Black Croutons for Beer
by Editorial Staff
Garlic croutons are the simplest recipe but will help out many times over. It will not require spending either time or money – you can find black bread with garlic even in a student hostel. Garlic croutons at home are no worse than store-bought ones.
Ingredients
- Rye bread – 0.5 loaf
- Garlic – 2 cloves
- Salt – 1 tbsp
- Ground black pepper (optional) – 1 pinch
- Vegetable oil – 2 tbsp
Directions
- A loaf of bread is cut into identical cubes with an edge of 2 cm, carefully laid out in a spacious bowl.
- Peel the chives.
- Then crush the garlic with a garlic press.
- Sprinkle the sliced bread with plenty of salt and chopped garlic.
- Put the pan on the fire, heat the vegetable oil.
- Pour the bread slices into the pan in one layer. Stir. Reduce heat to low.
- Then the croutons are fried in a frying pan in vegetable oil, stirring frequently so that neither the croutons nor the garlic, which turns black first, burn. The approximate drying time on low heat is 20-25 minutes.
- Croutons are served hot, but cooled croutons with garlic are very tasty.
Enjoy your meal!
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