Homemade Sourdough Croutons
There is nothing better than a homemade sourdough crouton topping on a salad or soup. Light, crunchy, and full of flavor, these croutons are as simple as they are delicious. This recipe comes from Janie's Mill manager Jill's daughter Tess. In the autumn and winter, she loves these croutons on top of her homemade butternut soup with fried sage.Ingredients
- 400 grams cubed sourdough bread (about ½ loaf or 6 cups)
- 1/3 cup olive oil
- 1/2 tsp. salt (or to taste)
- ½ tsp ground black pepper
Optional: Mix up the seasonings as desired -- whatever you are craving from cheese to onion to garlic to curry powder is fine! My favorites include 3 tsps. of everything bagel seasoning and ½ tsp. garlic or onion powder.
- Preheat the oven to 350 ͦF.
- Cut a sourdough loaf into thick slices, then cube into sugar-cube sized pieces.
- Place bread cubes in a bowl and toss with olive oil.
- Sprinkle with salt, pepper, and any desired toppings.
- Mix well to evenly distribute the toppings.
- Line a baking sheet with parchment paper and spread bread cubes into a single layer.
- Bake for 12 minutes, then give them a stir, and continue baking for 6-10 more minutes until golden.
- Allow to cool completely.
- Store in a sealed freezer bag or container.
- TIP #1: If you like an extra crispy crouton, shut off the oven and leave the croutons inside the cooling oven for about 10 more minutes.
- TIP #2: I like to place the cooled croutons in the freezer and use as needed on soups and salads. They last indefinitely in the freezer, and defrost quickly. Enjoy!
Posted on November 21 2021