Whatever happened to 'normal' sized croutons?

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That's the loaf! A lot of classic French dishes trim the thin crusts off, to use it, but I rarely do that. But if so, they make good bread crumbs, too. ;)
It looks amazing. I'd love to try it very lightly toasted and spread with some quality butter.

It's those simple little things in life that make it all worth it. And a good piece of buttered toast is one of those things :yum:
 
It does make delicious toast!

And if you want to make it in a regular pan, without buying a special pan, something I often saw suggested in old books was to half fill a pan with the dough, and put a cookie sheet on top, with a brick, or something heavy, like CI. Never tried it, however.

Here's the actual dough recipe that I use - it's not a moist dough, and is fairly stiff.

2 tb yeast
1 1/2 c water (or scalded milk, if not using milk powder)
1/3 c milk powder (optional)
2 tsp honey
6 1/2 c unbleached flour
4 tsp salt
1/2 c unsalted butter, softened

I usually made this in the Kitchen Aid, but occasionally I would make it in the FP - a half a recipe at a time, combined briefly by hand, before rising. And the dough would rise 2-2 1/2 hrs to double, then a second rise of 1 - 1 1/2 hrs, before the rise in the pan, which would be to fill the pan just over 3/4 full, before baking - a short rise, which is the reason for the two rises before. It is baked 55 min. in a 350° oven - started in a 400° oven, and turned down when put in.

And two variations I often did with the dough - substitute 1/2 c wheat germ for an equal amount of flour, or substitute up to 2 c WW flour, for an equal amount of white. A little more nutritious, but still the same flavor, for the most part.
 
It does make delicious toast!

And if you want to make it in a regular pan, without buying a special pan, something I often saw suggested in old books was to half fill a pan with the dough, and put a cookie sheet on top, with a brick, or something heavy, like CI. Never tried it, however.

Here's the actual dough recipe that I use - it's not a moist dough, and is fairly stiff.

2 tb yeast
1 1/2 c water (or scalded milk, if not using milk powder)
1/3 c milk powder (optional)
2 tsp honey
6 1/2 c unbleached flour
4 tsp salt
1/2 c unsalted butter, softened

I usually made this in the Kitchen Aid, but occasionally I would make it in the FP - a half a recipe at a time, combined briefly by hand, before rising. And the dough would rise 2-2 1/2 hrs to double, then a second rise of 1 - 1 1/2 hrs, before the rise in the pan, which would be to fill the pan just over 3/4 full, before baking - a short rise, which is the reason for the two rises before. It is baked 55 min. in a 350° oven - started in a 400° oven, and turned down when put in.

And two variations I often did with the dough - substitute 1/2 c wheat germ for an equal amount of flour, or substitute up to 2 c WW flour, for an equal amount of white. A little more nutritious, but still the same flavor, for the most part.

Thanks for the recipe and the tips.

This may sound like a silly question, but when you say "milk powder", do you mean just your standard dried/powdered milk? Or is there a special milk powder you need to use?
 
Thanks for the recipe and the tips.

This may sound like a silly question, but when you say "milk powder", do you mean just your standard dried/powdered milk? Or is there a special milk powder you need to use?
Just the nonfat powdered milk - something I have always kept on hand for things like this, as I rarely have milk on hand, unless it is for a recipe, though I often have buttermilk and yogurt in the fridge. Also, I don't recall the specifics, but the everyday powder, since it is heated to high temps, is like using scalded milk, and better for bread.
 
Just the nonfat powdered milk - something I have always kept on hand for things like this, as I rarely have milk on hand, unless it is for a recipe, though I often have buttermilk and yogurt in the fridge. Also, I don't recall the specifics, but the everyday powder, since it is heated to high temps, is like using scalded milk, and better for bread.

Excellent. Thank you.

I have powdered milk in my store room, along with emergency food kits and some stock of canned goods. I mean, you never know.
 
Croutons - little stones as ,I call them. They have become bigger and harder. I, do not eat them, Do not want to break a tooth.
 
Croutons - little stones as ,I call them. They have become bigger and harder. I, do not eat them, Do not want to break a tooth.
Believe it or not, my cousin actually did break a tooth eating the large croutons. To this day, she won't eat croutons of any kind.
 
We live in a world where bigger is often considered better, but I'm not a fan of big croutons, either.

Sometimes I sprinkle toasted panko on salads to add a bit of crunch. There's a brand called Pereg (available on Amazon) that comes in different flavors, including Italian. Great on salads.
 
