Croutons are cut and fried bread. Croutons do both of black, and of white loaf. Processing of bread in crackers considerably prolongs an expiration date of a grain product. Croutons are cooked with different additives to impact them any given relish. As natural additives it is possible to use spices, garlic, herbs. Croutons can be used and as an independent product and as additive to various dishes, for example, to soups or salads.
It is required to you
- 200-300 g of a rye bread,
- 200-300 g of white bread,
- 4-5 garlic gloves,
- 1 tablespoons of a dried basil,
- ¼ tsps of a black sprinkling pepper,
- 3 tablespoons of olive oil,
- coarse salt
Instruction
1. Clean garlic and miss through a press.
2. Add garlic, a basil and pepper to oil.
3. Shake up mix and leave to infuse 1-1.5 hours.
4. Cut bread in cubes of 1.5 cm of X 1.5 cm of X 1.5 cm.
5. Mix quickly croutons, sprinkling them oil with garlic and spices.
6. Lay out croutons on a baking tray and salt.
7. Place a baking tray in an oven and dry croutons at a temperature of 100 degrees of 2-2.5 hours.
8. You hold a door of an oven slightly slightly opened.
9. In preparation time periodically mix croutons.
10. Lay out ready croutons in one layer on a paper towel and cool.
11. Serve croutons with a glass of cold beer or kvass.