|The Complete Book of Breads|
|by Jr. Bernard Clayton|
Bernard Clayton, Jr.'s, The Complete Book of Breads was published in 1973 and immediately became a modern American classic.
Tip: Try stale bread for more results.
1 - 8 of 8 for croutons stale bread
Heat 1 pint ... potatoes, as the bread absorbs the moisture ... mixture. Dot with butter. Bake at 375 to 400 degrees until it is hot through and browned on top.
Wash and dry ... and refrigerate. Warm bread cubes in 275 ... Toss again. Arrange on 2 dinner plates. Garnish with croutons. Makes 2 main course salads.
Cut bread into 1/2 inch ... stirring frequently. Cool slightly. Stir in oil and sprinkle in rest of ingredients. Toss to coat. Store in covered container.
Heat the butter in 4 quart non - corrosive pot. Cook the leek whites, onions and celeriac over low heat. Add the garlic and continue to cook a few ...
Butter bread on one side. ... bread slowly become dehydrated and bread is hard and crispy. Cool and place into and air tight container. Makes about 1 quart.
What do you do with left-over bread? Make tasty croutons for salads, soups, ... paper. Bake in slow oven, 250 degrees, until crisp (1 hour, 30 minutes).
Crush garlic, add ... stand overnight. Brown croutons in 1/4 cup ... is a thick creamy look to the lettuce. Add anchovy, if desired. Taste for seasoning.
Chop tomatoes, bread and garlic together. ... cucumbers, tomatoes and croutons. The Spanish ... (in quantities to your taste) to the soup before serving.
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