Not having had dinner, I came in from canasta feeling rather peckish. Toast was definitely in order.
I eat quite a lot of toast. It’s usually in the form of English muffins, which I like because one English muffin equals a slice of bread, but you get two pieces, plus the texture is just divine. I’ve been having an English muffin for breakfast at least 15 days out of 30 for the past 20 years or so.
When I am plugged into power, I use my toaster to cook my English muffins. I might even replace the toaster if it ever goes out. What’s nice about it is I’ve found the perfect setting on it for my English muffins, so I can just put one down and go do something else until it pops.
Not so when I’m boondocking. Like when I’m stuck cooking rice on the stove, making toast while boondocking means I have to stay in the kitchen and watch my cast iron pan very closely. It doesn’t taking long to go from delicious to charred beyond salvation. This muffin is not quite done, but oh, so close.
I prefer the taste of my toast made in the cast iron pan, although the texture isn’t quite as crispy on the outside, fluffy on the inside, as you get with the toaster. So both methods have their pluses and minuses. I don’t care as much for toast made in any other sort of pan.
For those wanting to try toasting their bread in a cast iron pan, heat the pan until very hot and then put the bread on it. My pan is well seasoned, so I do not add any fat to it. If the pan is hot enough, the bread won’t stick. I let it get brown on one side, flip it, let the other side get brown, and then repeat the exercise to get a little charring on both sides, but that’s optional.
End result, with a little peanut butter and some of Laura’s jam:
I’m off to bed. Laura and I are hitting the Willow Bunch community garage sale tomorrow. I’m only going to window shop and to get a change of scenery.Share on Facebook