Rye Croutons

• 1/4 cup (50 ml) melted butter or olive oil (or a combination of both)
• 8 slices (about 2 1/2 cups 625 ml) rye bread, crusts removed and cubed
• Baking sheet

1. Preheat oven to 350F (180C)
2. In a bowl stir together butter or oil and, if desired, the ingredients for one of the variations below.
3. Add bread cubes; toss until lightly coated.
4. Spread in a single layer on baking sheet (or shallow baking dish).
5. Bake, stirring once, for 10 to 15 minutes or until golden brown and crisp.
6. Set aside to cool before using.
7. If stored croutons lose crispness, spread out on a baking sheet; bake at 300F (150C) for 3 to 5 minutes or just until hot and crisp.
8. From Marilyn Crowley and Joan Mackie: The Best Soup Cookbook

butter, rye bread, baking sheet

Taken from www.cookstr.com/recipes/rye-croutons (may not work)