Toss small pieces of sourdough or other firm - textured
bread in a little olive oil and cook on a tray in a heated oven, 350 °F / 180 °C / Gas Mark 4, for about 15 minutes, or until golden brown.
So try dipping
your bread in a little olive oil instead of spreading on butter.
Not exact matches
Meanwhile, toss the
bread cubes
in a
little olive oil (sounding familiar?)
Then, good old supermarket red wine vinegar and it was just right),
olive oil, salt and pepper (I also added
little bit of minced WSF jalapeño for pizazz and some cubed pressed tofu for protein) let it sit for 10 minutes or so until the
bread softens a
little in the juices of the tomatoes, vinegar and
oil, and BOOM, dinnuh!
One thing I do use it for is on top of Naan
bread when I warm it
in the oven — rub a
little olive oil on the
bread then sprinkle the Za'atar on it.
Heat the
olive oil in a non-stick pan and then fry the
bread cubes, stirring often, until crunchy and a
little coloured.
It made a
little more than could fit
in a
bread / loaf pan so I ended up making 4 extra mini loafs
in a cupcake pan, just
oiled it with
olive oil and it didn't stick.
Form into 3 loaves using a
little more
olive oil to prevent sticking on your work surface and place
in well - greased medium - sized
bread pans.
Saute the
bread crumbs
in a
little olive oil in a non-stick skillet over medium heat.
In each of four soup bowls, place bread cubes roasted in a little olive oi
In each of four soup bowls, place
bread cubes roasted
in a little olive oi
in a
little olive oil.
However, there are definitely times when I do miss that
little bit of
bread whether it be toast with my drippy yolks
in the morning or for dabbing
in a bit of
olive oil and red wine vinegar.....