Brown bread croutons with garlic

Category: Special bread
Brown bread croutons with garlic

Ingredients

Rye bread (black, gray) 1 loaf (600-800 g)
Vegetable oil 70-80 grams
Garlic 1 head
Salt taste

Cooking method

A dish for those who love garlic or don't know about it yet.
What does a person need to be happy? It turns out quite a bit, only four things: black bread, vegetable oil, salt and garlic. And all of them are almost always in every kitchen!
Brown bread croutons with garlic

I thought for a long time whether it was worth "voicing" this recipe at all - after all, in fact, this is cooking from cooked! The dish seems to be primitively simple, it is difficult to even call it a dish. Oddly enough, I did not find recipes for croutons as an independent dish on the Bread Maker, maybe croutons are not in fashion here or, in principle, are not "comme il faut"? I didn't even understand in which section to place. But I know that many people cook croutons in different ways. Then I'll try all the same to break the foundations and "agitate for Soviet power" a little! By the way, the roots of the recipe come precisely from her darling, or rather from Soviet Lithuania!

Brown bread croutons with garlic
Cut a loaf of bread into halves lengthwise. I almost always use the "Borodinsky" of the Cheryomushkinsky plant (this is a clarification for residents of Moscow), it is the most correct - brewed and simply the most delicious.
Brown bread croutons with garlic
Cut off the top toasted crust (approx. 2-3 mm). It spoils the taste a little when you fry it again.
Brown bread croutons with garlic
Cut the halves into regular slices 5-7 mm thick.
Brown bread croutons with garlic
Each slice (you can have several pieces at once to speed up the process) cut into strips about 8-10 mm wide. About the size of a store crouton, so that it is convenient to send to your mouth. A little advice, when cutting strips, the knife should move mainly "down", and if you cut horizontally (something like "sawing") the slices may break and the bread may crumble a lot.
Brown bread croutons with garlic
Pour about half the oil on a baking sheet.
Brown bread croutons with garlic
Pour the sliced ​​bread onto a baking sheet, pour the remaining oil on top in a thin stream and mix gently with a spatula to distribute the oil evenly. You can do without item 5 and pour all the butter onto the bread.
Brown bread croutons with garlic
Preheat the oven to 120 degrees, put a baking sheet with future crackers and close the oven door so that a gap of about 2-3 cm remains. Oven mode - simple "Convection". If there is no convection, it's okay, set the simplest bottom heating mode. The gap is needed to drain off water vapor. I usually insert something metallic between the oven door and the oven body to create a gap.
Brown bread croutons with garlic
About every 10-15 minutes, remove the baking sheet and stir the croutons with a spatula. If you do not have convection, then it is advisable to turn the croutons a little more often.
I can only indicate the roasting time, it all strongly depends on the moisture content of the original bread and its amount. Approximately 50-60 minutes for 2 loaves. The moment of readiness is determined as follows: take and taste crackers, they should be on the verge of softness and hardness, more precisely, a crispy crust and a slightly dried core - after a quick cooling, they will become exactly crackers. If they suddenly remain soft, then you can dry it in the oven (if you haven't added garlic).
Peel the garlic.
Brown bread croutons with garlic
When ready, transfer the croutons to a large bowl, and you can immediately squeeze the garlic onto hot ones through a garlic press in portions of 2-3 cloves, while stirring the croutons vigorously with a spoon, otherwise the garlic may clump together.
Brown bread croutons with garlic
Add salt in portions and stir again. After each stirring, taste for salt. From this moment it is not forbidden to just eat your croutons.At first, they will be islandy due to garlic, after a while (3-4 hours) this sharpness will pass and only "Delicate and refined" garlic flavor!
Brown bread croutons with garlic
Let the croutons stand open for a little while to remove the remaining moisture, including from the garlic. Sometimes it may take 6-8 hours if it is not completely dried in the oven.
Brown bread croutons with garlic
Remove the croutons in a container with a lid (container, saucepan, bowl). A lid is required - the smell is breathtaking in both aroma and intensity. In the photo there is a 4 liter bowl - just for two loaves.

