Caesar Salad with Homemade Croutons with homemade white bread

👨‍🍳 Method

For the homemade white bread ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   Plastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4. 4
   Shape the dough into an oblong loaf and place it in loaf pan lined with parchment paper.

   Loaf pan

   💡Shape a tight loaf the length of the pan: it fills the pan evenly, and the bread rises tall instead of spreading sideways.
5. 5
   Cover and Let rise 30 minutes, until the loaf has risen.

   Plastic wraporKitchen towel
6. 6
   Preheat the oven to 190°C (375°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7. 7
   Bake 35–40 minutes, until the loaf is browned and sounds hollow when tapped on the bottom.

   OvenLoaf pan

   💡Tapping the bottom of the loaf is the test: baked bread sounds hollow; if the sound is dull, put it back in the oven for a few more minutes.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Turn the loaf out of the pan and let cool on a rack before slicing.

   Cooling rack

   💡Bread left in the hot pan sweats, and its crust softens: turn it out right away and cool it on a rack.

For the Salad Dressing

1. 9
   Preheat the oven to 180°C (355°F).

   Oven
2. 10
   Cut the bread into cubes, toss with the olive oil and spread on a baking sheet in a single layer.

   Serrated knife (bread knife)Cutting boardBowlBaking pan
3. 11
   Bake the cubes 10 minutes, until they are crisp.

   OvenBaking pan
4. 12
   In a small bowl, whisk the mayonnaise, lemon juice, Worcestershire sauce, mustard, garlic, salt and black pepper until smooth.

   Bowl

To assemble

1. 13
   Wash the leaves and dry well.

   Colander

   💡Wet leaves repel the dressing and it pools at the bottom of the plate: dry them well after washing.
2. 14
   Tear the leaves by hand into pieces.
3. 15
   Toss the leaves with the dressing and arrange on a serving plate.

   💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.
4. 16
   Sprinkle the croutons and cheese on top.
5. 17
   Serve immediately.