Crumbs and Croutons

  • Soft bread crumbs:

    • Tear slices of fresh bread into crumbs. Or, tear bread into quarters. Place a few at a time in a blender container, cover and blend till coarsely chopped.

     

  • Fine dry bread crumbs:

    • Toast bread slices in a 300o oven till crisp and dry. Crush with a rolling pin. Or, place in a blender container cover and blend till finely crushed.

     

  • Buttered crumbs:

    • Add 1 tablespoon melted butter or margarine to each 1/4 cup dry crumbs or 3/4 cup soft bread crumbs. Toss to coat the crumbs with butter.

     

  • Croutons:

    • Brush bread slices lightly with cooking oil or melted butter, if desired. Cut into 1/2-inch cubes. For seasoned croutons, sprinkle with garlic powder or crushed dried herbs. Spread bread cubes in a shallow baking pan. Bake in a 300o oven for 20 to 25 minutes or till cubes are dry; stir at least once.

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