Bread

Appears in

Published 1983

A fresh crusty loaf can be put in the refrigerator for a few hours which makes it easier to slice.
For making rolled or pinwheel sandwiches very fresh sliced bread is best so bread won’t break when rolled.
Use a variety of breads. A brown or wheatgerm loaf has a lighter texture and is easier to cut thinly than a wholemeal loaf which tends to be crumbly. A combination of white and brown slices is pretty. Continental rye breads are particularly nice with meat and ham and those with caraway seed in the mix are very good with cheese. Currant bread and malt bread make delectable sweet sandwiches.