Simple Salt-Free Breadcrumbs
This is one of my favorite recipes for being resourceful in the kitchen. It is SO simple, minimal ingredients, and you can season it to adjust to your tastes. I keep my breadcrumbs salt-free so that I can be more in control of the salt content when it comes time to incorporate them into a recipe. The usual rule of thumb here is to use day-old bread - which is usually hard and stale. I never let my bread get stale, so this recipe will walk you through how to make breadcrumbs from a loaf that is fairly fresh.
I acquired an extra loaf of bread from Walmart during a drive-up order while they were doing a promo for Walmart+. I also had a two week old loaf of my Japanese Milk Bread that I knew I was not going to use. Feel free to cut this recipe in half if you only have a single loaf of unused bread.
Ingredients:
2 loaves of bread
1 cup fresh parsley
2 Tbs black pepper
Directions:
Preheat the oven to 320 degrees.
Cut the loaves lengthwise and diagonally into one inch cubes. Honestly, the shape does not matter. Just ensure the bread is broken evenly.
Spread the bread chunks evenly across a flat baking sheet.
Bake for 20-25 minutes or until the tops of the bread chunks are golden brown.
Remove from the oven and let cool to room temperature.
Fill your food processor with the toasted bread, and remaining ingredients.
Mix on high for 1 minute (your crumbs should have a few larger pieces beside others that look more like a grain).
Shake out your crumbs and let them sit open for an hour before packing away or using.
*Because there are no preservatives in this recipe, please refrigerate in an airtight container.
