6/16/2008

Stale Bread Croutons


This recipe is a simple solution for what to do when you don't quite make it through a loaf of bread before it starts to dry out.

Ingredients:
  • Left over bread (I used Pain au Levain and an Italian Batard)
  • Olive Oil
  • Garlic Powder
  • Dried Thyme
  • Dried Rosemary
  • Salt
  • Cayenne Pepper (optional)
Directions:

Preheat oven to 250˚F

  1. Cut bread into approximately one inch cubes.
  2. Spread bread cubes in an even layer onto a baking sheet
  3. Pour olive oil over cubes and toss until all are evenly coated
  4. Sprinkle generous amounts of salt, garlic and dried herbs over bread and toss again until herbs are evenly distributed
  5. Bake for 1hr 20 min or until golden brown and crisp
Notes:

  • There are no proportions for this recipe because it is totally dependent on the amount of stale bread you have and personal taste.
  • You can substitute any herbs you like for the herbs listed though I do recommend dried herbs for the fullest flavor in this recipe.
  • Cooking time may vary based on the type and age of bread, I usually take a peek at mine every 30 min to check color and texture. Don't be afraid to cook them longer if need be.




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