Fried Bread

One thing we didn’t have in Russia was a toaster. Which was mostly fine – there was fresh baked stuff to be had everywhere one went, and peanut butter and nutella are just as good on still-warm bread as they are on fresh-toasted. When we encountered a problem was when I picked up a baguette and we didn’t eat it that night: it was kind of stale by the next evening.

But I spent time in England when I was a kid, and full English breakfasts are a memorable cardiac incident. One of the things they traditionally include is fried bread. It’s pretty straightforward – all you need for ingredients is:

  • bread
  • oil

I had leftover oil that the sundried tomatoes had come in, so that was delicious and flavorful. I started the oil heating on medium-high in a frying pan – maybe a third of a cup of it? I’m not sure, but you want a fairly generous layer on the bottom of the pan. I cut the baguette into like inch-thick slices while that was heating. When it was starting to bubble a little in the middle and was quite hot, I arranged the baguette slices in one thin layer around the bottom of the pan. Fry those for a couple of minutes, then flip them – hopefully you’ll have enough oil in the pan that there’ll be some left for the second side. You want each side a little crispy, which should only take a few minutes each side. If you flip too early, though, you can always flip back later. When they’re crunchy, remove from heat and serve!

These do not store well, but they’re a fast and fantastic way to make a snack out of bread that also does not store well.

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