Homemade Croutons
Directions
- 1In a mixing bowl, combine 1 cup of warm water (between 100-110 degrees F), half a tablespoon of yeast, and a sprinkle of sugar.
- 2Mix the ingredients well.
- 3Let the mixture sit for about 5 minutes until it becomes foamy at the top.
- 4Add a drizzle of olive oil to the foamy mixture.
- 5Gradually add 2.5 cups of flour, one cup at a time, to the mixture.
- 6Mix the dough using a stand mixer (or by hand), scraping down the sides of the bowl.
- 7Add a teaspoon of salt to the dough.
- 8Continue mixing until the dough comes together.
- 9Take a clean bowl and add about a tablespoon of oil, spreading it around.
- 10Place the dough baby into the oiled bowl, coat all sides, and flip it over.
- 11Cover the bowl with plastic wrap and let the dough proof for about an hour or until it doubles in size.
- 12Sprinkle a little bit of flour on a clean surface.
- 13Punch down the dough to release the air and place it on the floured surface.
- 14Form the dough into a ball, then roll it to create a small loaf.
- 15Cover the loaf with plastic wrap and let it proof again for 30 minutes.
- 16Remove the plastic wrap from the risen dough.
- 17Make three slits on top of the dough loaf.
- 18Bake the bread in the oven at 400 degrees Fahrenheit for about 20 minutes.
- 19Once baked, let the bread cool down completely.
- 20Cut half of the bread into slices.
- 21Dice the bread slices into small cubes for the croutons.
- 22Add some olive oil to the bread cubes and coat them evenly.
- 23Season the croutons with salt, pepper, garlic powder, oregano, thyme, and onion powder.
- 24Toss the croutons with your hands to distribute the seasonings.
- 25Spread the seasoned croutons on a baking sheet lined with parchment paper.
- 26Bake in the oven at 400 degrees Fahrenheit for about 10 minutes, or until golden and crispy.
Ingredients
- 1 cup warm water
- 0.5 tablespoon yeast
- sugar
- olive oil
- 2.5 cups flour
- 1 teaspoon salt
- pepper
- garlic powder
- oregano
- thyme
- onion powder
Equipment
mixing bowlwhiskstand mixerplastic wrapbaking sheetparchment paperknife
Tips
- You can use store-bought bread as a shortcut instead of making your own.
- Ensure the bread is fully cooled down before slicing and cubing for croutons.
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