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Stonewood Tavern Croutons




Source of Recipe


orlando sentinel


List of Ingredients




1/2 of a loaf of white sandwich bread

1 1/4 cups crouton butter (see note)



Recipe



1. Cut bread day before. Store in a well-ventilated container.


2. Place bread on cookie sheet. Bake in 275 F oven for about 30 minutes. Check at 15 minutes, turn pan and toss croutons to get even golden toasting.


3. While croutons cool, melt crouton butter to mayonnaise consistency. After croutons have cooled, place in bowl. Add 11/4 cups crouton butter. Mix gently until croutons are coated.


4. Return croutons to baking sheet. Bake 10-15 minutes or until golden brown. Check croutons periodically and shake the pan to ensure even browning.


Chef's notes: Allow croutons to cool before using in salad. In an airtight container, croutons will store for 2 days. Remaining butter may be kept frozen until you make more croutons.


Crouton butter: In mixer bowl, place 5 sticks softened butter, 5 sticks softened margarine, 1/8 cup granulated garlic, 1/2 teaspoon cayenne pepper, 2 teaspoons onion powder, 1 tablespoon seasoned salt and 4 tablespoons chopped garlic into a mixer. With beaters or a paddle attachment, mix on low 10 minutes. With a rubber spatula, scrape sides of bowl and mix ingredients 5 additional minutes. Chill until ready to use.