Bread - Thin Sliced

I’ve looked potted meat up on line. The hairy bikers do a recipe. It isn’t cheap - and takes a lot of phaffing.

ixion

I always look for thin sliced bread at Christmas to make a selection of sandwiches in the evenings as 'finger food' (thereby disguising the turkey and ham) but to no avail.

Always a staple purchase as a child.

Would wraps work for your xmas leftovers? Rolled up and sliced across to make little rings, what my eldest brother used to call "petits scoffs".

Have you tried a Danish loaf. I don't like stodgy thick bread but find this very light.

For summer pudding, which I used to make but not recently, I use Warburton’s medium sliced, blue wrapper but I take the crusts off and then roll the slices flat with a rolling pin.
It is just the right thickness.
I use the same method for making pinwheel sandwiches for posh afternoon tea with smoked salmon and cream cheese.
“Other fillings are available”.

All German households have a bread slicer like this one. Failing that, you can get your bread cut at the bakery when you buy it. Some machines in the shops can be adjusted to different thicknesses, but unfortunately not all.

I remember scouring Waitrose several years ago for thin-sliced bread for my mother, it got rarer and rarer over the years.

I used to love thin white bread, and we called it blotting paper in our house.

Our smoked salmon sandwiches cannot be described as dainty.

take a slice of bread and a rolling pin - roll the bread like pastry until it is the thickness you prefer. Simples.

My mum always used to buy Mothers Pride thin sliced bread much better for sandwiches but not so good for toast. I’m trying not to eat much bread but I occasionally buy the Kingsmill crustless which isn’t very thick. I can never slice uncut loaves very well, I always ends up with doorstops.
We always had little triangles of potted meat or salmon paste sandwiches at birthday parties, came in little glass jars. We have a local baker that sells their own beef paste, it spreads really nicely and is delicious.

Whitewavemark2

I’ve looked potted meat up on line. The hairy bikers do a recipe. It isn’t cheap - and takes a lot of phaffing.

My late MiL (who used to be a butcher) made the most wonderful potted meat ever. It is a bit of a faff to make though. You need a hough and knap - I think the equivalent is shin of beef and the knap is the bone, and it takes long slow cooking, until the beef is extremely tender. She then shredded it by hand and poured the stock over, which jellified as it cooled.

Sounds just like a recipe the ‘Duchess of Duke Street’ would tackle Blondiescot!

Oh that just reminded me - where’s GagaJo these days?

Granarchist

take a slice of bread and a rolling pin - roll the bread like pastry until it is the thickness you prefer. Simples.

Doesn't that make it a bit "doughy" and compressed? I'd love to be able to buy sliced seeded wholemeal bread that wasn't huge doorsteps!

We bought a bread maker some time ago after we watched a programme about all the additives used by the bread producers.

Part of our routine now. White for me and wholemeal for my OH.

His sinus problems cleared up very quickly after the switch.

I prefer home baked too - but in big, thick slices or wedges. BigBertha1, my grandma also sliced bread that way, very thin, very quickly and made lovely cucumber sandwiches.

Buy unsliced bread and use a Jono knife/ bread saw. It is brilliant at cutting thin slices and fresh bread. I wouldn’t be without it and have the bread board too. We bought them for dds last Christmas and they love them too. I used to buy ready sliced bread but didn’t like the thicker slices.

The only sliced bread I like is a small Hovis wholemeal, it’s quite thin.