How to dry crackers in an electric, gas oven, multicooker and microwave from white, black, rye bread, Easter cake, loaf with salt, spices and garlic: recipes and cooking temperature and time

To make white bread crackers perfect, the easiest way is to use the oven, observing the following conditions.

The pieces should be small so that 1-2 crackers fit on a spoon, so the bread should be cut into cubes with a side equal to approximately 1.5-2 cm.
When laying out pieces of bread on a baking sheet, you need to make sure that they lie evenly, in one layer, preferably not close to each other.
The baking tray must be dry; there is no need to grease it with oil.
Preheat the oven to 170-180 degrees.
If the oven switch is not equipped with a temperature scale, but with numbered divisions, then you can be guided by the following diagram: with a number of divisions from 7 to 9, the desired temperature will be at 3 or 4, with a number of 5 or less - at 1 or 2.
When the bread cubes have been in the oven for 10 minutes, they need to be taken out and stirred, then placed back for another 10-15 minutes.
To make sure the crackers are ready, you can try one at a time from different edges of the baking sheet and, if necessary, keep on the fire for another 3-5 minutes with the door ajar.

Video: Life hack: how to cut bread without crumbs

Place the future croutons on a dry baking sheet in a thin, even layer and place in the oven. For white bread we turn on 170°C, and for black (rye) bread - 180°C. If you are drying slices of bread, choose a temperature setting of about 150-160°C. Note that sweet crackers cook faster, loaves and bread take a little longer. Spicy crackers with all kinds of seasonings should be dried in the oven at 200°C.

Depending on the type of bread, seasonings, thickness of the pieces and temperature conditions, dry the crackers for 10 to 15 minutes. Once they begin to brown, do not open the oven door, turn it off and leave the crackers for another 10 minutes. But here it is important to turn off the oven when they become tenderly golden, but if you have lost this time and the crackers are richly golden, feel free to remove them from the oven so that they do not burn or dry out.

Why crackers are healthier than fresh bread

The product normalizes intestinal function and contains all the microelements the body needs. Why are crackers healthier than fresh bread? Everything is logical: in addition to the composition rich in vitamins, it is difficult to eat a lot of crackers, which reduces the resulting calorie intake. But you can’t eat dry bread all the time - it causes problems with the gastrointestinal tract, etc. To the question of whether crackers make you fat, the answer is quite logical: yes, if you eat them in the evening (the energy received is not consumed, it goes into fat deposits), in large volumes. If you eat dried bread not every day and in small quantities, it will not affect your figure.

How to properly dry bread crackers with and without spices in a slow cooker?

If you need a few crackers, but don’t want to turn on the oven, an irreplaceable multicooker will come to the rescue. Unlike an oven, it will not create unbearable heat in the summer and will allow you to enjoy crackers to the fullest.

Slice the bread and lightly sprinkle with vegetable oil;
Sprinkle with salt and spices to taste, you can also sprinkle with sugar or pour over syrup;
Place the pieces in one layer on the bottom and bottom of the walls of the multicooker so that they do not fall on one another;
Turn on the “Baking” mode in the multicooker for 20 minutes, in pressure cookers - for 10 minutes.
Open the lid of the multicooker, turn the pieces of bread over to the other side and set for the same time;
Take the finished crackers out onto a plate and let them cool to room temperature. Bon appetit!

With turmeric and aromatic herbs

For one loaf you will need the following ingredients:

5 g turmeric;
30 ml olive oil;
30 ml balsamic sauce;
3 g Italian herbs.

You can prepare loaf crackers in the oven as follows.

The main product is cut into square pieces.
Separately mix the products that remain on the list.
Place in the oven (160 degrees) for a quarter of an hour.
After this time, the crackers are greased with the resulting sauce and cooked for another five minutes.

Is it possible and how to dry crackers in the microwave: recipe

You can also make delicious crackers in the microwave. As in the previous case, cut the bread into pieces, season with oil and spices if desired, and place on a dish in the microwave. If you have a stand for the second dish, you can lay out the crackers in two layers.

Select the drying (baking) mode and set the timer at high power for 1.5-2 minutes. Then we stop, check the condition of the crackers and, if necessary, leave for a few more minutes.

