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Ok, so we don’t grow the wheat or make the flour, but I do make some amazing bread with the wheat flour we buy. Last weekend I made French bread, and yesterday some of that became what will be tomorrow’s stuffing for the bird.
Personally, I like homemade croutons and breadcrumbs way better than the store-bought stuff. I think the flavors are fresher, stronger, and you’re not limited to Plain, Italian and Panko. When you’ve got a garden full of herbs and spices you can have any flavor stuffing you want.
But this is Thanksgiving, so there will be no cayenne, lemon peel and cumin bread cubes in the turkey. We’re going straight-up American classic with oversized croutons flavored with sage, rosemary, thyme and a touch of basil. You know, just like the Pilgrims had.
If you haven’t made your own croutons or breadcrumbs, you’re missing out. Making them is dead easy — cut up old bread, toss in oil, toss on herbs, mix, and stick into a warm oven until dry. But don’t let the simplicity of making them fool you, anything you make with these — salads, fried food coatings, casserole toppings, and, of course, stuffing — will be 340% more awesome than it would otherwise. Scientific fact.
Here’s my (not so) secret recipe for amazing croutons:
Homemade croutons for stuffing
Time: Active 10 minutes, Total 2 hours | Yield: 1 quart paper bag full
Ingredients
½ loaf of old bread (we used French)
Olive or vegetable oil
½ cup Herbs (we used rosemary, thyme, sage and basil)
Instructions
Cut your bread into cubes and put them into a large bowl.
Cutting some old bread into cubes <!-- close group --> Put the cubed bread in a bowl <!-- close group --> <!-- close row -->
Chop your herbs into fine pieces with a knife or food chopper.
Fresh herbs from the garden for flavoring <!-- close group --> Herbs chopped into little bits and mixed <!-- close group --> <!-- close row -->
Sprinkle a little oil over your bread chunks. A little is better than a lot. You just want enough to get the herbs to stick to the bread. Then add the chopped herbs and mix well.
Adding a little olive oil to the bread cubes <!-- close group --> Adding the chopped herbs to the oiled bread Bread cubes thoroughly coated with herbs <!-- close group --> <!-- close row -->
Put the bread piece on a baking pan (or pans if you have a lot) and place in a 200° F oven until crunchy throughout — usually 1-2 hours.
Put the herbed bread cubes on a baking sheet <!-- close group --> Dry the bread in a 200 degree oven for 1 – 2 hours until crunchy <!-- close group --> <!-- close row -->
Store the dried bread in a paper bag when you’re not using it. This helps absorb any excess oil on the bread while also keeping it dry and crunchy.
Store the croutons in a paper bag to help absorb extra oil and keep the cubes crunchy
Now that you know the (not so) simple secret to making delicious dried bread croutons and breadcrumbs, go make some yourself. You’ll never go back to the store-bought kind.
(End note: Yeah, I know some people call “stuffing” “dressing,” but I don’t want to confuse it with salad dressing. Call it what you want, it’s still delicious)
sagesacre.com/2020/11/25/thanksgiving-day-prep-homemade-s...
Doesn't sound like a punishment anymore...
Shot on Ilford HP5+ in a Bronica EC through a Zenzanon 75/2.8 with a CA-ring @ F2.8 1/8s (available light) with MLU and wire shutter release.
Developed in Ilfosol 3 (1+9) for 6m30
So, I forgot to take a picture of last weekend's bread: olive rounds. If you came to my birthday party, perhaps you had some - it went nicely with that local goat cheese. Could've been crustier, leaner, maybe. Less olive oil, better olives.
This week: raisin bread! I'm really happy with this one. The recipe was for six mini-loaves, but I made two full-size loaves. I also used perhaps 1/4 cup extra raisins, and cut in 1/2 cup of whole wheat flour (I really like doing this for slightly rustic white breads). The molasses glaze is a light touch, adding just a hint of sticky sweetness.
My parents sent me some excellent spices for my birthday, so later on I'm going to rock some super delicious cinnamon toast. I hope I have a little left over for french toast this weekend.
The gift of bread is the gift of life. For a the recipe visit The Dinner for Two Project
thedinnerfortwoproject.blogspot.com/2010/07/fabulous-foca...