Pan-fried Buttered Toast

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Bread toasted in the pan in plenty of in butter – it beats ordinary toast by miles. The bread has a much deeper flavour and a thick crispy crust. Delicious both for breakfast, as the bread in a sandwich or with a bowl of soup.

Ingredients

Toasted bread

2 pcs. Sliced bread

30 gram Butter

Steps

1
Toast the bread

Heat the pan to 190 °C.

Add half of the butter to the pan and let it melt.

Place the bread on top of the melted butter. Once the bread has absorbed the butter, flip the bread, and add the remaining butter to the pan. Let the second side of the bread absorb the butter.

When both sides of bread have absorbed the butter, toast the bread on both sides until brown and crispy. Toast for about 5 minutes on each side at 190 °C.

Notes

You can toast the bread at anywhere between 170 and 220°C. The advantage of a higher temperature is that the bread is done faster. On the other hand, the advantage of a lower temperature is that you get a crispier bread without the bread becoming too dark. There is simply more time to remove water from the bread at the lower temperature. In this recipe, 190°C is specified because it is a nice compromise between crispiness and time. If you have a little more time, then 180°C is also a great temperature to use.

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