I try to bake bread each week. The first few days the bread is delicious and soft. The next few days it needs to be toasted. The next few days we forget about it. Then I make croutons! Croutons are a great way to preserve stale bread and can be made with store bought bread as well.
Simply cut into half inch pieces and place on cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Use a large spoon and stir while flipping the pieces over (the best you can, don’t do every single piece, you’ll go crazy) and drizzle with a little more oil and salt and pepper.
For these I used a little sage and onion infused olive oil from Drizzle and Dip in Southlands along with good olive oil. Rye bread was made into croutons this week and it goes very well with strong flavors like garlic, sage, and onion. You can also add minced herbs if you wish.
Bake at 325 degrees for 20 minutes. Shake the pan after 10 minutes. Then again when it comes out of the oven. Let cool on pan completely. Store in a paper bag. These are delicious on salad, in soup, or as a snack. These crispy, salty, savory croutons taste great with a little holiday red wine. Add a few slices of good cheese and you have fast hors d’oeuvres.
Here is a link to one of my bread recipes. Click here