Sourdough Croutons Recipes
SOURDOUGH CROUTONS
These crisp, buttery croutons are good on salads, soups or just as a snack. Toss the croutons in a salad or garnish a bowl of soup with them.
Provided by DebbyJean
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine melted butter, Italian seasoning, olive oil, and kosher salt in a large bowl; add bread cubes and toss to coat. Sprinkle Parmesan cheese over the bread cubes; toss to coat. Spread onto a baking sheet.
- Bake in preheated oven, stirring occasionally, until lightly browned, about 20 minutes.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 5.4 g, Cholesterol 10.4 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 122.2 mg, Sugar 0.3 g
HOMEMADE CROUTONS
Learn how to make croutons at home with our simple recipe, method and top tips. These will make crunchy toppings for soups, salads and warming pasta bakes
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
- Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.
Nutrition Facts : Calories 129 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
HOMEMADE SOURDOUGH CROUTONS
Make and share this Homemade Sourdough Croutons recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 45m
Yield 1 loaf's worth of croutons, 10 serving(s)
Number Of Ingredients 6
Steps:
- Cut the loaf in half lengthwise and scoop out all the soft bread – DO NOT use the crust.
- Tear the bread into ½” to ¾” chunks.
- Whisk or blend together the oil, salt, pepper, garlic and mixed spices.
- Toss the bread chunks in the oil mixture, making sure that they are all coated.
- Preheat the oven to 300 degrees.
- Place them on a large baking sheet and place in a 300-degree oven for 15- 20 minutes, turning them ever 5 minutes, until they are golden brown.
CRUSTY CHEWY SOURDOUGH CROUTONS
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, tear or cut a loaf of sourdough bread into 2-inch chunks.
- Drizzle about 1/4 cup olive oil and 2 minced cloves of garlic over the bread. Season with 1 tablespoon salt and 1/2 tablespoon of pepper.
- Toss the bread to evenly coat and adjust seasonings to your liking.
- On a baking sheet, spread bread chunks in a single layer and bake until the croutons are golden on the outside, about 10-12 minutes. Remove from oven and enjoy in your favorite salad!
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- Preheat oven + prep bread: Preheat oven to 350 degrees F (175 degrees C). Cut sourdough bread loaf into 1 inch thick slices, then cut each bread slice into 1 inch cubes. Place the cubed sourdough pieces into a large mixing bowl.
- Add oil + spices: Drizzle olive oil over the sourdough pieces, then sprinkle in a pinch of salt and pepper and any desired optional spices. Toss to combine.
- Bake until crispy: Spread the oiled and seasoned sourdough bread cubes onto a baking sheet. Baked in the oven for 10-15 minutes, or until the croutons are crispy and beginning to brown, flipping once halfway to cook on all sides. When the bread is done baking, remove from the oven and let cool.
- To serve + store: After the sourdough croutons have cooled, serve on top of salads or soups. Store in an airtight container on the countertop for up to 5-6 days.
HOMEMADE SOURDOUGH CROUTONS | FEASTING AT HOME
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- In a bowl, toss the cubed bread with olive oil (see notes for a lighter version). If using a different quantity of bread, just lightly coat the bread in olive oil.
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- Toss bread cubes in olive oil, season with salt & pepper, and bake on a lined sheet pan @ 350 F (180 C) until golden and crisp, about 20-30 minutes. Turn occasionally. For seasonings, try a dash of garlic powder, and shower with fresh herbs like dill and parsley. Parmesan and Pecorino cheese is nice, too (exact recipe to follow at the end of this post). The combination of flavors is excellent. The cheesy bits get all crunchy and delicious. Try it in tomato soup.TIP: Choose this method for easy, hands-off cooking and to maximize oven time while baking something else.
- Plunge bread cubes (I prefer hand-torn for this method) into a medium saucepan of shimmering hot olive oil; lower the heat and fry until golden brown, about 10 minutes. Transfer to a paper towel lined plate and season with salt & pepper. The oil can be reused; cool and store in a glass bottle. TIP: Choose this method to experience exceptionally light, crackly, and ultra crisp croutons- the texture is phenomenal. Great way to avoid using the oven in the hot summer months.
- Brush sliced bread with olive oil and season with salt and pepper. Grill for a few minutes on each side until lightly charred. After grilling, if the center is still slightly soft (like toast), leave out for a few hours or overnight to dry at room temperature. Cut into cubes. TIP: Choose this method if you grill often and/or have leftover grilled bread from bbq's. Works well in a salad of chopped grilled vegetables, fresh basil, scallions, and fresh mozzarella.
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- In a small bowl combine salt, onion, garlic, oregano, and parsley and set aside. Melt butter in the microwave until completely melted and then combine it with the olive oil. Place bread cubes in a large bowl and pour the butter/oil mixture over the bread cubes making sure to distribute evenly over the cubes in a small drizzle. Don’t dump it all in one place. If you do that, a few lucky little bread bits will soak up all the buttery goodness and the rest will get hurt feelings from being left out. Immediately use your hands to toss making sure to coat each bread cube with the butter mixture. Sprinkle the herb mixture over the bread cubes, again, making sure to distribute it evenly and use your hands to coat well.
- Place in oven and cook for 10-20 minutes, stirring and flipping every 5 minutes so they cook evenly. The time is going to vary depending on the type of bread used and the size of the cubes. The croutons should be golden brown. Generally, they will take 15-20 minutes.
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- Cut the bread into 3/4-inch thick slices and remove the crusts. Cut the slices into cubes and place in a large bowl.
- Drizzle 1 tablespoon of olive oil along the inside edge of the bowl and toss the bread cubes. Continue drizzling the oil, one tablespoon at a time and tossing with the bread until the bread cubes are evenly coated with olive oil.
- Spread the oiled bread cubes onto the parchment-lined baking sheet and sprinkle with garlic powder, seasoning salt and the pepper.
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- Combine the olive oil, basil, parsley, garlic powder, salt, and pepper in a small mixing bowl. Stir thoroughly to combine.
- Place bread cubes in large mixing bowl and pour the olive oil and seasoning mixture on top, tossing with a wooden spoon or spatula until all the cubes are coated. Pour onto parchment-lined baked sheet and spread out into single layer.
- Bake in preheated oven 18-24 minutes, or until golden brown, turning halfway through. The baking time will depend on the size of your cubes. In general, sourdough will take a bit longer to turn golden than other types of bread.
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