I never like croutons that the store makes, so I set out to find a recipe that works really well with our palates. This one foots the bill. You can increase/decrease ingredients however you like. :-)
Ingredients:
Instructions:
Preheat oven to 400*F. Cube your bread. In bowl, toss bread with Olive Oil - a few TBSP at a time.
Sprinkle the sale and herbs as you mix the croutons around
Place on a baking sheet, evenly spread out. Roast for 12-15 minutes. Set your timer.. bread is something that is too easy to forget about and burn. They will firm up a bit after you remove them. I like mine to be full of brown color but not burnt or overly hard.
Pro Tip:
Make sure to leave these uncovered while they come to room temp. Otherwise they will steam from the heat and ruin the texture.
Original recipe calls for 1 TBSP of salt. This was WAY too much, but I also had just a few piece of bread and mixed them in a bag. I have changed the recipe to reflect what I want to do next.
Edited 12/30/22
* I set this in the fridge and stirred every hour until solid.
** Recipe credit to Tricia Leach
- 1/2 loaf of fresh-made Italian Bread
- 3 TBSP Olive Oil
- 1 tsp Kosher Salt
- 1 TBSP Italian Seasoning
Instructions:
Preheat oven to 400*F. Cube your bread. In bowl, toss bread with Olive Oil - a few TBSP at a time.
Sprinkle the sale and herbs as you mix the croutons around
Place on a baking sheet, evenly spread out. Roast for 12-15 minutes. Set your timer.. bread is something that is too easy to forget about and burn. They will firm up a bit after you remove them. I like mine to be full of brown color but not burnt or overly hard.
Pro Tip:
Make sure to leave these uncovered while they come to room temp. Otherwise they will steam from the heat and ruin the texture.
Original recipe calls for 1 TBSP of salt. This was WAY too much, but I also had just a few piece of bread and mixed them in a bag. I have changed the recipe to reflect what I want to do next.
Edited 12/30/22
* I set this in the fridge and stirred every hour until solid.
** Recipe credit to Tricia Leach
