If you have unused bread or a roll, do not rush to throw them away or feed them with pets. From the crossed out bakery products, wonderful crackers are obtained that will diversify your table. They can be added to salads, transparent broths are served with them. On rye crackers, wonderful homemade kvass is obtained, and sweet vanilla crackers will perfectly complement the cup of tea or coffee.
1
Sukhari make absolutely any bread: black, gray, white, with bran. If the bread lies for a very long time and a gray plaque has already appeared on it (this happens when using poor -quality raw materials), then the crackers should not be dried from it. In the best case, they will smell of mold, in the worst - you can earn a gastrointestinal disorder.
2
Sukhari made of white bread is best suited in order to serve soups and broths with them. For such an additive to the dish, cut into a dissected bread a cube 1*1 cm in size. Lay them into a dry baking sheet in one layer and send them to the oven, heated to 170-180 degrees. If your oven is not equipped with a thermometer, then turn it on on the smallest power or light it on the smallest fire (for reliability - slightly open the door). The time for drying small crackers will take 20-25 minutes. 10 minutes after the start of drying, mix crackers - this will allow them to dry more evenly.
3
In some salads with vegetables, fish or meat, crackers are also placed. They are better to make them from gray or bran bread. More rude, they will not so quickly smoke in a salad dressing. In the form of crackers for salads, do the same as for liquid dishes, but dry them for 5-7 minutes more. Do not set the temperature of the oven more than 180 degrees - the crackers risk burning.
4
Dry black bread on crackers for kvass even longer - about 40 minutes, but at the same temperature of 180 degrees. Cut the bread into slices with a thickness of 1 cm and put it on a baking sheet. Send it to the oven and turn the crackers 2-3 times over the drying of the drying. When the pieces of bread dry, remove them from the sheet-leave 3-4 pieces for further leisure. Increase the temperature in the oven to 200 degrees and wait until the remaining crackers begin to burn quite a bit. As soon as the corners are trained, remove the crackers from the oven. 1-2 burnt crackers for a 3-liter jar of kvass will give him a beautiful brown color and a barely perceptible caramel taste.
5
The most delicate drying are crackers from a butter. They dry very quickly and due to the presence of sugar, oil and flour of the highest grade in them, they can be very burned. To prevent this from happening, cut a bell with a thick bunch of 1.5 cm thick. Lay them into a baking sheet in one layer, but close to each other. Put a sheet with future crackers in a cold oven and turn it on. Set the temperature by 170 degrees. During the warming of the oven, the crackers will begin to gradually dry. After 10 minutes, open the oven and try how hard the crackers are hardened. If the upper layer is already hard, and the softness is still felt a little inside, then turn off the oven and leave the crackers in it - during the cooling of the kitchen device, the crackers will “reach the desired condition. If you want to get the hot ruddy crackers, then do not turn off the oven, but on the contrary increase the temperature to 185 degrees. Dry sweet crackers for another 5 minutes, but make sure that they do not start to burn.
6
From the butt vanilla crackers you can cook a very tasty and quick dessert called “Potato”:
Pass 400 grams of crackers through a meat grinder.
Mix 1 cup of sugar and 2 tablespoons of cocoa powder.
Boil 1 cup of milk and pour sugar with cocoa into it.
Keep the mixture over low heat until the sugar dissolves.
Remove the pan from the fire and pour the crushed crackers into it and put 200 g of softened butter.
Mix the mass thoroughly and form the “potatoes” cakes.
Run the dessert in cocoa and put in the refrigerator for solidification.
It turns out that it is absolutely not difficult to help crackers in the oven, especially since it is even pleasant. Firstly, you will not have to throw out the crossed out bread, and secondly-crackers will always come in handy in the kitchen.
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