Important: it’s quite easy to burn crackers in the microwave, so you shouldn’t leave them for a long time. But washing equipment and ventilating poisonous, ingrained smoke in the kitchen is not so easy.

Useful tips

Recommendations from experienced chefs will help you make truly delicious crackers:

Don't try to cut spongy bread into small pieces; it will result in nothing but a mountain of crumbs. For this reason, if you want to get small crackers, then choose loaves and loaves with a dense crumb.
Slightly stale bread is ideal for making croutons. This is because it is easier to cut it as needed.
Seasonings and spices can be absolutely anything; through trial and error, you can create your own uniquely delicious culinary masterpiece.

How to dry crackers in the oven from white bread or loaf?

In order to get tasty and neatly cut croutons from white bread, we recommend taking yesterday’s loaves and cooking directly from them.

There is probably no person who doesn’t like crackers with cheese. We love them too, and we cook them with enviable regularity. And it's very easy to do!

We will need:

Loaf (about 400 g)
3 tbsp. spoons of olive or sunflower oil;
2 cloves of garlic;
100 grams of Russian or other well-melting cheese;
Salt to taste.

Grate the cheese, pass the garlic cloves through a garlic press, mix with butter and salt. Let it brew, and in the meantime cut the loaf into small pieces.

Place the pieces of bread in a deep bowl and pour over our cheese sauce. Mix and place on a baking sheet. Place in the oven at 200°C for approximately 10 minutes, but be sure to watch and turn off the oven when golden brown and let it bake for another 10 minutes.

How to dry croutons

By adding vegetable oil, cheese, garlic, herbs or other spicy or sweet seasonings to white bread, you can easily turn ordinary crackers into croutons.

Cut white bread or loaf into cubes.
Mix 2-3 tbsp. l. vegetable or melted butter with 1 tsp. granulated garlic (you can use fresh, but it can burn) and stir until the granules are completely dissolved.
You can optionally add any other seasoning to this mixture, such as dried parsley or a mixture of Provençal herbs.

Line a baking tray with baking paper, place the sliced bread on it and pour the prepared butter evenly over it.
Place in an oven preheated to 160-170 degrees and dry for 15 minutes until golden brown.
Stir the croutons and leave to dry for another 15 minutes.

To prepare sweet toasts that melt in your mouth for tea, you need to replace the filling in the above recipe with a mixture of melted butter with sugar, cinnamon and vanilla.

How to properly dry rye crackers from rye and black bread in the oven?

And now we offer a delicious alternative to white crackers - spicy rye crackers to go with beer, or just with an interesting movie.

We will need:

Yesterday's rye bread;
2 tbsp. spoons of vegetable oil;
Dry Provençal herbs;
Salt to taste.

Cut the rye bread into strips and place on a baking sheet. Spray with vegetable oil and a little water from a spray bottle. Sprinkle with Provençal herbs and place in the oven at 160°C for no more than 10 minutes. Remove immediately and let cool on the baking sheet. Pour into a dish and serve!

Cheese crackers

Photo by @l_e_b_e_d

Syyyyr. Do you often say that? Even if it’s not very good, try replacing garlic with cheese for the sake of experiment—you might like it.

Ingredients:

a loaf of bread;
200 grams of hard cheese;
1 tablespoon olive oil;
salt to taste.

How to cook

Lightly fry the sliced bread in a dry frying pan until golden brown. Once the pieces are browned, drizzle them with oil and salt. Grate the cheese on a fine grater, sprinkle it on the crackers and mix. Don’t overcook them in the pan—put them in a bowl right away.

Wait a couple of minutes and start tasting.

How to dry delicious sweet vanilla crackers in the oven from Easter cake: recipe

To ensure that tea crackers are soft on the inside, crispy on the outside and melt in your mouth, you need to know just a few tricks.

Place parchment paper on a baking sheet. On top we place butter rolls, Easter cakes and other baked goods cut into slices as thin as possible.

Pour 4 tbsp into a glass of boiling water. spoons of sugar and a packet of vanillin. Stir thoroughly and put the liquid into a spray bottle. Sprinkle the future crackers and place them in the oven, preheated to 200°C for 5 minutes, turn off the oven and let stand for another 10 minutes. Remove and serve, or put in a fabric bag for storage.

