As I pulled my towering loaf of sourdough bread from the oven, I feared we wouldn’t gobble it up before it was plagued by mold.
It was my first time making this loaf, so I was surprised by its hefty height. Croutons were the answer for any leftover bread.
I really enjoy salads for lunch, and croutons are always a favorite topper. The problem is, it’s hard to find a truly great crouton. Store bought croutons either taste flat or too much like Doritos. With the amount of bread I make, it just made sense to try a homemade crouton.
I know some crouton recipes call for bread by cup measure, but I think it’s more exact to measure by the pound. You can certainly add or subtract the seasonings. I prefer just a touch of oregano because baking this herb in croutons can result in a strong flavor. Regarding the olive oil, flavored oils can also be used, such as the oil from my sun dried tomatoes.
1 1/2 pounds of cubed bread
1/2 cup olive oil
1 1/4 tsp salt
2 tsp garlic powder
1/2 tsp onion powder
1 1/2 tsp dried basil
3/4 tsp dried oregano
Combine olive oil through dried oregano.
Toss with cubed bread until mixture covers bread pieces.
Bake at 350 for 10 minutes, then toss croutons. Return to the oven for another 10 minutes or until done. Baking time will depend on size of bread cubes.