Guest guest Posted May 15, 2006 Report Share Posted May 15, 2006 I like to use my electric knife. There are probably bread slicing guides out there that would help make an even slice, but I have searched it out. Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of zoemom2001 Sent: Monday, May 15, 2006 10:13 PM To: SillyYaks Subject: question: slicing bread Do you guys use any gadgets to help slice your home baked GF breads? We like our bread cut pretty thin, and cutting an even slice is tricky. Any suggestions would be appreciated. thanks sue in denver Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2006 Report Share Posted May 15, 2006 I like to use my electric knife. There are probably bread slicing guides out there that would help make an even slice, but I have searched it out. Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of zoemom2001 Sent: Monday, May 15, 2006 10:13 PM To: SillyYaks Subject: question: slicing bread Do you guys use any gadgets to help slice your home baked GF breads? We like our bread cut pretty thin, and cutting an even slice is tricky. Any suggestions would be appreciated. thanks sue in denver Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2006 Report Share Posted May 15, 2006 I like to use my electric knife. There are probably bread slicing guides out there that would help make an even slice, but I have searched it out. Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of zoemom2001 Sent: Monday, May 15, 2006 10:13 PM To: SillyYaks Subject: question: slicing bread Do you guys use any gadgets to help slice your home baked GF breads? We like our bread cut pretty thin, and cutting an even slice is tricky. Any suggestions would be appreciated. thanks sue in denver Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Mine has a thickness guide and it works great. I can get slices perfect for sandwiches. Sabreena, CA Reply-To: SillyYaks To: SillyYaks Subject: Re: question: slicing breadDate: Tue, 16 May 2006 12:50:51 -0000Did the thickness guide come with the knife? Do you it's easier to get an even thickness with an electric knife rather than a good cerrated knife (manual)? I just can't quite figure out what I should get...thankssue in denver Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Margie, I went and measured it for you. The normal way to cut a loaf is with the bottom of the loaf down and the blade cuts through the side of the loaf first. If the loaf is taller than 6 inches, the blade won't cut through the top. If you lay the bread sideways, so that the top hits the blade first, it will take up to 6 1/2 inches. If you don't use the safety slider and are very careful, you could cut a loaf even taller than that laying it on its' side. Cheryl in Colorado Message 19 From: " Margie RN " MargRN@... Date: Tue May 16, 2006 11:58am(PDT) Subject: Re: question: slicing bread Cheryl, I've been looking at similar models like these, and my only question for slicing bread was how high/tall can the bread be to be cut? I mean, sometimes when I try a new recipe, the bread will be HUGE tall, and other times it's flat. I'm just concerned that the bread would be too tall for the blade, and then I'd have a big mess! LOL! (I make them pretty well without any help!) Thanks for your input!! Margie R In South Central PA...on the Mason Dixon Line Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Margie, I went and measured it for you. The normal way to cut a loaf is with the bottom of the loaf down and the blade cuts through the side of the loaf first. If the loaf is taller than 6 inches, the blade won't cut through the top. If you lay the bread sideways, so that the top hits the blade first, it will take up to 6 1/2 inches. If you don't use the safety slider and are very careful, you could cut a loaf even taller than that laying it on its' side. Cheryl in Colorado Message 19 From: " Margie RN " MargRN@... Date: Tue May 16, 2006 11:58am(PDT) Subject: Re: question: slicing bread Cheryl, I've been looking at similar models like these, and my only question for slicing bread was how high/tall can the bread be to be cut? I mean, sometimes when I try a new recipe, the bread will be HUGE tall, and other times it's flat. I'm just concerned that the bread would be too tall for the blade, and then I'd have a big mess! LOL! (I make them pretty well without any help!) Thanks for your input!! Margie R In South Central PA...on the Mason Dixon Line Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Margie, I went and measured it for you. The normal way to cut a loaf is with the bottom of the loaf down and the blade cuts through the side of the loaf first. If the loaf is taller than 6 inches, the blade won't cut through the top. If you lay the bread sideways, so that the top hits the blade first, it will take up to 6 1/2 inches. If you don't use the safety slider and are very careful, you could cut a loaf even taller than that laying it on its' side. Cheryl in Colorado Message 19 From: " Margie RN " MargRN@... Date: Tue May 16, 2006 11:58am(PDT) Subject: Re: question: slicing bread Cheryl, I've been looking at similar models like these, and my only question for slicing bread was how high/tall can the bread be to be cut? I mean, sometimes when I try a new recipe, the bread will be HUGE tall, and other times it's flat. I'm just concerned that the bread would be too tall for the blade, and then I'd have a big mess! LOL! (I make them pretty well without any help!) Thanks for your input!! Margie R In South Central PA...on