Instruction
The breadcrumbs can be prepared both from fresh or slightly stale white bread. Slice the loaf of bread into pieces the same thickness. Then cut each piece into two rectangular halves of the square or quarter them and lay the bread on a baking sheet. Place baking sheet in a preheated 120 degree oven.
If you like crackers with a crust, but soft on the inside, keep them in the oven for about 15 minutes, then remove the pan, flip the crackers to the other side and dry them for 10-15 minutes. If you prefer completely dry crackers, dry them for 30 minutes on one side and 20 minutes on the other.
By the way of well-dried white breadcrumbs make excellent breadcrumbs. To bread crumbs just crumbs you can crush with a mortar, grate, grind in a meat grinder or chop in a blender.
If you like crackers with a crust, but soft on the inside, keep them in the oven for about 15 minutes, then remove the pan, flip the crackers to the other side and dry them for 10-15 minutes. If you prefer completely dry crackers, dry them for 30 minutes on one side and 20 minutes on the other.
By the way of well-dried white breadcrumbs make excellent breadcrumbs. To bread crumbs just crumbs you can crush with a mortar, grate, grind in a meat grinder or chop in a blender.
To the crackers in the oven don't burn, try to maintain a constant temperature in the range from 100 to 120 degrees. Of course, the drying of the crumbs will proceed much faster if the temperature is higher. But in this case, follow the breadcrumbs or they'll burn in a matter of minutes. Still much more convenient to rusk at low temperature: even if you forget to turn them over, at this temperature, they are unlikely to burn.
You can also dry the crackers in the microwave. To do this, set the high-power mode and put the crackers in the microwave for a couple minutes. Then remove crackers, turn them over again and send in the microwave for a few minutes. If the croutons aren't ready, flip them again and put in the microwave for another 2-3 minutes.
You can also dry the crackers in the microwave. To do this, set the high-power mode and put the crackers in the microwave for a couple minutes. Then remove crackers, turn them over again and send in the microwave for a few minutes. If the croutons aren't ready, flip them again and put in the microwave for another 2-3 minutes.
Preparation of toasts from black bread almost similar to the preparation of toasts from white bread. The only difference in the cooking time: normally black bread is more moist than white, so it requires more time for evaporation. Overall completely dry brown bread in the oven at a temperature of 100-120 degrees in 1 hour (30 minutes each side). The black bread is very wet, when drying keep the oven door slightly ajar so that the moisture can evaporate quickly
At home you can prepare delicious crackers with chicken flavor, tomatoes, garlic, dill etc. To do this slice the bread (preferably rye) small cubes. Prepare any of the below listed stations.
Dressing with chicken flavor: dilute 0.5 liters of boiling water bouillon cube.
Tomato filling: mix the tomato paste with salt and pepper.
Garlic dressing: sauté a few spoons of olive oil pressed garlic.
Filling with the taste of dill: finely chop the dill, mix it with olive oil.
Tomato dressing spread on crackers with a knife and filling with the taste of garlic, dill or chicken evenly spray on the surface of the crackers (you can use the sprayer/dispenser).
After applying the filling will dry the croutons in the oven or microwave.
Dressing with chicken flavor: dilute 0.5 liters of boiling water bouillon cube.
Tomato filling: mix the tomato paste with salt and pepper.
Garlic dressing: sauté a few spoons of olive oil pressed garlic.
Filling with the taste of dill: finely chop the dill, mix it with olive oil.
Tomato dressing spread on crackers with a knife and filling with the taste of garlic, dill or chicken evenly spray on the surface of the crackers (you can use the sprayer/dispenser).
After applying the filling will dry the croutons in the oven or microwave.
