Skip to main content
Bread

To Make Toast

A simple method of baking sliced bread until lightly browned and buttering it while warm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓
To Make Toast

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

To Make Toast

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. If using newer bread, slice it thinly and dry it in a 300°F (150°C) oven.

  2. Cut the bread into thin slices and remove the crust if desired.

Toast and serve

  1. Toast the slices slowly until they are a delicate brown on both sides.

  2. Butter the toast while warm and serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread
Its structure crisps as moisture leaves, so drier bread toasts evenly and stays crisp.
Butter
Adds fat and richness, melting into the warm toast for flavor and softness.

The step that matters

Toast the slices slowly. Low, gradual heat dries the bread through and browns it evenly. High heat darkens the surface before the interior dries, leaving it scorched outside and soft inside.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More toast recipes

Milk 162French 161Cheese 140Ham 111Water 105Anchovy 93 See all 14 →

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesNut BreadNut Bread109 recipesWheat BreadWheat Bread65 recipes