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RE: question: slicing bread

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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

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Guest guest

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

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Guest guest

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

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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

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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

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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

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Guest guest

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

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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

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Guest guest

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

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Guest guest

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

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Guest guest

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

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Guest guest

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

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Guest guest

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

>

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Guest guest

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

>

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Guest guest

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

>

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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

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Guest guest

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

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  • 2 weeks later...
Guest guest

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

>

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Guest guest

,

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

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Guest guest

,

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

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Guest guest

,

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

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Guest guest

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

>

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