always butter. If your butter is cold, it will be very difficult to spread it on when the bread is cold. But it works with any compound butter, and it works with plain butter, too (though I do recommend you season it with salt). I enjoyed this bread, nice rise. Or cinnamon toast? When you butter your bread before you toast it, "the butter melts all the way through, soaking into the toast," says Kelly Jacques, the Operations Manager of Breads Bakery. With this cookbook, you’re never more than a few steps away from a down home dinner. Here are the changes I made: I added about 2 Tbsp flaxseed meal to dry ingredients. I did forget at the end to fold in remaining egg whites. The recipes that I have tried over the years have been hard as bricks that taste terrible. I think the difference is the type of toaster we grew up with... pop-up versus toaster oven. It s easy to make. To make buttered breadcrumbs, begin by cutting or tearing stale or day-old bread into smaller pieces. If you won't be using the breadcrumbs immediately, put them in a food storage bag, seal it, label with the date, and freeze. Crack each egg into your hand and let the whites run into a bowl. Get it free when you sign up for our newsletter. The bread will be a bit less crisp, as the butter will prevent it from browning in the same way. If I'm toasting on a pan, then I use before because that helps the bread not burn too much and keeps it from drying out or sticking to the pan. I am not sure this changed the texture but mine turned out more like a pound cake. When you butter your bread before you toast it, "the butter melts all the way through, soaking into the toast," says Kelly Jacques, the Operations Manager of Breads Bakery. Totally on the list now. I see no reason for butter before to be superior, Because if you have one of those toasters that is vertical won’t the butter just slide off, Butter before toasting because I'm slow at buttering and my bread gets cold if I don't, but it gives more time for the butter to soak and make the bread mushy, Before, so it melts while the bread toasts, making it somewhat soft. The original recipe want neutral enough for my taste so I added a bit of vanilla, 3 tablespoons of honey& an extra 1/2 teaspoon of baking powder& what is difference it made. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Make sure to use real butter instead of margarine. To revisit this article, select My Account, then View saved stories. I think this will make a good 'pound cake' with some vanilla and erythritol sugar maybe. Also, I used salted butter. If you butter after, you get more of the traditional and pure butter flavor. I didn’t taste any egg this time& the bread was so much more moist. Bake in a preheated 350 F (180 C) oven for about 10 to 15 minutes. I followed the recipe exactly. If you say before you are wrong. To make crostini, cut a French bread baguette into thin slices. Add comma separated list of ingredients to include in recipe. Use the croutons on salads or soups. Mix 1 cup of the soft breadcrumbs with 2 tablespoons of melted butter. How else would you make cheese toast? Crostini are a great appetizer base and are quick to make; they can also be enjoyed with soup or salads. FYI, you're both wrong. Pulse on and off, scraping mixture down with a spatula as needed, until well blended. To make, toss torn or cubed bread pieces with about 2 tablespoons of olive oil for every 1 1/2 to 2 cups of bread. Sprinkle cream of tartar into the egg whites. Scrape mixture into the bowl with the egg whites. It tastes like 'egg loaf.' Transfer about 1/3 of the mixture into the food processor. Nutrient information is not available for all ingredients. Bake in a preheated 375 F (190 C) oven for about 10 minutes, turning the crostini about halfway through the baking time. Also, for what reason is one method preferable over the other? Before anyone has a meltdown, let me start by saying that I’m not going to “blow your mind” with a new “life hack” about the proper way to butter toast. Currently debating this with my husband. Switching the order of things results in toast that's richer and crispier. I followed the recipe exactly. I just put them in the food processer and mixed them in (which did not mix well), so I finished mixing by hand. For many people they do it just so that the bread will melt the butter that you put on top of it.