Dienstag, 19. April 2011

Update: Für das deutsche Rezept nach unten scrollen!

Today we talk about toast or sandwich bread.

You know that kind of toast bread lying in the supermarkets. Full of air, missing flour. Mostly just wheat. Squishy texture. To talk about bread here, is ridiculous.

But it’s easy to have on hand, either stored in the fridge for weeks or in the freezer.  It’s good for a quick breakfast, if there’s no more bread or granola in the house. Sad, but happens. I also use mine for meatballs or meatloaf. And of course for sandwiches. But just toasted. I’d never understood, why people don’t toast their toast. Creepy.


I don’t like sloppy bread. Bread just isn’t used to be sloppy or squishy or something similar. Coming from „the country of bread“, I just know.

I always considered toast from the supermarket as „ok“. Not good – not bad. Bu then I baked my own a few weeks ago. And it was a revelation. It’s so much better, you can even eat it untoasted and it’s good that way. It tastes like bread. It’s firm, but not too firm. You can vary with the flours. I made it with wheat and another with rye and wheat (50/50). I loved the rye-wheat one.

You can also freeze it. And if you want to take out single slices from the freezer, cut it first, freeze it then.


It did get even better, as I made french toast, which I was never a fan of. But I got a recipe in the hands, which called itself a revelation, too (recipe follows). The problem often which french toast is, that the bread (because often used toast from the supermarkets) gets soggy immediately through and through. And you don’t get a thoroughly soaked toast crispy again. But a soft french toast just isn’t right. And delicious. So this toast bread is the solution. It’s perfect for this purpose. Too.

What’s really convincing here is, that there’s not a lot work involved. Mixing together, short waiting, mixing, waiting longer, form the bread, wait again and bake. So it’s perfect for preparing, when you are already making something else at home. So you can take a look at it from time to time, while not investing a lot of time.

So my advise is to bake your own, if you don’t have access to good one.


Categories: Brot, Sandwiches

5 Responses so far.

  1. Ruth sagt:

    Funnily enough I just blogged about a bread that's the opposite of this, but reading you introduction, I kind of see what you mean! Thanks!

  2. Ina sagt:

    Irgendwie ist mir zufällig gerade das Brot ausgegangen 🙂 Erinnert mich an meine Erfahrung mit dem Hokkaido-Milchbrot, für das ich immer schwärme (http://inasspace-photosundmehr.blogspot.com/2008/12/hokkaido-milchbrot-im-glas.html). Will demnächst auch mehr Brot selber backen, besonders weil ich 'The Bread Bakers Apprentice' geschenkt bekommen habe. Lust auf 'ne kleine 'Versuchsreihe'? 😉

  3. Ich hab mir Bread: A Baker's Book of Techniques and Recipes gewünscht. Wird aber noch ein paar Wochen dauern bis ich es in den Händen halte. Will dann auch mal selbstgemachten Sauerteigstarter versuchen und und und. Aber Versuchsreihe klingt toll!

  4. AnJu sagt:

    Und das hat mit 50% Roggenmehl ohne Sauerteig geklappt? Hab mal gelesen, das ginge nicht.

  5. @AnJu: Hat einwandfrei funktioniert. Wüsste auch nicht wieso. War ja noch 50% Weizenmehl drin. Das reine Weizenbrot ist natürlich etwas mehr aufgegangen. Das Foto mit dem ganzen Laib ist der Mischtoast.

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