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How to Cut Fresh Bread

Getting the slices thin enough is undoubtedly the hardest part of making dainty sandwiches. The inexperienced say they cannot make sandwiches from fresh bread, because it goes all to pieces in the cutting. Many cookbooks advise using bread two days old, but the skilful person knows that fresh bread is always preferable. This is especially true when it is made from Five Roses flour, giving_a close-grained crumb that slices practically without crumbling, This is the way to handle a fresh loaf:

Always heat the knife blade and have edge rather keen. Turn the loaf on end and delicately pare off the crisp top crust in sections. Now remove the under crust in one slice. The side crusts must be left on as they help to hold the loaf together. As you begin to cut, hold on to the loaf by pinching it at the top as close as you can without breaking the texture of the bread, and cut while you pinch, so that the knife goes through a narrowed slice which opens out to its proper proportion as it drops to the board.