I did not know there was a need for this advice – another case of “behind closed doors”. Making toast is usually done in the privacy of one’s own kitchen, an intimate affair, and I was under the misguided impression that what goes on in my home is “normal”. We freeze bread. And bagels. Sliced. For toast. For sandwiches.
My family is small. My mother’s family was small. She freezes sliced bread. As mother, as daughter.
So yeah, duh, unless you have bread at your elbow at every meal, freeze on.
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Toast lovers, I have a modest proposal for you: Do not bother with bad bread. Say goodbye to sweet, cottony, lightweight toast, the kind that squishes under a butter knife or slumps under a blanket of jam.
Read on here.
Thank you, Karen Barry Schwarz, cabin roommate, nighttime hilarion, toast connection.
The Lunch Encounter 