Popular on Food52
61 Comments
Mike S.
January 5, 2020
All good but growing up in 70 & 80's toast in upright toaster NEVER went soggy after butter or marg must be all the crap in either or both that industry has added
Cali R.
April 7, 2019
I pre butter with room temperature butter so it spreads evenly over the toast from coast-to-coast and put the oven on broil. It's the absolute best!
Linda
June 13, 2018
During power black outs, nothing tastes as comforting as browning, sizzling buttered toast in a cast iron skillet on top of your wood stove, while cracking a few eggs to sizzle with them - just like breakfast at Grandmother's house. And of course, coffee made in a percolator!
Jim L.
April 28, 2018
Butter bread and toast in a skillet like you would do making grilled cheese sandwiches
Yvonne D.
April 26, 2018
This reminds me of the “toasted biscuits” I had growing up. We’d take day-old biscuits, split in half, butter them first, and toast in the oven. I LOVE butter puddles. Warm and nutty flavored. Day-old toasted was better than fresh out of the oven!
Andrew P.
March 26, 2018
Im a post-toast buttered. But it should be noted that cold butter is the worst for bread regardless of wether it's done pre or post toasting. Room temperature butter spreads without damaging or squishing the bread and melts very quickly on hot toast.
Joyce K.
March 13, 2018
I set my toaster oven on Broil, and place a quartered pre-buttered bagel in there and toast until golden. It DOES make a difference.
Jade E.
March 3, 2018
We didn’t have a toaster growing up. I thought this is how everyone made toast, until collegeI think.
Janet M.
December 23, 2017
I've done it both ways--in the oven when fixing toast for a crowd, or in the toaster when it's just for me or the two of us. There is no doubt about the oven toast deliciousness, but it does take longer. It is the only way, however, to make cinnamon toast!
Marie N.
September 26, 2017
My mom always made toast pre-buttered & I loved it. I didn't know there was any other way to make it until I left home. Hers had the 5 pats like one in the article. By the way, you don't have to leave the toast until those 'bridges' have almost burned. Watch it more closely & remove the toast from your oven or toaster-oven before it gets too dark, seems like common sense to me. Another thing is that if the pats are too thick you'll have greasy, wet toast which isn't pleasant to eat. I prefer to use room temperature butter dotted on all over with smaller 'bridges' but, they are definitely important. You can spread the butter all over but go lightly so that the butter will brown some, otherwise the toast will be wet & greasy with this technique as well. Pre-buttered does require a bit more effort but it is so worth it.
Kim
July 27, 2017
I pre-butter, but I don't toast it, I griddle it. Very low flame, and invert a stainless bowl over it as a makeshift oven. A lot of trouble? Maybe...but it's pretty good 😊
sandal
July 27, 2017
These are different foods for different occasions, not a better or worse scenario. Butter after for decadent, buttery goodness since the butter is intensely concentrated on top, butter first for maximum absorption and perfectly crisp top crumbs, butter first and fried in a cast iron pan for uniformity and crunch.
And no cold butter, ever. That ruins everything.
And no cold butter, ever. That ruins everything.
Gabriela G.
July 27, 2017
I've always prebuttered my toast and have probably shortened the life of a few toasters as well. (Just stand nearby in case there's smoke ;-).)And, if you have the counter space for one, invest on a toaster over. That is THE BEST tasting toast of all.
Hilary
July 27, 2017
My stepfather always did it this way for us...the best tool for the job is the toaster oven.
Terry
July 3, 2017
No toaster, huh? This might be a use for my antique Glenwood's vertical broiler, as drips were anticipated in the design. Have to wait 'till we're in our next house to try it out, but thanks for the idea!
Bholshouser
August 7, 2016
Pre-butter but always melt the butter and spread with a pastry brush so that every bit of bread is covered. I'm not a fan of the burned bridges. ;)
Lesley P.
August 6, 2016
Since I never ever have butter in the refrigerator pre-buttering id never a problem .You can slather as much on as you want.Thick sliced,heartier breads like French come out dreamy.
Donna H.
August 6, 2016
I dunno, this looks like burned toast to me, not very appealing. I get the more butter idea though, I'm all for that! Just no burned stuff please
Penny H.
