Only Suckers Buy Croutons

Croutons are what stale bread does when it retires. Nobody should ever pay good money for a bag full of stale bread that has been lightly dressed and toasted. Seriously. Plus, homemade croutons are delicious. Sometimes mine don’t even survive long enough to meet any salads.

The better the bread, the better the crouton. My favorite bread for croutons is Acme’s walnut Levain . It presents a variety of textures and just the right ration of crust to inside part (that’s the technical term).

You can make any kind of crouton yourself with some bread, olive oil, a toaster oven and tray (or regular oven and jellyroll pan), and salt. Seasonings are optional but fun.

The bread doesn’t even have to be stale but it toasts up quicker when it is. Tonight, I used the last two pieces of a rye bread from Semifreddi’s plus the end of the walnut Levain. (My Dad used to call this bread “Pain of Levine” but you probably had to be there.)

Handmade Croutons

Ingredients:

At least three slices of bread cut into bite-sized pieces
About 3 tablespoons of olive oil (depending on how much bread you have and how greasy you like your croutons)
Onion salt
Garlic powder
Fine herbs

–or just salt if that’s all you have!

Spicy variation:

Add–
Cayenne pepper
White pepper
Mustard powder
Worcester sauce

Drizzle the bread bits with the oil and add spices and/or salt. Mix. Toast on a very low heat for about 5 minutes. Stir. Toast again until you are satisfied with the crunchiness. If using a real oven, set it to 200 degrees and keep an eye on the croutons. They go faster that way.

Croutons Appear Much Larger in Photo

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About bakingnotwriting

I'm a writer who is always baking! Or a baker who is always writing...No. Other way around.
This entry was posted in Baking, Bread, Cooking with leftovers, Dairy-free, Lactose-free, Vegan and tagged , , , , . Bookmark the permalink.

5 Responses to Only Suckers Buy Croutons

  1. ruth says:

    I totally agree about the difference between homemade and store bought croutons! it’s like the difference between instant coffee and good fresh brewed. I admit I just fry mine up in a pan after toasting, sometimes with garlic. yum.

  2. Nada says:

    I am the sucker buying croutons. I didn’t realize it was so simple to make them. Lord knows, I have mostly stale bread sitting around the house. Thanks for the recipe.

  3. But you don’t have a toaster oven which makes croutons both effortless and relatively energy-efficient.

  4. Pingback: Secret Cooking Tips Files: Salad Dressing Secrets | bakingnotwriting

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