Note

Several remarks.
- These croutons are especially good when they are not just dried, but, as it were, slightly fried.
- It is better to take bread with a "heavy" crumb structure - such as Borodinsky, Darnitsky, Ukrainian.
- One loaf of bread is placed on one baking sheet of an ordinary stationary oven, albeit in 2-3 layers. It can be spread over 2 baking sheets, then the croutons will naturally cook faster. But, if you use two baking sheets, then, probably, the convection mode is required. I usually cook 1.5-2 loaves at a time so I don't get sprayed. Therefore, I distribute the entire amount of bread on 2 baking sheets.

- You can use the oil that you like best. Sunflower, corn, olive ...

- I usually don't buy bread already cut at the factory - there are too thick slices, about 2 times thicker than needed. But sometimes you still have to buy, if there are no whole loaves - the soul asks ...

- It is better to cut Borodino bread if it has been lying for 2-3 days - this way it sticks less to the knife.

- When finished, the croutons should slightly "shine" because of the oil, this is an indicator of the sufficiency of the oil.

- You can play with the amount of oil, salt, garlic and the degree of roast to suit your taste. Believe me, the amount of bread you will only play upwards ...

- You can use any of your favourite "Gray" or "black" bread. I have not tried it with "white".

- You can try adding some spices. We didn't like the spices.

- You can do it only with salt - without garlic. I know people who do not use garlic in any form at all (personal "Hello!" To witches and vampires!).

- Anticipating possible questions: in a frying pan, croutons are completely different to taste.

What are these croutons good with?

1. With any soup, well, and with peas or beans - no words at all! And you have a choice: either in soup, or with soup!

2. With any beer Personal "Hello!" to the strong half of humanity, which for crackers will sincerely and tenderly adore you.

3. Just like that, without anything! And this is the main setup. But at the same time - this is a great alternative to seeds in terms of "infectiousness" - trying to stop yourself or stop someone is useless. Honestly, honestly, the real "INFECTION"!

Keep in mind that you will have to show constant vigilance and firmness in fights with morally unstable elements in the family, who tirelessly fight against excess calories, but suffer inevitable defeat in the fight against the temptation to nibble crackers with or without it. Come on!

Negative points in the form of smell and extra calories are decided by everyone individually, well, or collectively ...

Please note, I only offered you, but did not force ...

Bon Appetit!

PS: Thank you so much Elena Tim for organizational, consulting and parting help!

Admin

And a few more recipes for delicious bread croutons

Brown bread croutons with garlicCrackers "Sincere"
(Admin)
Tatka1
Igrig, Igor, cool crackers! In our pubs, these are the ones they serve with beer, where they call them "Garlic". We love it!
Thank you for such a detailed description and photo! I will definitely do it now at home
Igrig
Quote: Tatka1
Thank you for such a detailed description and photo! I will definitely do it now at home
I was a little "afraid" that it was too detailed, but without a shadow of doubt anyone can do it.
And the recipe is really from a beer bar in Kaunas, from the distant May 1980! True, "creatively adapted" to Soviet and current realities!
Tatka1
Quote: Igrig

