Julie Bove wrote:
> Maybe 2 or 3 times a year I buy rye or sourdough bread that comes in a loaf
> that has slices of bread that are longer and narrower than your average
> bread slice. To toast them I start with them one way in the toaster, leave
> for a short amount of time and then flip it and do the other way.
> Invariably one end isn't quite toasted enough and it is too toasted in the
> middle.
>
> I know I could do the toast in the oven but I hate to heat the oven up for 2
> pieces of toast. I don't have a toaster oven or the room to store one.
>
> How do you do yours?
>
>


I cut them in half first. :-)

I've been baking my own sourdough bread in a square loaf that's a little
too big to fit in the toaster. (so I cut them in half) I think I'm
going to try doing that just for the first 2 or 3 slices, until the
remainder is more "loaf" shaped, then turn it 90 degrees and slice it
the other direction.

-Bob