Last night at 8:30 (why? I don't know) I made up a loaf of wheat bread from the recipe on the back of the King Arthur Flour bag, as well as throwing together the ingredients for no-knead bread.
I didn't end up baking the wheat long enough (who'd a thunk that at 10:45 PM I wouldn't have the best judgment about baking times) and I had a big dead spot in the center of the loaf.
Well, if life gives you underdone bread, make croutons.
Long, long ago I was a bread baker at Cafe Latte and we would use the day-old bread to make croutons for the salads and soups.
I tried to remember the recipe, here's what I could come up with after 9 years-
I sliced the bread, sprinkled a little olive oil, added a little kosher salt, onion powder and oregano and baked them in a low oven, 250 degrees or so, for about 20 minutes.
Since the bread was fresh it took a little longer to dry out fully, but I think these will be quite tasty on a salad for dinner tonight.
The no-knead just came out of the oven and it is questionable whether this
will make it to dinner tonight.
My husband has been baking a lot, too. Must be the time of year.
ReplyDeleteMmmm.... My mother used to bake all our bread and my father has always made our croutons. Me - I haven't gone beyond the occasional quick bread. Someday.... as there's nothing better than fresh from the oven.
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