Toast Water
Ingredients
Directions
Prepare
Toast the bread until thoroughly browned but not burnt.
Steep and serve
Place the toasted bread in a jug.
Pour boiling water over the bread.
Cover the jug and let it steep until cooled.
The toast water is now ready to drink.
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
What each ingredient does
- Bread
- Toasting browns the bread, adding toasty aroma and flavour to the water as it steeps.
- Boiling water
- Hot water extracts flavour and colour from the toasted bread into the liquid.
The step that matters
Toasting the bread until thoroughly browned but not burnt. Browning drives the Maillard reaction and caramelisation, which create the toasty flavour. Burnt bread turns bitter and carries that bitterness into the water.
“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.
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