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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Whole Grain Breadcrumbs Recipe

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This recipe for Whole Grain Breadcrumbs is from Momma Whitley's Munchies II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Loaf Whole Wheat Bread
2 Teaspoons Dried Oregano
Directions:
Directions:
Preheat oven to 350º.

Place as many slices of bread as possible on a large cookie sheet. Toast about 6 minutes on each side or until golden. Remove from heat, place toast on a paper towel to cool. Repeat until all bread is toasted.

In a food processor, tear 4 pieces of toast into small pieces, add about 1/2 teaspoon of the oregano and pulse until a crumb consistency. Repeat until all toast is crumbled. Return crumbled toast to the cookie sheet and toast about 6 additional minutes.

Remove cookie sheet from the oven and place crumbs in a large bowl. Add any remaining oregano to crumbs, toss to combine.

Allow crumbs to cool completely, place in an airtight container and store in the refrigerator up to 2 months.
Personal Notes:
Personal Notes:
It's necessary to toast the bread crumbs in two stages in order to remove moisture.

 

 

 

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