White loaf crackers with dill and garlic
12 servings
60 minutes
Croutons made from white bread with dill and garlic are a cozy dish of European cuisine inspired by traditional bread preservation methods. Their aroma combines the freshness of herbs, the spiciness of garlic, and the delicate crunch of baked bread. This treat perfectly complements soups, salads, and can even be served as a standalone snack with beer or other drinks. The simplicity of preparation makes this recipe accessible, while the combination of Provençal herbs and black pepper adds sophistication to the flavor. Crunchy croutons are an excellent way to use leftover bread, filling the home with the delightful aroma of fresh garlic and dill.
1
Prepare the necessary ingredients.
2
Cut the loaf into small cubes. It's better to use yesterday's loaf.
- Sliced white loaf: 1 piece
3
Line the baking dish with parchment.
4
Wash the dill well, remove any excess, dry it, chop finely, and place it in a separate container.
- Dill: 15 g
5
Peel the garlic, wash it well, and press it into a container with dill.
- Garlic: 1 head
6
Add chopped dill, Provencal herbs, and ground black pepper to the container to taste.
- Herbes de Provence: 1 teaspoon
- Ground black pepper: to taste
7
Place the diced bread into a plastic bag.
8
Put the prepared dill and spices in a bag with diced bread.
9
Inflate the bag a little, seal it well, and gently shake the loaf with the spices and dill.
10
Open the package and add 3 tablespoons of vegetable oil to the sliced loaf.
- Vegetable oil: 3 tablespoons
11
Inflate the package slightly, seal it well, and gently mix the contents.
12
Place the prepared cubes from the bag into a baking dish lined with parchment. Bake in a preheated oven at 150 degrees for about 15-20 minutes.
13
Cool the ready croutons. Serve cold with first courses, and they also make a good snack for beer.
