Posted by: briellethefirst | January 25, 2011

Dry Toast

IMAG0305This may not sound very appetizing but it really is good. And it’s a great way to preserve the leftover french bread from last night, so it’s practical, too. I started preserving my leftover French bread this way many years ago after I encountered some at a party and the host’s sister (who had brought them) told me how she made them. I was pleasantly surprised when my daughter started snacking on them, too. She said that batch needed more salt, though. The next one was better. I use both white and whole wheat french bread. Both have their appeal and are pretty much interchangeable. Thin slices are more delicate than thicker slices. If you use Italian bread or other types with larger slices than a baguette you’ll probably want to cut them into smaller pieces like points or quarters. It’s easier to butter them before you cut them, but be ready for greasy fingers either way. This, however, can be a good thing if you tend to have dry hands, but I digress.

The basic method is simple. If you can manage to spread soft butter with one hand you can manage if you’re in a cast or sling… Take slices of bread, butter them, lay them on a baking sheet, salt lightly or to taste and bake at 350 with no pre-heating for about 10 minutes or until they are dry. Check often and turn the oven off before they brown, letting them dry in the oven as it cools or take them out if they brown. You may want to turn the cookie sheets around in the oven so they bake/dry evenly. A little tan is OK, but if they get brown it affects their taste, although with strong hors d’ ouvre toppings it usually won’t matter.

It’s up to you whether you use butter or margarine, and if you like you can even use olive oil, applying it with a brush. My Mom used to melt butter and dip the slices face-down in it but it’s hard to control how much you put on that way. You can sprinkle these with grated cheese, garlic or a spice mixture if you like. Cinnamon and sugar are nice, too.  Even plain they are nice to snack on. Savory ones are good with tepenade, tuna, salsa, and all sorts of spreadable things. Plain ones are also good with anything spreadable, including peanut butter and jelly or Nuttella. Sweet ones are good with peanut butter, jams, lemon curd, cream cheese and that sort of thing, just use your imagination and experiment.  At least the rest of your yummy bread won’t mold and you can save on chips and crackers. They also go well with soups and salads and keep well as emergency snacks in the car, backpack desk. I make it with the whole-grain french bread from our grocery store and just a sprinkle of salt and my daughter’s addicted to it! They’re so much better than chips and we know what’s in it (and what’s not)! IMAG0306


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.


%d bloggers like this: