An easy way to dry a lot of delicious croutons for a snack, for future use or for foam. And in a crisis or for a period of "k" hour, and generally the best preparation.
Nothing complicated! Absolutely everyone can do it, with any income.
Flavors and additives are optional. You can dry salty, sweet, spicy, spicy and in general whatever you like.
Ingredients:
bread (rye, gray, wheat - only dense, not very porous)
coarse salt
vegetable oil
spices (dry garlic, herbs, ground pepper or paprika, dry broth, vegeta, etc.)
How to cook:
This set of spices and additives is approximate. You can use seasonings to taste.
Any bread will work as well, but not too soft or porous.
Important! Only bread from bakeries goes well into crackers. From bakeries and similar pastries - unfortunately not suitable.
1. So, we take a brick of rye or a sliced loaf and cut it into slices first.
By the way, Borodino bread is a little more expensive than usual rye-wheat bread, but bread crumbs from it do not require additional additives. They will be spicy and very aromatic.
2. We cut the slices into such blocks.
You can, of course, with cubes. This is from wishes. From experience - cubes are more suitable for wheat (white) bread.
3. Place slices of prepared bread on a dry baking sheet. And immediately preheat the oven. If you have it with convection, then up to 150 degrees. If not, then up to 180 degrees and then the oven will be with an open door.
4. Prepare a mixture of spices and oil. All by eye. Then, with a brush or spoon, sprinkle the croutons on one side, then mix and once again sprinkle the mixture well and evenly.
5. Bake or, more correctly, dry the crackers for about 30 minutes at 180 degrees with the door slightly open.
We must try and watch when ready. Focus not on the drying time, but on the condition of the crackers. They should remain slightly soft inside.
6. As soon as the crackers have dried to the desired condition, take the baking sheet out of the oven and cool.
Store such crackers in a sack made of calico or calico. Not in a plastic bag! In the villages, an old pillowcase is used for this purpose.
Croutons can be chewed directly like this, added to soups (pea, cheese), or crushed or minced and used as bread crumbs for cutlets or fish.
Good luck to you!
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