Title: Making Croutons
Categories: Salad, Bread
Yield: 1 Batch
1 Recipe
Trim the crusts from leftover slices of bread. I freeze left over
heels from my ABM bread, so this is a way of using up the less
marvelous breads I make. (leave some crust on, if you are adventurous
) Any kind/or mix of breads, but sweet breads aren't so hot. Spread
the slices with butter or margarine (melting the stuff first and
brushing it on works nice), and cut into 1/2 inch cubes.
Put the cubes on a rimmed baking sheet, and sprinkle them with garlic
powder and Italian seasoning. Bake in a 350 F oven for 25-30
minutes. Turn 'em and stir 'em once or twice. Store in a covered
container, in the 'fridge.
Yes, I <have>> done this, all you non-believers. The above is my
wording of what I learned in Bread Machine Magic, by Linda Rehberg
and Lois Conway.
Variations, from Bread Machine Magic:
* Use dried dill instead of Italian seasoning.
* Sprinkle with Parmesan Cheese before baking.
* Leave out butter and garlic powder, put a little minced garlic
in some olive oil and drizzle it (love that word) on before
baking.
* You can also melt some butter/oleo in a skillet, add seasonings
and cubes, and saute to a golden brown (instead of using an oven.)
But it uses a lot more butter.
Typed by Burt Ford. U/L to NCE by Burt Ford 9/95 3/97.
