Sourdough Croutons
Ingredients
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1 sourdough bread loaf
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¼ cup extra-virgin olive oil
Tools
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chopping board
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June Pan
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liquid measuring cup
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bread knife
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Roast cook mode with the convection fans on using the button below.
June Oven
Remove the crust
To remove the crust from the bread, cut the bread in half crosswise. Place the bread cut-side down on the board and slice off the crust, following the curve of the loaf with your knife. Repeat with the other half.
1 sourdough bread loaf
chopping board
bread knife
Slice the bread
Cut the bread into 1"-thick slices.
Tear into pieces
Tear each strip into 1" pieces.
Place on the June Pan
Transfer the bread pieces onto the June Pan and spread in an even layer.
June Pan
Add the oil
Drizzle the olive oil over the croutons and toss to coat them evenly.
¼ cup extra-virgin olive oil
liquid measuring cup
Roast the croutons
Place the June Pan on the middle shelf of the June Oven. Roast the croutons 10 minutes, until the bread is crisp and firm to the touch. June will notify you when the croutons are ready. If desired, follow directions on your June Oven to continue cooking.
Cool and serve the croutons
Cool the croutons on the June Pan. Use them immediately or keep in an airtight container.
