Garlic Croutons From Black Bread For Beer: Step By Step Recipes With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Garlic croutons: delicious and simple recipes

Few would refuse to eat a plate of borsch with aromatic rye bread toast with garlic. Some people prefer garlic croutons to other beer snacks or salad ingredients. Let's learn how to cook this product from bread correctly so as not to buy ready-made croutons in the store? Moreover, homemade products are fresher, safer and cheaper.

Croutons cooking options

Croutons are baked in the oven, fried in a pan or in a toaster - everyone will find a way of cooking to their liking. Big slices of rye bread go better with the first courses, and finely chopped pieces can be used in a salad, a bowl of soup or beer. There is no single recommendation of what is better to eat with, it all depends on gastronomic preferences.

Many people mistakenly call croutons croutons, although there is a fundamental difference between these bread products. Croutons are only dried, and croutons must be fried, most often in vegetable oil.

Crunchy outside, but soft inside, garlic croutons for beer

Ingredients:

• rye bread in the form of a brick;
• 2 heads of garlic;
• vegetable oil for lubrication;
• a pinch of salt;

• for the sauce:

  • mayonnaise and sour cream in proportions 1: 1;
  • 2 cloves of garlic;
  • a bunch of dill;
  • salt to taste.

Preparation:

1. Slice the rye bread into 1.5–2 cm thick pieces.

   

   You can take already sliced bread, but you still need to put off the crump

2. Peel 2 heads of garlic.

   

   Set aside two cloves of garlic, they will come in handy a little later.

3. Put the gruel from the garlic press directly on the bread.

   

   Garlic can be squeezed into a separate bowl and put on the bread with a spoon, but why dirty the bowl unnecessarily

4. Sprinkle with salt and cover with the next slice until you have a stack of garlic bread.

   

   When placing the top piece of bread, crush it lightly so that the garlic juice better stands out into the bread pulp.

5. While the bread is soaking in the garlic juice, prepare the croutons sauce. Mix sour cream and mayonnaise in equal parts.

   

   You don't need to salt the sauce - thanks to the mayonnaise in the composition

6. Chop a bunch of dill and add to the sour cream-mayonnaise sauce. Crush the reserved garlic cloves and pour into the sauce.

   

   Dill gives the sauce a pleasant taste and aroma that goes well with garlic

7. Swap the top and bottom slices of bread so that they are evenly soaked. Leave it on for another 5-7 minutes.

   

   If you do not swap the outermost pieces of the bread stack, then they will be saturated with garlic on only one side.

8. Peel the garlic off the pieces of bread as they will burn in the oven.

   

   Small pieces of garlic stuck in the bread pulp do not need to be cleaned

9. Cut the bread into cubes and brush each with vegetable oil.

   

   The top crust of the bread should be cut off and set aside, the rest should be cut into bars of the same size and greased with butter for a crispy crust

10. Place the bread sticks on a baking sheet lined with parchment paper and send to bake in the oven preheated to 220 ° C. After 5-7 minutes, remove the baking sheet and turn the croutons over.

    

    It is better to lay out future croutons at a distance from each other, so that each side is baked well

11. The baking time depends on the power of the oven, on average it is 10 minutes. Serve the extracted croutons with sauce, if desired, sprinkle with grated cheese.

    

    Sprinkle cheese on hot croutons for an even richer taste

Video: cooking garlic croutons in the oven

The idea of such croutons fascinated me in the process of describing, and I decided to pamper my family. Indeed, it turns out very tasty and soft inside. The top is crispy. We ate garlic croutons with green borscht, it was delicious. Try it.

Garlic croutons from rye bread in a pan for soups

This option is best made with slightly dried bread.

Ingredients:

• Rye bread;
• garlic;
• salt;
• vegetable oil for frying;
• greens for sprinkling if desired.

Preparation:

1. Cut the bread into 1 cm thick pieces.

   

   Ingredients are best prepared right away, despite the simple recipe.

2. Trim the crusts, leaving only the pulp, and divide each piece into 2 pieces.

   

   Without crusts, croutons are softer, so experienced housewives advise to cut them off.

3. Place the rye bread slices in a preheated skillet with butter and a pinch of salt.

   

   Salted frying oil will enhance the flavor of the toast

4. After frying on one side, turn the croutons over to the other.

   

   It is convenient to turn the toast with a spatula, holding it with your hand

5. After it has cooled slightly, rub the prepared croutons with garlic.

   

   It is better to cut the garlic in half just before rubbing, so that the juice acts more actively

6. Place the garlic croutons in a bowl or plate. Sprinkle with chopped herbs on top.

   

   For sprinkling ready-made croutons, you can take dill, parsley or other herbs to taste

7. Serve to the table.

Rye croutons with garlic to add to salads

These croutons can be used as a substitute for croutons, which are placed in a bowl of soup instead of bread.

Ingredients:

• rye bread - 350-400 g;
• garlic - 5-6 cloves;
• vegetable oil - 50 g;
• salt.

Preparation:

1. Cut the bread into portions and then each into 0.5 cm wide strips.

   

   Bread slices can be cut lengthwise or slightly obliquely

2. Chop the garlic in a convenient way - with a knife or a garlic press. Pour the fragrant gruel into a bowl of vegetable oil.

   

   The way in which garlic is crushed does not really matter, the main thing is that the vegetable begins to secrete juice

3. Add a teaspoon of salt to the garlic oil.

   

   Do not be afraid to oversalt, otherwise the croutons will turn out bland

4. Dip the sliced bread in garlic oil, you can even soak it in it for a minute, and put it in a well-heated frying pan. You do not need to pour oil into the pan, just what is on the croutons is enough.

   

   Croutons in a pan should be laid out in one layer and periodically turned over.

5. Fry the croutons until golden brown and serve.

   

   Small croutons can be used not only in salads, but also as an independent dish, which is served with adjika, garlic or other sauce

Making homemade rye toasts with garlic is quick and easy. The main advantage of this dish can be considered the fact that you do not use various additives to extend the shelf life, like industrial enterprises. This means that homemade croutons are safer for health.