the Mason Dixon Line Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Sue, It will slice the bread so thin that it falls apart, plenty thin for any taste. I bake my bread, then allow it to cool completely, either hours or overnight. I slice it and put it into a zip lock bag. I don't measure the thickness, but I get about 26-28 slices per loaf including the heels. After three days, it goes into the freezer. I do marathon baking every couple of months - 6 to 8 loaves in two days. Have you tried the Irene's Sorghum bread yet? It has lots of variations. I cook it in my Zojirushi bread machine. Someone else I know has made it manually. I could post those directions although I have not yet tried it manually (too easy to just use the machine!). If you want to come over and see the slicer and bread before you buy, just email me privately. Cheryl in Colorado Message 17 From: " zoemom2001 " zoemom2001@... Date: Tue May 16, 2006 10:58am(PDT) Subject: question: slicing bread Thanks, Cheryl. That fold-up one looks great! I might just go for it - thanks for the offer on the demo, though. How thin does it slice? Do you slice the whole loaf right away (after it cools slightly)? Right now we are just slicing as we use it because I am afraid it will dry out sliced. (Considering the longest a loaf has lasted around here is 3 days, I probably really don't have to worry about that though.) Sue in Denver Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Sue, It will slice the bread so thin that it falls apart, plenty thin for any taste. I bake my bread, then allow it to cool completely, either hours or overnight. I slice it and put it into a zip lock bag. I don't measure the thickness, but I get about 26-28 slices per loaf including the heels. After three days, it goes into the freezer. I do marathon baking every couple of months - 6 to 8 loaves in two days. Have you tried the Irene's Sorghum bread yet? It has lots of variations. I cook it in my Zojirushi bread machine. Someone else I know has made it manually. I could post those directions although I have not yet tried it manually (too easy to just use the machine!). If you want to come over and see the slicer and bread before you buy, just email me privately. Cheryl in Colorado Message 17 From: " zoemom2001 " zoemom2001@... Date: Tue May 16, 2006 10:58am(PDT) Subject: question: slicing bread Thanks, Cheryl. That fold-up one looks great! I might just go for it - thanks for the offer on the demo, though. How thin does it slice? Do you slice the whole loaf right away (after it cools slightly)? Right now we are just slicing as we use it because I am afraid it will dry out sliced. (Considering the longest a loaf has lasted around here is 3 days, I probably really don't have to worry about that though.) Sue in Denver Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Sue, It will slice the bread so thin that it falls apart, plenty thin for any taste. I bake my bread, then allow it to cool completely, either hours or overnight. I slice it and put it into a zip lock bag. I don't measure the thickness, but I get about 26-28 slices per loaf including the heels. After three days, it goes into the freezer. I do marathon baking every couple of months - 6 to 8 loaves in two days. Have you tried the Irene's Sorghum bread yet? It has lots of variations. I cook it in my Zojirushi bread machine. Someone else I know has made it manually. I could post those directions although I have not yet tried it manually (too easy to just use the machine!). If you want to come over and see the slicer and bread before you buy, just email me privately. Cheryl in Colorado Message 17 From: " zoemom2001 " zoemom2001@... Date: Tue May 16, 2006 10:58am(PDT) Subject: question: slicing bread Thanks, Cheryl. That fold-up one looks great! I might just go for it - thanks for the offer on the demo, though. How thin does it slice? Do you slice the whole loaf right away (after it cools slightly)? Right now we are just slicing as we use it because I am afraid it will dry out sliced. (Considering the longest a loaf has lasted around here is 3 days, I probably really don't have to worry about that though.) Sue in Denver Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Cheryl, Thanks for the info about the slicer! I'm going to look for one!! I wanted to try the bread recipe for the sorghum bread, but I have a question about the ingredients. If I don't have soy lecithin, can I substitute egg replacer, or is there something else I can use? Thanks!! Margie R In South Central PA...on the Mason Dixon Line Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Cheryl, Thanks for the info about the slicer! I'm going to look for one!! I wanted to try the bread recipe for the sorghum bread, but I have a question about the ingredients. If I don't have soy lecithin, can I substitute egg replacer, or is there something else I can use? Thanks!! Margie R In South Central PA...on the Mason Dixon Line Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Cheryl - I haven't tried Irene's Sorghum bread yet, but I do want to. If you have a chance and can post the directions for manual prep that would be great. My kids are totally hooked on BH sourdough, but I'd love to have something to alternate in once in a while. I'm going to go for it on the slicer. Looks like a handy gadget. I had looked at slicing guides, and the only one I found for thin slices was 3/8 " and cost $20. I'd rather spend the $30 and have something I can get more use out of. thanks sue in