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This recipe for dried breadcrumbs is adapted from the February 2004 issue of Martha Stewart Living.

• 1 loaf (8 ounces) day-old bread, crusts removed and bread cut into 1-inch cubes (about 5 cups)
• Coarse salt and freshly ground pepper
• 3 tablespoons finely grated lemon zest (from about 2 lemons), optional
• 5 tablespoons finely chopped fresh sage, optional
• 3 1/2 tablespoons finely chopped fresh oregano or 1 teaspoon dried, optional
• 3/4 cup finely grated Parmesan cheese, optional
• 3 1/2 tablespoons finely chopped fresh parsley or 1 teaspoon dried, optional
• 3 tablespoons very finely chopped garlic, optional

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