I was a little "afraid" that it was too detailed, but without a shadow of doubt anyone can do it.
ABOUT! I would like all my recipes to be described in such detail, so just right
julia_bb
Igrig, thanks for the recipe! Now I will buy bread in the store and will make crackers in the coming days
Igrig
Quote: Admin
And a few more recipes for delicious bread croutons
Thanks for the link. We must decide!
I searched the forum for a long time, so as not to repeat the recipe.
L
Igrig, thanks for the detailed and heartfelt description! Nice to read! As for the croutons, yes, we tried several options, by the method of tests they came to about the same. It's great that you posted the recipe, so you don't have to try and make mistakes! Thank you, we are waiting for more!
Igrig
Quote: julia_bb
Now I will buy bread in the store and will make crackers in the coming days
And don't forget the garlic! Young garlic in Moscow has dropped surprisingly!
In my opinion, the main value of the recipe is in its primitive set of products!
Well, the bread can be used and stale!
Svettika
Delicious croutons! We love it very much, we adore it with garlic! It is really difficult to break away from such an "infection". Igor, thanks for the very detailed, understandable and pleasant MK and photos!
Igrig
Quote: L
by the method of tests we came to about the same.
I also polished the recipe for a very long time, now it is a win-win, without pitfalls ...
eye
salivary photo at the start)))
we always dry without a prescription, by eye, but certainly maleho sugar, so it sets off
Igrig
Quote: ok
we always dry without a prescription, by eye, but certainly maleho sugar, so it sets off
Well, I, too, without a prescription ...
This recipe is for new converts! Therefore, in detail. And by sight everything!
Today I also make crackers, and a counter question - sugar when ???
I would venture to try a couple of crackers and sprinkle with sugar, maybe it will take you by the heart!
eye
Quote: Igrig
sugar when ???
salt-sugar on chopped crackers before butter, about a couple - I'm not sure if you can feel the real picture, the taste will be garlic + salt, and sugar is purely for the shade, not for the sweet taste, but for the overall volume.
It's like a pinch of salt in a sweet dough.
Igrig
Quote: ok
salt-sugar on chopped croutons before butter
As the saying goes "late, my friend ..."! The croutons are already in the oven.
Salt I already after roasting, then I try, salt the bread before roasting - it seems more difficult to guess with salt, especially since there is bread, and not ready-made crackers, a different perception, and so it is salted absolutely without problems. So two a piece of sausage crackers with sugar are waiting for me ahead ...
Trishka
Thanks for the detailed Mk and the great recipe!
I wonder, what if not in the oven, but fry them in an air fryer?
And another question, for one loaf of bread - 1 head of garlic, not much?
eye
Igor, my friend himself!)))
It's not too late, I'm sure, to sweeten and in the process of taking a sample, not salt, but if you still want to experiment without risk, then I insist to exceed the size of the Tets party at least to a handful, well, what will happen with 2 pieces? tea, not caviar, but black bread
Igrig
Quote: ok
tea, not caviar, but black bread
"Bread is our wealth!"




Quote: Trishka
I wonder, what if not in the oven, but fry them in an air fryer?
And another question, for one loaf of bread - 1 head of garlic, not much?
There is no air fryer, and I have nothing to say. Most likely it will be faster, but less in quantity, but oh, how insulting! And I don’t know how it’s with butter. Although, in principle, convection is almost an air fryer.
Regarding the garlic: you will squeeze the garlic in portions and stir after each, as I already wrote.
That's try and stop on the right amount: 3 cloves, 7 or head. All in your hands! Just like salt!
Trishka
Everything is clear, boom to taste!
Igrig
Quote: Trishka
boom try
Unsubscribe about the samples!
kristina1
Igrig, Igor, cool crackers, I like these with beer ... delicious ... thank you about the recipe
Igrig
Quote: kristina1
cool croutons, I like those with beer.
Delighted with resilience: only with beer!
And here I am both close and without it!
Crochet
Quote: Igrig
Rye bread (black, gray) 1 loaf

