Bread is the head of everything, a well-known expression cannot be disputed, delicious product can act as an addition to food or as one of the main ingredients of dishes. To make your treats unique, cook crackers in the oven at home, and cook with them delicious salads, decorate dishes with them or taste them as an independent snack.
This version of fragrant and crispy bread is much tastier than store-bought counterparts and you will always be sure of the quality of crackers.
What kind of bread to choose for making croutons
As you know, the final taste of the dish depends on the quality of the raw materials, and bread is no exception. To make excellent crackers on your own, you first need to choose high-quality bread.
The best option for making crackers is to bake your own bread.
White, black, bran product can be cooked in the oven, bread machine or in a slow cooker. Optionally, you can add classic recipe aromatic herbs, cheese, bacon, etc.
Fresh homebaked bread can be used to make crackers the next day, if you do it right away, the crackers will be very loose and not so tasty.
To quickly make homemade croutons, buy sliced bread
For these purposes, the most suitable white loaf or bread for toast. It is best to buy, for example, yesterday's bread, or buy a loaf in advance.
The most delicious and airy crackers are obtained from French bread
To do this, buy one baguette or several browned buns. You need to cook crackers from this version of bread in large chunks, and before adding to the dish, break it.
If you want to make an appetizer with dried bread such as cheese, cut the baguette into thin slices and season it with ground paprika before cooking.
Highly delicious croutons to beer are obtained from dark bread
Belarusian, Borodino, bread with caraway seeds, with sesame seeds are perfect. In finished form, they have a pleasant sweetish taste and simply unsurpassed aroma. It is not necessary to season such bread with spices, only if you wish, you can add a little salt and pepper.
To give toasted bread a special flavor, add garlic to them. You can also show your imagination when cutting bread and make crackers completely different: cubes, straws, circles, etc.
Garlic crackers from white bread "Spark", a step-by-step recipe
Ingredients
- White bread - 400 g (0.5 loaves) + -
- - 3-4 cloves + -
- - 2 tbsp. + -
- - taste + -
- - taste + -
- Fresh oregano - 3-4 sprigs + -
How to cook garlic croutons yourself step by step
Take half a loaf of yesterday white bread or a banana. Cut the flour product into small pieces, and then into long strips.
Lay the bread strips on a dry baking sheet (do not cover with anything) and send the form to the oven. Cook crackers for 15-20 minutes at 210°C.
At this time, peel the garlic from the husk, wash and dry. Grind the garlic cloves in a way convenient for you: on a grater, in a blender or with a garlic press. Place it in a small deep bowl.
Wash fresh herbs, oregano, shake and chop finely. Add greens to garlic and pour olive oil into them. Season the mixture with salt and pepper and mix thoroughly.
Remove the finished croutons from the oven and transfer to large saucepan. Pour the still hot crackers cooked fragrant mixture. Cover the pot with a lid and shake the croutons well.
Lay the crackers on big dish, cool completely and serve.
Such fragrant crackers can be served as an appetizer with your favorite sauce. They will also be an excellent ingredient for a festive salad.
Crackers with dried mushrooms and herbs, a simple recipe at home
Fragrant croutons are always useful in the kitchen when preparing various treats, and our simple recipe will help you stock up on them for future use. To make crackers special, you can cook them with dried mushrooms and herbs.
The type of mushrooms and herbs can be used in your own way and surprise your loved ones every time delicious food. Best Option- porcini mushrooms, because they perfectly convey their aroma to products.
Ingredients
- White bread - 300 g.
- Bran bread - 200 g.
- Salt, pepper - to taste.
- Dill greens - 1 bunch.
- White dried mushrooms- 40 y.
- Paprika - 2 tbsp
- Vegetable oil - 2 tbsp.
- Pure water - 2 tbsp.
How to cook crackers with mushrooms and herbs at home
- Cut white and bran bread into identical cubes and pour onto a dry baking sheet. Send the form with crackers to the oven and cook them for 15 minutes at 220 ° C. (During cooking, stir the crackers several times with your hands so that they cook evenly).
