Ingredients
- 6 cups dehydrated bread cubes (use Italian bread or white bread)
- 2 tablespoons chopped dehydrated tomatoes
- 1 tablespoon crushed dehydrated oregano
- 1 teaspoon powdered or crushed dehydrated garlic
Instructions
- Check the bread cubes are properly dry before anything else. Snap one: it should break with a crack rather than compress. A cube with any give left in it will carry moisture into the jar and take the herbs with it.
- Chop the dried tomatoes small enough that no piece is bigger than a cube. Large shards of tomato sink to the bottom of the jar, and the last scoop ends up carrying all of them.
- Crumble the oregano between your palms as it goes in rather than tipping it straight from the jar. Crushing it releases the oil, which is the only way a dried herb gives anything to a dry mix.
- Toss everything together with your hands in a wide bowl rather than whisking it in a deep one. A whisk throws the light herb and garlic powder to the top and leaves the cubes bare.
- Use it as it is for a stuffing or a crouton, or pulse it in a processor when you want a crumb for coating chicken or fish. Made fresh from the cubes, the crumb stays coarse and the crust it gives is closer to a proper crunch.
- Pack it into canning jars with an oxygen absorber, or into a zip bag with an absorber and that double-bagged in Mylar. Store the jars in a cool dark cupboard and they hold a year or better; the garlic is the first thing to fade, so give an old jar a sniff before you use it on something good.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 396 kcal | 112 kcal |
| Protein | 13.5 g | 3.8 g |
| Fat | 4.9 g | 1.4 g |
| saturated | 1 g | 0.3 g |
| Carbohydrate | 68.4 g | 19.4 g |
| sugars | 7.8 g | 2.2 g |
| Fibre | 4.3 g | 1.2 g |
| Sodium | 720 mg | 204 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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