Bowl of Polish Croutons
(click to enlarge)

Polish Croutons
Poland
  -   Grzanki
Makes:
Effort:
Sched:
DoAhead:  
any  
*
15 min  
Yes

Croutons, simply fried with butter, are a popular garnish, for salads, sauces and other dishes. Note that some recipes reverse the procedure here, toasting the bread cubes first, then frying in butter.



ar
ar

Bread 2-day (1)  
Butter
Make   -   (15 min - 5 min work)
  1. Preheat oven to 425°F/220°C.
  2. Remove crusts from BREAD and cut into 1/2 inch cubes.
  3. Melt Butter in a large skillet. Tumble Bread Cubes in the butter to coat.
  4. Place Bread Cubes onto a baking sheet, foil or whatever (I use a wire basket over foil) and place in the oven until golden brown. Tumble a couple of times for even toasting.
  5. Use warm. These can be stored and reheated when needed.
NOTES:
  1. Bread:   Two day old (staled) bread is preferred. I usually use light rye bread, but white bread and dark rye breads are also used in Poland.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
pkg_crouton1* 151220 pcu26   -   www.clovegarden.com
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