Ingredients
1 sourdough baguette
100g unsalted butter melted
1 sourdough baguette
100g unsalted butter melted
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Methods
1
Preheat a fan forced oven to 220C.
2
Cut the baguette crossways into 5mm thick slices.
3
Place the bread onto a lined baking tray and brush each slice sparsley but right to each edge with the melted butter. Place into the oven and bake for 10 minutes or until they are golden brown.
4
Remove from the oven and place onto a cooling rack. Once they are completely cooled, place into an airtight container.
5
Suggestion: These can last in the refrigerator for several weeks and also freeze really well in a good container to store until needed.
1
Preheat a fan forced oven to 220C.
2
Cut the baguette crossways into 5mm thick slices.
3
Place the bread onto a lined baking tray and brush each slice sparsley but right to each edge with the melted butter. Place into the oven and bake for 10 minutes or until they are golden brown.
4
Remove from the oven and place onto a cooling rack. Once they are completely cooled, place into an airtight container.
5
Suggestion: These can last in the refrigerator for several weeks and also freeze really well in a good container to store until needed.
