Tap Posted January 8, 2009 Share Posted January 8, 2009 :) Quote Link to comment Share on other sites More sharing options...
Liz CA Posted January 8, 2009 Share Posted January 8, 2009 :) I mostly bake an oblong loaf and slice it with a very sharp bread knife because I like a "crusty" crust. Depending on who is doing the slicing, individual slices vary from 0.5" to over 1" in width. :lol: When it comes out of the oven, warm and chewy, the amount of butter I have seen a certain young man heap on...oh well you didn't ask about how much butter was used. Quote Link to comment Share on other sites More sharing options...
Vida Winter Posted January 8, 2009 Share Posted January 8, 2009 I make round loaves. If we eat them hot, we tear off pieces. If they are around long enough to cool down, then I slice them with a bread knife. Quote Link to comment Share on other sites More sharing options...
Melissa in Australia Posted January 8, 2009 Share Posted January 8, 2009 IDepending on who is doing the slicing, individual slices vary from 0.5" to over 1" in width. :lol: . same here. :DI mostly make rolls ( buns) now. Quote Link to comment Share on other sites More sharing options...
Christine Posted January 8, 2009 Share Posted January 8, 2009 For those of you who bake your own bread, how do you slice it? With a knife. If it's me, it's a straight slice, 1/2 inch thick. All my boys like to "chunk" it. I bake in bread loaf pans (nice, flat, even bottom), and I try to ensure at least 10 min. between baking and eating. . .otherwise cutting is insanely difficult. Quote Link to comment Share on other sites More sharing options...
Ria Posted January 8, 2009 Share Posted January 8, 2009 I use an electric knife to slice the entire loaf very quickly. Ria Quote Link to comment Share on other sites More sharing options...
LaxMom Posted January 8, 2009 Share Posted January 8, 2009 Bread knife. On an as-needed basis. I tend to make lean loaves, so I don't like to slice too much or the cut surfaces get a little crusty. Quote Link to comment Share on other sites More sharing options...
FriedClams Posted January 8, 2009 Share Posted January 8, 2009 I use an electric knife to slice the entire loaf very quickly. Ria :iagree: Quote Link to comment Share on other sites More sharing options...
KarenNC Posted January 8, 2009 Share Posted January 8, 2009 I am told it makes a difference whether you are using a bread machine for the whole process or not. I have been using the bread machine for the whole thing and it is very difficult to slice thinly. A friend who has to bake all her own due to food allergies says that in her experience the interior seems to be softer on bread machine bread and thus harder to slice (shape may also affect that, we get square loaves). IIRC, she said that that wasn't an issue if she just used the bread machine to make the dough and then shaped and baked it in the oven. I bought one of the slicing guides once, but the slices were so thick I didn't care for it. We use a big bread knife, haven't tried an electric knife. Quote Link to comment Share on other sites More sharing options...
Nicole M Posted January 8, 2009 Share Posted January 8, 2009 I have one of these. Thrift stores have them all the time, btw. my kids prefer even slices. I use a cheap, serrated "ham knife" for slicing. Works much better than the fancy bread knife someone gave me. Quote Link to comment Share on other sites More sharing options...
MomOfOneFunOne Posted January 8, 2009 Share Posted January 8, 2009 I have one of these. Thrift stores have them all the time, btw. my kids prefer even slices. I use a cheap, serrated "ham knife" for slicing. Works much better than the fancy bread knife someone gave me. I have something similar this and use an electric, serrated (bread) knife to slice when I want it sliced (which means not always or even usually). One tip: laying the loaf on it's side to slice will help keep the loaf from collapsing. The warmer the bread, the more dramatic the collapse. Quote Link to comment Share on other sites More sharing options...
learning2gether Posted January 8, 2009 Share Posted January 8, 2009 Most of the time we just tear into it. When I am actually making bread for sandwiches I make them into rolls. Quote Link to comment Share on other sites More sharing options...
Ellie Posted January 8, 2009 Share Posted January 8, 2009 I have a bread slicer, something like this. I usually slice the whole loaf with a serrated-edge knife and bag it. Quote Link to comment Share on other sites More sharing options...