Igor, loaves are now so different in weight, in your recipe what weight is meant?
Igrig
Quote: Krosh
loaves are so different in weight these days
Borodinsky from Cheryomushki - 800 grams. Yes, there are loaves of bread and 600 grams each. It is necessary to take a kind of airless bread, such as Darnitsky, Ukrainian, so that it is dense, heavy. From black lightweight, it seems to me it will not be that, the crouton should be felt on the teeth!
But! Of course, I do everything by sight. But I measured it specifically for the recipe. The slippery component here is oil. Therefore, I wrote about its quantity: 70-80 grams. Pour less than 60-70 grams, even if initially it seems like a bit too much butter, then the bread will take it. Sometimes I see that if there is not enough oil, then I add it during the frying process. Sometimes (very rarely) I pour too much oil, then the excess oil after frying simply remains on the baking sheet ... After all, it also depends on the type of bread. The trick is that the croutons should not be dried, but slightly "fried". When you cook for the first time, you will understand what you personally lack or in excess: underdried (then just keep it open until the softness disappears), a little overcooked (this is bad - the taste will deteriorate), a lot of oil or salt. But it's elementary just to fix it next time !!!
With garlic and salt, everything is much easier: you will add these ingredients in portions, so you can hardly go wrong.
eye
Quote: Igrig
I would venture to try a couple of crackers and sprinkle with sugar, maybe it will take you by the heart!
Igorhow was the tasting homeopathic doses of the drug test batch?
Igrig
Quote: ok
How was the tasting of the homeopathic doses of the test batch preparation?
As in the spirit: with a courageously stiff hand, he took a crouton, dipped it in sugar and put it in his mouth!
Further, there are two options for the development of events:
- a bit too much sugar, it seemed sweetish,
- not enough sugar, it is not felt at all, garlic and salt were interrupted.
So far, the result is negative, but I do not lose hope, I will try (if we don’t gobble it up earlier) to tear off the bread crumbs from my heart, sprinkle them with sugar in a bowl, let them soak and make another attempt. : yes: I will definitely unsubscribe!
eye
the first option is not an option, the second is suitable, it should not be felt on its own, but enrich the taste, I do not insist, but I share my positive experience)))
Elena Tim
Igor, at last! For a long time you were going.
But what a great recipe it turned out - and the design is so neat, and everything is described in such detail - I love such recipes.
You see, you shouldn't have worried - many people liked your croutons.
Congratulations on a successful debut!
Igrig
Quote: Elena Tim
many people liked your croutons.
Try it! I know that you also like garlic-crusty!
Yuliya K
Quote: Igrig
In my opinion, the main value of the recipe is in its primitive set of products!
Yes, and this recipe wins! Thank you! Cool and detailed description of the process!
Quote: Igrig
The lid is required - the smell is breathtaking in both aroma and intensity.
Two rolls will fly away in the blink of an eye, then close it - don't close it ... and the most important thing is to stop in time while you taste the salt ...
Igrig
Quote: Yuliya K
the most important thing is to stop in time, while tasting the salt ...
We must honestly face the truth and we must not indulge ourselves with the illusion that this is possible ...
julia_bb
Here are my croutons! This is from one loaf, but already ate a little. And the people began to grab them just cut into cubes even before the oven
Mercy for the recipe
Brown bread croutons with garlic
Igrig
Quote: julia_bb
This is from one loaf, but already ate a little.
Oh dissemble, oh dissemble! I feel specifically applied!
Very straight authentic look! Crackers are twin brothers with mine! Wonderful!
One amazing moment: in the heat of the moment I wanted to say that I was doing a little thinner bars, and then I looked at my photograph, and there they look exactly the same to me: this is what optical illusion in the photo means!
But your people are even more active! Yesterday they came up to me with a bowl and demanded to pour from the oven hot, albeit under-fried, unsalted and without garlic, as the aroma of fried crackers has a detrimental effect on a "young, fragile" psyche! We couldn't wait any longer!
Well, I warn you: you just have to start ... From experience I know who starts making crackers - does not stop!
I'm glad I liked it!
ang-kay
I also want these biscuits. We urgently need a black oven. Thank you)
Igrig
Quote: ang-kay
We urgently need a black oven.
It’s a pity for me to bake it myself! Or maybe it's easier to buy a ready-made one?
I already wrote that we love these croutons made from "heavy" crumb.
If you make it out of your own bread or purchased - share, please, your impressions!
Moreover, the simplest set of products and the simplest technology, and the result is impressive!
julia_bb
Quote: Igrig
Well, I warn you: you just have to start ... From experience I know who starts making crackers - does not stop!
I'm glad I liked it!
Yes, I agree. Well, I’m gru, people have already started to carry only sliced ​​bread, then they grabbed unfilled crackers from the oven
The recipe was adopted
Igrig
Quote: julia_bb
people have already started to carry only sliced ​​bread, then they took unrefined crackers from the oven
With him (the people) it is necessary to be strict! And then he still wants to stir up some kind of revolution!
lettohka ttt
Igrig, Igor, thank you for the recipe, I take it to the piggy bank.
Igrig
Quote: lettohka ttt
I'm taking it to the piggy bank
Better not in a piggy bank, but in the kitchen. And there immediately to implement, "without leaving the cash register"! After all, everything is "elementary, Watson"!
lettohka ttt
Of course, elementary, it remains to buy black bread and go straight to the kitchen!))
Gaby
This is not a recipe, but a sincere song. Thank you Igor for the recipe and for the beautiful photos and for the heartfelt description of the preparation. Liked everything !
Igrig
Quote: Gabi
Thank you Igor for the recipe and beautiful photos and a sincere description of the preparation
Thanks for the recipe and the photo - it's very nice!
But it is doubly pleasant to hear thanks for the taste - try and share !!!!!!!!!!!!
Igrig
I'll add a little trick about slicing the bread. As I wrote above, fresh bread tends to stick to the knife.
This can be avoided by putting bread in the refrigerator for about a day.
True, I myself almost never practice this approach due to the fact that the structure of ready-made crackers for my taste becomes a little harder than usual.
But why not give it a try?
tana33
Igor, thanks for the recipe !!!
for many years our friend has been making similar crackers during joint drunks friendly get-togethers
only he has larger ones, soft inside, and sharp in taste, beer version))))

