Tuesday, August 19, 2008

Toasted Rye

Rye bread is one of my favorite breads. One thing about it bothers me though: some people like to shove these caraway seeds into it. They taste terrible and I don't have the time to adjust my tastes to them, or to form any childhood memories of liking caraway seeds. So because of this, when I had a slice of carawayed rye, I needed a good way to increase the amount of flavor molecules present. After a quick toasting operation was complete, I quickly placed a few slices of unsalted butter on top then after it was melted, proceeded to sprinkle a coating of granulated sugar over it. Feel free to do this to other kinds of bread, it will make them more bearable in case you don't have any rye on hand.


1 comment:

Anonymous said...

Did you see the Good Eats episode on toast?