Harriet Vane Posted January 8, 2009 Share Posted January 8, 2009 Dh and I slice gorgeous, thin slices with an ordinary bread knife. However, we were not always so skilled--it took a while to get the hang of it. I do find that letting a fresh loaf sit at least 10-15 minutes helps the bread not collapse when slicing. Other than that, I would worry less about fancy gadgets or methods and just keep trying. You'll figure it out with practice. Quote Link to comment Share on other sites More sharing options...
KarenNC Posted January 8, 2009 Share Posted January 8, 2009 I have a bread slicer, something like this. I usually slice the whole loaf with a serrated-edge knife and bag it. You slice it with Cuisenaire rods?;) I think the link is not the one you meant, but I'd like to see the one use.... Quote Link to comment Share on other sites More sharing options...
TraceyS/FL Posted January 8, 2009 Share Posted January 8, 2009 I have a bread slicer, something like this. I usually slice the whole loaf with a serrated-edge knife and bag it. Gee Ellie - i'm not sure how to use "CUISENAIRE RODS" to slice bread! LOL!!! I HAD a wood bread slicer and i'd love to have another for the kids to use, but havent' seen one around recently...... I use a bread knife and can get what i want sliced, my DD is all over the place! LOL!! Quote Link to comment Share on other sites More sharing options...
Pretty in Pink Posted January 8, 2009 Share Posted January 8, 2009 When I bake bread I use my electric bread knife to cut it. I'm sure it was under 20.00 and absolutely worth every penny, especially if you bake all of your own bread. Now I can make slices of a normal thickness as opposed to those giant hunks of dense, homemade bread (great for slathering w/ butter and jam, not so great for sandwiches).:tongue_smilie: Quote Link to comment Share on other sites More sharing options...
Jules Posted January 8, 2009 Share Posted January 8, 2009 I use a bread knife for ours and it works wonderfully. I do use the Norpro longer baking pans for my homemade bread, so the loafs are longer and don't get as high. They seem easier to cut that way, too. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted January 8, 2009 Share Posted January 8, 2009 Gee Ellie - i'm not sure how to use "CUISENAIRE RODS" to slice bread! LOL!!! Yeah, that seems a little OCD to me.:lol: ETA: I would love to have a bakery type slicer... but then, I also lust after having a mangle for linens. Quote Link to comment Share on other sites More sharing options...
Storm Bay Posted January 8, 2009 Share Posted January 8, 2009 dh is the only one who eats my homemade ww bread (rest of us are gf) and he uses a regular, serrated bread knife. Quote Link to comment Share on other sites More sharing options...
LizzyBee Posted January 8, 2009 Share Posted January 8, 2009 I use a cheap serrated knife. It doesn't squish the bread like some knives do. Quote Link to comment Share on other sites More sharing options...
Shenan Posted January 8, 2009 Share Posted January 8, 2009 I usually use a serated bread knife. However, we recently visited an elderly friend who broke out her electric knife to cut her fresh baked bread. I was inspired by the ease, accuracy, quickness and quality of the slices/slicing that I am going to break out our electric knife the next time we bake bread!;) Quote Link to comment Share on other sites More sharing options...
kewb Posted January 8, 2009 Share Posted January 8, 2009 We use a bread knife. Depending on who is slicing the slices range from super thin to an inch thick. Quote Link to comment Share on other sites More sharing options...
JenniferB Posted January 8, 2009 Share Posted January 8, 2009 I have an electric slicer machine - it looks like a smaller version of a deli slicer. I really like it. I use it for thin slicing potatoes too, when I make my signature chicken/bacon/scalloped potato casserole. It cost about $75-80 from Macy's. Quote Link to comment Share on other sites More sharing options...
Sue in WI Posted January 8, 2009 Share Posted January 8, 2009 I like to wait at least 30 minutes before slicing it, and then slice it on it's side. Quote Link to comment Share on other sites More sharing options...
girligirlmom Posted January 12, 2009 Share Posted January 12, 2009 I flip my Bread upside down to slice with my manual serrated bread knife. Honestly! The top is crusty and I kept having very uneven slices. Somewhere (?Alton Brown?) I read to do this so I tried it. It is so much easier to slice evenly. I only slice what I need for the first loaf as we go, but I completely slice the second loaf and freeze it. This way the kids can pull out a couple slices at a time and toast them in the toaster oven. I do the same with the sub rolls (about 3 oz. each). I leave half as is, but I slice the second half and freeze. This way I only make bread about once a week, but the frozen bread will last longer. Quote Link to comment Share on other sites More sharing options...
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