiano-Reggiano cheese, finely grated (about 1/4 cup) 1/2 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon garlic powder

1. Combine the dried bread crumbs, Parmigiano-Reggiano, basil, oregano, and garlic powder in a small bowl; stir until thoroughly combined.

2. Store the crumbs in an airtight container and use within several days. For longer storage, add just the herbs and garlic powder with the crumbs; then add the cheese just before using.

Excerpted from Sara's Secrets for Weeknight Meals by Sara Moulton Copyright © 2005 by Sara Moulton. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. http://www.randomhouse.com/broadway/catalog/display.pperl?isbn=9780767916592&view=excerpt

3/4 cup fresh gluten free bread crumbs
1 tablespoon fresh minced thyme, rosemary or sage (or a combination of two)
pinch crushed red pepper
1/4 teaspoon salt
freshly ground black pepper to taste

Another Version:

Put 6 slices of torn, stale gluten free bread in the food processor, or blender, with:

2 tbsp., fresh, flat-leaf parsley
2 tsp. fresh thyme
2 tsp. fresh rosemary
1 tsp. fresh lemon zest
2 cloves of peeled garlic
1/4 tsp. salt
1/4 tsp. black pepper
2 tsp. olive oil

Pulse until coarse crumbs form, scraping down sides of bowl as needed.

Pour crumbs onto a baking sheet sprayed with olive-oil flavored cooking spray (or butter-flavored), spreading into a thin layer. Bake at 200 degrees F. for 1 hour, stirring occasionally to prevent over-browning, until dry and golden.

Cool and store in an airtight container in the freezer.

These can be used to top a casserole, mix into a meat loaf, or use to bread chicken or fish for frying or baking. It also makes a wonderful stuffing mix by adding chopped onions and celery, chicken stock and melted butter to moisten.

You can substitute your favorite fresh herbs for the thyme and rosemary. I often use dill and tarragon. The parsley is a constant, but others are optional as long as the quantities remain the same. Dried herbs can be substituted for fresh, by cutting the amounts to one third that of fresh.

Store-bought crumbs contain preservatives, so you can't be sure what's in the product. Make your own, and control the ingredients AND the flavors! These will keep at least 1 year in the freezer, or can be stored in the refrigerator for up to 1 week. Be creative and ENJOY!

By Chris Cook http://www.thriftyfun.com/tf652189.tip.html

To make dry bread crumbs, bake day-old dry gluten free bread crumbs or cubed stale bread slices on a baking sheet in a 325¡F oven until very dry and lightly browned. Place them in a food processor or blender and process until fine crumbs are formed. Or, place toasted bread in a resealable plastic bag and seal. Roll with a rolling pin until fine crumbs are formed. To season dry bread crumbs, add dried herbs to the bread before processing.

EVERYDAY BREAD?

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