HOME MADE CROUTONS USING BASIC BREAD DOUGH RECIPE

Lets talk about HOME MADE CROUTONS today.

CROUTONS:

If you can keep your family from eating both loaves of bread,
There are 2 ways to make croutons.
1). Slice the bread, dry, brush on the oil & seasoning mix on both sides, bake then cube
or
2). Slice and cube the bread, dry, brush on the seasoning mix, or shake the cubes in a ziplock bag that contain your oil seasoning mix. then bake.
We will walk through it.

Slice your bread like you normally do for sandwiches,
place the slices on a cookie sheet.
If you want to experiment making your own croutons, try making
a batch with some store bought bread.
I have used regular, Italian and the thick 'Texas toast' bread,
You may leave the crust on or remove it.

I bet you never thought making croutons would be such a creative process.

Place your bread slices on a cookie sheet and let it sit a spell in a cold oven.
You are wanting it to get a little firm by letting some of the moisture escape.
that is a nice way of saying, let the bread stale out a little :)
* If you are in a hurry, you can place them in a 200 degree oven for about
5 minutes on each side to speed up the drying process.
You are just looking to firm up the slices,
not Cook them.


After the slices firm up a little,
If you are like me, you prefer to cube the bread before seasoning.
Cut it in cubes about 3/4 in thick.
Mix your favorite fresh or dried herbs and spices with 1/4 cup olive oil.
Toss your bread cubes in a bowl with your oil / seasoning mix or shake them
together in a ziplock bag, making sure the bread cubes are covered nicely.
(I have listed a few seasoning ideas below, use your imagination)
Some people prefer to use olive oil, some canola.
Be sure and bake your cubes in a single layer.

Bake in a 300 degree oven , top rack, for about 10 - 15 minutes.
It depends on how crispy you like your croutons.
let them cool before storing.


**Don't forget croutons are Not just for salads but can
add zip tossed in a bowl of hot soup.
Croutons can also be smooshed up and used as bread crumbs
for breading your pork chops or chicken.

After cooling your home made croutons they are ready
to be stored in an airtight container or ziplock bag
for up to 2 weeks, or can be frozen for up to 6 months.


^^

Here are a few of my crouton variations:

BUTTER CROUTONS

2 T. butter
1 T. olive or vegetable oil
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. dried oregano
1/4 t. dried basil
pinch of salt


^^


FRENCH BREAD CROUTONS

1/4 cup olive oil
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. grated Parmesan cheese

this calls for 1 loaf of cubed French bread
Bake croutons for 8 minutes, sprinkle with parmesan,
and continue baking 7 more minutes until golden.


^^


ITALIAN BREAD CROUTONS

2 tsp extra-virgin olive oil
1 loaf rustic Italian bread, crusts removed, cubed
1 teaspoon salt
1/4 tsp cayenne pepper
1/2 tsp freshly ground black pepper
sprinkle with parmesan cheese


^^

MICROWAVE CROUTONS

3-4 slices of bread, cubed
4 T. melted butter (no margarine)
1 tsp. onion salt
1/2 tsp paprika

Add onion salt and paprika to melted butter and mix well.
Drizzle over the bread cubes; microwave 1 minute at a time, stirring each minute,
for a total of 3 to 4 minutes.
You can tell these are done when the butter is
"evaporated" and the bread cubes look dry.
These keep in an airtight container for up to a week.


^^

QUICK CROUTONS

For a quick seasoning approach.
Add 1-2 Tablespoons of Italian Seasoning to
your oil of choice.
shake with your cubes.
Bake as directed above.


Now, go fix some croutons,
marvel at your creativity,
then take a nap on your futon...
:)



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