Thursday, January 31, 2008

Those Croutons that Called to Me: the Recipe

Incredibly Imprecise Measures:

about a whole loaf herbal foccacia type bread
about 3/4 of a stick of butter
Sunny Paris herb blend from Penzey's Spices (or salt, pepper, and your favorite herbs)

Cube the bread into the size of croutons you like.
Let it dry uncovered overnight.
Prehead oven to 350.
Spray a cookie sheet (with enough of an edge or lip that the croutons won't go flying off the sheet) with Pam-type stuff.
Melt the butter. Put the cubes of bread in a bowl and pour the butter over them. Sprinkle with Sunny Paris blend. Stir.
Put the croutons on the cookie sheet.
Bake for 12 minutes. Stir.
Bake for another 10. If you like the crouton's level of crispiness, remove them from the oven. If you want them a little crispier, leave them in for a few more minutes.
Let them cool before putting them in ziploc bags.

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