In a large bowl, mix 1 1/2 cups of bread cubes with 3 tablespoons of olive oil and 1/2 teaspoon of kosher salt until the oil is absorbed. Taste one and season with additional salt as needed.Bake for 15 to 20 minutes, until fragrant, golden, and crunchy on the outside. Give the pan a shake once or twice midway through for more even browning.method was quickest, and produced evenly crunchy croutons.
croutons, what a trip. So fast, not at all furious. They were texturally irregular, though the ones with soft centers proved less chewy than the soft-centeredcroutons, perhaps because the heat source was so much more intense. The color these croutons assumed was also quite irregular, appearing more as char-stripes, but the charring was incredibly delicious.
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