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The Boston Globe

Food & dining

Recipe for homemade croutons

4Once you make your own croutons, you’ll never go back to the commercial kind. Begin with a 1-pound loaf of unsliced challah (to make 8 cups). Let it sit out for several hours, remove the crusts, and cut the bread into 1-inch cubes. Sprinkle with canola oil and a little salt. Toast in a 350-degree oven for 30 minutes, turning often, until crisp and golden.

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