Panko and seasoned panko

Use the large holes on a box grater or grating blade of the food processor to grate bread heels and stale pieces of bread. Spread in a thin layer on a cookie sheet with sides (broiler pan works well). 

Set oven on “convect bake” at 325 degrees or or a standard oven, set to bake at 350. Cook for about 10 minutes and then stir. Repeat this process until they are nutty brown – it may take only 20 minutes. Watch carefully so they don’t burn. Take them out and let them cool completely. 

Once they are completely cool and crispy dry, store them in a glass jar.

To make seasoned panko, blend the dried herbs to make a fine powder that will stick to the breadcrumbs. Add before cooking the panko. Mix well and cook as above.

Farmers market strata with panko

Greek Panko

3 T. oregano

2 T. basil

1 T. dill

2 T. onion powder

2 T. garlic powder

½ T.  salt

1 T. black pepper

Italian Panko

2 T. dried basil

2 T. dried oregano

2 T. dried rosemary

2 T. dried thyme

2 T. dried marjoram

Asian Panko

¼ c. onion powder

¼ c. garlic powder

¼ c. ground black pepper

2 T. ground ginger

2 T. red pepper flakes