Toast
Breakfast Toast is sliced bread which has been browned, to varying degrees, on each side by exposure to radiated heat. Historically, the bread was placed on a wire toasting fork and held before the red hot charcoal or embers of an open fire, and toasted one side at a time. It can be made by placing the bread slices under a hot grill or broiler, and turning w
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 6 method steps from beginning to end.
- Measure and arrange all 13 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
The bread crust can be cut off after the toast has been cooked. The topping can be added to both sides.
Replace ordinary bread slices with a bagel or English muffin cut across the axis.
Butter would be the best topping choice when using raisin bread to make toast.
Replace each slice of bread with a waffle or scone.
Adapted from the source recipe's notes.Method
- 01
Ensure that the toaster is plugged in, generally clean, and functional.
- 02
Place some bread slices into the toaster. Usually, you must place each slice into a separate slot. Some toasters can hold 2 slices in an extra-wide slot. If you use a toaster oven, you may need to lay the bread slices flat on a metal grill inside the toaster oven.
- 03
If the toaster has a darkness control, adjust it as desired.
- 04
Activate the toaster.
- 05
Watch the bread as it browns. If it starts to get excessively dark, activate the pop up mechanism and carefully remove the toast. If you are unable to make the toast pop out, unplug the toaster. Do not reach into a slotted toaster, whether with your hand or a metal tool, while it is plugged in or very hot.
- 06
Spread your choice of topping on the toast with a knife, spatula, or spoon.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to Unknown author Unknown author; view original image record .
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