Yes, really, bread crumbs. If you know me then you know that I am all about NOT eating highly processed foods. Have you ever looked at the ingredients on those "italian bread crumbs" that you have in your pantry. It is a very, very long list and to me that is scary! I don't get it. You can make bread crumbs at home and they will keep in your pantry for a good month. I have used fresh bread crumbs in my chicken parmesan, my meatloaf, and my spaghetti and meatballs to name a few recipes. There are lots of recipes that really need dry
bread crumbs rather than fresh. I will be posting two following this post. So make this one-ingredient recipe (how about that!) and get ready to make the next two recipes!
Dry Bread Crumbs 101
Day-old bread (or two-day old bread!) in any amount
Heat oven to 375 degrees. Slice and cut bread into 1-inch to 2-inch cubes. Place bread cubes onto baking sheet. Bake in oven for 10-15 minutes until golden brown. Allow to cool for 10 minutes. Grind toasted bread cubes in batches in food processor. The best way is to fill bowl of processor half full of bread cubes --pulse about 15-20 times and then process for about 5 seconds. You don't want dust, you want crumbs!
Store in an airtight container --will keep in your pantry for a month or more!