SOURDOUGH CROUTONS
At home, I like making rustic croutons by tearing bread into bite-size pieces. I want ragged edges-they taste great when cooked and crisped. Croutons are best fresh and take only minutes to make.
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- If broiling, arrange the broiler rack 4 inches from the heat source and preheat the broiler. Put the bread in a single layer on a rimmed baking sheet and drizzle generously with oil. Broil until golden brown and crisp, about 2 minutes. Begin checking at 1 minute and stir or turn to brown evenly. If sautéing, heat a large skillet over medium-high heat. Coat the bottom of the skillet with oil and add the bread. Cook, tossing occasionally, until golden brown and crisp, about 5 minutes. Drain on paper towels.
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