Ma’s Italian Seasoned Breadcrumbs (4 Loaves Batch)
This recipe transforms four standard loaves of sandwich bread into a massive batch of fine, traditional Italian seasoned breadcrumbs. Leaving the bread out to stale naturally mimics the traditional method, while the food processor gives you the perfect texture and the garlic press ensures rich flavor without big, raw chunks.
Prep time: 30 minutes
Staling time: 2 to 3 days
Yield: Makes roughly 18 to 20 cups of fine dry breadcrumbs
Ingredients
4 loaves white bread, dried and sliced (approx. 88 standard slices)
1 cup Romano cheese, grated
1 cup Pecorino cheese, grated
13 cloves fresh garlic, minced
1 bundle fresh parsley leaves
3 tbsp. salt
1 tbsp. black pepper
Instructions
Prep the Bread: Ensure your sliced white bread is completely dried out/stale for about two or three days. Flipping them once or twice a day.
Process: Working in batches if necessary, place the dried bread slices, Romano cheese, Pecorino cheese, minced garlic, parsley, salt, and pepper into a food processor.
Blend: Pulse and blend all ingredients together until they reach a uniform, finely chopped breadcrumb texture.
Store: Transfer the breadcrumbs into airtight freezer bags or containers. Freeze and scoop out exactly what you need as you go.
Estimated Nutrition Information
Because this recipe makes a very large batch, the nutrition is broken down by the total recipe and by a standard 1/4 cup (approx. 30g) serving (assuming the recipe yields roughly 24 cups of breadcrumbs).
Total Batch
Per Serving (1/4 Cup)
Calories
7,014 kcal
73 kcal
Protein
244.5 g
2.5 g
Carbohydrates
1,169 g
12.2 g
Fat
142.7 g
1.5 g
Sodium
30,500 mg
318 mg
Note: Nutritional values are estimates based on standard commercial white bread and traditional grated cheeses. The total sodium content is relatively high due to the added salt and naturally salty cheeses, making these perfect for seasoning un-salted meats and vegetables.
Leave a Reply