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post #11 of 14 (permalink) Old 03-06-2020, 04:00 PM
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Originally Posted by DaninVan View Post
Theo; that's slick! Maybe use a piece of polypropylene cutting board for the bottom cutting surface?
Nope, the bottom was just some sort of hardwood. The serrated edge was plenty sharp enough to cut bread, but not sharp enough to cut the wood. It was nice, no rough cuts, just straight sided bread, both sides. Made the bread look a lot better than freehand cutting, and made excellent sandwiches. Sometimes the good old days are really better. Of course we also had homemade jelly and jam, which added a lot, and way better than store bought. Sometimes I miss part of the old days.

Almost forgot. Nothing like some fresh homemade butter on a thick heel of fresh homemade (still warm) bread. Wonder how many of you have even heard of such a thing, let alone eaten any.

"It ain't what you're told, it's what you know." - Granny Weatherwax
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.....Call me a craftsman, artisan, or artistic, and I will accept that. Call me an artist and you will likely get a quite rude comment in return. I am not a @#$%ing artist.

Last edited by JOAT; 03-06-2020 at 04:06 PM.
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post #12 of 14 (permalink) Old 03-07-2020, 04:47 PM
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My dad, born 1911, worked in bakeries all of his younger years until he owned one. Our family, 10 kids, never ate store bought and we were never allowed white bread. We always had unsliced loaves and as youngsters, if we kept whining for more, mother would cut what she called "a bloody doorstep", (her British birthplace, I guess) to shut us up till next mealtime. Dad would make 5 pound bars of Christmas cake, baked in wooden boxes, tons of hot cross buns and a vast assortment of other seasonal goods. Black rye and dark rye breads, warm with butter, couldn't be beaten.
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post #13 of 14 (permalink) Old 03-07-2020, 06:33 PM
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+1 on the Rye and Pumpernickel! Pumpernickel and borscht; definition of 'comfort food'.
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post #14 of 14 (permalink) Old 03-09-2020, 11:41 AM
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You guys are making me hungry! I too grew up without machine sliced white bread. Slide the loaf out of the bag and cut it to whatever thickness desired. My favorite is pumpernickle, but seeded rye and oat were, and are still, perfectly acceptable.

I guess I'll have to get the bread machine out of the closet now. Wife won't make it. We get "store bought" versions unless I take the time to make it myself.

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