How to make croutons from a loaf. How to dry crackers correctly: the best home-made recipes for crackers and croutons from different types of bread in the oven, microwave and in a pan

Fortunately, I don’t know where to get the “gourmet” flavor and aroma enhancer E 631 and monosodium glutamate. But even without these ingredients, you can prepare an excellent snack with dubious benefits. Let's cook croutons from white bread in the oven! A recipe with a photo for beginners (and not only) and two more options for making crunches "for a snack".

Garlic-flavored white bread croutons

These mouth-watering, aromatic and loudly crunchy bread slices, dried until golden brown, will complement any first course, salad or watching an interesting movie. No harmful additives, only refined gastronomic pleasure!

Ingredients:

How to bake garlic white bread croutons in the oven (step by step recipe with photo):

For the base of a crispy snack, you can use either an airy loaf or regular bread. It is advisable to use yesterday's bakery products... And not so much for the sake of economy and waste-free economy, so much for reasons of convenience. A slightly stale loaf is cut much easier and crumbles much less. Therefore, the croutons will come out more flavorful. First, divide the loaf into plates 1.5-2 cm thick.And then turn them into squares or rectangles.
Prepare a natural flavor and flavor enhancer. Peel a few garlic cloves. Chop with a knife or push through a press. Transfer to a small bowl. Add salt. Rub thoroughly until aromatic spice will not let the juice. Fresh garlic can be replaced with granular. In this case, you do not need to grind anything.
Stir in Provencal herbs and a little black pepper. If there is no ready-made seasoning, replace it with rosemary, oregano, basil, thyme, dill and other aromas in dry and chopped form. Don't like these spices? You can skip it. Pour in butter. Ideally use olive. It will not only provide a golden brown crust when baking croutons in the oven, but also give your homemade snack a subtle aroma. And there are more benefits in it than in the common sunflower. But if you do not have the product of pressing olive fruits at hand, you do not need to run headlong into the store. Any vegetable oil will do. Stir the contents of the bowl.
Add to bread slices. Stir well to distribute the fragrant mixture evenly. Transfer the future croutons to a baking sheet. It is desirable that they "lie" in one layer. The maximum is two. If the time is "wagon", dry the crackers in the oven at 120 degrees. This will take about 30-40 minutes. The indisputable advantage of this cooking method is that the pieces of bread do not need to be turned over. They won't burn. Are the guests already banging on the door with might and main? Turn on the oven to heat up to 200 degrees, put a baking sheet with the future snack. And go to meet the afflicted. While they wash their hands, the appetizer will surely brown. This usually takes no more than a quarter of an hour. But do not forget to "shuffle" them sometimes. Regardless of the time and temperature, the oven must be preheated.
Cool the finished crunches slightly and use as directed. That is, eat with pleasure. I like to add them to flavorful smoked meats. Outrageously delicious. And with beer, too. Probably:)

White bread croutons with hard cheese

Especially for cheese lovers. But, I think, those who have an even cool relationship with this product will not disdain to crunch!

The following products will be required:

Cooking procedure:

1. Slice the bread as in the photo in the previous recipe.
2. Grate the cheese on a coarse or fine grater. Both noble Parmesan and ordinary Russian or Dutch "local bottling" will do.
3. Are you going to use garlic? Peel and chop the cloves in a way that is convenient for you. Mix with salt. You won't need a lot of it, because cheese most often has a salty taste. Rub with a spoon, as I described above. Pour in vegetable oil. Season to taste.
4. Sprinkle slices of white bread with this mixture, mix the future croutons thoroughly. Sprinkle with grated cheese. Stir again.
5. Place on a baking sheet lined with baking paper. Cook in an oven preheated to 180-200 degrees until golden brown. Stir periodically for the first 5-7 minutes so that the melted cheese "shavings" are evenly distributed over the breadcrumbs.
6. Serve with first courses or as an appetizer.

Paprika option

Prefer natural ground paprika over fat-soluble color and flavor? This option is for you. Discriminating taste and the smell of spice in homemade breadcrumbs you will surely like more than the store counterpart bordering on toxicity.

Grocery list:

Croutons preparation method:

1. The method of preparing the bread is the same as above.
2. Pour oil over the cubes or slices.
3. Add paprika and salt. Mix thoroughly.
4. Dry and brown white bread until croutons for 10-15 minutes hot oven(temperature - 200 degrees).
5. Ready!

