Well, there’s bread (and all its ingredients like flour, water, yeast, etc), salt and pepper, and maybe some parsley or basil. That’s it, though, right?
I pulled down a package of Wegmans seasoned breadcrumbs, and I read (among many, many others) the following ingredients:
- High Fructose Corn Syrup
- Mono- and Di- Glycerides
- Calcium Propionate
- Calcium Stearoyl Lactate
Fortunately, making your own seasoned bread crumbs for use in cooking is easy as — well, making toast!
- Stale Bread or Unused Bread Crusts
- Dried Parsley
- Dried Oregano
- Dried Rosemary
- Gather up all your bread and toast it. This works best in a toaster oven, but if you don't have one, spread the bread out on a cookie sheet and bake for about 5 minutes in a 350F oven.
- After the toasted bread is cool, give it a few spins in the food processor. Or, if you prefer, toss the bread in a ziploc bag and hammer the bread with a heavy object, like an aluminum can, until it turns into fine crumbs.
- Once the bread crumbs are complete, add the seasoning mix in the following proportion to 1 cup of bread crumbs:
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp parsley
- 1 tsp oregano
- 1/2 tsp rosemary
- Store in an airtight container. You can even freeze in a plastic freezer bag for up to 6 months.