Pulled Croutons

Directions

1. 1
   Cut the boule in half.
2. 2
   Pull one-half-inch pieces from the inside of the bread, avoiding the crust.
3. 3
   This size is ideal for salads.
4. 4
   Pull smaller pieces if the croutons will be used on pasta.
5. 5
   Preheat the oven to 325 degrees F. If both baking sheets wont fit on the center oven rack, separate the racks to allow plenty of air circulation.
6. 6
   Toss the croutons in a bowl with olive oil, salt, and pepper.
7. 7
   Spread the croutons in a single layer on the baking sheets and bake until golden brown and crisp, about 12 to 18 minutes, depending on size.
8. 8
   Check periodically; it may be necessary to toss the croutons several times and to rotate the baking sheets to ensure even baking.
9. 9
   The croutons should be lightly colored and crisp throughout.
10. 10
    After baking, allow the croutons to cool; then they can be tossed with chopped herbs and dried chile flakes.
11. 11
    Good croutons have no shelf life; they need to be eaten a few hours after they have been baked.
12. 12
    Variation: Garlic Pulled Croutons
13. 13
    Follow the directions for Pulled Croutons, but make a garlic-flavored oil by placing the olive oil in a small saucepan and adding 2 crushed cloves of garlic.
14. 14
    Gently simmer for 5 minutes.
15. 15
    Strain the oil, then toss the croutons in it, then bake.