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
HERBED CROUTONS
Make and share this Herbed Croutons recipe from Food.com.
Provided by Bridget Elaine
Categories Breads
Time 25m
Yield 4-6 Cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Cut bread into 1/4 inch cubes.
- Combine all ingredients in large bowl.
- Toss well.
- Bake at 350°F until crispy.
- Enjoy!
Nutrition Facts : Calories 293.9, Fat 6.1, SaturatedFat 1.1, Sodium 633.1, Carbohydrate 49.9, Fiber 2.4, Sugar 2.3, Protein 10.3
HERBED GARLIC AND PARMESAN CROUTONS
Can be prepared in 45 minutes or less.
Categories Condiment/Spread Cheese Garlic Herb Bake Quick & Easy Summer Gourmet
Yield Makes about 5 cups
Number Of Ingredients 9
Steps:
- In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.
HERBED CROUTONS
Steps:
- Preheat the oven to 350˚F.
- In a large bowl, mix together the oil, garlic, and herbs. Add the bread and toss with the oil mixture until it is evenly coated.
- Lay the bread on a baking sheet and bake for 10 minutes. Stir the croutons and bake for 10 more minutes. Continue cooking and stirring every 3 to 4 minutes until the croutons are toasted and golden. (Cooking time may vary.)
- Make Ahead
- The croutons will keep in an airtight container in a dry place. For best flavor, use within 3 weeks.
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