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.
Make toast with regular sandwich bread cut about 0.5" thick. Then split each slice to expose the untoasted inside & make 2 very thin slices, put them toasted side down & dry in a slow oven.
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