Toast

with butter?
I guess, as this is STW, it will involve some homemade artisan bread, toasted over a wood burner, with butter made with the milk from a woman’s breast..
For me, M&S white farmhouse bread with Lidl’s salted butter.
What’s your fave combination?

Warburtons, orange (odd choice for a Celtic fan, I know! 😆 ) olive oil spread or flora!

I don’t really like real butter all that much, don’t see the attraction.

A good farmhouse might be lovely but a normal sliced loaf is good too but it has to be butter not greasy margarine.

Any bread will do. It’s all in the butter. Yeo valley for me, followed closely by Wensleydale butter.

Co-op white farmhouse loaf for me with salted butter which is at room temperature so that it spreads nice and easily.

Artisan sourdough from our local bakery and beurre d’isigny – melting through the slice.

Keep it simple …

Bread – white
Butter – Lurpak
Topping – sprinkle white sugar on top

I don’t eat this now (still do sometimes) but as a kid we ate them this way most of the time since toast was not common diet in the far east so not a health hazard. But if you eat this daily you are going to die.

Usually Warburtons, Anchor butter, none of that nasty plastic nonsense, usually with a mature cheddar toasted on top with black pepper and Chili flakes mixed in a grinder and liberally sprinkled on top of the melted cheese.

cheap bread, cheap marge. Marmite.

I eat jam. The toast is purely there to make it look slightly more respectable than just using a spoon.

But if you eat this daily you are going to die

If you spend all day breathing you’re going to die too…

butter is the food of sellouts 🙂

The multigrain bread our village bakery does. Sliced thick with loads of whatever butter is in the fridge (usually Aldi’s Lurpack knock-off).

KERRYGOLD, people!

Toasted bagels ftw. With a nice salted butter, brand unimportant

Country Loife for me. Butter applied just to the the bit I’m going to eat, just before I eat it.

Sourdough from the local, excellent bakery. I’m reluctant to use the word artisan but it’s proper stuff. Unsalted butter of course. Had it under the poached eggs this morning.

Disnae matter as long as you incinerate it, it’s not toasted correctly unless the smoke alarm is going off.

Really gone off sliced bread since getting into baking real bread. Love to make something different every week so sometimes a worthy wholemeal or Rye,or a 50:50 with wholemeal and white is good, usually chuck in some seeds and also lately some sea weed and this with butter and peanut butter/cashew butter will keep me full till lunch, if I’m spoiling myself I’ll go full white and discovered a really easy fast soda bread last week and was scrummy with jam!

It has to be the outsiders from a mothers pride plain loaf, toasted under the grill served with grahams slightly salted butter.

Km79 is spot on.

Brown uncut wholemeal cut 5/8″ thick then spread with Whole Earth crunchy peanut butter!

Aldi wholemeal bread, Aldi slightly salted butter and a good thick layer of Marmite. Bread and butter whether it be artisan or supermarket white slice, without Marmite is just a wasted opportunity. Marg is just crap. Its the only thing humans consume that rats do not even recognise as food and will not eat.

Sourdough, yes. Tesco’s is good. Butter – any.

Local bakery seeded batch, butter, Marmite and cheddar cheese. Yum

Yup crunchy peanut butter. Smothered in it, straight down the gullet and onto the waistline, yum!

My own homemade bread end crust still warm from the oven with a slightly salted real butter on it… bliss.

Decent white bread.
Lurpak, obviously.
Jam.

But, the toast needs to left to cool, so the Lurpak DOES NOT melt into the bread.
Like you get at most hotels or very, very posh houses.

Granary bread toasted then left to cool slightly so it crisps up, then warmed again.

Or uncut ciabatta bread thick cut and lightly toasted.

Then salted buter and full fat philadelphia*

*or lemon curd, chocolate spread, beef paste etc etc..

Any bread, any butter, even Flora.

I love toast.

Salted butter?! Dear God…

Homemade bread, lots of molten butter soaked in, fried egg on top.

I like to spread one of my little lad’s Laughing Cow cheese triangles on there occasionally. One triangle is about right for one slice of toast. And you get that awesome opening the triangle sequence.

My work day breakfast is two slices of warburtons seeded farmhouse with salted butter and either jam or a fine coating of Marmite (just so much to cover but not over power) depending on mood.
Got greengage jam in the cupboard for tomorrow

Breakfast this morning was avocado and poached egg on sourdough from the handmade bakery in slawit. A fine dusting of cayenne, garlic and coriander powders on the avocado before the eggs went on.
Was a perfect feed before my ride

But, the toast needs to left to cool

WHAT?

Everyone knows toast should be kept warm in a folded napkin prior to buttering.

It has to be the outsiders from a mothers pride plain loaf, toasted under the grill served with grahams slightly salted butter.

Ootsiders! Yaaaaasssss! 😛

Mother’s Pride outsider with president salted butter. Unbeatable IMHO.

https://www.youtube.com/watch?v=0wgxLWjRZEw&t=21s

But, the toast needs to left to cool

If I’m applying Marmite, which is my topping of choice, then I definitely agree with this. On the other hand, if I’m applying peanut butter, then the toast has to be hot.

Toasted, wholemeal bagels with Bertolli and Marmite is heaven in bread form.