WOW!! I certainly agree with everyone else but I wanted to share my creative finds with everyone who follows. I had several loaves of French bread in the freezer so I decided to experiment with the recipe. First, to make all batches I cubed the bread, put it in a large, glass measuring bowl with a lid, melted butter in the microwave, mixed in the dry ingredients (except parm cheese), then poured it over the cubes in the bowl. After shaking mixture, I put it on the jelly roll pan, sprinkled on parsely, for color, and baked them. (Be sure to bake until browned. Mine took longer.) I tried a SMALL batch with olive oil, for the heart healthy attempt. I recommend splurging on the saturated fats in butter or ICBINB butter flavored margerine, as I use. The olive oil isn't bad, but the butter is much better. (I also used garlic powder for both garlic batches, mixing it in the melted butter). I put Parmesan cheese on one butter batch and the olive oil batch. I liked the butter batches both ways. The other way I tried it was by mixing in dry, ranch flavored salad dressing, after I poured the butter on the bread cubes. I had to experiment with the quanitity by tasting it often but liked approximately 1/2 pkg Hidden Valley Ranch dry mix to a 3" x 18" loaf of bread. (Sample it first, don't just dump in the quantities I suggest; it may not be to your liking.)I can't wait to find some day old pumpernickle or rye bread to throw in the mix. Sorry for the lengthy review. Thanks for s
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