Herb Breadcrumbs Recipes

ROASTED FISH WITH LEMON, SESAME AND HERB BREADCRUMBS

Steps:

• Heat the oven to 450 degrees. In a medium bowl, combine the sesame seeds, thyme, oregano, lemon zest, 3/4 teaspoon salt and a few grinds of pepper. Rub the mixture between your fingers until the herbs are bruised and fragrant. Stir in the bread crumbs and butter until combined.
• Season the trout with salt and pepper and place on a parchment-lined baking sheet, skin-side down. Spoon the bread crumbs evenly over the fish and bake until the fish is opaque and the bread crumbs are golden, 10 to 12 minutes. Serve with lemon wedges alongside.

ITALIAN HERB BREAD I

Steps:

• Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
• Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
• Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
• Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

HERB BREAD

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Start.

60-MINUTE HOMEMADE HERB BREAD

Steps:

• Preheat oven to 375ºF.
• In a large bowl or the bowl for a standing mixer, whisk 4 cups of flour and the rest of the dry ingredients together.
• Whisk milk, olive oil, and egg together. Pour into dry mix and start to combine.
• While the dry ingredients and milk mixture combine, slowly pour in the water.
• The dough should be slightly tacky. It will clean the sides of the bowl but stick to the bottom of the bowl. Add more flour, if needed.
• Once dough is the correct consistency, knead for about 5 minutes until the texture is smooth and elastic. You should be able to stretch the dough a bit without it breaking.
• Cover the dough and let rest in the mixing bowl or on the counter for 15 minutes.
• After the dough has rested, form it however you'd like.
• To make a braid, separate it into 3 pieces and lay them flat on a lined or greased cookie sheet. Starting at the top, bring the outside strand over the middle strand, so it becomes the new middle strand. Repeat with the opposite side. Repeat this pattern until the whole loaf is braided.
• Pinch and tuck under both of the ends.
• Cover and let rest 15 more minutes.
• Bake on a lined or greased cookie sheet for 20-25 minutes, until the top is golden brown. The internal temperature should register between 205-210 degrees F if you prefer to use a thermometer.
• Brush top of baked bread with melted butter and let cool.

FRESH HERB BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in.
• the order recommended by the manufacturer.
• Select Basic/White cycle.
• Use Medium or Light crust color.
• Remove from pan and cool on wire rack.
• *Recommend using bread machines with 9-cup or larger bread pan for.
• this recipe.

EASY HERB QUICK BREAD RECIPE

Steps:

• Preheat the oven to 350F and line a 9" x 5" loaf pan with parchment paper.
• In a large bowl, whisk together eggs. Add olive oil, almond milk, parsley, scallions, and thyme. and stir until combined. Lastly, whisk in vinegar.
• In a separate bowl, whisk together your dry ingredients: almond flour, gluten free flour, baking powder, baking soda, salt, pepper , and shredded parmesan.
• Add dry ingredients to bowl of wet and stir until just combined. Do not over mix.
• Spread in your parchment lined 9" x 5" loaf pan and sprinkle some shredded parmesan over the top.
• Move to the oven and bake at 350F for 35-40 minutes or until a knife inserted in the middle comes out clean/with a few moist crumbs. Serve warm & enjoy!

SEASONED BREAD CRUMBS

Steps:

• Place all ingredients in a blender or food processor; cover and process until fine crumbs form. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 350° for 8-12 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container.

SIMPLE GARLIC & HERB BREAD CRUMBS

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.

HERBY FRIED SHALLOT AND BREAD CRUMB CRUNCH

Steps:

• In a food processor, pulse the bread until no pieces larger than a pea remain. Set aside.
• Line 2 baking sheets with paper towels and set a fine-mesh strainer over a medium saucepan. Set aside.
• Combine shallots and oil in a second medium saucepan or a wok, and place over medium-high heat. Cook, stirring frequently, until shallots begin to bubble, about 2 minutes, then reduce heat to medium-low. With the shallots constantly bubbling - the constant bubble is key - continue frying. Stir regularly to ensure even cooking, until shallots turn pale golden brown, 24 to 28 minutes longer.
• Quickly and carefully pour the shallots and the oil into the prepared strainer, draining the oil into the first saucepan. (The shallots will continue to carry over to a deep golden brown as they cool and crisp up.) Carefully spread out the shallots to cool onto one of the prepared trays and season lightly with salt. Set aside.
• Reset the strainer over the now-empty pot and set aside. Place the saucepan with the strained oil over medium-high heat, and add a sage leaf to test the temperature. (Alternatively, use a thermometer to check that the oil is at 360 degrees.) When it sizzles, add the rest of the sage and the rosemary, and stir with a slotted spoon or spider. As soon as the bubbles subside, after 20 to 30 seconds, remove the herbs from the oil and spread them out onto the second baking sheet.
• Add the bread crumbs to the oil and stir. Cook, stirring constantly, until golden brown, 3 to 4 minutes, then quickly and carefully pour the bread crumbs and oil into the prepared strainer. Spread bread crumbs on the baking sheet beside the rosemary and sage. Season herbs and bread crumbs lightly with salt. Set aside and allow to cool.
• To assemble, in a large bowl, toss together shallots, bread crumbs, crumbled fried herbs, parsley and thyme, and 3/4 teaspoon flaky salt. Taste and adjust seasoning as needed. Keep in an airtight container for up to 3 days.

BUTTERY HERB BREADCRUMBS

Steps:

• Place the cubed bread in a food processor and pulse until coarse in texture.
• Melt the butter in a large skillet over medium heat. Add the breadcrumbs and toss to coat. Mix in the rosemary and thyme. Remove from the heat and add the Parmesan. Let cool.
• Use for breading chicken cutlets, topping mac and cheese, crusting lamb racks or topping pasta.

HERB BREADCRUMBS

Steps:

• Place bread in the bowl of a food processor and pulse until breadcrumbs are formed. Transfer crumbs to a large bowl along with thyme, parsley, chives, lemon zest, garlic, salt, and pepper; mix until well combined. Drizzle butter over crumbs and toss evenly to coat. Use immediately or store in an airtight container, refrigerated, for up to one week.