Enjoy! Crack with pleasure!

Any housewife at least once thought about making crackers, which can then be used in a variety of ways in the kitchen. In the age of multicooker and microwave oven, some have even forgotten how to dry crackers in the oven.

It's time to remember this simple chef's action, as well as some of the tricks that will make it possible to achieve the preparation of a tasty and original product that complements any dish.

Drying in the oven

The best option for obtaining crackers is an oven. You can burn bread in the microwave, in a conventional dryer crispy crusts it just won't work, near the stove or in the sun the procedure will take a long time. Also at home there is often stale bread, which is a pity to throw in the trash. But it can be reanimated by drying it on crackers.

Where Dried Bread Comes in Handy

It was once believed that croutons can be made from stale or uneaten bread. Modern hostesses vote for delicious and safe homemade food. Not everyone trusts the crackers from the store. Here's what you can do with home-dried bread:

1. 1. A handful of dry cubes are served with soups or broths.
   2. Tea lovers will also appreciate the not cloying taste of vanilla rusks.
   3. Rusks are an excellent addition to various salads.

• Dried pieces of rye bread, especially with gravy dressing, are applicable as a beer snack.

• Ready meals, for example vegetable stew, boiled potatoes, can be sprinkled with bread crumbs, fried on sunflower oil with garlic for a spicy taste.
• You can sprinkle the dessert with crumb crumbs.

• Homemade kvass is prepared using rye bread dried in a microwave or electric oven.

• Strong tea with breadcrumbs will help if there are problems with the intestines, this is a well-known fixative.

• • All crackers, depending on their purpose, should differ in size and shape. Soup and salad should be cubed, beer and cut into sticks for kvass, etc. Mixing of different figures is not allowed.

• Drying of bread is carried out at different temperatures, and 100 and 200 degrees. Each housewife chooses herself which of a couple of basic ways to properly dry crackers, to choose:

I. The loaf is cut into cubes or sticks, which are laid out on a dry baking sheet. The oven is heated to 120 or 140 degrees, then a sheet is placed there. If each cube is cut 1 * 1 cm, then 20 minutes will be enough. For one-centimeter blocks, a time of 35 or 40 minutes is suitable. After 10 minutes of drying, the cubes are mixed and wait until they are fully cooked. When using the sticks, stir them periodically about 4 times until the end of cooking. This way you can dry rye and uncomfortable white bread, products made from coarsely ground flour. The rolls are fried for no more than 10 minutes. When it is noticeable that the bread has begun to dry out, and its toughness is felt, turn off the oven, leaving the crackers in the oven until it cools down.

II. For crispier breads, use 180 or 200 degree baked goods. It only takes 10 minutes. In this case, it is more dangerous to perform drying manipulations than in the first. But evenly cut pieces are more fried.

• • Use a cotton bag or plastic container for storage. So that the bread does not become moldy, they are put into a container well dried, and left in a dry, dark place where there should be no pronounced odors, otherwise the crackers will be saturated with them.

• From broken off, crushed and dried white bread, bread crumbs are obtained.

Pastry chef's tips on how to make delicious crispy croutons

1. 1. Before baking crackers in the microwave or oven, they are sometimes salted, sprinkled with spices or chopped herbs, small pieces of garlic, salted or sugared.
   2. Spread slices of bread on a sheet is required in an even layer.

• If you want to take bread crumbs with you on a hike, then you will need pieces about a quarter of a regular piece of loaf. How much to dry them depends on the desired result. But no longer than 25 minutes. with an oven preheated to 200 degrees. If in the microwave, then at high power it will take about 2 or 3 minutes.

• Any baker knows how to dry bread crumbs in the oven to get a golden crust. For this, the leaf is lubricated with vegetable or butter, and the desired effect is obtained.

• For crispy and tender medium-sized slices of wheat or rye quality, you will need an hour to dry in an oven preheated to 150 degrees.
• Leavened black bread rusks are fried in the cabinet for no more than 50 minutes.

Advice: If you do not know how far you need to put baking in the oven, it is worth starting from which product is used. If the slices of rolls are 2 cm thick, then they are fried in the oven at 150 or 170 degrees for ten minutes, then they are in the oven for another 20 minutes. or 140 degrees.