- Grind dried mushrooms in a blender or coffee grinder. Sprinkle half of the chopped mushrooms over the croutons while cooking. Pour the other half into a bowl.
- Wash the dill greens well, shake and finely chop with a knife. Mix dill with dried mushrooms and paprika.
- Take the finished crackers out of oven and pour onto a flat dish. While still hot, sprinkle the breadcrumbs with salt and pepper and mix well. Then sprinkle the products with a mixture of herbs, mushrooms and paprika, mix again.
- AT last turn mix vegetable oil and water room temperature. Drizzle the seasoned breadcrumbs with the prepared liquid and stir a few times.
- Set the crackers aside until they cool completely, and then feel free to start tasting them.
How to make homemade croutons, video recipe from the chef
Oven-cooked crackers are a great treat that will be a great snack and addition to your favorite dishes. You need to store crackers in a dry airtight container for no more than 3 weeks.
We make crackers at home.
Mix sliced bread with the set of spices that you like.
Sprinkle with salt, crushed garlic, etc.
Dry in the oven.
Cooking Kirieshki.
If you already have beer, but no snacks,
then you can quickly and easily cook "Kirieshki" at home.
For the preparation of salted croutons, it is necessary to take varieties of bread with loose,
porous structure, which will exclude excessive hardness of crackers and
will provide crunchy properties.
What you need to cook "Kirieshki":
1. White bread. Any other is possible.
2. Dry seasoning for soups, including salt and flavorings.
You can use several seasonings at the same time, after mixing them.
3. Board for cutting bread and a knife.
4. Deep cup for mixing sliced bread with seasoning.
5. Tray for drying crackers.
If it is not available, you can use a baking sheet or a heat-resistant plate.
6. Electric oven. You can use conventional oven or microwave.
After the dishes and ingredients are prepared, you can start cooking.
1. Cut bread into cubes 7 - 12 mm in size.
2. Pour the chopped cubes into the prepared deep cup.
3. Sprinkle evenly with dry seasoning, mixing the croutons thoroughly
4. Spread the seasoned croutons in an even thin layer over the pan.
5. Place the tray in the drying oven.
6. Periodically stir the croutons to control readiness.
After drying, cool "Kirieshki" at room temperature.
Now they can be served at the table.
Another recipe.
I cut or break the bread into pieces in a large bowl.
I fall asleep on top with soup powder or mashed bouillon cubes, pepper,
I sprinkle olive oil but vegetable will do. I mix well.
At this time, the oven is heated to 250 degrees.
I smear butter on a baking sheet, add bread, level it and put it in the oven.
Turn off the oven after 5 minutes
I mix the croutons and leave them inside until the oven cools completely,
I crush the garlic and sprinkle on top. All.
How to make crunchy croutons for beer.
To prepare crackers we need:
black or white bread (700 g),
salt (50 g),
spices (15 g),
mayonnaise (50 g) or soy sauce (20 g),
onion(100 g).
We take the most ordinary loaf of bread,
cut it into cubes and fry with salt and onion in oil
until a delicious crispy crust appears.
For extra sharpness of taste, it is desirable to add a wide variety of spices:
dry garlic, red and black pepper,
curry and sprinkle some bread slices soy sauce or mayonnaise.
Sharp croutons.
Cut the bread into slices and fry in butter.
Mix grated cheese with tomato paste, egg and butter.
Add red hot peppers. Gently spread on bread
put on a baking sheet and bake.
You can put some fish on the bread.
Crackers.
Cut the bread into slices 1 cm thick, sprinkle each slice with coarse salt,
cut each slice into 4 pieces or strips.
Put everything on a baking sheet and put in a hot oven.
As soon as you smell delicious bread, remove.
Garlic bread.
Grind the garlic with salt and mix well with soft butter,
add finely chopped parsley, black ground pepper, salt.
Cut the French loaf into slices about 1 cm thick,
without cutting all the way through.
