So, you’ve made a loaf of bread and it’s maybe not as delicious as you wanted it to be. Maybe you over or under salted it. Maybe it’s weirdly squidgy. Maybe it’s just kind of strange in some undefinable way. Congratulations, you are about to have some really delicious croutons. They’re great in soup, they’re great in salad; honestly, we’ll just eat them right out of the pan.
Note: this only works if there’s something moderately wrong with your bread. If you made a loaf that is solid goo, this will not work. If your bread is weird enough, it sometimes just needs to go in the compost.
Croutons
Ingredients
Instructions
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Stovetop
A nonstick pan won't be as good as a cast iron or stainless steel for creating crispy crunchy surfaces. However, if your bread has a really wet crumb (aka is kind of gooey) then go with the nonstick.
Heat the pan over medium heat. Add a generous amount of olive oil to the pan (a couple tablespoons) and add your croutons. Stir/toss to coat in oil, then stir occasionally as they brown and crisp. Once crisped to your taste, remove from pan and sprinkle with salt.
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Oven
Preheat oven to 375F. Put bread cubes on a sheet pan and drizzle with olive oil. Mix to coat in oil and place sheet in oven. Stir every 10ish minutes, then more frequently as they brown. Remove from oven when crisped to your taste, move to a bowl and sprinkle with salt.