Oven-dried bread or loaves will be healthier than microwaved ones. This business is more troublesome, but less dangerous. With different nuances, there will be a different result, which will certainly delight the household.

And about something crispy and spicy, without which the first courses are not so tasty, and many salads are simply impossible. And for some, this dish is associated with beer. As you might have guessed, these are homemade croutons. I used to just dry finely diced bread in a frying pan or on a baking sheet in the oven and called it croutons. But now I cook homemade crackers in a different way, it turns out not only better, but incomparably better. These homemade crackers are almost indistinguishable from those sold in stores, and you shape their taste yourself. Today I will make homemade croutons flavored with salt, pepper and garlic.

Ingredients:

• 1/2 loaf (can be slightly stale)
• 4 tablespoons sunflower oil
• 1 tablespoon butter
• 1 teaspoon salt (flat)
• 1/4 teaspoon ground black pepper
• 4 cloves of garlic

Croutons in the oven. Recipe with photo

So, I propose to cook such homemade croutons from the classic white loaf. He has the perfect density for that. Of course, it is most logical to cook homemade crackers from slightly hardened bread, but if you really want to, you can also from fresh. We cut the loaf into cubes or give the future croutons any other shape, this will in no way affect the success of the final dish.

We heat up a large frying pan and send our future croutons to lightly fry. While this is a recipe for oven-baked croutons, the roasting step is necessary and I'll explain why. Bread, even if it managed to get a little stale, after mixing with butter (this is the next step) threatens to partially turn into porridge, but we don't need such an effect. We want to get whole, beautiful croutons. It is in order for the bread cubes to retain their shape that we will dry them in a pan. This step will not take much time, about 5 minutes, subject to strong fire and frequent stirring of crackers in a pan.

So we have come to the step where we will prepare a "taste" for our croutons. The basis will be two types of butter - sunflower and butter, and add to the butter everything that, in our opinion, should be present in the taste of croutons. This time I just have fresh, pressed through a press, garlic and ground pepper. Well, salt. You can also use ground paprika, turmeric, dry garlic, dry herbal mixtures, and so on.

Add spicy butter to the croutons and mix everything well. Then we spread the croutons on a baking sheet (if desired, you can cover it with parchment) and send them to the preheated oven to dry again and fix the taste. We bake crackers for 15 minutes at a temperature of 200 degrees.

That's the whole recipe. All ingenious is simple, and simple is brilliant. Just imagine, we turned yesterday's bread into a wonderful appetizer that will refresh and complement soup, borscht, brighten up the evening watching TV, you can also cook with croutons great salads(for example, Caesar). Bon Appetit!

Teaser network

Calorie content: Not specified
Cooking time: Not indicated

If you are tired of eating regular bread, then I suggest you prepare delicious white bread croutons in the oven. A very convenient recipe with a photo, according to which you can easily cook a simple snack at home. Use the usual yesterday's bread, some spices and you will have a wonderful snack in the form of croutons on your table. Also, such croutons are convenient to eat on the go, and you will perfectly satisfy your hunger. The trip will not seem so boring and long.

Required products:
- 300 grams of white bread;
- 1 tea. l. chicken seasoning;
- a little salt;
- 2-3 cloves of garlic;
- 50 grams of vegetable oil;
- a little ground black pepper.

Preparation

I prefer to use yesterday's or the day before yesterday's bread for croutons. Usually no one eats such bread anymore, so it needs to be used for other purposes. Croutons are great in this regard. I cut the stale bread into cubes. Stale bread easy to cut and not crumble.



Now, in order to give the croutons a certain taste, I sprinkle them with chicken seasoning. You can use any seasoning: for fish, for meat. The main thing is to give the bread the right flavor.



Since my seasoning was without salt, I salted the bread a little. If I use a seasoning, and it already contains salt, then I do not salt it.





Sprinkle the croutons with freshly ground black pepper.



For additional taste, I squeeze garlic to the croutons and stir a little so that the bread is saturated with the aromas of garlic.



I pour butter on the bread, leave it to soak for 5-6 minutes.





I put the croutons in a frying pan along with all the seasonings and spices. I put it in the oven to bake until golden brown... The croutons should dry well in the oven and become crispy.



I take out the browned crackers from the oven. Let them cool down a little.



I spread the croutons in any shape and serve them to the table.



