Croutons

Throughout my bread baking journey, there have been some less than ideal products. The other day when I was post call, I doubled the honey oat bread recipe to make two loaves. The dough rose beautifully and was absolutely perfect. I formed them in the pans and left them for a second rise…. And then fell asleep for 3 hours. Don’t over rise your bread in the pans. The top of the loaf will dry out and collapse. Also, maybe don’t bake bread after working 30 hours straight. I baked the loaves anyway and I burned them of course.

But as it turns out this was not a complete failure. I turned this bread into croutons. Just trim off the overly baked edges and it’s like you never messed up your perfect dough. Homemade croutons are insanely good and there are so many different ways to flavor them. You can use any loaf of bread for this. It is a great way to use up homemade bread that is dry and a few days old. Put these croutons in salads or serve them with soup, like this French Onion Soup. Cut them into whatever size you prefer. Sprinkle these croutons with Parmesan cheese halfway through baking, or my secret salad improver – the Melting Pot Garlic and Wine seasoning.

Croutons

1/2 loaf stale homemade bread (white bread or honey oat bread)
Kosher salt
Pepper
Olive oil (or melted butter)
Garlic powder (optional)
Onion powder (optional)

Preheat the oven to 350 degrees. Cut the loaf of bread into one inch slices, cutting off the crusts if you prefer. Cut this into one inch cubes, or larger strips for soup if you prefer.

In a large bowl, toss the bread with just enough olive oil or melted butter to coat them. Do not saturate the bread.

Arrange the bread in a single layer on a large baking sheet lined with aluminum foil. Sprinkle generously with salt and pepper, and any seasonings of your choice such as garlic and onion powder.

Bake at 350 degrees for 20 minutes, rotating the pan halfway through, until they are golden brown.

This is a Bubbly Kitchen original recipe.

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