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Thursday, September 26, 2013

Bread Crumbs

There's only one thing better than the smell of fresh baked bread...
roasted bread for bread crumbs.

I save the ends of our bread loafs, bread that's gone slightly stale or parts of loafs that just didn't turn out right (I love using everything we have to their fullest use!).  We always have a mixture of whole grain sandwich bread, sourdough bread and french bread, which creates a much deeper taste to something so simple.

So with those saved pieces of bread, I chop them up and drizzle a little olive oil over them on a roasting pan.  Then I put a couple cloves of peeled garlic in the pan and sprinkle some salt and Italian season over everything.
Pop them in the oven at 300 until they're crispy.


 Let them cool and then chop them to your desired consistency in a food processor or blender.


These breadcrumbs turned our boring meatloaf into a fabulous dinner and they'll be vamping up my schnitzel later this week.

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