Spread garlic oil between the pieces,
Wrap bread in foil and place in preheated oven for 10 minutes until crispy.
Almost production.
Pour vegetable oils 3-4 cm high into a ladle and gas until boiling,
turn the gas down to half.
Cut the black bread into thin slices, grate the garlic on a fine grater,
rub each slice of bread with garlic on both sides,
then cut into such pieces as you like: cubes, sticks, plates.
Throw a portion of crackers into boiling oil, stir,
until browned (do not overcook, they still reach after being removed).
Remove with a slotted spoon, store on a dish lined with paper towels,
to remove excess oil, salt immediately. and so on until the sliced bread runs out.
We always do it ourselves, purchased ones cannot be compared with them!
What a garlic flavor!
Hold the croutons in the oven, and then evenly sprinkle with a saturated salt solution,
pepper, spices. The bouillon cube can also be dissolved there.
Bring to readiness.
The quality of crackers primarily depends on the bread.
Sometimes they melt right away, and sometimes like from concrete.
Crackers for beer according to a homemade recipe.
Simple, tasty and healthy. Sprinkle a baking sheet with sunflower oil, and preferably olive oil.
Then pour the sliced \u200b\u200bin cubes (size at your discretion) bread into it.
It is better to take already dried bread.
Drizzle with a little oil and salt to taste.
We place the baking sheet in an oven heated to 150 ° C and dry, stirring occasionally.
After 20 minutes, you can add spices or herbs. It's a matter of taste.
This is how homemade croutons are prepared.
Recommended for beer!
Cheese croutons for beer.
Cut the loaf into pieces about 1 cm thick. Each piece needs to be greased, literally a little,
oil and sprinkle with fine salt.
Now you need to cut each piece into cubes, pour onto a baking sheet,
and bake over high heat for 15 minutes, stirring occasionally.
And immediately you need to pour it into an enamel bowl.
If needed cheese flavor, then the cheese is rubbed on a fine grater, a little water is added to it.
Then you need to sprinkle the crackers with this solution and put in the oven for a few more minutes.
In the same way, you can make crackers with the smell of vobla or herring.
Raw crackers.
150 g flour, 30 g butter, 100 g grated cheese,
mute salt and the same amount of red pepper, sour cream.
Prepare the dough of a tight consistency, roll it with a rolling pin into a thin layer and cut into diamonds.
Bake croutons until they begin to crisp,
but you should not make them brown, as they will be bitter.
In a tin box, croutons will keep for several weeks.
Rusks for beer.
Pieces of black bread, vegetable oil, garlic, salt.
Fry slices of black bread in salted vegetable oil.
Rub the fried pieces with garlic. You can’t drag yourself to beer by the ears.
Enjoy your meal!
Black croutons for beer.
A loaf of bread is cut into identical cubes of 2 cm,
carefully spread in a spacious bowl, sprinkle liberally with salt and chopped garlic,
and then fried in a frying pan in vegetable oil, stirring often,
so that neither croutons nor garlic, which turns black first, burns.
Crackers are served hot, but they are just as tasty when they are cold.
Ingredients:
- sunflower oil - 4 tbsp. spoons;
- garlic - 3-4 cloves;
- salt - 2 tbsp. spoons;
- rye bread - 1 loaf;
- ground black pepper - to taste.
From the comments:
Lots of recipes here but missing main ingredient. I worked in a cafe and I know many secrets of restaurants and others. Cut the stale loaf into cubes into breadcrumbs, be sure to sprinkle them with vegetable oil, and then sprinkle with seasonings or dry broth (then the seasonings will remain on the breadcrumbs, and not on the baking sheet) and mix well.
And they also revealed the secret of black crackers from the restaurant to me. They are quite large, a loaf, cut into slices, and each slice into four parts. This is all in the oven and we make “seasoning” for crackers. Half a head of garlic, mixed with a little vegetable oil and even less water, salt. Mix all this in a blender, almost ready crackers pour well with this mixture and bake until tender. Yummy!