These oven-baked white bread croutons can be eaten if you are hungry and do not want to wait for dinner and just want to have a snack. I also often serve such crispy bread with hot soups. Then the soup becomes tastier and ordinary bread is not needed, because there are delicious and fragrant croutons that are soaked in oil, spices and garlic. It is just as easy to prepare and

Most sophisticated housewives know how to properly dry bread crumbs in the oven. Truly delicious and crunchy products can be added to salads and soups, served with tea, and used as a quick snack. The product will be more flavorful if it is seasoned with spices.

In order to get mouth-watering croutons, stock up on

Cut the loaf into small cubes. Next, the garlic should be chopped using a special device, and the cheese should be finely grated, these ingredients should be mixed with butter and a little salt. Pour the flavored mixture over the bread cubes so that all the pieces are evenly nourished.

Now line a baking sheet with baking paper and place the snacks on it in 1 layer. As mentioned above, the temperature for baking white bread should not exceed 170 ° C; you need to cook the product until it has a golden crust on it.

Homemade rusks are rightfully considered a favorite snack of all Russians. The purchased product is stuffed with artificial spices, as a result of which regular use causes heartburn. Many housewives prefer to cook crackers on their own, wanting to get full natural product... Consider the most delicious recipes, we will give practical advice... So let's get started.

A simple recipe for making crackers

• garlic - 3 prongs
• salt - 15 gr.
• bread - half a loaf
• oregano - 3 pinches
• dry greens - to taste
• olive oil- 90 ml.

1. Leave the bread slices at room temperature after removing them from the package. When they become stale, chop them into cubes or wedges, it all depends on the desired size.
2. Pass 1 garlic clove through a press, place in a tight plastic bag. Add 5 g. salt, spices and dried herbs. Pour in 30 ml. oils.
3. Divide 0.5 loaf into 3 parts, take one and send in a bag with spices. Inflate the cellophane cavity, tie, shake the device vigorously. Such a move will distribute the mixture evenly over the entire surface of the crackers.
4. Prepare a baking sheet, if desired, brush its surface with a very thin layer. Lay the first piece of loaf in one row, do the same for the second and third sections.
5. When all the slices of bread are greased with the composition and laid out on a baking sheet, you can start cooking. Preheat the oven to 190-200 degrees. Send the baking sheet inside, stir the composition periodically.
6. When the crackers are golden brown and brittle, remove them from the oven cavity. Never leave it inside, otherwise the bread will become very tough. Serve hot, warm or cold.

Spicy croutons

• white bread - 1 loaf
• garlic - 4 cloves
• sunflower oil - 90 ml.
• onion- 0.5 heads
• spices - at the discretion
• salt to taste

1. Ground ginger root, coriander, Provence herbs, chopped black pepper, curry, chili, etc. are considered the best spices for making bread crumbs. Choose seasonings at your discretion, vary the proportions.
2. Chop the loaf into slices about 1 cm wide, then cut each piece into cubes. Place on a baking sheet in one row, then preheat the oven to 130 degrees. Send the crackers inside for 5-7 minutes.
3. At this time, chop the onions in a meat grinder or blender, pass the garlic through a press, mix the ingredients. Pour oil into a frying pan, bring it to a boil.
4. Mix the selected spices into a homogeneous mixture, add to the garlic and onion. Fry until brown over medium heat. The onions should become soft and crusty.
5. The crackers are a little dry, remove them from the oven. Fill in butter combined with fried onions. Stir the mixture with a spoon until the bread cubes are well saturated.
6. Without greasing the baking sheet, line the oiled crackers in one layer. Increase the oven temperature to 180 degrees. Duration heat treatment is a quarter of an hour, see the consistency.
7. To prevent the croutons from getting greasy, you can first line the baking sheet with landscape sheets or parchment paper. The liner will absorb oil and also prevent the food from burning.

• butter - in fact
• white bread - 0.5 loaves

1. You can use either a loaf of bread or a white loaf, it all depends on personal preference. Chop the food into slices about 1.5 cm thick.
2. Melt the butter to room temperature. Brush with a thin layer, covering the holes in the slices. After that, chop each bite into cubes, prepare a non-stick skillet or baking sheet.
3. Preheat the oven to medium (about 130-150 degrees). Arrange the biscuits in one row without lining the surface with parchment. Place in the oven for half an hour.
4. It is important to remember forever that you need to leave the cabinet door open. Otherwise, the crackers will soften, losing their crisp texture. Install a wooden clothespin in the side passage to prevent the door from closing.
5. During cooking, do not forget to stir the crackers with a spatula so that they bake evenly. After the lapse of time, evaluate the structure of the product. If the crackers are crunchy, they can be removed.
6. Cool before serving, sprinkle with fresh chopped dill if desired. Creamy croutons go well with fat sour cream, as well as garlic-mayonnaise sauce.

