22 August 2012


We've had several dinner events at work recently, and with one meal came a loaf of country white bread that no one touched, save my single slice with butter for breakfast. So I took it home and made - wait for it, croutons.

There isn't a real recipe here, although I read Jennifer Reese's recipe from Make the Bread, Buy the Butter (p.137), and used that as a starting point. 

Heat oven to 275 degrees. In a fairly large saucepan, heat olive oil over low heat and add minced garlic. Keep on low to let garlic flavor the oil. Slice bread into equal sized pieces (they cook more evenly that way). Add herbs - I used Herbs de Provence (rosemary, fennel,
savory, thyme, basil, tarragon, dill, oregano, lavender, chervil, and marjoram), lemon zest, and black pepper to the olive oil and again left it on low in to flavor the oil. When everything started to smell nice, increase the heat to medium and add the bread cubes and turn to coat, adding more oil as needed. You're going to try to get them crisp, and then finish drying them out, for lack of a better term, in the oven.

Once crispy on the outside, put them on a baking sheet and place in the over for 35 or so minutes.

Notes: One time I added the juice of a lemon to the olive oil - excellent! A dash or three of Worcestershire Sauce is a good thing too. You can also dry the croutons by putting them in an oven where you were baking at a higher temperature, but turn the oven off and leave in for about an hour. I also leave them out over night to make sure they are really dry before storing them. I did not add any salt, but think I may put more black pepper next time. 

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