denver > > Sue, > > It will slice the bread so thin that it falls apart, plenty thin for any taste. I bake my bread, then allow it to cool completely, either hours or overnight. I slice it and put it into a zip lock bag. I don't measure the thickness, but I get about 26-28 slices per loaf including the heels. After three days, it goes into the freezer. I do marathon baking every couple of months - 6 to 8 loaves in two days. Have you tried the Irene's Sorghum bread yet? It has lots of variations. I cook it in my Zojirushi bread machine. Someone else I know has made it manually. I could post those directions although I have not yet tried it manually (too easy to just use the machine!). If you want to come over and see the slicer and bread before you buy, just email me privately. > > Cheryl in Colorado > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Cheryl - I haven't tried Irene's Sorghum bread yet, but I do want to. If you have a chance and can post the directions for manual prep that would be great. My kids are totally hooked on BH sourdough, but I'd love to have something to alternate in once in a while. I'm going to go for it on the slicer. Looks like a handy gadget. I had looked at slicing guides, and the only one I found for thin slices was 3/8 " and cost $20. I'd rather spend the $30 and have something I can get more use out of. thanks sue in denver > > Sue, > > It will slice the bread so thin that it falls apart, plenty thin for any taste. I bake my bread, then allow it to cool completely, either hours or overnight. I slice it and put it into a zip lock bag. I don't measure the thickness, but I get about 26-28 slices per loaf including the heels. After three days, it goes into the freezer. I do marathon baking every couple of months - 6 to 8 loaves in two days. Have you tried the Irene's Sorghum bread yet? It has lots of variations. I cook it in my Zojirushi bread machine. Someone else I know has made it manually. I could post those directions although I have not yet tried it manually (too easy to just use the machine!). If you want to come over and see the slicer and bread before you buy, just email me privately. > > Cheryl in Colorado > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Cheryl - I haven't tried Irene's Sorghum bread yet, but I do want to. If you have a chance and can post the directions for manual prep that would be great. My kids are totally hooked on BH sourdough, but I'd love to have something to alternate in once in a while. I'm going to go for it on the slicer. Looks like a handy gadget. I had looked at slicing guides, and the only one I found for thin slices was 3/8 " and cost $20. I'd rather spend the $30 and have something I can get more use out of. thanks sue in denver > > Sue, > > It will slice the bread so thin that it falls apart, plenty thin for any taste. I bake my bread, then allow it to cool completely, either hours or overnight. I slice it and put it into a zip lock bag. I don't measure the thickness, but I get about 26-28 slices per loaf including the heels. After three days, it goes into the freezer. I do marathon baking every couple of months - 6 to 8 loaves in two days. Have you tried the Irene's Sorghum bread yet? It has lots of variations. I cook it in my Zojirushi bread machine. Someone else I know has made it manually. I could post those directions although I have not yet tried it manually (too easy to just use the machine!). If you want to come over and see the slicer and bread before you buy, just email me privately. > > Cheryl in Colorado > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Margie, The first time I made this bread, I didn't have the soy lecithin and left it out. It is a dough enhancer, so the loaf just didn't get as high. I didn't really notice the difference. Try making it without. This loaf has many dough enhancers: vinegar, eggs, soy lecithin, and commercial gf dough enhancer. Cheryl in Colorado Message 15 From: " Margie RN " MargRN@... Date: Tue May 16, 2006 4:54pm(PDT) Subject: Re: question: slicing bread Cheryl, Thanks for the info about the slicer! I'm going to look for one!! I wanted to try the bread recipe for the sorghum bread, but I have a question about the ingredients. If I don't have soy lecithin, can I substitute egg replacer, or is there something else I can use? Thanks!! Margie R In South Central PA...on the Mason Dixon Line Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Margie, The first time I made this bread, I didn't have the soy lecithin and left it out. It is a dough enhancer, so the loaf just didn't get as high. I didn't really notice the difference. Try making it without. This loaf has many dough enhancers: vinegar, eggs, soy lecithin, and commercial gf dough enhancer. Cheryl in Colorado Message 15 From: " Margie RN " MargRN@... Date: Tue May 16, 2006 4:54pm(PDT) Subject: Re: question: slicing bread Cheryl, Thanks for the info about the slicer! I'm going to look for one!! I wanted to try the bread recipe for the sorghum bread, but I have a question about the ingredients. If I don't have soy lecithin, can I substitute egg replacer, or is there something else I can use? Thanks!! Margie R In South Central PA...on the Mason Dixon Line Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 I sent away for the Rival slicer and it arrived today. I love the " Bread from " , which I make in a breadmaker. Unfortunately, as the slices of bread come out of the slicer, they have to pass over a rounded area, and my slices began tearing. I