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Another basic option is to create croutons from a revived loaf. Croutons are baked hard so that they can keep their shape and crunch when tossed into salads and soups
Serves as needed
Prep: 10 min • Cook: 20 min • Ready in: 30 min
A revived loaf can be cut into bite sized cubes and tossed with a bit of olive oil and sea salt, baked in a 375°F oven for 10-20 minutes or until the croutons have the desired golden color, stir them around on the sheet pan about halfway through baking. Once cooled they can be stored for weeks in sealed jar at room temperature. Croutons can also be used to make a delicious dish of savory winter greens that is a favorite in the test kitchen.
Recipe from the Roan Mills test kitchen