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Poll: Best Sliced Bread Shape; Square Top or Round Top?

Depends on what you're putting in it....the square bread works well with square lunchmeat, but prolly the round for everything else.

JC
 
Originally posted by: klah
I prefer the square top as I enjoy making toast points. What is your preference?
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What the hell is a toast point?

I prefer po-boy bread, truth be told. Other than that, Indiana Spud Potato Bread, which is round.
 
Originally posted by: Chaotic42
Originally posted by: klah
I prefer the square top as I enjoy making toast points. What is your preference?
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What the hell is a toast point?
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Toast Points

One loaf, good quality, thinly sliced white bread.

Trim the crusts and slice in half on the diagonal, twice, to form 4 triangles. Place the bread in a single layer on a baking sheet.

Bake the bread in a preheated 425 degree oven for 4-5 minutes, checking to make sure it doesn't become too dark.

Turn and bake on the other side, 2-3 minutes. Cool the "points" on baking rack.

Serve with caviar and perhaps a touch of creme fraiche, but nothing more to mask the bewitching experience of caviar.
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For sandwiches, I like thinly sliced sourdough, which comes in a sort of semi-oval shape (the kind I buy does, anyway). Yum.

Toast points? Yuck. I have no desire to ever eat fish egg goop in my life.
 
I don't know, klah. Something about the juxtaposition of $100/oz caviar and $.79/loaf bread just seems odd to me.
It would be like pouring miracle whip over foie gras. 😛

Edit: Accidentally capitalized the 'k' in klah.
 
I'm curious. If you are already cutting off the crusts on all 4 sides to make a toast point, why would it be any harder to cut off the round part? Just one swipe of the knife and your top crust and top rounded portion are gone. Either way you have to make 6 straight cuts...

I perfer rounded bread since it generally is cooked more evenly. Try making bread yourself. Let one be round as it will normally be, and try to force one to be square. The corners of the square bread are way overcooked - leading to an awful looking and tasting bread.
 
Originally posted by: dullard
I'm curious. If you are already cutting off the crusts on all 4 sides to make a toast point, why would it be any harder to cut off the round part?
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Then you end up cutting off some of the tender inner portion as well.
 
Originally posted by: klah
Then you end up cutting off some of the tender inner portion as well.
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Right, and what is your point, the rounded region doesn't cost any more. If you are really worried about waste, use them for crutons on your next salad. Your toast points won't be affected.
 
Originally posted by: dullard
Originally posted by: klah
Then you end up cutting off some of the tender inner portion as well.
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Right, and what is your point, the rounded region doesn't cost any more. If you are really worried about waste, use them for crutons on your next salad. Your toast points won't be affected.
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The points end up being smaller with the round top bread.
 
I've never seen 100% whole grain in square top...so I'll have to go with roundtop 🙂
 
The points end up being smaller with the round top bread.
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Hmm where are you getting your square top loaf? The only ones available around here are about 50% smaller than the rounded ones. Meaning that even if you cut off the rounded part, your points are larger with the rounded loaf. But since you can find large square loafs, I can see your point.

 
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