These homemade natural leavening croutons are the perfect way to use the remaining mother yeast bread. Thrown with garlic, herbs and Parmesan, then cooked to golden and crunchy, add the right flavor and consistency to soups and salads.
A homemade Crouton recipe is one of the easiest ways to use the remaining mother yeast bread, especially when it is a day or two. Just cut into cubes, mix with garlic, herbs, olive oil and parmesan, then cook until golden and crunchy.
Whether you are using an Italian rustic bread with mother yeast, discard the bread or slices of mother yeast, discard the bread, these croutons are clear, savory and much better than anything purchased in the shop.
Because I love these homemade natural leavening croutons
- Making crunchy croutons is an easy way to use the remaining mother yeast bread without waste.
- Easy Croutons from Fucipdaugh Discard is quick to make, ready in 30 minutes and easy to customize with your favorite condiments.
Note ingredients
- Mother Broad yeast: This recipe works with the classic mother yeast bread or discard the natural leavening bread. The bread of one day keeps its shape better when cooked.
- Olive oil: Use a good quality extra virgin olive oil for the best flavor.
- Parmigiano Reggiano: Just grated adds a salty depth and helps the croutons cut into the oven.
- Garlic, parsley and oregano: Classic Italian condiment. Feel free to adapt to taste.
What is authentic Parmesan?
Parmigiano Reggiano cheese is authentic or DOP (protected denomination of origin which means protected designation of origin) and Parmesan cheese is only an imitation of Parmesan cheese. Reggiano is always made in Italy, while Parmesan can be made everywhere, there are no restrictions on the use of the name Parmesan. And don’t forget a less expensive choice, but also a double choice is Parmigiano Grana Padano.
How to make croutons to discard mother yeast
In a small bowl, mix the garlic, the herbs, the grated Parmesan, the salt and the pepper. This mixture of seasoning gives the croutons their delicious Italian flavor.
Put the cubes of stale bread in a large bowl and season with half of the olive oil. Add the mix of seasoning and throws everything together until the cubes are well covered. Then pour the rest of the oil and give it another delicate launch.
Distribute the cubes on a parchment baking tray and cook. Make sure to turn it up halfway in order to cook evenly on all sides.
Let mother yeast discard the croutons will cool completely on the pan before storing. They embrace each other even more as they cool. I like to beat a few while they are fantastic!
Suggestions on Croton from natural yeast
- Use one -day bread For the best plot. Fresh bread can become soft or soaked.
- Launches uniformly With the oil and the seasoning so that every mother yeast discarded Crouton becomes tasty and crunchy.
- Do not overwhelm the pan. Leave space among the cubes so that I cook, not steam.
- New for natural yeast? Find out how to create your mother yeast appetizer, it is perfect for homemade bread and croutons.
Recipe variations
- Use normal natural leavening: If you don’t have the mother yeast bread at hand, my easy natural leavening bread works as well or you can use your favorite bread.
- Change the cheese: Exchange Parmigiano with Roman pecoraine or even a little Asiago aged for a more clear flavor.
- Try different herbs: Rosemary, thyme or Italian seasoning can be used instead of oregano and parsley.
- Add a little heat: A pinch of chilli pepper flakes or broken black pepper adds thin kick.
Warehouse
Once completely cooled, keep the croutons in an airtight container at room temperature for a maximum of 1 week. Make sure they are completely dry and fresh before keeping them to keep them clear.
Remaining suggestion: Crouton Extra can be pulsed in homemade breadcrumbs and stored in the pantry or freezer.
Freezing: You can freeze them after having cooked and covered in the oven, but it is not my favorite method as the croutons could lose some of their creaking when defrosted. For the best consistency, enjoy fresh or reuse them as breadcrumbs.
Faq
No, you don’t have to. While I love using mother yeast bread, any crunchy homemade bread will work well for this recipe, from normal sourdough to an Italian bread.
They can be too fresh or too humid. The one -day bread works better and make sure that the cubes are distributed in a single layer on the pan. If they are overcrowded, they will steam instead of cooking.
I prefer to cook for uniform cooking, but the fritta is another option. Just heat some olive oil in a saucepan and fry cubes of torn bread until golden brown, about 10 minutes. The result is very crunchy and tasty, especially if you love that rustic consistency and latest hand. Just make sure to keep the heat low so as not to burn.
Add to a salad by Caesar, sprinkle the minestrone or use in a panzanella salad. They also make a crunchy snack!
More yeast Mother Recipes
I love use my yeast mother to make different reciplates and these Mother Discard Croutons are certain Delicious. Enjoy your meal!
- 4 cups Mother Broad Cubed yeast
- 3 spoons olive oil (divided)
- 1-2 cloves chopped garlic
- ½ teaspoon parsley
- ½ teaspoon oregano
- 2-3 spoons Just grated Parmesan
- 1-2 pizzichi salt
- 1-2 sections black pepper
For natural leavening bread you can use mother yeast bread or even mother yeast discard bread, which is what I used.
350F/180C pre-heating oven. Align a pan with parchment paper.
In a medium bowl, add the garlic, parsley, oregano, parmesan, salt and pepper.
Put the cubes in a large bowl and rain with half of the olive oil, sprinkle with the mixture of spices and mix to unite. Add the remaining and combine olive oil.
Transfer the cubes of bread to the prepared pan and cook for about 15-20 minutes, halfway through the turmoil cooking and continue to cook until golden brown. Let them cool on the pan, then move to an airtight container for conservation. Enjoy!
Warehouse
Once completely cooled, keep the croutons in an airtight container at room temperature for a maximum of 1 week. Make sure they are completely dry and fresh before keeping them to keep them clear.
Remaining suggestion: Crouton Extra can be pulsed in homemade breadcrumbs and stored in the pantry or freezer.
Freezing: You can freeze them after having cooked and covered in the oven, but it is not my favorite method as the croutons could lose some of their creaking when defrosted. For the best consistency, enjoy fresh or reuse them as breadcrumbs.
Calories: 227Kcal | Carbohydrates: 23G | Protein: 5G | Fat: 13G | Saturated fat: 2G | Polynsaturo fat: 2G | Monolysatuine fat: 9G | Cholesterol: 2mg | Sodium: 347mg | Potassium: 49mg | Fiber: 2G | Sugar: 0.04G | Vitamin A: 26Iu | Vitamin C: 0.3mg | Soccer: 59mg | Iron: 1mg | Phosphorus: 54mg
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