Go-To Toasted Bread
You can choose to do this in the oven or the stovetop- either works! The stovetop takes quicker, but also requires a more watchful eye, and it can go from perfectly toasted to overly charred more quickly. The oven takes a bit longer, but is a better option if you're a beginner cook and worried about overcooking.The key to this simple recipe is the bread- you need something with some body, texture, and most importantly- a strong crust.
Ingredients
- 1/2 large loaf with a crispy crust, this really varies depending on the size of a loaf. You really can't go wrong here though.
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
Instructions
For Both
- Cut loaf into 1.5'' thick slices (quite a thick slice). Then cut into slice into 1.5'' cubes.
- Place cubes in a large bowl. Generously add olive oil (about a tablespoon per cup or so) and toss until each cube is coated with olive oil. Season with salt.
Oven Instructions
- Preheat oven to 375. Lay bread cubes in a single layer onto a parchment lined baking sheet.
- Bake until golden brown and crispy, about 10-15 minutes. Check halfthrough to lightly toss around or shake the pan.
Stovetop Instructions
- Heat a large cast iron skillet over medium heat. Add in just a bit of olive oil (although the bread already has olive oil, so you don't need to do much- just enough to prevent sticking).
- Once hot, add in bread. Saute, stirring occasionally, until golden brown and lightly crispy, about 7 minutes.
Storage/After:
- This bread will stay pretty crispy if stored in an airtight container or ziploc bag in the fridge for up to a week. I'll usually make a large batch with half a loaf and then enjoy it through the week.
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!