I've been making homemade croutons for a couple of years (haven't used this exact recipe), and I just thought I'd throw in a couple of tips. I find that the best croutons are made from large, bakery-type kaiser rolls (plain ones, of course, not ones with poppy seeds or whatever). . . I just buy a bag of 6 or 8 rolls, use some of them for lunch sandwiches in the first couple of days while they're still soft, and then throw them into the fridge until I'm ready to make croutons. (Croutons are okay if made from fresh bread/rolls but better when the rolls are stale/firm.) I use garlic powder instead of garlic -- the taste ends up evenly distributed . . . just garlic powder and enough butter to coat (although you could add herbs if you wanted as well). Bake on a jelly roll pan lined with foil -- then clean-up is super-easy. And here's the best secret of all (I never would have believed this before I started making my own croutons): once the croutons are done baking, spread them on paper towels to cool . . . and then, once thoroughly cooled, put in a ziploc bag -- your croutons will keep JUST FINE in the cupboard for up to a couple of weeks. You'd think they would mold or do something else gross, but not at all -- so really, throw some croutons in the oven every week and a half or so while you're preparing something else in the kitchen, and you're good-to-go all the time! (My husband became a huge salad fan when I started making croutons a couple of years ago...) :-)
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