Herbed Croutons

Hello dearies... how is the summer heat and sun treating you all. Our summer has been the usual kind so far, weekends getting busier than the regular weekdays. June was a birthday month where I had been to a minimum of 3 birthdays so far...June is again special for me as My birthday and wedding anniversary is also in this month.

I am trying to get my kids in the kitchen to learn the basics of food and getting used to the idea that even if something fails, it need not see the garbage can, you can still try to save it and make something new from it. Since my idea of making home made pav/rools failed and flopped big time, I had a full batch of rolls/pav on hand which had baked well and tasted even better, but the whole softness and  the melt in your mouth was missing. I followed the recipe to the T, yet it sank my ship. so out of that disaster, these croutons were born. Here in Ashland , we enjoy croutons like  a snack, topped with melted cheese, on salads, or in soups. The recipe as such is very simple, either use store brought bread slices, stale or day old bread works better than soft fresh ones. I made these croutons with  my failed recipe of whole wheat pav/rolls.
You will need;
any amount of leftover bread, diced into big cubes
oil enough to coat them
Herbs like black pepper, rosemary, sage and Salt to taste

** YAY!!. the herbs are from my kitchen garden.

***You can  use the garlic rolls, instead of the bread.

I went ahead with simple, dicing the bread, coating with oil, salt and herbs. Spread it on a cookie sheet. Crank the oven to a good 400 degree F, and roast the croutons. Watch them like a hawk as they burn so easily. Turn off the oven just when they change color to a pale brown( I used wheat flour for my bread). IF using any white bread, turn off when it starts getting toasted. Let it stay in the oven for 2-3 mins more and then remove and cool on a wire rack. Once cooled enjoy them in salads, or soups. or if are like us, snack on them.

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