Marble Rye Croutons

Preheat the oven to 375 f.

Marble rye croutons.

Prep time 3 hrs 20 mins. If the bread has caraway seeds all the better. Leave sliced marbled rye out to achieve staleness. Smoked polish sausage sauerkraut and swiss cheese are used.

Preheat your oven to 375 degrees. Simmer over low heat for 15 minutes. Serve in deep bowls with the rye croutons and. With homemade marble rye croutons.

Cook time 40 mins. An absolute must make. You want your bread to be a bit stale. Add the olive oil salt and pepper and toss well until the bread is evenly coated.

Drizzle butter over bread while stirring. Cut bread slices into smaller squares. Stir in the flour. To make croutons.

Remove foil bake 15 minutes more or until hot and bubbly. This easy homemade marbled rye bread is perfect for sandwiches morning toast and even croutons for your favorite salad. On a baking sheet place a piece of parchment paper. The simplest way to use leftover rye bread is to turn it into croutons that are the perfect accompaniments for salads and soups.

In a large bowl combine the bread garlic powder and salt. Drizzle them generously with melted butter. This rye croutons recipe is a great way to use up leftover rye bread. Cover top of casserole with marble rye croutons.

Garlic and olive oil punch up the already flavorful rye bread. A light sprinkling of melted butter seasoning and salt a few minutes in the oven and you have perfect croutons. Easy homemade marbled rye bread. Spray parchment paper with non stick cooking spray.

Mix and bake for 20 minutes for little cubes of crispy perfection. Bake in preheated oven for 45 minutes. In this two step process of sautéing first and then baking it takes all of about 20 minutes to have the perfect foil for salads or beer soup dill pickle soup split pea soup polish american potato sausage corn chowder and others. Total time 4 hrs.

Medium noodles replace the rye bread and homemade marble rye croutons top the casserole. Crispy on the outside and soft on the inside. Stir in the crème fraîche and chives. I used a bakery marbled rye.

Stir well until bread is coated by all ingredients and butter is absorbed. Sprinkle garlic powder all over the bread. Dot with cubed butter. Cover pan tightly with foil.

Only we it made into a casserole instead of a sandwich. Polish reuben casserole is our version of the classic reuben sandwich. You could use this method with any sort of bread really.