our children also love crackers, so I will make it according to your recipe, I will definitely unsubscribe
Igrig
Quote: tana33
they are larger, soft inside, and sharp in taste, beer version))))

This is probably more correct to call croutons, in beer restaurants they are served hot ... Also a wonderful snack!

Quote: tana33
our children love croutons too
My granddaughter, who has never eaten a piece of bread in her life, but being a guest with us, without advertising her addictions, regularly runs into the kitchen and crunches croutons!
Do everything in absolute detail in the recipe.
TATbRHA
Cheers thanks!! I also think that spices against the background of garlic will ruin everything, but this is for a spice lover - maybe even nothing. And here's a little more peppersto sleep - it will be good.
shade
Peace be with you bakers!

Igor-

Thanks for the reminder, I somehow forgot about homemade crackers, well, as if I want to ask my son to bring a bag from work
Homemade, of course, is a trump card
Igrig
Anatoly!
Homemade, of course, is a trump card

With pleasure I will hear your opinion after the real hand-made implementation of the recipe.
Well, how can a peasant advise a peasant something bad!

Everything is elementary simple, though not as fast, maybe as we would like!
Rada-dms
Igor! And we also love croutons like that! I'll go right now and "transfer" all the bread to them!
Quote: Igrig
With any beer Personal "Hello!" to the strong half of humanity, which for crackers will sincerely and tenderly adore you.
And the weak is sometimes weak for Belgian beer with crackers!
I'm thinking, what if you use dry garlic right away with oil? Will the taste be softer?
Igrig
Rada-dms
I can't say anything about dry garlic, I've never used it. I myself do not know, for some reason I am biased, although there were no reasons and even at home he is! Therefore, I do not know how it behaves after heat treatment, maybe it will lose its aroma and sharpness, just like fresh.
Or use it after frying croutons?
And about the fresh one, I wrote in the recipe: yes, at first the crackers are island, but after a few hours the pungency goes away. But "some like it hot" (C) !!!
Moreover, you can independently use the amount of garlic you need, adjusting the degree of pungency.
Enjoy your experience with crackers and Dubbel, Triple and, I'm not afraid of this word, with Quadrupel!

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