Two questions, almost unrelated:

1) what's the point of bread sauce?

2) We have toast once a week, usually with whatever bread's in the bin. sometimes it's excellent, at other times it's less than perfect although the bread itself was very good.

My problem is that I'm so disorganised that I can never remember which recipe I used for the good toasting bread.

Can I have suggestion/s please, for a bread which will toast evenly and without holes?

Someone here will know. I suspect that the addition of a little fat or oil would help, perhaps a little sugar too. I promise that I'll try all recipes given and keep them - with comments.

TIA