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Ingredients
- 4 slices pumpernickel bread or 4 slices dark rye bread
- vegetable oil or margarine or butter, softened
- salt
- 1 teaspoon dried dill weed or 1 tablespoon snipped fresh dill
Method
- Heat oven to 400F Trim crusts from bread.
- Brush both sides of bread slices generously with oil; sprinkle slices with salt and dill weed.
- Cut into 1/2-inch cubes.
- Bake in ungreased rectangular baking pan, 13x9x2 inches, stirring occasionally, until golden brown and crisp, 10 to 15 minutes.