Here's the actual dough recipe that I use
@pepperhead212 don't know if I ever asked you this, perhaps on another Thread, anyhow asking now. Your long Pullman Loaf, is that what would be called a 2 pound pan? I have both a 2 lb & 1 lb pans, have used both. Of course I prefer the 1 lb. for convenience as it fits into my Toaster Oven. (2 lb I have to go upstairs for the big oven)
Questions:
1. You say you halve the recipe? For a 1 lb or if not, why??
- Or actually do you mean you halve the ingredients and actually only make a smaller loaf?
2. Or halving the dough, would the second half be good in the fridge waiting for the first half to bake?
3. Perhaps dividing the dough in half after the first (or 2nd) rise then either fridge or maybe even freeze (if wrapped well)?
 
@pepperhead212 don't know if I ever asked you this, perhaps on another Thread, anyhow asking now. Your long Pullman Loaf, is that what would be called a 2 pound pan? I have both a 2 lb & 1 lb pans, have used both. Of course I prefer the 1 lb. for convenience as it fits into my Toaster Oven. (2 lb I have to go upstairs for the big oven)
Questions:
1. You say you halve the recipe? For a 1 lb or if not, why??
- Or actually do you mean you halve the ingredients and actually only make a smaller loaf?
2. Or halving the dough, would the second half be good in the fridge waiting for the first half to bake?
3. Perhaps dividing the dough in half after the first (or 2nd) rise then either fridge or maybe even freeze (if wrapped well)?
That longer loaf is actually that recipe I gave x 1¼, and is almost, but not quite, 3 lbs. The recipe is for a slightly smaller loaf, which is about 2¼ lbs. You could see if it's too much for your pan if just halved, and if so, make a couple rolls; though it's a little stiff, compared to most dough for rolls, you could moisten it some. And maybe, if it's slightly too much, maybe tweak the amounts to match your pan. As for saving some for later, I would put half in the fridge immediately, and do the rises when removed at a later date.
 
Thanks pepper. Yes, I usually weigh the dough before putting in the pan. My recipe I had been using was for 1.5 lb and I would use the 1/2 pound for rolls.
Ok good to know - I sort of like the idea of making the bread and then some rolls. Always handy to have, no?
 
We rarely use croutons at home, mainly just for Cesar salad, so I just make some with leftovers from bread I've made previously or bought at bakery or brought home from restaurant meals. Commercially made croutons taste like preservatives to me so I pass.
 
We rarely use croutons at home, mainly just for Cesar salad, so I just make some with leftovers from bread I've made previously or bought at bakery or brought home from restaurant meals. Commercially made croutons taste like preservatives to me so I pass.
I don't use croutons for much, usually only for Caesar salad, so I make my own too. I can't imagine buying them or buying bread crumbs. Weren't they originally made as way to use up bread that had gotten dry, same as bread crumbs.
 
I don't like hard crunch in my salads, not even Caesar. If they've soaked in the dressing and softened, maybe. I don't even have toasted sandwiches. That roughness scrapes and scratches the roof of my mouth which I dislike intensely.
 
Light, fluffy bread can be made into croutons that aren't hard at all. They crumble/shatter when you eat them. I even found some whole grain bread that is fluffy enough to do that with. That's my favourite texture of crouton.
 
I cube up Italian bread and toss in my melted homemade garlic butter. Then in the oven till brown and crispy.
 
I don't like hard crunch in my salads, not even Caesar. If they've soaked in the dressing and softened, maybe. I don't even have toasted sandwiches. That roughness scrapes and scratches the roof of my mouth which I dislike intensely.
Light, fluffy bread can be made into croutons that aren't hard at all. They crumble/shatter when you eat them. I even found some whole grain bread that is fluffy enough to do that with. That's my favourite texture of crouton.

I cube up Italian bread and toss in my melted homemade garlic butter. Then in the oven till brown and crispy.

Yep, that's the good thing about making at home. I use a mix of butter and neutral oil, add garlic and onion powder, plus a little salt, cook that together for a couple of minutes, then toss in the bread pieces. They then go in the oven to toast for a bit, stirring a couple of times. You can slice the bread as thick or thin as you want, and cross cut as thick or thin as you want, then toast as much as you want.
 
I love Kenji's trick for using fresh garlic to make croutons. You grate or mince the garlic and add some of EVOO you will use to make the croutons. Then, you pour the EVOO through a fine mesh and squeeze the EVOO out of the garlic. That is infused with garlic flavour and the squeezed garlic has enough flavour left to be used elsewhere. It's from his recipe for Caesar salad, so that's where it goes if you are using the croutons for that salad.
 
I love Kenji's trick for using fresh garlic to make croutons. You grate or mince the garlic and add some of EVOO you will use to make the croutons. Then, you pour the EVOO through a fine mesh and squeeze the EVOO out of the garlic. That is infused with garlic flavour and the squeezed garlic has enough flavour left to be used elsewhere. It's from his recipe for Caesar salad, so that's where it goes if you are using the croutons for that salad.
I use fresh garlic in my garlic butter. Makes a big difference.
 

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