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Click picture to enlarge
Home made croutons are a real treat. They can be used to top almost any
soup or as a side dish with a salad. We show you how to cook them
perfectly. |
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KEY POINTS
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Preparation Time: |
10 minutes |
Cooking Time: |
10 minutes |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
Small bowlful |
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INGREDIENTS
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Metric |
Imperial |
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110g white bread (see notes) |
4oz white bread (see notes below) |
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3 tablespoons of olive oil |
WHAT SPECIAL KITCHEN EQUIPMENT?
A bread knife is best to cut the bread
Baking tray
CLICK ANY PICTURE BELOW TO ENLARGE IT
COOK'S NOTES
Croutons are best made from unsliced white bread. When slicing bread a
normal knife does not cut as well as a bread knife. If you prefer, thick
sliced white bread can be used.
PREPARATION
Pre-heat the oven to 180°C / 350°F / Gas Mark 4
COOKING METHOD
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Cut two slices of bread about 2cm / žin thick. Cut away the crust. Cut the bread
roughly into 2cm / žin cubes. Pour the olive oil into a bowl and add the
bread. Turn the bread with a fork until all the sides are coated with oil. This
is fiddly and will take about 5 minutes. |
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Place the oil coated bread and place in the pre-heated oven for five
minutes. Remove from the oven and turn the half-cooked croutons. Cook
for another five minutes. Keep an eye on the croutons towards the end
of the cooking. They are ready when they are golden brown. |
Croutons can be stored in an air tight container for a couple of days.
In fact, freshly made croutons improve if kept for a day. This is
because fresh homemade croutons may have a soft centre immediately after
cooking.
MORE SOUP RECIPES
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