Drews Spicy Croutons Recipes

SPICY CROUTONS

Steps:

• Rough cut bread into 1/2-inch cubes.
• Place in large bowl.
• Whisk garlic, oil, Tabasco, salt and pepper in small bowl.
• Let stand 10-15 minutes.
• Heat oven to 450°F.
• Pour oil mixture over bread and toss to thoroughly coat.
• Spread evenly on cookie sheet.
• Bake for 7-10 minutes.
• Toss to turn cubes.
• Bake an additional 7-10 minutes, or until golden brown and crispy.
• These go great over salad or my Potato, Leek, Mushroom Soup (Recipe #28211).
• Enjoy!

SPICY CROUTONS

Steps:

• Preheat oven to 375 degrees. Cut bread slices into 3/4-inch cubes. On a baking sheet, toss with chile oil; season with salt and pepper. Bake 12 to 15 minutes.

SPICY GARLIC CROUTONS

Steps:

• Heat 3 tablespoons oil with garlic and red-pepper flakes in a skillet over medium-high heat. Add bread cubes and salt. Cook, stirring, until crisp and golden, about 5 minutes. Drizzle with 1 tablespoon of oil and sprinkle with parsley, rosemary, and thyme. Continue to cook, stirring constantly, 30 seconds.

DREW'S ULTIMATE DINNER ROLLS

Steps:

• In the bowl of a stand mixer fitted with the dough hook attachment, combine 1 cup of the flour with the milk, orange zest, orange juice, egg, butter, sugar, yeast, and kosher salt. Mix on low speed until the flour is incorporated, scraping down the sides of the bowl as needed. Increase the speed to medium and continue mixing the dough for 2 minutes.
• Add another 1/2 cup of the flour and continue mixing until it is incorporated. Add the remaining 3/4 cup flour and mix until combined and the dough begins to form a ball. The dough should be sticky but pulling away from the sides of the bowl. If it is too sticky, add more flour, 2 tablespoons at a time, as needed.
• Lightly flour your work surface. Turn out the dough and knead until it comes together into a smooth ball, about 2 minutes. Transfer the dough to a greased bowl, cover the bowl with a towel, and let rest in a warm, dark place until the dough has doubled in size, about 1 hour.
• Grease an 8-inch round baking dish with cooking spray. Divide the dough into 12 pieces. Roll each piece into a ball, then arrange the balls in a single layer in the prepared pan. Cover the pan with a towel, then return it to the warm, dark place for 30 minutes.
• Preheat the oven to 375 degrees F. Uncover the rolls, brush with additional melted butter, and sprinkle with sea salt. Bake until the rolls are golden brown and cooked through, 20 to 25 minutes. Remove the rolls from the oven, brush them again with melted butter, and serve warm.

DREW'S SPICY CROUTONS

Steps:

• Note: You can use any kind of bread (fresh or stale) to make croutons: hamburger or hot dog buns, Italian or French, Multi-grain, Sourdough or dinner rolls.
• A great way to use up stale bread.
• Just be SURE it doesn't have any MOLD on it.
• Preheat oven to 275 degrees.
• Spray two large baking sheets (with sides) with non-stick cooking spray.
• Using serrated knife, cut bread into small or medium cubes.
• You can stack several slices and cut them all at one time.
• Spread bread cubes evenly on the baking sheets.
• Spray them generously with non-stick cooking spray.
• Sprinkle the seasonings evenly over the bread cubes.
• Spray cubes again with non-stick cooking spray.
• Taste a bread cube and add more seasonings to taste.
• They should taste very seasoned, as the seasonings mellow somewhat when cooked.
• Bake about 45 minutes.
• Stir, and continue baking for another 15-60 minutes, stirring occasionally until cubes are lightly browned, dry and crunchy.
• Baking time will depend upon the size of cubes and freshness of bread.
• Watch during last 30 minutes of cooking, as they can get browned very quickly during the end of cooking time.
• Turn oven OFF and let them sit in the oven for another 30 minutes to dry out completely.
• Store in gallon sealable plastic bags.
• Save some and store at room temperature for use within 2 weeks and freeze the rest for up to 4 months.
• Note: If you do not get them completely dry, they will mold if left at room temperature very long.