Best way to slice bread

LJM

i always have this trouble with my bread,so i let it cool now with practice my slicing has got better but not perfect,i want a kenwood slicer

navig8r

Pink-winged wrote:

Another vote for the kenwood slicer .

My bread slicing was always a bit hit and miss........fine if all I wanted was a slice of bread, but the wonky doorstop sandwiches in the packed lunches had to be seen to be believed.

I got the slicer at Chrismas and I haven't looked back. I think in time it will pay for itself as I am getting about six slices of bread more per loaf and after reading this thread I'm starting to use it for cooked meats too.

Pink

Extra slices mean more butter.:D
Dave

Pink.

navig8r wrote:

Extra slices mean more butter.:D
Dave

:rotfl: :rotfl: :rotfl:

csarina

I use a slicer too, but I leave the bread to go cold, it cuts better then.....

Kazonline

I used it to slice aubergeines and courgettes this eve so that the slices were evenly sliced (to get better results on my George Foreman - are you taking note Pink )
I usually slice my bread an hour or so after it's come out of the Pani. I'm sure I read previously that even the kenwood struggles with warm bread.
My tip for using the kenwood is to place a clean tea-towel under it when slicing bread - that way you catch almost all the crumbs (it makes a LOT of mess otherwise, lol)
It's definately my favourite 'toy' - even though I have to clean it (so that's saying something). I'm even considering cooking ham to slice myself - something I'd NEVER have considered previously!
Kaz x

shell2001

I love my kenwood slicer too. Its used daily for cutting bread, thick for toast and thinner for sandwiches. Also use it for slicing gammons and joints of meat.

Love it!

tr3mor

For homemade bread you don't really need a serated bread knife. I use a very very sharp cook's knife and can cut slices about a quarter of an inch thick! I get about 25 slices from a loaf

TKP_3

Much as I would love a Kenwood slicer, there is no point : OH cuts bread brilliantly (hot or cold), and slices ham well too. As long as he doesn't run off or anything, I can't justify a slicer

Gers

Rabbit wrote:

Having made my bread in the panny, I have tried to leave it as long as poss before slicing but I just can't get a decent slice, more like wedges or with a hole in the middle. I slice the crust off ok but then it's downhill from then on.

Can anyone help? how do you all get decent slices? does it have to be completely cold first?

Thanks

I've no help to offer about slicing (almost cut my middle finger off on New Year's Eve slicing homemade bread) but you can take the dough out of the machine after it's finished the kneading and rising cycles, remove the paddle and then put the dough back in - no more hole!

WANDA

Thank you for that tip, was going to post this question as fed up with wrestling the paddle out of the bottom of the bread, warm or cold - always a fight and a tug involved plus left with a hole each time. Am now going to try and work out at which point I can safely take the paddle out. Many thanks