Once upon a time, crackers saved from hunger, but today they perfectly complement broths, mashed soups, go well with and easily replace parmesan when serving pasta. And also this great snack for beer. By the way, it is not necessary to buy these in the store: every housewife can cook fragrant ones at home.
Rusks, a simple and unpretentious product of “secondary” production, fit well into the modern save food eco-trend: why throw away bread if it can still come in handy? The main thing is to have time to dry the bread before it gets moldy. And do it according to all the rules: even in such a simple matter as drying crackers, there are many nuances.
Subtleties of cooking
The simplest and the right way preparation of crackers - dry the sliced \u200b\u200bbread in the oven. In the process of turning bread loses 2/3 of the moisture, just keep in mind that black is usually more moist than white, so it will take a little longer to dry.
It is most convenient to cook crackers at a low temperature (up to 120 degrees), then they are unlikely to burn, and you do not have to turn them over. It is better to put the baking sheet immediately into the preheated oven. In this case, the crackers will dry in 30-45 minutes.
If time is running out, and crackers are needed here and now, the temperature in the oven should be higher. At 200 degrees crackers will be ready in 10-15 minutes. But here the main thing is to turn them over in time so that they do not burn. Another plus of cooking at a high temperature is that the croutons are very crumbly. If you are in no hurry and like hard croutons, cook at a low temperature. You can also achieve an intermediate option: if you like crackers fried, with a crust, but soft inside, keep them in the oven for about 10-15 minutes, then remove, turn over to the other side and set to dry for another 10-15 minutes.
Storage Tips
It is better to cut black bread into cubes or sticks, and white bread into slices. It is these crackers - without oil, salt and spices - that are considered dietary and are stored for a long time. They can be packed both in dry plastic containers with air access, and in ordinary fabric or paper bags. The main thing is that the humidity in the room should be no more than 65%. Since crackers easily absorb odors, they should be kept separate from products with specific flavors.
From white crackers, if necessary, you can easily make crumb crumbs ( breadcrumbs) - just crush them with a mortar. Breadcrumbs will come in handy not only when frying some dishes and as a topping under the dough. On the advice of Jamie Oliver, bread crumbs fried in olive oil can be sprinkled instead of Parmesan. ready meal, for example, with salami and tomatoes. Crispy crackers will add to the pasta spicy taste and completeness.
Recipe. Garlic Bread Crumbs (Pangrattata)
Ingredients: 1/3 loaf of white bread or loaf, 1 chili, 6 cloves of garlic, 5 tablespoons of olive oil, salt and pepper.
Cooking. Crumble or grate the bread (you should get two handfuls of crumbs). Do not cut the garlic cloves, but simply crush with a knife. Heat oil in a frying pan, put garlic, chili pepper and bread crumbs. Cook for a few minutes, stirring occasionally, until the crumbs are crispy and golden. Add salt and pepper to taste. Transfer the finished crumbs to a paper towel to remove excess oil.
Advice. Pangrattata goes well with pasta, sauces, salads. Just sprinkle crumbs on the finished dish!
Croutons
to meat and vegetable soups simple crackers are great, but for cream soups and mashed soups, as well as for “crispy” salads, it is better to make croutons. They differ from classic crackers in the way they are prepared and, consequently, in taste: croutons are fried in oil, and not dried in the oven.
As a rule, croutons are made from white wheat bread. The bread is cut into neat cubes and fried in a pan in a small amount of vegetable oil until golden brown. You can use any oil, the most delicious, of course, is olive or unrefined vegetable oil.
To make croutons fragrant, add garlic squeezed through a garlic press into the oil, salt and season with your favorite spices. By the way, crackers from the oven can also be greased with such a mixture. Freshly cooked, they are saturated with a spicy aroma and will make an excellent company. tomato juice or beer.
Flavored croutons
Even at home it is very easy to cook savory croutons flavored with tomatoes and dill. All you need to do is fill up.