Crabs with crab flavor

• fresh dill - half a bunch
• crab meat - 120 gr.
• garlic - 3 cloves
• white or gray bread- 4 pieces
• salt to taste
• olive oil - 35 ml.

1. Pass the garlic teeth through a crusher or grind in a mortar. Mix with vegetable oil, spices. Defrost the crab meat, send it to the blender to make a porridge. Add the crab to the previous mass.
2. Salt the composition, transfer everything to a tight plastic bag or food container. Chop the bread into cubes, place in the cavity of the bag, tie. Shake the structure so that the mass is evenly distributed over the bread.
3. Line a baking sheet with paper or foil, preheat the oven (temperature about 190-200 degrees). Place the seasoned bread in one row and bake for 20 minutes.
4. Be careful not to burn the crab. Flip the croutons every 3-5 minutes. Serve hot after cooking. You can mix chopped garlic and mayonnaise as a sauce.

Rusks with cheese

• cheese hard varieties- 250 gr.
• bread - 1 loaf
• garlic - 5 teeth
• spices (any) - at discretion
• salt to taste
• sunflower oil - in fact
• chopped black pepper - 3 pinches

1. Chop the bread into slices, then cut into cubes. You can use several types of bread at the same time. A mixture of black, gray and white crackers looks beautiful on the table.
2. Mix your favorite spices to taste, add salt. Rub chopped bread with dry mixture, sprinkle with butter. Place on a flat, heat-resistant microwave oven dish.
3. Grate the cheese, sprinkle with crackers. Send it to the microwave or oven, set the "Grill" function. Stirring occasionally, cook the croutons for half an hour. Consume immediately after preparation. Can be added to puree soup or eaten as a beer snack.

• black bread - 0.5 rolls
• chopped salt - 15 gr.
• garlic - 5 teeth
• olive / vegetable oil - 90 ml.

1. As a rule, the most suitable type of bread is "Darnitskiy". It has the necessary porous structure that makes the crackers crispy.
2. Chop the slices into cubes or thin slices (about 1 cm wide). In a separate bowl, combine salt and oil, add garlic, passed through a press.
3. Send the bread cubes into a bag, tie on top. Inflate the cavity, then shake the fixture so that the mixture lubricates each bite. When the dressing has coated the bread, proceed to the next step.
4. Preheat the oven, you need a temperature of about 200 degrees. Grease a baking sheet with oil or line it with paper. Spread the breadcrumbs in one row over the surface.
5. Send the bread to bake in the oven for a quarter of an hour. The croutons should be lightly browned, after which they can be taken out. Serve with mayonnaise, adding suneli hops, basil, oregano, etc.

Rusks in the microwave

• garlic - 6 cloves
• bread - 1 loaf
• olive oil - 185 ml.
• salt to taste

1. First you need to chop the bread into plates. You can use both rye and whole grains. Take your pick. Form the plates into cubes about 1-1.5 cm wide.
2. Leave the future crackers at room temperature for half an hour. During this period, they will become slightly weathered, as a result of which the processing will be faster.
3. Prepare a heat-resistant tray or dish, place the bread cubes in one row. Set the power to minimum, dry the bread for 2-3 minutes. It all depends on the technical characteristics of the device.
4. It is important to ensure that the crackers do not burn. Otherwise, the dish will be spoiled and very dry. While the crackers are languishing, take a bowl and pour the olive oil into it. Add salt and pressed garlic to the mixture.
5. Extract the crackers from microwave oven, pour them garlic butter sauce, send them back to bake. This time, the simmering duration is no longer than 1.5 minutes.

