Recently, we always buy crackers, now for salad, now for pea soup, now just to satisfy hunger. And we don't even think about the fact that they are easily prepared at home in our kitchen. Read on how to make them yourself.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Once upon a time, crackers in ancient times saved many from hunger. Nowadays, they ideally complement soups, broths, salads, go well in salads, easily replace parmesan, and are an excellent beer snack. At the same time, they do not have to be bought at the store, since they contain harmful flavors and artificial additives. Each housewife can cook them at home much tastier and healthier. Moreover, they can be made classic with a natural bread taste, or with the addition of all kinds of aromatic spices and spices.
It is not necessary to make croutons from fresh bread, a slightly stale loaf of yesterday or even two or three years ago will do. But without mold and untidy smell! You will not spend much effort to create croutons, you just need to cut the bread and send it to the pan or baking sheet. And the cooking process will take from 30 to 50 minutes, depending on the size of the bread croutons.
- Caloric content per 100 g - 336 kcal.
- Servings - 500-700 g
- Cooking time - no more than an hour
Ingredients:
- Bread - 1 loaf
- Salt - a pinch
- Ground paprika - 0.5 tsp
- Ground nutmeg - 0.5 tsp
Cooking crispy croutons
1. Cut the bread into square slices with sides no more than 1-1.5 cm, otherwise the croutons will not cook well and will not be crispy. Although the cutting method is not important here, they can be cut into bars, strips, oblongs, etc.
Advice:
- As experienced chefs say, the most correct bread for homemade crackers is rye. White, loaf, Borodinsky and others will not work. But in fact, you can make croutons from any bread that you like best.
- If you find sliced bread on the counter of the supermarket, you can safely take it, so less of your efforts will be spent.
- Yesterday's loaf, slightly dried, will crumble less and be easier to cut when slicing. You can also go for a trick - a couple of hours before cooking, put a loaf of fresh bread in the refrigerator so that it is weathered to the desired state.
2. Put the bread in a frying pan, which is placed on the stove and turn on a low heat. Leave them uncovered to dry, while stirring occasionally. Adjust the degree of dryness yourself, like tougher croutons, keep on the stove longer, respectively, and vice versa.
You can also dry croutons on a baking sheet in the oven. This is done at 100 ° C and also regularly turning over.
3. Sprinkle the finished croutons with salt, paprika and nutmeg. Stir the croutons and leave to cool.
4. Transfer them to a paper bag and store in a dry place.
Tip: You can supplement such croutons with dried or fresh garlic. In addition, fresh garlic can be immediately fried with croutons, it will fully give them its aroma and taste.
See also a video recipe on how to make delicious crispy white bread croutons.
