Kitchen Tip Tuesdays: Tips for slicing bread
When I shared photos of my wheat and rye bread, several of you asked about slicing bread. I don't have any magical tips, but I'm happy to share what works for me! :)
Knives: Bread knife or electric knife?
I like to use an electric knife for slicing. It makes thinner slices and is faster when there's 2-3 or more loaves to slice all at once. My electric knife was a wedding shower gift, and bread is the main thing I use it for. Growing up, my mom made 8-10 loaves of bread at a time and used and electric knife to slice them all before they went in the freezer.
If I have only one loaf I am usually too lazy to pull out the electric knife and I use my bread knife. Any large, thin, serrated knife works well for bread.
Position the loaf
I also turn the loaf on it's side to slice, since the knife seems to go through the side easier than through the (soft) top of the loaf.
Tip for fewer crumbs when slicing
Slicing fresh-from-the-oven bread (after it's cooled slightly) can yield some crumbs due to the more dry crust, so if I don't need the bread right away, I like to put it in a bag for a little while and then slice when the crust has softened somewhat. Depending on the type of bread, this could make a big difference. (I notice especially with Italian-type breads!)
Does anyone else have any bread-slicing tips to share?? :)
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