• olive oil - 85 ml.
• bread (any) - 0.7 loaves
• salt - 10 gr.
• fresh garlic - 6 teeth

1. Cut the bread first into slices, then into rectangular pieces. Peel the garlic and pass it through a crusher (press). Prepare a nonstick or thick-bottomed skillet with oil and garlic.
2. Heat the dishes (red-hot state), send the slices of bread into the cavity. Fry on medium heat. It is important that each side turns rosy.
3. Spread paper towels (3-4 layers) on a dish or baking sheet, lay out the croutons. Such a move will help drain excess fat.
4. Alternatively, you can use a skillet to prepare rusks. To do this, chop the bread into cubes, fry in hot oil. Leave to drain, then rub each bar with a whole garlic clove.

1. It is worth remembering forever that the temperature regime of the oven is indicated approximately. Based on the specifications of your machine.
2. If we talk about the sort of "raw material", the duration of heat treatment of black bread is much longer than that of gray or white. This feature is due to the density.
3. Choose the right temperature. It is not necessary to set high power, 140-150 degrees is enough. In this case, you can count on the crackers will not burn.
4. Cut the loaf into wide plates or slices, so it looks more aesthetically pleasing. In the case of white bread, chop it into cubes, black - into strips (sticks).
5. It is known that bread absorbs moisture, so it melts quickly. It is recommended to consume the finished product immediately after frying to keep it crispy.
6. If you decide to stand the crackers for a while, leave them at an air humidity of no more than 60%. Choose your storage utensils carefully, cloth bags or a food container with a lid will do.

It's easy to make crackers at home if you follow step by step instructions... Consider a recipe for toasted bread cubes with cheese, garlic, herbs, crab sticks or Provencal herbs... Make crackers in the oven, microwave, or skillet.

Video: 3 ways to make delicious croutons

Greetings to all readers who are interested in this recipe!
In my big family, crackers are very fond of in different forms, both in salads or with soup, and simply without everything. Purchased kirieshki and other similar factory-made crackers in packages are always expensive to buy, and there are plenty of harmful additives. Therefore, whenever possible, I try to cook homemade crackers in the oven, they are eaten just as quickly, but the harm from them is undoubtedly less, because there are no flavors and flavor enhancers in their composition. And you can always allocate a little time for their preparation, especially since the time spent is limited to a few minutes.

Let's start making croutons and prepare the necessary products for this. All you need is white bread, salt and your favorite spices.

Cut the bread into small cubes. But this is not a matter of principle, and options are possible here. Sometimes I cut the bread into thin long strips, especially when I want to nibble the croutons just like that, and not use them to prepare any dish. But I use cutting into cubes much more often, because crackers in this form are very convenient to add to salads and soups.

Crackers are always tastier from white bread, but you can take black or gray bread for making, if you prefer it.

We put the cut cubes in a regular plastic bag, this is necessary in order to distribute the added seasonings evenly at the next stage of cooking.

Now let's take our favorite seasonings to taste. Today I decided to use a mixture in equal proportions of "hops-suneli" and "seasoning for chicken", and also add a little salt.
But each of us has different tastes, so what kind of seasonings you choose for this recipe is a matter of your personal taste, because someone loves, for example, black pepper or paprika, and someone cannot stand it. The amount of salt can also be varied as desired.
I take about a tablespoon of seasoning for half a loaf of bread, because it is in this proportion that the taste ready meal I like.

Mix the seasoning mixture thoroughly.

Now add the prepared spices to the bag of sliced ​​bread.

Now we tie

and gently shake the bag to distribute the seasoning evenly throughout the bag.
Next, pour the prepared bread with spices onto a baking sheet in a thin layer. Do not pour in a large amount of bread at a time, because the croutons in this case will be fried unevenly.
I don’t use any oil in making crackers, because oil adds additional calories, and I don’t need it at all.

I always try to fill the baking sheet in one layer.

Now we send the baking sheet to the preheated oven to 180 degrees and in a few minutes our croutons will be ready.
This will take about 10-15 minutes, here a lot depends on the operation of a particular oven. The main thing is to carefully monitor so that they do not burn out and do not dry out.
After 10 minutes, we take out a baking sheet and delicious homemade crackers without unnecessary chemical additives are ready.

You can immediately use them for making salads, add them to soup or crunch just like that.

Just do not cook them for future use in large quantities, because freshly cooked crackers are much tastier than those that have already been lying down for a while.

For a change, you can use different seasonings in the recipe, and then each time you will have delicious homemade crackers with different tastes on your table.

To all Bon Appetit!

Cooking time: PT00H20M 20 min.