Fruitiest of Fruitcakes wrote:

> On 28 Nov 2018, Pamela wrote
> (in article >):
>
> > On 18:37 28 Nov 2018, Fruitiest of >
> > wrote in news.com:
> >
> > > On 28 Nov 2018, Bruce wrote
> > > (in >):
> > >
> > > > On Wed, 28 Nov 2018 09:22:08 -0500, >
> > > > wrote:
> > > >
> > > > > Julie Bove wrote:
> > > > > >
> > > > > > The flavor is wonderful! At first bite it reminds me of the
> > > > > > honey whole wheat bread that I normally make. And that's
> > > > > > weird because there is no honey
> > > > > > or whole wheat in it.
> > > > >
> > > > > Interesting because lately I've been buying (and enjoying)
> > > > > 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
> > > > > with butter is a very tasty treat.
> > > >
> > > > Total crap:
> > > >
> > > > "Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour,
> > > > Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic
> > > > Acid), Water, Honey, Sugar, wheat gluten, whole wheat flour,
> > > > rye flour, wheat bran, contains 2% or less of each of the
> > > > following: yeast, soy flour, salt, soybean oil, dough
> > > > conditioners (contains one or more of the following: sodium
> > > > stearoyl lactylate, calcium stearoyl lactylate, monoglycerides,
> > > > mono and diglycerides, distilled monoglycerides, calcium
> > > > peroxide, calcium iodate, datem, ethoxylated mono and
> > > > diglycerides, enzymes, ascorbic acid), cultured wheat flour,
> > > > vinegar, calcium sulfate, yeast food (ammonium sulfate),
> > > > monocalcium phosphate, soy lecithin, calcium carbonate."
> > > >
> > > > That's worse than the paint you use! Who would eat this?
> > >
> > > Good heavens.
> > >
> > > In the UK I use Doves Farm
> > >
> > > Ingredients: wheatflour* (contains GLUTEN), ascorbic acid,
> > > statutory nutrients (calcium carbonate, iron, thiamine and
> > > niacin).
> > >
> > > Water
> > > Fat(a little)
> > > Sugar (a little)
> > > Salt (a little)
> >
> > Excellent choice! You've just gone up a notch in my estimation.
>
> Well, I suppose that is something.
>
> I tend to make more rolls these days rather than loaves, because
> rolls can be frozen individually and taken out one by one, as and
> when we need them.
>
> The only drawback with that idea, is the lack of options to put in
> the toaster. Therefore I have experimented with making the occasional
> loaf, and slicing it before freezing - but as has been mentioned,
> getting slices of a decent thickness is trial and error.
>
> My wife makes a variety of jams, and I make a variety of pates
> because I try not to eat too much sugary food - therefore toast can
> be quite popular.

I used a slicer guide for ages to get even toaster things. The main
key was you need to let the bread get fully to room temp with most
types before making the first slice.

I have a real bread knife now and it's not a problem to freehand slice
evenly with it.