With just a few slices of bread you can craft your own bread crumbs to make Meatloaf or Chicken Tenders. Add seasonings to suit your taste, or leave them unseasoned. Due to their moisture content, I don’t recommend substituting the other breads and rolls from this book for the Sandwich Bread in the recipe, but you may substitute a safe, off-the-shelf sandwich bread.
Ingredients
- 2 cups (140 g) Sandwich Bread, cut into uniform cubes (about ¾ inch/19 mm)
- ¼ teaspoon salt
Optional Seasonings
- ¼ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
How to Make It
- Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- Spread the bread cubes on a baking sheet. Bake for 10 minutes, flip them over, and bake for 8 to 10 minutes longer. Baking will dry out the bread. Let the bread cubes cool completely (at least 15 minutes).
- Place the dried bread cubes, salt, and optional seasonings in a blender or food processor and give it a few pulses until you reach the desired grain. It’s best not to overprocess them.
- Store unseasoned bread crumbs in the refrigerator in an airtight container for up to 1 month; seasoned bread crumbs should be used within 1 week.