How to Make Croutons
Some of you may be wondering why I am even writing about this but I have never made croutons before. A few weeks ago, I made a salmon that called for croutons, in the coating. Normally, I would ignore that and sub in some kind of crumb or corn meal or nuts. This time, I was motivated to make the croutons. There comes a point when it sounds plain silly to be avoiding making croutons. Not only that but our freezer housed a gluten-free loaf of bread that was commercially made and sitting on a shelf for months. I always buy one, in case, we do not have time to bake a fresh loaf. As of yet, I can't remember ever using them, at least not for bread. They do make good bread crumbs. This isolated loaf was getting an inferiority complex, sitting in the cold, so I decided to use it for a higher purpose, croutons. Actually, this was an exciting moment, for me. I am very protective of our homemade bread and refuse to use the loaves for crumbs...