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Triangular Bread

 Higher structural Integrity
  (+15, -1)(+15, -1)
(+15, -1) 		  [vote for,
against]

Triangular bread might make it a bit stronger and harder to deform. Maybe not much, but a triangle is harder to crush than a square.

Aside from that, you can stack it into pyramids, it looks cool, and no more deciding whether to cut from corner to corner or down the middle.

—DesertFox, Dec 02 2005

(??) Triangular Loaf Pan, $19.99 http://fantes.com/loaf_pans.htm#lid
[jutta, Dec 02 2005]

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       Inspiring.
—daseva, Dec 02 2005
   

       so now i gotta get myself a triangular toaster?
—benfrost, Dec 02 2005
   

       I guess it's stronger... if you normally try to stand your sandwich on end and crush it.
—Cuit_au_Four, Dec 02 2005
   

       The thing that started in ancient Egypt is a flat triangle. I believe DesertFox means a loaf that is a prism with a triangular base, such as would be formed in the link's triangular loaf pan.
—jutta, Dec 02 2005
   

       My point was that odd shapes - triangular, prismatic, star-shaped, whatever - for loaves of bread are nothing new, as your own link shows. I have happily bought leaf-shaped bread for Thanksgiving, for example, but I completely fail to see how it is a half-baked idea.
—DrCurry, Dec 02 2005
   

       Susie: My mommie cuts across. Jessica: My mommie cuts along the altitude. Susie: Bitch.   

       I like the idea, but how would it be accomplished? Normal bread it baked in a pan or pan like item in which the lower rectangular portions are held in place by metal or plastic walls. The bell or crown on the bread is just the overflowing and cooking dough. How would you let the bread spread and cook naturally if it were to be made into a triangle? A bread mold?   

       --James
—Silent Phar, Dec 03 2005
   

       //have happily bought leaf-shaped bread for Thaksgiving, for example, but I completely fail to see how it is a half-baked idea.//   

       Cause most people bake their bread, not buy, and they don't gummy it up, as in "half-baked".
—blissmiss, Dec 03 2005
   

       [+] How about a preformed bread cone? Just crumple the baloney, cheese and mustard in the cone and off you go...
sturdier than a "pocket".		   

       (Caution, do *not* attempt with ice cream cone, it is not an adequate substitute for bread. Trust me, don't waste your filling, get off your lazy butt and go to the store.)
—Zuzu, Dec 03 2005
   

       Does this prism of bread refract light?
—daseva, Dec 04 2005
   

       This is baked (literally) in India, though not for the structural integrity. I think they do it so it fits into the sandwich toasters better.   

       Hmmmm... toasted sandwich. Its lunchtime.
—energy guy, Dec 04 2005
   

       //Cause most people bake their bread, not buy, and they don't gummy it up, as in "half-baked".// I think you may be forgetting about the bachelor demographic.
—sleeka, Dec 06 2005
   

       I know more men than women who bake their own bread.
—po, Dec 06 2005
   

       Nobody's mentioned yet the FACT (for it is a fact, people) that toast tastes better if you cut it diagonally. Will triangular bread taste better, purely by virtue of its shape, eh?
—moomintroll, Dec 06 2005
   

       Sorry, but I keep laughing at the whole "bread, structural integrity" concept.   

       Agreed, [moom], triangle toast does taste better, maybe a textural thing about the points? Unsure.
—Zuzu, Dec 06 2005
   


 

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