One pound (about 500 g) of bread will yield approximately 3 cups of dry fine bread crumbs. Adjust the seasoning to the quantity of leftover bread you have on hand.INGREDIENTS:
1 lb. (about 500 g) day old bread
2 tablespoons dried oregano
2 tablespoons dried basil or parsley
1 teaspoon garlic powder
2 teaspoons salt, or to taste
1/2 teaspoon pepper, or to taste
INSTRUCTIONS:
Preheat your oven to 250° F (130° C).
Cut the day old bread into cubes, and process the cubes in a food processor to make coarse crumbs.
Spread the crumbs on a baking sheet – use two baking sheets if necessary – and dry the coarse crumbs in the oven for about 15 minutes, stirring halfway through the baking time. Allow the crumbs to cool completely.
Return the dried crumbs to the food processor, add the seasonings, and pulse until the crumbs are finely processed and well-mixed with the seasoning.
Be certain the seasoned bread crumbs are dry and cool before storing in an airtight container.
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