A simple way to do so is when you have left-over bread sitting around. Whether it be a loaf of french bread from family dinner, focaccia bread from making sandwiches, or sourdough from bread bowls for your soup, all are capable of being made into the most delicious croutons.
The upside to making your own croutons?
First of all, you don't have to run to the store to get a bag of them with a list of crazy ingredients that you don't even recognize. Plus, by using what you already have in your kitchen, you're beginning to take on a minimalist mindset, letting nothing go to waste.
Another great thing about these homemade croutons is that they can be used in your other recipes, making your food truly homemade. Salads, pastas, meatloaf--the possibilities are endless!
To begin, I had half of a left-over focaccia loaf sitting at home and it was not getting eaten, so here they are being made into croutons. I begin by slicing the bread into 1/2" thick pieces with a bread knife. When finished, I am left with about 6 cups of bread.
The key to great homemade croutons is letting the bread get stale. I don't care much for cutting stale bread so I cut the bread and then let it sit out on the counter in order to get stale. You may leave your bread out on the counter anywhere from 2-3 hours to a full day. Every once in a while, you will want to toss your bread to be sure all the pieces are getting stale.
Why do I use stale bread?
Stale bread doesn't soak up the oil as quickly as fresh bread. If you were to use fresh bread, only a few pieces of bread would soak up most of the oil, forcing you to use more oil. As a minimalist, I not only try to have less stuff, but I also try to use less.
The stale bread also allows the croutons to become more crunchy when baking, rather than just the outsides becoming crunchy and the insides remaining spongy. The staler, the better!
Once your bread is as stale as you desire, you are ready to begin the quick and easy process of throwing together some croutons! Now is a great time to preheat the oven to 425°F.
For this big recipe, you will need 1/4 cup of your favorite oil (mine is olive oil) or melted butter and your favorite seasoning. I always go with some type of garlic seasoning for my croutons, and this Flavor God Lemon & Garlic seasoning is my absolute favorite!
Drizzle your 1/4 cup of oil onto the bread crumbs and toss with your hands. Getting your hands a little dirty is my favorite part of cooking. It helps connect you to what your making, even something as easy as this!
Next, you will sprinkle 1-2 tsp of your favorite seasoning and get your hands back in there to give it a final toss! At this time, you may also add your favorite dry cheese, lemon juice, or whatever else you enjoy on your croutons.
Now, let me tell you about a pantry staple: Parchment Paper. This is a must for your minimalist kitchen. Its great for cookies, veggies, pizzas--pretty much anything and everything that is going in your oven. Plus, its great for easy clean-up and helps to bake the food evenly.
Line your baking sheet with parchment paper and spread your soon-to-be croutons across the sheet. Be sure that they are spread evenly.
You are now ready to place these little guys in the oven at 425°F for 18-20 minutes or until all croutons are golden brown.
NOTE: This recipe is specifically for your left-over artisan breads, which have a thicker crust and are typically much more dense than say, the ends of your sandwich loaf of bread. So please be cautious of baking time if using for a thinner and less dense bread.
Once you have pulled them out of the oven, allow them to cool on the baking sheet so that they continue to bake all the way through.
Once cooled, store in an air tight container for 3-4 days. Do not refrigerate.
And there you go! You've made your first batch of homemade croutons!
Homemade Artisan Croutons
Cook time: 18-20 minutes
Ingredients:
- 6 cups Artisan Bread, diced 1/2" thick
- 1/4 cup Olive Oil
- 1-2 tsp. Garlic Seasoning
Instructions:
Slice the artisan bread into 1/2" thick pieces and allow to sit out on the counter from 2 hours to one full day in order to become stale. When bread is stale, follow below:
1. Preheat the oven to 425°F. Line baking sheet with parchment paper.
2. Drizzle olive oil evenly over the bread and toss with hands to mix in the olive oil.
3. Sprinkle the garlic seasoning over the bread and toss with hands to mix in.
4. Evenly spread the bread onto the parchment paper lined baking sheet.
5. Place in the oven for 18-20 minutes, or until croutons are golden brown and crunchy.
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