I hadn't considered that it takes a good deal longer to toast this bread than the Chorleywood crap. Lovely and crisp, so perfect for scrambled eggs on toast, etc., so worth the wait.
I've started storing a loaf of Chorleywood crap in the freezer specifically to make toast. I really don't like the toast of home made bread, but then I like my toast to be brown and soft, not like shatter like a ryvita.
On the subject of toast and toasters . . . our Kitchen Aid 2 slice machine decided yesterday afternoon (whilst unattended - we only eat toast in the morning
) to bleep and for the bread lift mechanism to spring into action, without bread in it, going up and down about every 90 seconds! No amount of power off/power on or different toasting settings would stop it!
So, up to the loft to find the Dualit 3 slicer we used to use to bring it back into service pro tem.
GN is that Kitchen Aid said it's still under warranty so will be replaced - packed up and collected by UPS 2 hours later. Looks like a new one will be here within days.
Have to say the the toasting in the Kitchen Aid is better than the Dualit as the KA has defined settings rather than a random time dial on the Dualit - and oh, back to the topic, all our bread save for the occasional purchased sourdough is made in a Panasonic with flour bulk-purchased from Shipton Mill. Much better than Chorleywood bread crap, and you know what's in it.