Chefs' secrets: after sprinkling the baked goods, you can sprinkle with your choice of ground cinnamon, flaxseed or sesame seeds to make the croutons piquant.

Technology for the production of butter crackers

But sweet crackers need to be dried in two stages. First, the pieces of bread are browned in a hot oven (200 degrees) for about 5 minutes, then they are brought to condition by reducing the temperature to 150 degrees. There is another trick that makes the crackers very tasty - before drying, you need to spray the pieces of bread from a spray bottle with a solution of hot water (one glass), sugar (four tablespoons) and vanilla sugar (one sachet).

Recipes for delicious crackers with salt

For this recipe, we recommend buying a sliced loaf and letting it sit for one or two days. Using a sharp knife, cut into 0.5 cm slices and then cut into 0.5*0.5 cm cubes. Place on a baking sheet and spray with a solution: 100 g. water, 100 gr. vegetable oil, 1 teaspoon salt.

Place in the oven at 150°C to dry until fully cooked. Serve immediately - it makes them more flavorful and crispy.

Cheese beer bread sticks

Photo by @soniaperonaci

Ready for an advanced recipe? Yes, it is somewhat more complicated than those listed above, but it is definitely worth the effort. These are not ordinary croutons, but real Italian grissini.

Stunningly delicious cheesy garlic beer bread sticks are ideal for watching a football match or friendly get-togethers with a couple of intoxicating mugs.

Ingredients:

2 cups of flour;
1 teaspoon dry active yeast;
1/2 teaspoon baking powder;
3/4 teaspoon salt;
1 tablespoon olive oil;
3/4 glass of beer at room temperature;
2 tablespoons unsalted butter, room temperature;
2 cloves garlic, minced;
1/4 cup grated Parmesan cheese;
1 cup grated mozzarella cheese;
marinara sauce (for serving).

How to cook

In the bowl of an electric mixer, combine flour, yeast, baking powder, salt, olive oil and beer. Knead the dough until it becomes soft and homogeneous. Cover and let it rise for one hour. Place the baking sheet on the bottom rack of the oven and preheat it to 230 degrees.

In a small bowl, cream together the butter and garlic using a fork. On a large piece of parchment paper, stretch and roll the dough into a 12-inch circle, taking five minutes between stretching if the dough “jumps” back. Spread the butter mixture evenly over the dough.

Sprinkle with cheese. Line a baking sheet with parchment paper and place the dough on it. Bake for about 10 minutes or until golden brown. Let the bread cool for a couple of minutes before cutting into the breadsticks. Serve them hot with marinara sauce.

Author: Maria Minaeva

Crackers for Caesar salad: recipe

We offer to prepare a real kitchen masterpiece. Caesar salad the way the famous chef created it. You can find the recipe at the link.

Caesar salad

But the croutons are prepared in a very interesting way. We will need:

Yesterday's loaf;
5 tbsp. spoons of olive oil;
4 cloves of hot garlic.

Squeeze the garlic into the olive oil, close the container and let the oil steep for a day. Take out the garlic.

Cut the loaf into small cubes 0.5*0.5 or 1*1 cm, place on a baking sheet. Using a pastry brush, brush the bread with olive sauce and place in the oven at 150°C.

Dry for 15 minutes, let cool and add to salad. Please note that the croutons for Caesar salad are not stored, but are prepared each time to preserve the flavor.

How to make homemade croutons for beer

Photo by @annet_pilipenko

To make homemade croutons, you need three main ingredients:

Bread

Ideally, yesterday or the day before yesterday. Any variety will do.

Olive oil

Or ghee - whichever you prefer.

Seasonings

The choice is entirely up to you! Without a doubt, the most common option is fresh minced garlic or garlic powder. Plus, salt and black pepper. But no one forbids experimenting with any other seasonings (for example, rosemary, black pepper or paprika), as well as additives such as grated cheese.

Rusks for kvass: recipe

In most recipes you will find the following sequence: cut the rye bread, put it in the oven, dry it, chop it. And here comes the difficulty. How can these huge chunks be crushed?

