These croutons have a rustic shape. They are especially crunchy because they are made from a dense bread and are cooked slowly. Sourdough, miche, levain, and other dense breads work best for these hand-pulled croutons.
- Yield: Makes 3 cups
Source: Martha Stewart Living, August 2003
- 1/2 large loaf sourdough, miche, or levain bread (about 3/4 pound), crust removed
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
Preheat oven to 325 degrees, with rack in center. Pull bread apart, creating pieces about 1/2 to 1 inch long. Place in a medium bowl, and toss with oil. Season with salt and pepper, and spread on a baking sheet in a single layer. Bake until golden brown and crisp, stirring once as edges begin to brown, about 25 minutes. Let cool.