04-08-2018, 11:51 PM
Toast
Of course you could start with flour, water, sugar, salt and yeast, last
but by no means unimportant. Combine and leave to prove itself,
somewhere undisturbed, away from prying eyes - and know that
kneading may not be necessary - then turn it out into a tin, tub, trough,
take your pick, fold with care to form and fit then bake until it is the best,
hale and resoundingly hollow, that close to perfect. Then, once cool
to the touch, slice; to fit beneath the grill, into the slot, the proposed topping,
and bring it to the flame or fiery filament. Or, if you prefer, you might
take one prepared earlier, en masse, already cut, and simply do your best
not to burn it. Again.
Of course you could start with flour, water, sugar, salt and yeast, last
but by no means unimportant. Combine and leave to prove itself,
somewhere undisturbed, away from prying eyes - and know that
kneading may not be necessary - then turn it out into a tin, tub, trough,
take your pick, fold with care to form and fit then bake until it is the best,
hale and resoundingly hollow, that close to perfect. Then, once cool
to the touch, slice; to fit beneath the grill, into the slot, the proposed topping,
and bring it to the flame or fiery filament. Or, if you prefer, you might
take one prepared earlier, en masse, already cut, and simply do your best
not to burn it. Again.