What is the secret to toast?

[Soubriquet]

I’m not a big toast eater. I mainly eat it at home when I’m feeling sick, like I am now. However, I can devour it in places like premier inn as it just so moreish

What is the secret behind toast like that? I mean it’s still bread, you put it on the revolving grill and then put butter on it and yet it tastes devine.

I have hovis bread (the white and red bag) and lurpack butter

Well I have my toast as brown as I can without burning and then left to go cold before spreading with butter and whatever topping I want that morning. I used to love hot buttered toast but I find it too soggy now.

I chuckled at the thread title but now I know just what you mean OP. I devour toast elsewhere but never seem to enjoy it or fancy it much at home. I always put it down to it being one of those 'novelty' things which is only fun elsewhere and rarely what I feel like in my own kitchen, but this thread has been an education. Sweaty bread is the problem!

@QuimReaper

I chuckled at the thread title but now I know just what you mean OP. I devour toast elsewhere but never seem to enjoy it or fancy it much at home. I always put it down to it being one of those 'novelty' things which is only fun elsewhere and rarely what I feel like in my own kitchen, but this thread has been an education. Sweaty bread is the problem!

But why is the bread only sweaty at home and not in others homes? Still don't feel satisfied with the answer 🤔😆

Toast in toaster. When done, take out, drop it onto your plate or table to knock the steam out. Butter your still hot, but now crisp, toast. Not soggy.

I read somewhere you need to tap the toast hard when it comes of the toaster to knock the steam out.

Nigella has a toast recipe which involves butter then salt and more butter.

I've just said what somebody else said 😆

Good bread (I prefer white for toast) still warm and lots of butter

Let it get half cold before buttering so it doesn't totally melt

toast tent before buttering

A toaster?

Also…it may just be me, but the “top half” of the toast always tastes nicer than the bottom half I think! So if you cut your slice of bread in half horizontally through the middle, the curved bit that was exposed during baking is always nicer than the bit that was enclosed in the baking pan. There is usually a scramble in our house whenever the toast comes out to get the “top bits”!
I spend way too much time thinking about toast.

I think your problem might be the butter. Lurpak doesn't have enough salt in it.