Pumpernickel Croutons

3 slices pumpernickel bread1 1/2 tablespoons melted unsalted butter or olive oil 1/4 teaspoon salt, or to tasteRemove the crust from the bread, if desired. Cut the bread into cubes no larger than a soup spoon, about 1/2 inch. (If the bread is very fresh, dry the cubes in a 200-degree oven for 5 minutes.)Heat oven to 350 degrees.Toss the bread, butter or oil, and salt in a bowl. Spread the bread cubes in a single layer on a baking sheet. Bake until golden, 8-10 minutes. Stir the croutons once or twice during baking to brown evenly. When completely cooled, croutons will keep well for several days in an airtight container.Makes about 2 cups."Book of Soups" by The Culinary Institute of America (2001 Lebhar-Friedman, $35)