Wednesday, April 20, 2011

How to Make Croutons

For reasons unknown, my ability to brainstorm by pen and paper is depressing. I sit at my desk or on the bus and I struggle to formulate my thoughts and sentences. The more effort I put into trying to construct ideas, the more tired I feel. Eventually, I fall asleep.

On the other hand, shove me on a seat in front of the computer, then miraculously my fingers move on its own. No guidance necessary. They effortlessly find their places on the keyboard and dance across until I have typed out all my ideas. Does this happen to anyone else?

My theory is that since I grew up in the computer age, I have trained my brain and hands to work efficiently as a pair when I'm typing thoughts out versus when I write with pen and paper. Because of this weakness, I have always done below average on standardized exams if they have an essay portion. My ability to spell words correctly without spell check is embarrassing. Ugh. This technology age is killing my intelligence. In an attempt to regain some brain cells, I've been reading more and writing in a notebook when I'm traveling.

Luckily for me, making croutons does not require intelligence. All you need is decent hand-and-eye coordination to cut bread into cubes and the ability to read the temperature on the oven in order to create a light crunchy delight.

Note: I enjoy croutons unseasoned and in tiny cubes. Feel free to add herbs or salt to amp up the flavor or making larger sized croutons. With larger sized croutons, you may need to leave the croutons in the oven longer. 

My favorite bread to use is sourdough.


Servings: unlimited

Bread, cut into small cubes (approx. 0.5 inch)

Bread knife
Foil/baking sheet

  1. Preheat oven to 300°F.
  2. Use a bread knife to cut the bread into cubes, approximately 0.5 inches. Cut off the crust if it's a crusty bread like french bread.
  3. Place the cubes on a baking sheet or foil in one layer. Let it bake in the oven for 11 to 15 minutes, depending how brown you like your croutons. 

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