Printed from DiagnosisHeart.com Article Summary Croutons, Homemade by Pierre S. Aoukar, MD Summary:
stale bread, any variety
DIRECTIONS:
This recipe is great because you don’t have to measure out anything. It’s also fun to try this one with kids.
1. Preheat oven to 350˚F.
2. You can do this recipe with fresh bread as well. The bread, however, will be easier to cut if it is allowed to sit uncovered at room temperature for at least a day. You want to cut the bread into bite-sized pieces, about ¾ inch cubes.
3. In a large bowl, pour extra virgin olive oil to cover the bottom and add a handful of garlic. Add a quarter handful of oregano, basil, parsley, and paprika. Add a sprinkling of salt, cayenne pepper and black pepper. Throw in enough bread to just fill the bowl. Toss until all the bread pieces are well coated. Taste for salt and oil content. Add more as you feel necessary. The oil will expand when you cook the croutons, so you don’t want to add too much. Besides, you don’t want greasy croutons.
4. Spread the coated bread onto a sheet pan, so that each pieces touches the bottom of the pan. until the croutons are a uniform golden brown and allow to cool on the sheet pan. Store in a tight-sealed plastic container until you need them. They make a tasty snack!
Reference: Date of Article Publication:
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