You will need
- sugar or sugar powder;
- unrefined sunflower oil;
At home easy to make any kinds of crackers – salted, sweet, fresh, with and without supplements. Finally, from the remaining bread to make breadcrumbs, necessary for the preparation of many dishes.In industrial conditions, the crackers are made exclusively from fresh, specially baked bread. Homemade croutons can be made from stale bread or fresh. Slightly dried bread easier to cut. But if you want to prepare crackers soft bread, cut them with a knife warmed slices will be smooth and will not be superfluous crumbs.
Rye bread can be cooked pretzels. Cut bread with crust into slices the thickness of a little finger. RUB it with the cut clove of garlic. Cut the slices into narrow strips. The future lay croutons on sheet, drizzle with sunflower oil and sprinkle salt finely. Bake in a preheated 200 degree oven for about 10 minutes.
Interesting option – sweet crackers. Slice a small loaf or baguette into slices with a thickness of a centimeter. Lay the slices on a baking sheet, sprinkle with mixture of brown sugar and cinnamon and place in the oven, preheated to 200 degrees. Bake crackers for 10-15 minutes until Golden brown. You can add sugar and cinnamon before baking. In this case, a ready-made croutons lightly dusted with powder sugar.
For soup or broth will be useful for the croutons-croutons or toasts. Cut white or rye bread crust, slice it into thin slices, put the slices one on another and cut them into cubes. Fold the cubes into the pan, drizzle with melted butter and bake in preheated oven until Golden brown.
And finally, breadcrumbs. For them the remnants of white bread. Slice the bread randomly, not too large chunks and place in the oven heated to a low temperature (about 150 degrees). Not podrumyanivaya crackers, they need only to dry well. It will take about 20 minutes.Ready biscuits to cool and turn into fine crumbs using a blender or mortar. Breadcrumbs come in handy for making schnitzels, cutlets, casseroles, and other dishes.
If you cooked the biscuits for future use, keep them in a tightly sealed container. Best of all, they are stored in canvas bags or jars for bulk products for ventilation. Biscuits made with oil added, stored for long periods is not recommended.
When cooking, breadcrumbs should not be used instead of spices bouillon cubes and compounds in MSG. Try natural supplements.