I make the bread we eat, so it's always good. My standard recipe uses a blend of bread and whole wheat flour. When we get ready for the ritual first BLT sandwich of summer (the date to be determined by when my tomatoes are ripe--they got started late this year) I make a loaf of bread and let it cool for a couple of hours before we toast the bread, spread on mayo, put on lettuce and freshly sliced tomatoes and crisp thick-sliced bacon. There is a special move, once the top toast slice is on, with a flattened hand gentle pressure exerted briefly on the sandwich to remove some air between the layers and to help the mayo stick to more things. It also helps flatten it enough so you can get your mouth around it more easily.

If I'm going to toast bread, I want it a little brown. My kids put it in the toaster just long enough to make the outside a tiny bit crisp but most of the slice is still soft and bread like. It's probably just enough to melt the butter on their bread.

SRS