If you need crackers for kvass, we suggest taking the least complicated path:

Take fresh bread and cut it into two parts;
Using our hands, we tear the bread into crumbs, leaving only the crust;
Grind the crust into as small pieces as possible;
Place everything on a baking sheet and place in the oven, preheated to 150-160°C;
After 5 minutes, take out the crumbs of crackers and prepare delicious kvass without any difficulty.

Description of preparation:

If you don’t yet know how to make garlic croutons in the oven - the most delicious snack in the world, then I will be happy to tell you.
Everything here is extremely simple, and the necessary ingredients will probably be found at home, you don’t even have to go to the store. Therefore, we quickly take out some bread and peel the garlic, call all our friends, and you are guaranteed a great evening. Well, if you don’t like noisy companies, then prepare some toast for your loved one, because you also need to periodically pamper yourself with various goodies - personally, I just adore them and constantly walk around the house and crunch. In general, less words - more action, let's start cooking immediately, and here is a detailed recipe for croutons with garlic in the oven with a photo. Purpose: Inexpensive / Buffet Dish: Appetizers / Croutons Diet: Lenten dishes

Recipe for drying crackers without oven

It's summer, sun, heat outside and you don't want to turn on the oven? Cut the bread into the desired slices for breadcrumbs and place on a baking sheet or any other flat dish in one layer.

We cover it with gauze in several layers so that midges and flies do not fly in, and place it outside in the sun or a sunny windowsill. Literally the next day we enjoy crackers!

With tomato sauce

Required Products:

half a loaf;
30 g tomato paste or ketchup;
60 ml olive oil;
herbs of your choice (dill or basil);
ground pepper.

Bacon crackers in the oven: cooking instructions.

If you cook the dish with ketchup, then you do not need to dilute it; for the paste you will need 30 ml of water.
The bread is cut into strips, the greens are finely chopped.
In a deep plate, mix pasta, water, spices, herbs, oil and salt to taste.
Place the bread sticks on a baking sheet and spread the sauce on each one using a brush.
Place in the oven (150 degrees) for half an hour.

Calorie content of crackers from a loaf, white and black bread in the oven

Of course, for everyone who cares about their figure, it is important to know the calorie content of the foods they eat. Below is a table of caloric content of the most common crackers.

Name	Calorie content per 100g of finished product
Wheat bread crackers	330 kcal
Rye bread crackers	305-310 kcal
Rusks from dietary bran bread	287-290 kcal
Rusks with lard or butter and garlic	390-400 kcal
Vanilla crackers	335-383 kcal
Rusks with raisins	388-395 kcal
Salted crackers from a loaf	339-348 kcal

We hope our article will help young housewives quickly master the secrets of making crackers and delight their family with a delicious and at the same time healthy delicacy! Do you know any recipes that were not found in this article? Share in the comments!

Crackers for weight loss

Carbohydrates are the most important source of energy for our body. Without them, not a single component of human physiology functions - neither a cell, nor tissues, nor organs. With a lack of carbohydrates, the brain does not think well, a person becomes irritable and constantly feels a loss of strength. Conclusion: it is absolutely impossible to remove carbohydrates from your diet when losing weight. But if we eat them in large quantities, glucose “gives” us reserves - extra pounds, which greatly spoil our figure.

When a woman decides that it’s time to “dry up” her waist, hips and stomach, she should immediately think about nutrition and the rhythm of life. Nutrition is the key to health. A proper, balanced, moderate diet maintains health and promotes weight loss. Eating a loaf and any flour is stressful for the figure. The calorie content of bread is too high to eat a couple of slices at every meal. So why not replace fresh bread with crackers when dieting?

Snack croutons with garlic or spices

Savory crackers are not so much dried in the oven as they are fried, because vegetable oil is used for their preparation. For this purpose, you can use unrefined sunflower or olive oil. To prevent cubes or sticks from crumbling too much during slicing, it is important to choose the right bread. The cracker will turn out smooth and strong if you make it from yesterday’s, that is, slightly stale loaf.

Bread pieces can be rolled in different sauces before going into the oven:

water + salt + vegetable oil;
olive oil + garlic;
olive oil + Provençal herbs;
butter + grated hard cheese + salt + garlic.

It is better not to prepare such crackers for future use, but to eat them immediately after cooking, because they quickly become damp without airtight packaging.