Does anyone have a recepie for Melba Toast? or has any one ever tried to make it?
I just cut the bread as thin as I can, lay it out on a cookie sheet, and bake it at a pretty low temperature until fairly evenly brown. You should turn them over so they can brown on both sides.
Don't know if you have a pain de mie pan, but pain de mie (French pullman loaf), thinly sliced and dried out on low heat in the oven (as PaddyL suggested), makes great melba toast.
Howard - St. Augustine, FL