Best Herb And Garlic Rye Breadcrumbs Recipes

GARLIC AND HERB BREAD

Garlic and Herb Bread image

This is wonderful with spaghetti, lasagna, or another Italian dish, but my family likes it with almost anything. It's very good if made the day before you need it, then split down the middle, buttered, and reheated at mealtime. I use a bread machine, but it can be made without. I like to use the dough cycle, then bake it in a French loaf pan.

Provided by Sandy Speer

Categories Bread Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 12

Ingredients

1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons nonfat dry milk powder
2 tablespoons vegetable oil
2 tablespoons white sugar
1 ½ teaspoons garlic salt
1 ½ teaspoons onion powder
1 ½ teaspoons dried basil
1 ½ teaspoons dried dill weed
1 ½ teaspoons celery seed
1 ½ tablespoons dried parsley
3 cups bread flour
2 ¼ teaspoons active dry yeast

Steps:

For bread machine: Place all ingredients in bread pan as recommended by your manufacturer. Process on "Regular" or "White Bread" cycle. Remove promptly after baking cycle is complete.

Nutrition Facts : Calories 40.8 calories, Carbohydrate 4 g, Cholesterol 0.4 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 238.5 mg, Sugar 3.2 g

SIMPLE GARLIC & HERB BREAD CRUMBS

simple garlic & herb bread crumbs image

i didn't have any bread crumbs in the house the other night and i wanted to make my baked pork stew meat with garlic rice. so yup you guessed it i made my own. not real hard to do but it made my pork even tastier than when i use the store bought crumbs so here it is .

Provided by michelle 'FLAME' kelley

Categories Other Breads

Time 1h50m

Number Of Ingredients 4

Ingredients

1 large loaf of bread any kind really. i used rye and white
2 Tbsp minced garlic
1 Tbsp of each of the following, black pepper, sea salt,garlic powder,onion powder,basil,oregano,cumin,sage and chicken seasonings
2/3 c melted butter, not margarine

Steps:

1. heat oven to 450, prepare three to four cookie sheets with a light spray of non stick or use a thin smear of crisco. set aside.
2. take each slice of bread and place on cookie sheets. when oven is preheated place sheets in oven but watch carefully as to not burn. you want to toast the breading but not burn it.
3. once toasted on both sides to a golden brown remove from oven . reduce heat to 350
4. melt butter either in microwave or on stove top. once completely melted stir in all the seasonings mentioned above. you can cut the salt out completely if you want to lower sodium.
5. mix the seasoning and butter well. then lightly brush both sides of the bread with the seasonings. place back on cookie sheets and back into your lower heated oven. bake for another ten minutes on both sides. the bread will turn a dark brown but you don't want to burn the bread so be careful.
6. shut your oven off and let cool with bread in the oven. open your oven door as to release the heat quicker. this will take about a half hour. let your toast cool but insure that your toast is dry on both sides of the bread. if not, turn your oven back on to 200 degrees. place toast back on sheets and back in the oven. this time let them sit in the cooler oven till the center of the bread is dry.i usually bring it to temp by preheating then shut the oven off. and with the door closed this time i let the oven cool again. once this is done and the bread is completely dry in the center i then place my bread in my food processor by breaking the bread into chunks and grinding it into coarse crumbs.
7. the crumbs will stay fresh in a airtight container up to a week. do not place in the fridge as this will make the crumbs soggy and now be of any use.
8. 18 slices of bread made enough seasoned crumbs to coat heavily four pounds of pork stew meat large chunks. with about 1/2 cup left over for something else.

HERB-AND-GARLIC RYE BREADCRUMBS

Herb-and-Garlic Rye Breadcrumbs image

Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).

Provided by Rich Torrisi and Mario Carbone, Carbone, NYC

Yield Makes about 1 1/4 cups

Number Of Ingredients 7

Ingredients

1/2 loaf country-style rye bread, cut into 1-inch pieces (about 1 cup)
1/4 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
4 sprigs rosemary
4 sprigs thyme
4 cloves garlic crushed
Kosher salt

Steps:

Spread out bread pieces on a rimmed baking sheet and let sit at room temperature until dried out, 1-2 days.
Place bread in a large resealable plastic bag and seal. Place in another bag, seal, and wrap in a kitchen towel. Using a rolling pin or meat pounder, smash to fine irregular crumbs.
Heat oil and butter in a medium skillet over medium until butter begins to foam. Add rosemary, thyme, and garlic; cook, tossing, until fragrant, about 1 minute. Add 1 cup breadcrumbs and cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to paper towels and let drain. Remove herbs and garlic; season with salt. Let cool.
Breadcrumbs can be dried out and crushed 1 month ahead. Freeze airtight.