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Cayenne Toast

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Cayenne Toast

 

3 loaves French bread

1 c. olive oil

2 tsp. salt

2 tsp. granulated sugar

2 tsp. ground cayenne pepper

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. paprika

2 tsp. ground black pepper

hot sauce to taste

 

Cut French bread into 1/4-inch slices using a serrated bread knife. Whisk

olive oil, salt, sugar, cayenne pepper, garlic powder, onion powder, paprika,

black pepper and hot sauce together in a mixing bowl. Using a pastry brush,

lightly coat one side of each bread slice with olive oil mixture and arrange

slices in a single layer (coated-side-up) on ungreased baking sheets. (Whisk

mixture frequently to keep seasonings well mixed.) Dry bread slices in a

preheated 200 degree oven for approximately 1 hour or until crisp. (Bread

should have the crisp texture of Melba toast when done.) Remove toast from oven

and cool on wire racks. When toast is completely cooled, store in airtight

containers until served. Yields 12 to 18 servings.

Recipe Note: Cayenne Toast may be served immediately or up to two days after

preparing; toast may also be frozen for up to two months. To ‘recrisp’ frozen

toast, arrange slices in a single layer on an ungreased baking sheet and heat

in a 350 degree oven for 5 to 7 minutes. Serve with soup and salads. This toast

makes a wonderful party cracker.

 

 

 

 

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