| T O P I C R E V I E W |
| ivmeer |
Posted - Feb 27 2009 : 06:40:21 AM
I keep stale bread for a variety of uses, such as breadcrumbs and bread stuffing. I have a collection of bread ends and heels from rye bread, pumpernickel, and sourdough bread that wouldn't really work for stuffing or crumbs but might be really good for croutons. Has anyone made croutons before? My instinct is to cut the bread into small pieces, drizzle it with extra-virgin olive oil, salt, pepper, garlic powder, and dried herbs like oregano and thyme, and bake it in the oven for a short while. Am I on the right track? |
| 5 L A T E S T R E P L I E S (Newest First) |
| ivmeer |
Posted - Mar 22 2009 : 08:54:56 AM
So I finally got around to making croutons last night. I tossed some rye, pumpernickel, and sourdough whole wheat bread cubes with olive oil, salt, pepper, garlic powder, and thyme. Then I put them on a cookie sheet and baked them at 325. After 20 minutes, I went in to stir them as Julie recommended, and they were totally done, all nicely browned around the edges. (I used really stale bread, not just day-old stuff...could that have made the difference?) I served them on top of a big salad and they were a huge hit. Thanks for the advice! |
| Bellepepper |
Posted - Feb 27 2009 : 09:11:16 AM
Croutons!! This is why I love you girls. I just took several pkgs of bread odds and ends out of the fridge freezer to make room. Already have 2 containers of bread crumbs. Was about to take these leftovers out to the chickens. Now, I'm going in there to make croutons. Thanks! |
| willowtreecreek |
Posted - Feb 27 2009 : 07:59:37 AM
Jessie - you had a restaurant??? HOW COOL! You need to tell us about it!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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| Sitnalta |
Posted - Feb 27 2009 : 07:23:59 AM
Amanda,
Sounds like a good plan. We had a restaurant a while back and that is howwe make ours. To make lifeeasier, we found that if you put wax paper on your baking pan first, the croutons don't burn as quickly and it makes clean up tons easier!!:)
hmm..now I'm hungry!!lol
hugs
Jessie
Farmgirl Sister #235
"Certain thoughts are prayers.There are moments when, whatever be the attitude of the body, the soul is on its knees"--V.Hugo
Stop by my blog for a visit www.messiejessie2.blogspot.com |
| willowtreecreek |
Posted - Feb 27 2009 : 06:49:04 AM
I make croutons all the time. Your insticts are spot on because this is what I do! If I bake them in the oven I usually do it "low and slow". About 325 for and hour or so until they are brown and crispy. You have to stir them about every 20 minutes. I also often do small batches on the stovetop in a skillet. I turn up the heat high and keep strring so they dont burn.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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