August 6, 2016
When I was a newlywed in 1957, my husband wanted me to melt butter and lightly butter his toast after toasting - extra work and a pan to wash. Instead, I would lightly toast the bread, rub it all over with a stick of butter, then put the bread back in the toaster and re-toast if it needed it. Would work just as well with broiler toasted bread. I keep a stick of butter for just this purpose. I've been doing it this way ever since and never had a complaint.
Carolyn B.
March 18, 2016
I would love to know how people feel about the butter crocks that keep butter cool - I've always wanted to try one but haven't yet...thanks!!
MarMe
March 18, 2016
I had been wanting to get a butter keeper for several years, so finally in 2015 we ordered one. Instead of the butter crock, I purchased a butter boat.
I have read that the butter crock, where the water is in the cup and softened butter in pressed into the butter holder and then turned upside down doesn't work that good, as sometimes the butter might get a bit soft and drops into the water crock.
The butter boat that we got is white porcelain boat shaped that holds cold water. The a smaller boat shaped container holds a stick of butter and sits on top of the water boat. Then a lid is placed over the top of the butter. It works very well. We only have to replace the water about twice a week.
During the winter, I guess our kitchen is a bit cool, so we quit using the water as it would get too cold and cause the butter to be too firm. I think I spent about $18 for our butter boat.
I have read that the butter crock, where the water is in the cup and softened butter in pressed into the butter holder and then turned upside down doesn't work that good, as sometimes the butter might get a bit soft and drops into the water crock.
The butter boat that we got is white porcelain boat shaped that holds cold water. The a smaller boat shaped container holds a stick of butter and sits on top of the water boat. Then a lid is placed over the top of the butter. It works very well. We only have to replace the water about twice a week.
During the winter, I guess our kitchen is a bit cool, so we quit using the water as it would get too cold and cause the butter to be too firm. I think I spent about $18 for our butter boat.
shelly D.
March 18, 2016
i am a fan of toasting the bread with spreads with garlic flavor, butter or cheese,, its just my ultimate weaknesses at bfast time.. but for cheese flavoring I will recommend toasting the bread on both sides then adding the cheese and finishing it off in the oven for an even melt. Try to scatter your cheese across every part of the bread to avoid burnt corners
George K.
March 5, 2016
I generally do it the way my mother did. She toast the bread, put enough butter on one slice and place the other on top letting the heat soften the butter. In the meantime I may toast more if more members of the family like toast. The butter has softened if it wasn't already and easy to spread. I use unsalted butter.
Anne J.
February 27, 2016
Yes but why are you using cold butter? Obviously you can't use cold butter on toast unless you put it back in the broiler after just laying the butter on top, otherwise you destroy your toast structurally as well as taste-wise. The butter should be very warm and soft before it touches your toast. I'm disappointed... cold butter. Yuck.
Katie
January 5, 2016
I tried buttering my toast first - and have been doing it ever since I read the article in November. It really does taste better - especially on thicker slices.
Pam S.
January 4, 2016
@Lori: My husband rubs a stick of butter over toast and gets crumbs all over the butter, which drives me INSANE. Even after 31 years of marriage, I haven't been able to get him out of this terrible habit. Doesn't he know what butter knives are for??? Anyway, rant over. I also use both methods; if I'm doing quick toast in the toaster, obviously I butter after, but if I'm doing it under the broiler (preferred method), I butter first, then toast. Then add Marmite. And Cheddar. Then broil again. :)
Carolyn B.
November 15, 2015
I use both methods - butter after for regular toast with jam and butter before when I'm making garlic toast to go with spaghetti...
MarSueTo
November 6, 2015
We keep our butter in a butter boat. Porcelain boat shape container that holds some cold water, the other porcelain boat shape container holds a stick of butter which is placed over the water and topped with a lid. It keeps the butter cool/room temperature. It is easier to spread, but doesn't spoil.
Ordered the butter boat on some website. Just do a search for butter boat.
Ordered the butter boat on some website. Just do a search for butter boat.
MarSueTo
November 6, 2015
I never heard of cinnamon toast until I was 9 years old (1957). A neighbor lady took care of me when my mom had to take my baby brother to the doctor or other such errands. One day our neighbor lady offered me cinnamon toast. I thought it was the best thing in the world. Thereafter I told my mom about it.
