If you have bread left on the table since breakfast or since yesterday, then do not rush to throw it out, but just make crackers on its basis. Such an addition is ideal not only for first courses: soup, borscht, cabbage soup, etc., but also perfect for second courses: goulash, stew, gravy. White bread croutons can also be served as an independent snack, for example with beer! And if you supplement them with some flavor additives (garlic powder, ground Provencal herbs, seasoning for chicken, etc.), then even children will eat such a product for a sweet soul, especially if the slices of bread are properly dried in oven.
Ingredients:
Bread - 2 slices
Salt - 2 pinches
How to cook:
1. Perhaps there is an easier recipe than making crackers, no - it is enough to choose bread, cut it and dry it, but there are secrets in such preparation. For example, it is best to choose bread that is tightly knit, without large air bubbles inside, so that the snacks at the exit are uniform. Unsweetened varieties are suitable: brick, loaf, etc. It is advisable to purchase sliced bread - the slices will be of the correct shape and you will have to spend less effort on slicing.
2. Decide on the shape of the croutons - what you want them to be at the output: bars, cubes, you can even cut out rounded blanks. The recipe shows cutting into cubes - first cut the slices of bread into thin long plates, and divide the plates themselves into bars with a knife.
3. Place the sliced bread in a baking dish or baking sheet, spreading evenly. At this stage, you can sprinkle the future crackers with salt, various seasonings, but not garlic powder - it is added at the very end, since when heated it will taste bitter. Place in an oven preheated to 60 degrees and slightly open its door for even air circulation. Dry for about 50-60 minutes, stirring the bread mass from time to time with your hand.
4. Then turn off the heat and be sure to let the croutons cool - they will become crisper as they cool. At this point, you can sprinkle them with ground dried garlic, if you use this seasoning.
5. Pour the croutons into a bowl or on a plate, serve along with the first / second course or as an independent snack.
Do not leave them on the table overnight, put them in a bag or bread basket - homemade crackers absorb moisture and become less crispy. They can be stored for 1 month in a dry and warm place.
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