Homemade Croutons (2) Collection
basic homemade croutons 
 
8 - 10 slice  bread, at least a day old (sourdough is especially good.)
  butter or margarine
 
butter both sides of bread. stack and cut into 1" wide slices, then cut 
slices into 1" cubes. gently pull apart and spread evenly on a large 
baking sheet. turn oven on to broil. broil croutons for approx. 3-4 
minutes, stirring every minute or so, just until they begin to turn golden 
brown. they'll be crunchy on the outside, chewy in the middle if you get 
it right. it's easier if you make sure you keep them large; smaller than 
1" and they get too crunchy too fast. best used immediately, but can store 
leftovers for a day or two in a zipped plastic bag. after that, they'll 
either dry out or get soggy; it's 50/50. 
 
note: if you like seasoning, either blend it into the butter, or shake the 
croutons in a bag with a few teaspoons of seasoning as soon as you take 
them out of the oven. some suggestions are garlic or onion powder, italian 
salad dressing seasoning, or parmesan and dried parsley. plain sourdough 
croutons made this way are really good with split pea soup. 
 
 
homemade garlic croutons 
 
8 - 10 slice  of bread, at least a day old
4 Tbsp  olive oil
4 Tbsp  butter or margarine
4 - 5 clove  garlic, peeled and smashed
 
stack and slice bread into 1" slices, then cut into 1" cubes. heat 2 tbsp 
olive oil, 2 tbsp. butter, and half the garlic cloves in a *big* skillet 
over medium-high heat. heat until garlic cloves start to turn gold. remove 
and discard garlic. add half the bread cubes to hot oil and stir to coat. 
cook over medium-high, stirring frequently, until bread cubes are barely 
browned. remove cubes with slotted spoon onto paper towels to drain. 
repeat with rest of ingredients. shake croutons with a couple teaspoons 
garlic powder in paper bag while still warm. these will keep for 3-4 days 
in a tightly-sealed container. 
 
monica 
cmmpdx2 at aol dot com 
 
-- 
 
 
(ID: 5852) Mirror: rec.food.recipes: Mon, Oct 11, 2004


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