loaf of bread
method
Remove the four corner crusts cut along the length of a loaf of bread, then cut across into very thin triangular shapes approximately 2 mm thick. Arrange on a baking sheet, taking care not to overlap, and place in a hot cupboard
or cool oven to dry out and colour slightly golden on each side. Alternatively, they may be toasted under a salamander grill set at moderate heat; this method requires constant attention.
or cool oven to dry out and colour slightly golden on each side. Alternatively, they may be toasted under a salamander grill set at moderate heat; this method requires constant attention.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
