Rustic Rosemary Bread Croutons

  • 6 slices of Mrs. Hewitt’s Rosemary Bread (about 4 cups cut)
  • 3-4 Tablespoons Olive Oil
  • 1/2 teaspoon seasoning salt (could also use 1/4 teaspoon each of salt and garlic powder, or leave it off all together)
  1. Preheat oven to 375
  2. Stack and cut 6 slices of Mrs. Hewitt’s Rosemary Bread into your preferred crouton size
  3. Put bread cubes in a large bowl and sprinkle with seasoning salt
  4. Drizzle olive oil over bread. Add a tablespoonful at a time so you only add what you need
  5. Mix everything together with your hands, adding olive oil as you go. You want bread to be lightly coated but not soggy
  6. Spread out on lined baking sheet, not over-packing sheet so they can cook evenly
  7. Bake for 10-15 minutes, mixing halfway. If your bread is really fresh, it will take closer to 15 minutes. Bread that is getting stale or has been left out and has started to dry some will take about 10 minutes. Keep an eye on things the last few minutes of baking, things can happen quickly
  8. Cool completely and store in an airtight container