Toasted Bread Crumbs with Cracked Black Pepper
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes
Yield
Serves 4 to 6 (Makes 1 cup)
Ingredients
Before You Begin
While these bread crumbs have a deep, black pepper taste, the baking softens the “heat” of the peppercorn flavor.
Instructions
- Adjust oven rack to lower center position and heat oven to 325 degrees. Mix bread crumbs with oil, salt, and pepper to coat evenly. Spread in single layer on small baking sheet. Bake crumbs, stirring once after 5 minutes, until golden brown, about 12 minutes. Sprinkle warm crumbs over finished dish, allowing 2 to 3 tablespoons per person.
Time
35 minutesYield
Serves 4 to 6 (Makes 1 cup)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
In search of the best bread-crumb recipe, we found that the best crumb is made from good-quality bread that has no strong flavors, such as a leftover plain or sourdough baguette from your local bakery. Bread that was two to three days old was ideal for making bread crumbs because it had become quite firm but still retained some moisture, which was important in controlling the size of the crumbs. After testing various cooking methods for our bread crumb recipe, we found that the oven was the clear winner for ease of use and consistency of outcome.
Before You Begin
While these bread crumbs have a deep, black pepper taste, the baking softens the “heat” of the peppercorn flavor.
Instructions
- Adjust oven rack to lower center position and heat oven to 325 degrees. Mix bread crumbs with oil, salt, and pepper to coat evenly. Spread in single layer on small baking sheet. Bake crumbs, stirring once after 5 minutes, until golden brown, about 12 minutes. Sprinkle warm crumbs over finished dish, allowing 2 to 3 tablespoons per person.
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