Recipe help. What is the moisture content of white bread?

I would make the determination based on what you are doing with the croutons. Are you covering a casserole? Visually look to see if the single bag would spread out to do what you need it to do.

@marinelife Thank you! I guess the purpose would make a difference – and of course, I didn’t think about it until an hour before dinner when I’m half way through the cooking –
Visually, I don’t know because I’ve never tried it before. It’s the Servietten Knudel halfway down this page.
One loaf of white bread is a bit of a vague visual image, but I guess I can eyeball it and make a guess. I was overthinking a scientific method.
Thanks again!

You cannot subsitute croutons. It says in the recipe “do not let bread develop color.” The part about the bread in the oven is to remove moisture so that when you add the liquid you don’t have goo. Really what it’s asking for is stale bread.

Crap! Now you make me read! I went too fast and saw that as referring to the onions…. Well the croutons I got are pale (meant for stuffing) Maybe it will work?
Damn my laziness!

You might have to add a little more liquid… good experiment…

1 cup of bread cubes = 2 slices of bread. My loaf of bread has 22 slices

I would definitely add more liquid, either more milk or more water (or a little of both). Oven-staled bread does retain some moisture. If the croutons are meant for stuffing, though, I think they should be okay to use.

As for the amount, 2 bags sounds about right to me, but I’d be careful. You might want to add the croutons (and/or additional liquid) gradually, bit by bit, until the dough achieves a proper texture. Judging from the recipe, sounds like you’re going for a wet dough texture, sort of like a wet biscuit dough.

@BarnacleBill Thank you for counting the slices, that is very helpful and more liquid sounds right! @Qingu excellent visualization aid, muchos gracias.
If it works out, I’ll recommend you all for a magazine column “Can this recipe be saved?”
Fingers crossed.

@Blueroses HAHAHAHAHAHAHA! Can we come over for dinner?
I once tried to make cookies from a recipe that I was unfamiliar with. For some stupid reason, I melted the butter before adding it. The I panicked and called my moms friend. I said “Should I melt the butter first?” There was a pause, and as she drew breath to answer me I blurted “I melted the butter and then added it” There was another pause, but I could feel that the quality of the pause was different. I then heard a clatter and then distant laughter. She had dropped the phone and was bent over laughing. (My mom told me later) She was wheezing and laughing and trying to tell her husband and my parents, who were there visiting and playing cards.
I had to scrap the whole project and start over.

Big lurve to @Trillian for the reminder that cooking mistakes just happen… I read your response to my waiting guests and everyone had a similar story… Thank you for the laugh.

UPDATE: If you want to know the outcome
1 loaf = approx. 7.5 oz of croutons + double milk + let sit 30 mins + mash lightly with pastry cutter + let sit some more until “wet dough texture, sort of like a wet biscuit dough” (eternally grateful for that) + follow rest of recipe = really, really delicious!

Three morals of this story:
1) Shortcuts take too long
2) When having company for dinner, cook something you know
3) When 1 & 2 fail… fluther saves the day (dinner)!

<—going back and capturing the recipe, eyeing bag of stuffing in pantry…thinking hard about this…

I wonder how these would be made with cornbread stuffing and a little celery?

My grandmother always called napkins “serviettes”

@BarnacleBill from recent experience, I would say this is a very forgiving recipe and a lot of fun to make! Get the texture right, be prepared to adjust the steaming time… but it’s dead easy! I actually (guests agree) think the slight chewier texture of starting with a dryer bread added something to a traditional dumpling. At any rate, I’ve been told to “make this again!”