For the tomato dressing, mix a small amount of tomato paste with salt and pepper. For a dill-flavoured dressing, add a few tablespoons of olive oil to finely chopped dill. Dill dressing should be evenly sprinkled on croutons, and tomato dressing easier to grease them. Use a kitchen sprayer to spray and a pastry brush to brush. For convenience, you can lubricate whole pieces bread, and then cut them into croutons. After applying the dressing, it is necessary to dry the crackers in the oven.
Of course, such crackers can no longer be called dietary, but still there is much less oil and salt in them than in crackers. industrial production, and there are no preservatives and dyes at all.
A good addition to croutons is dip sauce. Both vegetable and dips based on yogurt, kefir or mayonnaise are suitable.
Ingredients: 200 g tomato pulp, a handful of arugula leaves, ½ lemon, 1/2 cup olive oil, salt and sugar to taste.
Cooking. Grind arugula in a blender, salt, shift tomatoes to it, bring to uniform consistency. Pour in the juice of half a lemon and olive oil, continuing to beat. Add sugar and salt to taste.
Fortunately, I do not know where to get the "delicacy" flavor and aroma enhancer E 631 and monosodium glutamate. But even without these ingredients, dubious benefit you can make a great snack. Let's cook white bread croutons in the oven! A recipe with a photo for beginners (and not only) and two more options for preparing crunches "for a snack".
Crispy white bread croutons with garlic flavor
These appetizingly fragrant and loudly crunchy bread slices, dried to a golden brown, will complement any first course, salad or watching an interesting movie. None harmful additives, only refined gastronomic pleasure!
Ingredients:
How to bake white bread garlic croutons in the oven (step by step recipe with photo):
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For the basis of a crispy snack, both an air loaf and ordinary bread are suitable. It is advisable to use yesterday's bakery products. And not so much for the purpose of economy and non-waste economy, so much for reasons of convenience. A slightly stale roll is cut much easier and crumbles much less. Therefore, crackers will come out more accurate. First, divide the loaf into plates 1.5-2 cm thick. And then turn them into squares or rectangles. |
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Prepare a natural flavor and flavor enhancer. Peel a few garlic cloves. Chop with a knife or push through a press. Transfer to a small bowl. Add salt. Rub thoroughly until fragrant spice will not release juice. fresh garlic can be replaced with granular. In this case, you do not need to grind anything. |
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Pour in Provencal herbs and a dash of black pepper. If there is no ready-made seasoning, replace it with rosemary, oregano, basil, thyme, dill and other aromatics in a dry and chopped form. Don't like these spices? You can not put. Pour in the oil. Ideally use olive oil. It will not only provide golden brown when baking croutons in the oven, but it will also add a subtle aroma to homemade snacks. And there are more benefits in it than in the common sunflower. But if you don’t have an olive pressing product at hand, you don’t need to run headlong to the store. Any vegetable oil will do. Stir the contents of the bowl. |
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Add to bread slices. Mix thoroughly so that the odorous mixture is evenly distributed. Transfer the future croutons to a baking sheet. It is desirable that they "lay down" in one layer. The maximum is two. If the time is "wagon", dry the crackers in the oven at 120 degrees. This will take approximately 30-40 minutes. The undeniable advantage of this cooking method is that the slices of bread do not need to be turned over. They won't burn. Are the guests already banging on the door with might and main? Turn on the oven for heating up to 200 degrees, put a baking sheet with a future snack. And go meet the afflicted. While they are washing their hands, the appetizer will surely brown. Usually it takes no more than a quarter of an hour. But don't forget to "shuffle" them sometimes. Regardless of the time and temperature, the oven must be preheated. |
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Cool the finished crisps slightly and use as directed. That is, enjoy eating. I like to add them to aromatic smoked meat. Just outrageously delicious. And great with beer too. Maybe:) |
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White bread crumbs with hard cheese
Especially for cheese lovers. But, I think, those who have an even cool relationship with this product will not disdain to crunch!
