Heat oven to 300 degrees F. Trim crusts from bread and slice 3/8-inch thick, or vice versa, whichever is easier.

Using equal volumes of olive oil and butter, melt the butter in the olive oil.

Brush the trimmed slices of bread with this mixture. Cut the slices of bread into cubes, not too small because the bread shrinks during baking. Spread bread cubes on a baking sheet large enough to hold the bread cubes in a single layer. Bake for 45 minutes, until the cubes are dry and crisp. The croutons will be a pale golden color.

Use as desired, or cool completely for storage in an airtight container. Can be stored for up to a week if refrigerated, or up to 6 months if frozen.

Reheat croutons in a warming oven before using.

Peggy Trowbridge Filippone, her recipe for croutons at about.com