Crouton recipe

Crouton recipe

Croutons are made from toasted or fried bread, like white, wholemeal, sourdough and granary. Use them for a crunchy texture in salads, soups and far more.

Any sort of piece of bread that has been toasted or fried to crunchy crispness counts as a crouton. They are straightforward to make and are a quite valuable way of using up leftover bread as effectively as adding a crunch and texture to salads, soups, vegetable dishes and even omelettes.

You can use any type of bread to make croutons, though some varieties work better than other individuals. Thicker slices will often make a far better crouton than thin slices anything at all with too much crust can end up really difficult and bread with as well numerous holes may not give a extremely satisfying end result.

Other than that, white, wholemeal, sourdough, granary or what ever bread you like will operate. Sourdough tends to make hearty, chewier croutons, brioche delicate ones and narrow ficelle (baguette style) loaves can be utilized in entire slices. What ever bread you use, make confident it’s slightly stale as it’s less complicated to make croutons with bread than isn’t too fresh and squashy. Crust on or crust off is up to you.

How to cook croutons

You can fry croutons in oil (add a minor butter as effectively for flavour if you like) in a frying pan or brush/toss them with oil and then bake or grill them – whichever suits you greatest. Use any oil you like but bear in thoughts that it will include some of its own flavour to the completed croutons. Olive oil and rapeseed oil the two work properly.

Incorporating flavour

You can toss croutons in ground or whole spices, chopped herbs, crushed garlic or even grated parmesan ahead of cooking them. Include the flavourings to the oil and then toss the croutons in the oil and flavourings so they stick.

Super simple croutons recipe

Serves 2

  • two thick slices bread from a massive loaf (see above)
  • 2-3 tbsp rapeseed oil
  • salt flakes

one Heat the oven to 180C/160C fan/gasoline 4. Trim the crusts off the slices if you like and then lower into cubes.

two Toss the bread in the oil and sprinkle with salt, scatter the pieces on to an oven tray and bake for eight-10 mins or till the croutons are browned and crunchy.

five recipes making use of croutons

Winter panzanella

Garlic, chilli and anchovy croutons carry crunch to this salad based on an Italian traditional.

Pumpkin soup

Wholemeal seeded croutons and pumpkin seeds make a crunchy topping for this warming soup.

Crunchy feta & tomato salad

Ciabatta tends to make chunky croutons for this fresh summertime salad.

French onion soup

Extended slices of baguette make the best topping for French onion soup

Smoked haddock salad with poached eggs

Pair salads with softer substances like poached egg with crisp croutons and you’ll add texture as properly as flavour.

Like this? Find more brilliant bread recipes.

What do you usually use to make croutons? Depart a comment under.

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