The products you need are:
Cooking order:
- Cut the bread, as in the photo in the previous recipe.
- Cheese grate on a large or small grater. Both the noble Parmesan and the usual Russian or Dutch "local bottling" will do.
- Will you use garlic? Clean the cloves and grind in a convenient way for you. Mix with salt. You won't need a lot of it, because the cheese most often has a salty aftertaste. Grind with a spoon, as I said above. Pour in vegetable oil. Pepper to taste.
- Sprinkle slices of white bread with this mixture, mix the future croutons thoroughly. Sprinkle with grated cheese. Stir again.
- Place on a baking sheet lined with baking paper. Cook in an oven preheated to 180-200 degrees until golden brown. Stir periodically for the first 5-7 minutes so that the melted cheese "chips" are evenly distributed over the breadcrumbs.
- Serve with first courses or as an appetizer.
paprika option
Prefer natural ground paprika over a fat-soluble color and flavor? This option is for you. You will surely like the delicate taste and smell of spices in homemade breadcrumbs more than the store-bought analogue bordering on poisonous.
Grocery list:
How to make croutons:
- The method of preparing the bread is the same as above.
- Drizzle cubes or slices with oil.
- Add paprika and salt. Mix thoroughly.
- Dry and brown white bread to the state of crackers for 10-15 minutes in hot oven(temperature - 200 degrees).
- Ready!
Enjoy! Crunch with pleasure!
In stores you can buy crackers for every taste, manufacturers offer a lot of options. But, as you know, there is little useful in them. We will tell you how, using only natural spices, to make bread croutons at home.
Bread croutons
Ingredients:
- white bread - 300 g;
- salt - 1 teaspoon;
- garlic - 4 cloves;
- vegetable oil - 4 tbsp. spoons;
- spices.
Cooking
Bread cut into cubes of the desired size. We combine chopped garlic, salt, spices (you can take any), pour in vegetable oil and mix. Pour the resulting mixture into plastic bag, there we pour out the cubes of bread.
The package is slightly inflated, upper part twist and shake it so that the garlic mass is evenly distributed over the slices of bread. Pour the contents of the package onto a baking sheet and send it to the oven, heated to 200 degrees, and dry to the desired state.
Recipe for white bread croutons with dill and tomato flavor
Ingredients:
- white bread - 400 g;
- tomato paste- 1 tbsp. a spoon;
- water - 1 tbsp. a spoon;
- dill - 30 g;
- olive oil - 3 tbsp. spoons;
- salt pepper.
Cooking
Mix tomato paste with water, add salt, pepper, olive oil and chopped dill. We mix everything well. Lubricate slices of white bread with the resulting mass, and then cut into cubes. Put them on a baking sheet and dry them in the oven.
Delicious white bread croutons with cheese
Ingredients:
- white bread - 5 slices;
- hard cheese - 40 g;
- salt.
Cooking
Cut the bread into cubes, sprinkle them with salt and put them on a baking sheet. Three cheese on a fine grater, sprinkle them with slices of bread. At a temperature of 120 degrees, dry the crackers for about half an hour, stirring occasionally.
Bread croutons in the oven
Ingredients:
- a loaf of white bread - 1 pc.;
- garlic - 2 cloves;
- vinegar - 10 ml;
- olive oil - 30 ml;
- onion - 30 g;
- salt, red and black ground pepper, curry, ground coriander, ground ginger Provence herbs - to taste.
Cooking
Baton cut into cubes. We mix all the spices. We pass the garlic and onion through a press and put it in a pan with preheated 
olive oil. Fry for about 2 minutes, and then pour the spice mixture, mix. Put the croutons on a baking sheet and keep them in the oven for 10 minutes at a temperature of 130 degrees. Put the croutons in a deep bowl, pour over the mixture of oil and spices and mix gently. We cover the baking sheet with paper (it will absorb excess oil) and spread the soaked croutons, again send them to the oven for 15 minutes.
