That sounds really good. The selling point on this stuff is that the cut surface toasts, and if the bread is cut thinly enough, it toasts through and through. So, the heavenly flavor has caramelized, and is crunchy. Your recipe, which sounds wonderful, would not have those decadent qualities. The older I get, the more I like crunch. My mother, who thankfully doesn't live with me anymore, puts pieces of bread on top of the stove so that they are lightly toasted by the pilot lights. Same idea, I think. Something divine about slowly toasted bread.
I see on the atlas that the Philippines is below the equator, but is it enough for the seasons to be reversed? It doesn't look like it . . . . |
