As a child, one of the main reasons I looked forward to soup was the croutons that went into them. Amma would have to ration out the croutons because otherwise, we’d probably not touch the soup.
Even today, when I travel by train, I buy myself a cup of hot tomato soup. And eagerly wait for the vendor to put those 3 croutons into the cup. The soup is nothing but hot pepper water, but the croutons make me believe that it really is tomato soup!
I baked “herbie” bread and then converted it into croutons that I can store. These are great as a snack as well. Plus there is no need to ration these out anymore.
2 cups Flour
1 cup Atta
1 tbsp Mixed Herbs
1 tsp Chilli Flakes
1 cup Water
1 tsp Yeast
1 1/2 tbsp Oil
3/4 tsp Salt
Take a huge mixing bowl and place the oil, salt in it. Add water and mix until the salt dissolves. Add the yeast and mix well. Add the flours along with the herbs and chilli flakes and knead into a dough. Place the dough in a greased vessel and cover it with a damp muslin cloth. Allow to rise until double in size (roughly 45-50 minutes).
Knead the dough for a minute and shape into a loaf. Fit this into a greased loaf tin. Allow to rise for another hour or 90 minutes.
Bake at 375 F for about 25 minutes. Cool on a wire rack and then cut into slices.