HOMEMADE CROUTONS
Provided by Food Network
Categories condiment
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
- Spread seasoned bread onto a sheet pan and bake for about 15 minutes.
TORN CROUTONS
These croutons have a rustic shape. They are especially crunchy because they are made from a dense bread and are cooked slowly. Sourdough, miche, levain, and other dense breads work best for these hand-pulled croutons.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 3 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees, with rack in center. Pull bread apart, creating pieces about 1/2 to 1 inch long. Place in a medium bowl, and toss with oil. Season with salt and pepper, and spread on a baking sheet in a single layer. Bake until golden brown and crisp, stirring once as edges begin to brown, about 25 minutes. Let cool.
TORN CROUTONS
Store-bought croutons simply can't compete with homemade ones. To begin with, your raw ingredients are almost certainly of a higher quality, and hence more delicious, than the stuff anyone else will use. What's more, the rustic, uneven shape of torn croutons, like these croutons from "Salt, Fat, Acid, Heat" by Samin Nosrat, lends a variety of textures to your salads. Dressing clings to them better, they're more lovely to look at, and they are less likely to scratch the roof of your mouth.
Provided by Samin Nosrat
Time 30m
Yield 8 cups
Number Of Ingredients 3
Steps:
- Heat oven to 400 degrees. For more teeth-friendly croutons, remove the crusts from the bread, then cut the loaf into inch-thick slices. Cut each slice into inch-wide strips. Working over a large bowl, tear each strip into inch-size pieces. Alternatively, you can tear croutons directly off the loaf, as long as you get somewhat evenly sized pieces.
- Toss croutons with olive oil to coat them evenly, then spread them out in a single layer on a baking sheet. Use a second sheet as needed to prevent crowding, which will entrap steam and keep the croutons from browning.
- Toast croutons for about 18 to 22 minutes, checking them after 8 minutes. Rotate the pans, switch their oven positions, and use a metal spatula to turn and rotate the croutons so that they brown evenly. Once they begin to brown, check them every few minutes, continuing to turn and rotate. Some croutons might be done when others still need a few more minutes of baking, so remove them from the tray and let the rest finish cooking. Bake the croutons until they're golden brown and crunchy on the outside, with just a tiny bit of chew on the inside.
- Taste a crouton and adjust the seasoning with a light sprinkling of salt if needed. Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 3 grams, TransFat 0 grams
TORN CROUTONS {HOMEMADE CROUTONS}
Provided by Rebecca Lindamood
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Tear the bread into evenly sized small-bite pieces over a large mixing bowl. Gently toss in the salt, garlic, onion, and dried oregano and lemon zest if using. Drizzle the oil or fat evenly over the bread and toss gently with your hands or a wooden spoon to distribute the fat. Scatter in a single, uncrowded layer on a rimmed baking sheet and bake for 15 to 20 minutes, shaking the pan every so often, until the croutons are dry to the touch and lightly golden brown in some places. Remove the pan from the oven and let the croutons cool on the pan. They will continue to crisp as they cool. Use within 3 hours, or cool completely and store at room temperature in an airtight container.
FRENCH BREAD CROUTONS
Actually you could use any day old bread-day old being the key words. I like the airiness and texture of croutons prepared with French bread however. Specifically, what I mean by "bland" oil is any unflavored oil such as vegetable, corn, etc. Olive oil will work out fine though.
Provided by COOKGIRl
Categories < 30 Mins
Time 25m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degree. Make sure oven rack is in the middle or top position in oven so that croutons do not burn.
- Cut bread into 1/2" cubes. In a clean, dry plastic grocery bag place the bread cubes, oil, garlic powder, onion powder and Italian seasoning, if using.
- Tie bag in loose knot; shake bag to distribute ingredients well. Arrange the bread cubes singly on an aluminum baking sheet.
- Bake the cubes for approximately 12 minutes or until golden brown. Turn the baking sheet and stir the bread cubes after 6 minutes so that they bake evenly.
- Once the croutons are browned, stir them one more time, turn off the oven but leave the baking sheet with croutons in the oven.
- Keep croutons in oven until they are at room temperature then transfer to airtight container.
- Other herb choices: lemon pepper, dillweed, Cavender's Greek seasoning, etc.
Nutrition Facts : Calories 372.6, Fat 12.3, SaturatedFat 1.9, Sodium 649.6, Carbohydrate 55.4, Fiber 3.2, Sugar 0.3, Protein 9.4
HOMEMADE CROUTONS
Learn how to make croutons at home with our simple recipe, method and top tips. These will make crunchy toppings for soups, salads and warming pasta bakes
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
- Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.
Nutrition Facts : Calories 129 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
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