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For this toast, I used multigrain rice cereal and added dried fruits. It is full of the aroma of multigrain and mixed with the sweetness of dried fruits, making it more nutritious. (I made the multigrain rice cereal for breakfast, and reserved part of it for making toast.) When baking, I wrapped tin foil around the outside of the bread barrel, so the crust was very thin and the color was even. Baking bread in a bread barrel is not only very convenient, but also has the same square and plump appearance.