8oz.white bread, 4 to 5 slices (can easily be doubled or tripled)
Italian seasoning, optional
garlic powder, optional
Preheat oven to 300ºF. Tear bread into large cubes and place on a rimmed baking sheet. Bake for about 5 minutes or until dry but not browned. Let cool completely. You may be able to skip this step if you have dry, stale bread.
Once cooled, place dry bread in a food processor, with the S-blade, and pulse until the bread turns into coarse crumbs (should look like panko bread crumbs).
Preheat oven to 275ºF. Spread crumbs out in an even layer on a rimmed baking sheet.
Bake for 15-20 minutes, stirring every five minutes, or until crumbs are completely dry. Cool completely before storing in an airtight container.
If fine crumbs are desired, cool completely and process again in food processor until desired consistency.
How To Make Italian Bread Crumbs
After the second bake, for each cup of bread crumbs, add 1 teaspoon Italian seasoning, plus ¼ teaspoon garlic powder. Increase seasoning as desired to taste.
Yield: 2 ½ cups bread crumbs
If using a bread with a tougher crust (such as sourdough), you might want to remove the crust before processing into crumbs.
Storage: Make sure bread crumbs are completely cool. Store in an airtight container at room temperature for up to a week, in the fridge for up to 3 weeks, or in the freezer for up to three months. Frozen breadcrumbs do not clump together so you'll be able to remove as many as you like at a time.