Rusks, croutons, croutons and other dried bread products can be bought at any stall. However, sometimes you want to try making delicious croutons yourself. They are healthier and tastier than many purchased ones. Plus, homemade breadcrumbs are a great and very economical way to use dried bread.
It is necessary
-
- bread;
- salt;
- sugar or powdered sugar;
- cinnamon;
- garlic;
- unrefined sunflower oil;
- butter.
Instructions
Step 1
It is easy to make any type of croutons at home - salted, sweet, unleavened, with or without additives. Finally, the leftover bread can be used to make bread crumbs, which are necessary for the preparation of many dishes. In industrial conditions, rusks are made exclusively from fresh, specially baked bread. Homemade crackers can be made from stale or fresh bread. Slightly dry bread is easier to cut. But if you want to make crackers from soft bread, cut them with a heated knife - the slices will turn out to be even and there will be no extra crumbs.
Step 2
Rye bread can be cooked in the oven for about 10 minutes.
Step 3
An interesting option is sweet crackers. Cut a small loaf or baguette into centimeter-thick slices. Place the slices on a baking sheet, sprinkle them with the brown sugar and cinnamon mixture and place in the oven preheated to 200 degrees. Bake croutons for 10-15 minutes until golden brown. You can skip the sugar and cinnamon until baked. In this case, lightly sprinkle the ready-made croutons with powdered sugar.
Step 4
For soup or broth, croutons or croutons are useful. Cut the crust off white or rye bread, cut it into thin slices, stack the slices on top of each other and cut them into cubes. Place the cubes in a skillet, drizzle with melted butter and bake in a preheated oven until golden brown.
Step 5
And finally, bread crumbs. Leftovers of white bread are suitable for them. Cut the bread randomly, not too large pieces and place in the oven at a low temperature (about 150 degrees). Do not brown the crackers, they should only dry well. This will take about 20 minutes. Cool the finished crackers and turn into small crumbs using a blender or mortar. Breadcrumbs are useful for making schnitzels, cutlets, casseroles and other dishes.
