Bread croutons in the oven with garlic

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make bread croutons in the oven with garlic? Prepare the necessary ingredients. For croutons, it is better to use gray bread (wheat-rye). Yesterday or even 2-3 day old bread is perfect. This bread will crumble less when slicing. Turn on the oven to 150 degrees in advance. Cut the bread into thick bars.

2. STEP 2

   

   Peel a few cloves of garlic.

3. STEP 3

   

   Pour some vegetable oil into the bowl.

4. STEP 4

   

   Pass the garlic through a press and add it to the oil. Also add a little salt and dry spices. I use dried dill as a spice.

5. STEP 5

   

   Then lightly dip each piece on different sides into the oil mixture.

6. STEP 6

   

   Place the bread slices on a baking tray. Place in a hot oven at 150 degrees for 15-30 minutes. The times are approximate, use your technique. Read about how ovens work in the article at the end of the recipe. During the process, make sure that the crackers do not burn. You can turn them over. Place the finished crackers on a plate and help yourself. Bon appetit!

Comments on the recipe

Sarka @

25.08.2023

4.8

In this recipe, croutons with garlic are cooked in a frying pan without baking.

Natalia M

25.08.2023

4.9

We love homemade crackers and make them often. On the website I saw a recipe for bread croutons in the oven with garlic and I wanted to make them. I took wheat-rye bread, I like it. I cut the loaf into slices, then into sticks. For the dressing I used regular, odorless sunflower oil. Unrefined oils may taste bitter after heat treatment. I added salt to it, the spices I used were paprika, dried dill and freshly ground aromatic pepper. The last thing I added was garlic, passed through a press. I dipped each piece of bread into this sauce and turned it over with two forks. I baked the croutons at 150 degrees for 15 minutes on one side and 15 minutes on the other. After just a couple of minutes, such a tantalizing aroma of garlic floated through the kitchen! We could barely wait for the croutons to cook! They are incredibly tasty and spicy! While still warm, the croutons have crispy sides and a slightly soft center inside! We ate them with borscht, delicious!

Angela

25.08.2023

4.7

What if you just fry it in a frying pan? Without baking.

Pirko Rita

25.08.2023

4.6

When there is a lot of bread left, I always make crackers or croutons out of it. I baked it in both cubes and cubes, but I like the latter option better, it’s more convenient to eat. While preparing this dish from time to time, I found a more convenient option for distributing butter and bread (step 5). Maybe it will be useful to someone. So, I take a plastic bag (preferably one that is thicker). Then I take a spoonful of oil and distribute the fragrant oil along the bottom of the bag and its sides. Then I lay out a few cubes of bread, take another spoonful of butter and pour it on top of the bread, add the next portion of bread and so on until the bread and butter are gone. Then I close the bag so that there is a lot of air inside and the bread cubes can move freely around the bag. I shake the bag well and turn it over so that the bread cubes absorb the oil evenly. Then I place the bread on a baking sheet and bake. I also like to add not only fresh garlic, but also sprinkle pieces of bread with dried garlic just before putting them in the oven, so they turn out even more aromatic. The recipe is good, I recommend it to anyone who likes crunch

Egor

25.08.2023

4.8

I’ll add a couple of details that I found out for myself several times during preparation: 1. Put a LOT of garlic in the oil. For one loaf of Darnitsa bread, I press five to six cloves into the butter.2. After adding the garlic and dried dill, it is advisable to mix the oil thoroughly to “pull out” more flavor from the crushed garlic.3. When you dip the crouton in the butter and garlic, use a fork to rub the garlic directly into the crouton.4. The optimal temperature is still around 170-190 degrees, and the time is 8 minutes on each side. This way the center remains a little more tender without losing the crunch of the crust.