My mom purchased a bottle of Schilling brand cinnamon and sugar (she kept the container for 50 years using it when she mixed her own cinnamon-sugar mixture. After that for almost every morning for breakfast for the next several months I would have 2 slices of cinnamon toast for breakfast.
My mom would place the bread in the broiler to toast one side, then she would place butter on the untoasted side then sprinkle a thick layer of the cinnamon-sugar mixture and place it under the broiler, being careful it didn't burn.
The butter, cinnamon-sugar mixture would be crunchy and soooo good.
I introduced my 3 sons to cinnamon toast when they were young, also my grandson and granddaughter when they were younger. They all loved it for breakfast.
When I'm in a hurry and don't want to heat up the broiler or oven, I just toast the bread in my toaster, spread with room temperature butter and sprinkle with cinnamon-sugar mixture.
It is not a good idea to place buttered toast back in the toaster, it could ruin your toaster or catch it on fire. Now a toaster oven would be ok.
I made the mistake about 20 years ago of using Shedd Spread in place of butter on the cinnamon toast. The toast turned soft like it was wet, I at first didn't realize the first ingredient of Shedd's Spread and the other brands is "water". Thus why the toast was soggy.
My mom purchased a bottle of Schilling brand cinnamon and sugar (she kept the container for 50 years using it when she mixed her own cinnamon-sugar mixture. After that for almost every morning for breakfast for the next several months I would have 2 slices of cinnamon toast for breakfast.
My mom would place the bread in the broiler to toast one side, then she would place butter on the untoasted side then sprinkle a thick layer of the cinnamon-sugar mixture and place it under the broiler, being careful it didn't burn.
The butter, cinnamon-sugar mixture would be crunchy and soooo good.
I introduced my 3 sons to cinnamon toast when they were young, also my grandson and granddaughter when they were younger. They all loved it for breakfast.
When I'm in a hurry and don't want to heat up the broiler or oven, I just toast the bread in my toaster, spread with room temperature butter and sprinkle with cinnamon-sugar mixture.
It is not a good idea to place buttered toast back in the toaster, it could ruin your toaster or catch it on fire. Now a toaster oven would be ok.
I made the mistake about 20 years ago of using Shedd Spread in place of butter on the cinnamon toast. The toast turned soft like it was wet, I at first didn't realize the first ingredient of Shedd's Spread and the other brands is "water". Thus why the toast was soggy.
Beryldean P.
November 6, 2015
I pre-butter my toast but I use a potato peeler instead of a knife to "scrape it off the stick of butter so that it's nice and thin and you don't have any "butter puddles".
Gennifer M.
November 6, 2015
I only make Cinnamon Toast, so I use the Ree Drummond (Pioneer Woman) method of toast making: Butter and plenty of cinnamon sugar go on pre-toasting. Put in a 350F oven and bake 10 minutes. If you like you can broil for a couple minutes after that, but I prefer the bread soft. Here's her very scientific article about it and a recipe that mixes the butter, cinnamon sugar and some vanilla together for slathering:
http://thepioneerwoman.com/cooking/the-right-way-and-the-wrong-way-to-make-cinnamon-toast/
http://thepioneerwoman.com/cooking/the-right-way-and-the-wrong-way-to-make-cinnamon-toast/
Mike F.
November 6, 2015
I saw Ree making her cinnamon toast on Pioneer Woman when on my treadmill. Love the idea of preparing the spread before putting it on the bread.
Jeremy
November 6, 2015
I love slathering a slice or two of bread (or three, lol) with homemade mayo and heating up in a pan. When the desired toasting is achieved, slather a little butter and sprinkle on some salt. Delicious!!!
Lori
November 6, 2015
I butter after toasting for cinnamon toast, which is about the only reason I butter toast. If I'm on a cinnamon toast kick, I will designate a stick of butter just for that, and I will rub the side of the stick over the hot toast until it is saturated, and sprinkle one coat of cinnamon sugar after another, waiting between each to see that it will be absorbed, until it can't take anymore and looks kind of like a cracked desert floor, at which point I tap any unabsorbed cinnamon sugar off. The stick of butter gets crumbs on it, but gets used for the same purpose the next time around and, since I live alone, it doesn't bother anyone else. Alternately, if I'm not eating cinnamon toast by the boatload and don't want to designate a stick of butter to be crumby, I will peel a couple thin layers off the side of a clean stick of butter with a knife and set them on top of the toast immediately after it comes out of the toaster, and it melts right in. Occasionally, if I get distracted and the toast has cooled a bit, I will spread the butter on it and pop it back into the toaster for 30 seconds before sprinkling on the cinnamon sugar.
