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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.

Martha Stewart Living, August 2003

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Yield:
Makes 3 cups
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Ingredients

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Directions

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  • 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.

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Cook's Notes

They will keep up to 1 week stored in an airtight container at room temperature.

Variations

Flavor with olive oil, garlic, fresh rosemary or thyme, or grated Parmesan.

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