Cut the loaf into 3/4 inch cubes. One loaf should make about 8 cups.

Toast the bread cubes in a warmed oven, not on, for about ten minutes. This will make them a little dry, but that's what you want.

Melt the butter on medium high heat in a large sàutee pan. Add the bread and mix them up in the butter so they get lightly coated. Use a hamburger flipper to spread the bread in a single layer. Do not flip until the side on the pan is browned. Repeat until all sides are browned.

Store in a airtight container immediately. Do not let the steam out, because it will take the crunchiness of the croutons away.