Homemade Bread Crumbs

I used the last of my store-bought bread crumbs the other day and as I was contemplating either keeping the can (I know I could use it for something!) or throwing it away (I have enough stuff!) I glanced at the list of ingredients. Ack!

The main ingredients were: Enriched flour, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid, high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, salt.

The crumbs also contained less than 2% or less of brown sugar, honey, molasses, sugar, wheat gluten, whey, soy flour, whole wheat flour, rye flour, corn flour, oat bran, corn meal, rice flour, potato flour, butter, dough conditioners, yeast nutrients, distilled vinegar, skim milk, buttermilk, lactic acid, calcium proponate, potassium sorbate, romano cheese, spices, onion, garlic, celery, paprika, parsley, oregano, black pepper, basil, fennel.

Wal-Mart has a rack of their day-old bakery breads at a reduced price and I usually get a baguette or a loaf of bread. I don't worry about it being fresh, because I intend to use it for garlic bread or bread pudding... things that don't require fresh bread. I've had a half of a baguette on the counter for a few weeks now and it was dry as a dead dingo's donger. 

This really doesn't require a recipe as you can include seasonings and herbs that you like and omit the ones you don't. Everything goes into the food processor. Whirl until the crumbs are as you like them... coarse or fine. 

My bread crumbs were made from:  half of a dry baguette, fresh parsley, fresh basil, fresh rosemary, black pepper, salt, cumin, cayenne, paprika, granulated garlic, red pepper flakes. Notice the simplicity compared to the list of ingredients on the store-bought can! This made about one cup of crumbs and was so easy! I store these in the freezer so they stay fresh.

I'll never buy canned bread crumbs again!