1 sourdough bread loaf
¼ cup extra-virgin olive oil
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With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.
June Oven
To remove the crust from the bread, cut the bread in half crosswise. Place the bread cut-side down on the board and slice off the crust, following the curve of the loaf with your knife. Repeat with the other half.
1 sourdough bread loaf
chopping board
bread knife
Cut the bread into 1"-thick slices.
Tear each strip into 1" pieces.
Transfer the bread pieces onto the June Pan and spread in an even layer.
June Pan
Drizzle the olive oil over the croutons and toss to coat them evenly.
¼ cup extra-virgin olive oil
liquid measuring cup
Place the June Pan on the middle shelf of the June Oven. Bake the croutons 15 minutes, until the bread is crisp and firm to the touch. June will notify you when the croutons are ready. If desired, follow directions on your June Oven to continue cooking.
Cool the croutons on the June Pan. Use them immediately or keep in an airtight container.
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