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A shallow fry in a pool of olive oil turns torn bread into something that's salty, savory, crispy, and chewy all at once.
Croutons atop a salad. A crouton (/ ˈ k r uː t ɒ n /) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads [1] —notably the Caesar salad [2] — as an accompaniment to soups and stews, [1] or eaten as a snack food. [citation needed]
The air fryer can turn out some really killer options, like a berry crisp, vegan zucchini chocolate cake (so moist!), apple pie “baked” apples, or GF peanut butter chocolate chip cookies. Also ...
While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread. If one uses a flour with a lower protein content (9–11%) to produce bread, a shorter mixing time is required to develop gluten strength properly.
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Breadcrumbs, also known as breading, consist of crumbled bread of varying dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
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Shkedei marak (Hebrew: שקדי מרק, lit. 'soup almonds'), known as mandlakh (Yiddish: מאַנדלאַך or מאַנדלעך, lit. 'little almonds') in Yiddish, or as "soup mandels" or "soup nuts" in the United States, [1] [2] is an Israeli food product consisting of crisp mini crouton used as a soup accompaniment. [3]