Heat oven to 250°F. Butter a 9″x13″ casserole and set out a rimmed cookie sheet. Cut and tear bread into 3/4″ pieces and put them on the cookie sheet. Starting with a whole loaf, I was able to cut five slices, then across the slices, and then flip each half of long cubes crust-side up and cut three more slices. At this point, I had to tear the remaining bread by hand. Still, this was so much faster than removing the crust and then tearing each piece by hand like we did when I was growing up. You will need a long, sharp serrated knife to do this, though. Bake for 20 minutes until dry.