Mike F.
November 6, 2015
Suggestion: We allow our butter to soften. Then we mix cinnamon and some sugar into it. We then refrigerate the concoction for waffles and cinnamon toast. Of course, we do sprinkle additional cinnamon on the toast after putting the cinnamon butter on it. IMHO, youcan't have too much cinnamon.
man4tax
November 6, 2015
For Cinnamon Toast, I pre-toast it for a short time, in the toaster oven. I then add the butter and put it back in the toaster oven. Easier to spread the butter on the warm bread.
Mike F.
November 6, 2015
As someone who loves buttered toast, I am left wondering about the process. Unless one is using a toaster oven how does one toast both sides? Broil one side first and then flip it?
Karen D.
October 23, 2015
For plain or cinnamon toast, I toast lightly, butter, then toast some more.
For toasted garlic bread, melted butter/garlic oil get brushed on before toasting under the broiler.
For toasted garlic bread, melted butter/garlic oil get brushed on before toasting under the broiler.
USED2B718
October 23, 2015
What I don't understand about the testing. If the butter was cold enough to grab crumbs off the toast, and contaminate the butter, how could it not tear up unto untoasted bread? Plus, who leaves butter in the fridge?
Sarah J.
October 25, 2015
It didn't tear up the untoasted bread because we didn't spread it into the soft bread—we just left it in little pats that melted under the heat of the oven (see diagram!). I'd love to keep my butter at room temp, but without a butter keeper, I resort to keeping it refrigerated.
Lynda W.
March 4, 2016
Sarah, One does not need some special butter keeper for room temperature butter. If you have any kind of plate with a lid, that's it. Or a bowl with a little plate on top. Stop obsessing and just do it. Please do not think butter will go bad in a day or two at room temperature.
peg D.
October 23, 2015
I grew up with toast that was buttered prior to placing it under the broiler. The cold butter was plopped down in 5 pieces, 2 at the top, 2 at the bottom and 1 in the middle. We had a toaster, but it was only used for toast that was going to have creamed tuna on top.
Naomi S.
October 23, 2015
Growing up we would do like your one co-worker did: lightly toast the bread so the butter would do a bit of melting once we spread it then toast it again. But we weren't allowed to do it often because we had a pop-up toaster and my mother didn't want a grease fire. :)
Melinda W.
October 23, 2015
I like the texture of UNMELTED butter on well-browned bread for my breakfast toast, but pre-butter for garlic or cinnamon toast.
Janel F.
October 23, 2015
ALWAYS butter before! To make it vegan though, I like to use coconut oil. It's amazing for cinnamon sugar toast - see my version here below! http://www.peachandthecobbler.com/5-minute-cinnamon-sugar-toast/
Panfusine
October 23, 2015
Always Always before. its the way I always had it (the toaster at home was a clunky oven/broiler 3 in 1 and so the bread was always toasted on a cast iron griddle for convenience). I toast it only on the buttered side and the combination of textures (soft, untoasted and crisp, buttery crunch) is an unbelievably delicious experience.
karol
October 23, 2015
Thought everybody did this?.. I prebutter and broil cinnamon sugar or garlic only. For the whole family at once. For regular toast I use the toaster.
Amanda
October 22, 2015
Puddles of melted butter... PUDDLES.OF.MELTED.BUTTER! Definitely trying this pre-buttering method. It's a revelation.
Rhonda35
October 22, 2015
Never known to be a morning person, the idea of toast (noisy, messy, hard on the mandible) or turning on the oven to make it, is beyond this reader's comprehension. If I am forced to make toast, it will be with a toaster and the butter I keep at room temperature for easy spreading.
kat3029
October 22, 2015
Interesting idea, but I think a better test case would have involved using room temperature butter do to the post-toasting butter spread. Bet that changes the results significantly, since the bread would no longer collapse under the strain of trying to spread cold butter.
Sarah J.
October 22, 2015
Though, when I talked to many of my colleagues about the test, they told me that they butter post-toasting for the very reason that their butter is typically fridge-chilled—so something to keep in mind!
See what other Food52 readers are saying.