h a l f b a k e r yNaturally, seismology provides the answer.
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Does this really need an explanation?
Marmalade Slices
http://www.halfbake.../Marmalade_20Slices
URL relocated from [bagel]'s annotation. [bristolz, Oct 11 2002, last modified Oct 04 2004]
Bread and Butter Vendors
http://www.halfbake..._20Butter_20Vendors
Might be the same. Might not. [phoenix, Oct 11 2002, last modified Oct 04 2004]
The twinkie test
http://www.twinkiesproject.com/
Tastes great, more filling [ty6, Oct 11 2002, last modified Oct 04 2004]
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Does this really need an annotation?
croissant. |
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How is it packaged ? How do you make sure the butter is only on one side ? |
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What if you want to make toast ? |
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Pre-buttered bread is common . . . especially the foil packaged garlic bread that you pop in the oven (in the package). It's buttered, slathered really, and pretty icky. |
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But how do you make sure the butter does't absorb into the bread (try this at home...butter bread then leave it for a day or so). If this could be sorted it would be a stunning money-spinner! |
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Hang on, you've just given me an idea...Marmalade Slices! [[admin] URL moved to the place where URLs are supposed to go (the "links" area on the page)] |
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"I Can't Believe It's Not Buttered!" |
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My brothers and I used to pre-butter toast. 'Twas good but it gummed up the works after a while. |
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[bristolz] - I didn't know that the stuff on the pre-slimed garlic loaf was butter. It more likely is "non-nutritive food substitute containing [ ingredients:16k string ]"... |
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Depends on the maker but, here in Seattle, most of the loaves are indeed buttered with real butter and in heart stoppingly large amounts. To be fair, it is not sandwich sliced rather it is sliced horizontally, splitting it up the middle. |
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Never have had a loaf of that stuff that was anything better than horrid, though. |
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Even if the butter doesn't go rancid, the bread will go soggy. No thanks. |
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< how do you make sure the butter doesn't absorb > Borrow twinkie technology.I think it's the hydrogenated oil, among other stuff, that surrounds the flour molecules in things like Hostess Twinkies, it forms a barrier between the dry cake and wet filling. It's a sophisticated piece of chemical engineering, if not opened, the cake will stay dry for years, and the creme filling moist. |
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Would it work if it was sold frozen? |
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¯ty6: /…sophisticated piece of chemical engineering…/ The tricky part is getting oil and water not to mix in the presence of all that starch. |
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