Julee Rosso, Sheila Lukins

Seasoned Bread Crumbs

Preparation info

  • 1½ cups

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

It’s a good idea to make a couple batches of these crumbs at one time. They freeze well and homemade does make a difference.

Ingredients

  • 1 loaf French bread, 1 day old
  • 1½ teaspoons dried thyme leaves
  • 1½

Method

  1. Preheat the broiler.
  2. Slit the bread in half lengthwise and cut it crosswise into cubes. Place the cubes on a baking sheet and toast under the broiler until golden. Set the cubes aside to cool and dry out completely.
  3. Combine the bread cubes and all the remaining ingredients and process until coarse crumbs are formed. Remove, and store in an airtight ja