Crouton Basics

Great bread that’s a day or more old makes great croutons. They’re a good way to use up those miscellaneous ends of left-over loaves that pile up in the freezer. Here are some crouton tips and instructions on how to make them:

* To make neat cubes for croutons, freeze bread and thaw it just enough so that a sharp (not serrated) knife can cut through. Room-temperature bread, even old bread, is impossible to cut neatly.

* Remove crusts of semi-frozen bread and cut into cubes, usually about 3/4 inch.

* Heat oil in a microwave oven until very warm; warm oil expands and goes further, making it possible to make croutons with less fat. Toss bread cubes with warm oil.

* Croutons are excellent plain but they can be flavored with herbs, black or red pepper, garlic and shallots.

BASIC CROUTONS

2 cups of 3/4-inch bread cubes

1 tablespoon olive oil, heated until very warm

Put bread cubes in small bowl. Sprinkle with warm oil. Toss to distribute oil. Cubes will not be coated. Spread single layer on baking sheet. Bake at 425 degrees, stirring occasionally, until toasted and brown, about 8 minutes. Cool on wire rack.

Can be kept at room temperature few days, stored in airtight tin. To freshen up croutons, bake on baking sheet at 300 degrees until heated through, about 3 minutes. Makes 2 cups.

Each 1-tablespoon serving contains about:

12 calories; 16 mg sodium; trace cholesterol; 1 gram fat; 2 grams carbohydrates; trace protein; 0.01 gram fiber.