Crackers, croutons, toasts and other products from the dried bread can be bought in any stall. However sometimes there is a wish to try to make tasty croutons independently. They are more useful and more tasty than many purchased. Besides, a home cooking of crackers – excellent and very economical way to put the dried-up bread on use.
It is required to you
- sugar or icing sugar;
- crude sunflower oil;
1. In house conditions it is easy to make any options of croutons which - are added some salt, sweet, leavened, with additives and without. At last, it is possible to make the bread crumbs necessary for preparation of many dishes of the remains of bread. In industrial conditions the crackers produce only from the fresh, specially baked bread. Home-made croutons can be done of the bread which hardened or fresh. It is easier to cut slightly dried up bread. But if you want to prepare crackers from fresh bread, knife them warmed up – slices will turn out equal and there will be no excess crumbs.
2. From a rye bread it is possible to prepare for an oven about 10 minutes.
3. Interesting option – croutons sweet. Cut small long loaf or a baguette on slices thickness in centimeter. Lay slices on a baking tray, strew them with mix of a refiner syrup and cinnamon and place in the oven which is previously heated to 200 degrees. Bake croutons of 10-15 minutes to a ruddy crust. It is possible not to add sugar and cinnamon before roasting. In that case slightly strew already ready croutons with icing sugar.
4. Croutons croutons or toasts will be useful for soup or broth. Cut off a white or rye bread a crust, slice its thin, put slices one on another and cut them in cubes. Put cubes in a frying pan, sprinkle them the kindled desi and bake in the warmed oven to a golden crust.
5. And, at last, bread crumbs. The remains of white loaf will be suitable for them. Cut bread randomly, not too large pieces and place in the oven heated to the low temperature (about 150 degrees). Don't redden crackers, they have to dry only well. It will take about 20 minutes. Cool ready crackers and turn into a small crumb by means of the blender or a mortar. Bread crumbs will be useful for production of schnitzels, cutlets, casseroles and other dishes.