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How is where trusted research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. There are 11 references cited in this article, which can be found at the bottom of the page. This article has been viewed 290,064 times. Oven-drying bread is a useful trick to learn to prepare a key ingredient for many recipes.
Dried bread can be used for dishes from soups and stuffing to bread pudding. Drying fresh bread is easy to do and gives you a way to repurpose old slices of bread as they stale. All you have to do is cut up some fresh slices of bread and bake them until they’re golden and crispy. Before you start preparing the bread, get your oven up and running.
The cutting process doesn’t take very long. Also, bread is delicate, so keep the oven set to the lowest possible temperature to avoid scorching it. Higher temperature settings can dry the bread faster. It isn’t a bad idea if you’re hoping to make the bread super crispy or are cooking bigger chunks. However, it increases your chances of burning smaller pieces. If you’re using a whole loaf or something you baked yourself, you will need to break it down a little first. Make as many slices as you think you will need for your recipe.
Try to keep the slices as uniform as possible so they dry evenly later. Pre-sliced bread is perfectly fine to use and will save you a little time. Lay the slices of bread flat on a cutting board, then break them down with a sharp knife. Cut each slice vertically into strips, then slice horizontally to turn the strips into cubes. The cubes don’t have to be exact, but try to keep them as close to the same size as possible. Leave the crust on the bread.