Making croutons

Yield: 1 batch

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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. Spead the slices with butter or margerine (melting the stuff first and brushing it on works nice), and cut into ½ 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: 1. Use dried dill instead of Italian seasoning. 2. Sprinkle with Parmesan Cheese before baking. 3. Leave out butter and garlic powder: : Put a littel minced garlic in some olive oil and drizzle it (love

: that word) on before baking. 4. 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 F-Cooking by Burt Ford. 9/95 Submitted By BURTON FORD On 09-14-95

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