If you’ve ever attempted to slice home made bread and ended up with smooshed, too-thick slices, or too-thin slices then this post is for you.
I love to make home made bread. It’s far more delicious and healthy than store bought, not to mention much more cost effective. The only thing that ever really kept me from baking it more frequently was the slices. I wanted to be able to use it for sandwiches, toast, you know…normal bread things. But, somehow I always ended up with less than fabulous looking slices. And then, I discovered the best tool in my kitchen to use was my electric knife! Yay! 🙂
First you need to make sure that your bread is completely cooled. If you want to slice off a piece to butter right out of the oven, that’s ok, but for slicing the whole loaf…wait until it’s completely cooled.
To make sandwich slices line the knife up about the size that you recognize a store-bought slice to be, then zip through it. I like to start the slice and then hold the slice onto the loaf while you continue to slice. It keeps the bread intact a little better.