Remedial Bread Slicing 101

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”

~ Robert Browning

I am not sure there is a food group I love as much as I do bread, I can eat it in almost all forms, but I think I like a simple slice of toast with butter and jam best of all. I’m used to buying hearty multigrain breads loaded with bits of heathy things that are prone to sticking in the teeth. Unless traveling where bread is unsliced, I almost always buy mine already cut into pieces perfectly shaped for the toaster. In this house, John prefers to buy his bread in long loaves untouched by the baker’s steel. He does a nice job with cutting his own gauging the width based on his mood and appetite. Since his loaves do not come with a sticker on the side listing ingredients along with the all important (to me) fat and calorie content, I have tended to have a different bread in the house which has been previously referred to as my bread. This weekend, they were out of  “my bread” so John came home with extra loaves of  “his bread.” In the past, I’ve had little experience with slicing my own and it seems I’ve been making a bit of a mess of it. John commented on it in a funny sort of way yesterday. I can’t remember exactly what he said, but I worked a bit harder this morning trying to keep it on a straight line. Below are the results…


At a glance it doesn’t look too bad baring the hole in one slice and the missing edge of the other. The loaf itself looks reasonably straight, but see it as it really is below…


Tips on technique would be greatly appreciated.