Homemade Salad Croutons
rec.food.recipes/kabrittain/2003

4 cups stale bread, any type, cut into 3/4 inch cubes (use stale bread only. Fresh bread doesn't work as well and it's a great way to use leftover bread)
1/3 cup extra virgin olive oil
2 tsp. dried oregano
2 tsp. dried basil
1/2 tsp. garlic powder
salt and pepper to taste

Place bread cubes in a single layer on a baking sheet and lightly toast in a 350 degree oven, turning once. Do not over brown or they will be too hard. They should be barely golden.

Transfer warm bread cubes to a large bowl. Toss with olive oil and seasonings.

Notes: Other seasonings can be substituted, according to your taste and what you're serving with the salad, soup, etc.

Also, they can be kept at room temperature in a zip bag for a couple of weeks. If you have day or two old bread and want to make the croutons at a later date, put the bread in the freezer until you need it.