demolished about half the loaf before I finally gave up. " Bread from " is one of the more moist GF breads I have tried, but it was just not pliable enough to make it around that rounded area without tearing. Each piece came out in about 3 pieces. I kept the bread in the fridge for a day so that it would be ready for cutting. It's a wide loaf, about 5 " x5 " - maybe that is part of the problem. in SLC > > Do you guys use any gadgets to help slice your home baked GF breads? > We like our bread cut pretty thin, and cutting an even slice is > tricky. Any suggestions would be appreciated. > > thanks > sue in denver > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 , You could try Irene's Sorghum Bread. The file is in the recipes section and I have also sent it to you directly. I use this bread exclusively and I also have the Rival Slicer. Just make sure the bread is fully cooled before slicing and remove each slice you cut to a stack of slices off to the side before trying to slice another one. I remove my bread machine paddles after the bread mixes and before baking so that I only get a small post hole in the resulting loaf. Cheryl in Colorado Message 4 From: " mkfish2002 " mkfish1@... Date: Fri May 26, 2006 0:05am(PDT) Subject: Re: question: slicing bread I sent away for the Rival slicer and it arrived today. I love the " Bread from " , which I make in a breadmaker. Unfortunately, as the slices of bread come out of the slicer, they have to pass over a rounded area, and my slices began tearing. I demolished about half the loaf before I finally gave up. " Bread from " is one of the more moist GF breads I have tried, but it was just not pliable enough to make it around that rounded area without tearing. Each piece came out in about 3 pieces. I kept the bread in the fridge for a day so that it would be ready for cutting. It's a wide loaf, about 5 " x5 " - maybe that is part of the problem. in SLC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 , You could try Irene's Sorghum Bread. The file is in the recipes section and I have also sent it to you directly. I use this bread exclusively and I also have the Rival Slicer. Just make sure the bread is fully cooled before slicing and remove each slice you cut to a stack of slices off to the side before trying to slice another one. I remove my bread machine paddles after the bread mixes and before baking so that I only get a small post hole in the resulting loaf. Cheryl in Colorado Message 4 From: " mkfish2002 " mkfish1@... Date: Fri May 26, 2006 0:05am(PDT) Subject: Re: question: slicing bread I sent away for the Rival slicer and it arrived today. I love the " Bread from " , which I make in a breadmaker. Unfortunately, as the slices of bread come out of the slicer, they have to pass over a rounded area, and my slices began tearing. I demolished about half the loaf before I finally gave up. " Bread from " is one of the more moist GF breads I have tried, but it was just not pliable enough to make it around that rounded area without tearing. Each piece came out in about 3 pieces. I kept the bread in the fridge for a day so that it would be ready for cutting. It's a wide loaf, about 5 " x5 " - maybe that is part of the problem. in SLC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 , You could try Irene's Sorghum Bread. The file is in the recipes section and I have also sent it to you directly. I use this bread exclusively and I also have the Rival Slicer. Just make sure the bread is fully cooled before slicing and remove each slice you cut to a stack of slices off to the side before trying to slice another one. I remove my bread machine paddles after the bread mixes and before baking so that I only get a small post hole in the resulting loaf. Cheryl in Colorado Message 4 From: " mkfish2002 " mkfish1@... Date: Fri May 26, 2006 0:05am(PDT) Subject: Re: question: slicing bread I sent away for the Rival slicer and it arrived today. I love the " Bread from " , which I make in a breadmaker. Unfortunately, as the slices of bread come out of the slicer, they have to pass over a rounded area, and my slices began tearing. I demolished about half the loaf before I finally gave up. " Bread from " is one of the more moist GF breads I have tried, but it was just not pliable enough to make it around that rounded area without tearing. Each piece came out in about 3 pieces. I kept the bread in the fridge for a day so that it would be ready for cutting. It's a wide loaf, about 5 " x5 " - maybe that is part of the problem. in SLC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 I just got my Rival slicer today too. I used it on my sourdough bread and it worked great! I can see how it might not work on certain types of bread though. Thanks for the tip, Cheryl! Sue in Denver > > I sent away for the Rival slicer and it arrived today. I love > the " Bread from " , which I make in a breadmaker. Unfortunately, > as the slices of bread come out of the slicer, they have to pass > over a rounded area, and my slices began tearing. I demolished about > half the loaf before I finally gave up. " Bread from " is one of > the more moist GF breads I have tried, but it was just not pliable > enough to make it around that rounded area without tearing. Each > piece came out in about 3 pieces. I kept the bread in the fridge for > a day so that it would be ready for cutting. It's a wide loaf, about > 5 " x5 " - maybe that is part of the problem. > > in SLC > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.