Edited to Fix Recipe
It's almost the weekend, so it's time for my first major food stock-up.
Minus the essentials to do stuff like bagels, pasghetti, french toast, and pancakes, I'm most certainly getting stuff to make french butter bread. Which is mad-easy to make, and wicked delicious. Because it's like toasted french bread with butter. But better.
Ingredients
1 loaf of french bread
1 tub, stick, something of butter (enough to butter both sides of a loaf of bread slices
Enough tin foil to wrap the load in
(Not So) (Imprecise) Directions
0. Preheat oven to 425 degrees.
1. Cut the bread into slices the size you want, but don't go all the way through. Leave the bottom crust connected, so that you have, well, a load of almost-sliced bread
2. Butter up your knife and butter the slits in the bread. Just like you were buttering up a piece to eat, but do both sides.
3. Wrap awesomely in tin foil
4. Put it on the oven rack for 10 minutes. Or longer. Unwrap a bit to check it after ten minutes to see if it's semi-toasty and the butter's nice and melty. Elsewise put it back in. In the end, you want warm, semi-toasted bread, with the butter melted into the bread.
5. Eat lots and lots of it, 'cause it's delicious.
Er, it occurs to me that perhaps I should wait until I'm making it, so that I can write out better directions. That don't leave tons of guesswork. But I shan't. Because it's a loaf of bread, and is still edible, even if it's burnt. But I will totally fix it if those directions are horrendously off. Totally. Hey, I actually did fix it!
Anyway. My next two classes need to be over so that I can go shopping and make the bread. Because it is delicious. Have I mentioned that yet? It's the best part of Real Dinners at my house.
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the_wanlorn) wrote2006-01-12 04:32 pm
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And that sounds mighty tasty.
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rightyo
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(Anonymous) 2006-01-13 02:03 am (UTC)(link)Please add to your ridiculous American Butterfest chopped basil, oregano, parsley, garlic, vine-ripened tomatoes, grated parmesan and shredded asiago cheeses. Also you may want to replace the butter with olive oil. Amazingly, that's just the oven temperature I recommend.
Warmest Regards,
Your Southern Friend Who Refuses To Pussy-up His French Toast With Wimpy Milk And Therefore Is A Superior Culinary Master
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All of those ridiculous additions take away from the fest of butter that makes the bead so delicious. Also, olive oil does not taste the same.
Amazingly, I maintain that my french toast is far superior to yours.
Warmest Regards,
Nire
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