Garlic Parmesan Croutons
1 Loaf Martin's Potato Bread
¼ Teaspoon Garlic Powder
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
1 Teaspoon Dried Thyme
½ Teaspoon Salt
½ Teaspoon Black Pepper
½ Cup Olive Oil
¼ Cup Parmesan Cheese, grated
Cut Martin’s Potato Bread into ¾-inch cubes. You should have about 7 cups.
Arrange bread cubes on large baking sheet. Leave uncovered overnight to stale and harden. Alternatively, bake in 300°F oven until crisp on the outside but still slightly soft in the middle, 10-15 minutes, tossing once during baking.
Preheat oven to 350°F.
In small saucepan, combine garlic powder, oregano, basil, thyme, salt and pepper.
In large bowl, toss stale croutons with parmesan cheese and oil mixture. Arrange on baking sheet and bake for 8 minutes, or until golden brown.
Season croutons with more salt to taste, and let cool.
Serve as topping for tossed green salad, soup, or baked casserole.
Note: Croutons will keep in an airtight container for 1 week.