I've been working on a new milk bread recipe and not every loaf comes out the way I'd like it too. The upside is that no matter how imperfect a loaf is, very often it still will make delicious toast. It's a breakfast habit that we had gotten away from and are re--embracing this winter. When you make it from your own bread you can slice it exactly the way you like it. Mine is a little thinner, Alex's tends to be on the thick side. We both like it perfectly golden brown and while I am very happy with a generous dose of salted butter, he likes his thickly spread with butter and jam. It's a classic combination that each person can make their own. Letting everyone make their own toast is an easy way to ensure that we all start our day getting exactly what we want.
Years Past
January 6, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
