Recipe: Homemade Melba Toast (Pillsbury, 1940's)

HOMEMADE MELBA TOAST
"When you've tasted No-Knead Bread (recipe), toasted, you'll plan to keep a loaf on hand always for just such a purpose. And when you've toasted it, Melba style, you'll want it handy for those times when soup and salads appear on the menu."


Slice day-old No-Knead Bread 1/4-inch thick. (Toast will he crisper if slices are chilled 24 hours.)

Remove crusts and cut into squares or decorative shapes. Place on baking sheet.

Toast in moderate oven (350 degrees F) until dry and delicately browned.

SERVING SUGGESTION:

CINNAMON MELBA TOAST:
Spread Melba Toast with butter that has been creamed and blended with 1/4 cup granulated sugar, 2 tablespoons brown sugar and 1 teaspoon ground cinnamon. Place under broiler until sugar melts and becomes bubbly.

Makes two dozen, 3-inch squares
Source: Recipe Booklet: Bake the No-Knead Way, Ann Pillsbury's Amazing Discovery Saves Up to 1/2 Your Baking Time, Pillsbury Mills, Inc., 1945 and 1946