Making fresh Croutons from your real bread

One good way to use your stale loaf.

Real bread is made without preservatives and chemicals and therefore it’s shelf life is not long, about 2-4 days, but after that time it will absolutely perfect for making your signature croutons.

It is winter and it is cold and miserable outside, and what could be better than a bowl of fresh homemade soup, Tomato or Celery for example. What will make it special? A handful of freshly made crunchy real bread Croutons!

Let see how we can use your stale bread:

  1. Carefully cut the crusts from the loaf and discard (feed the birds) and then cut the loaf into small squarish pieces. The shape for the croutons is absolutely up to you –  cubes or fingers shape.
  2. Prepare the baking tray – oil it slightly and cover with parchment paper (The oiled tray keeps the parchment paper in place during cooking especially in fan assisted ovens!).
  3. Place croutons on the paper in the baking tray, brush it with oil, you can use infused oils for personal tastes, and sprinkle some salt and seasonings of your choice:  ie; garlic powder, sea salt, barbecue mix or paprika etc.
  4.  Place the tray in preheated oven 150 – 160 C and bake about 25-30 minutes, depending on the oven.
  5. It would be nice to turn croutons about half way through the cooking time to ensure the baking goes evenly.
  6. Croutons are ready when they are dry and crunchy without softness inside.
  7. Let your croutons cool down and keep them in airtight container where they can be kept for up to 1-2 months.
Cut stale bread on small cubes

Cut stale bread on small cubes

Brush croutons with oil of your choice. Olive oil is the best one.

Brush croutons with oil of your choice. Olive oil is the best one.

I made one with sea salt and another tray with paprika.

I made one with Sea salt and another tray with Paprika.

Bake it for the 25-30 minutes, t= 150-160 C depends on the oven.

Bake it for the 25-30 minutes, t= 150-160 C depends on the oven.

 

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