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Italian Breadcrumbs?


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  • 3 months later...

I use the batards and baguettes at St. Etiole bread shops for subs and garlic bread.  I save part of them, let them sit to dry, then stick them in my Vita-Mix (Vita-Prep, actually) with a little onion powder, garlic, parsley, basil, black pepper, and oregano.  Give a few seconds on low speed, then a few more at high, and I have great Italian bread crumbs.

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