Do you like the end of the loaf?
- Thread starter SideWinder
- Start date
Soldato
It's called the crust here. It's ok for general use but very good for toasting where you can fill it up with butter lol!!
Soldato
I was today years old when I realised not everyone calls the ends of the loaf, 'the crusts'. I genuinely thought that was one of those terms that was used universally.
Anyway... I love a crust. Great with soup or as toast.
Anyway... I love a crust. Great with soup or as toast.
Internet adjudicates that outsider is a scottish term (freud would have a picnic) ...
but yes - it's the best bit for toast on wrapped bread , sometimes for sliced it can be too thick/thin if blade was badly adjusted ..
and for non-wrapped best bit to eat first, sometimes will cut a door-stop and share it.
square christmas cakes are another problem - the corner folks have to eat more icing. ... or the perennial brown/white/leg decision.
but yes - it's the best bit for toast on wrapped bread , sometimes for sliced it can be too thick/thin if blade was badly adjusted ..
and for non-wrapped best bit to eat first, sometimes will cut a door-stop and share it.
square christmas cakes are another problem - the corner folks have to eat more icing. ... or the perennial brown/white/leg decision.
If it's a fresh bloomer or indeed any freshly made loaf It's the best part. If it's your standard 'Hovis' style then it'll likely get chucked or mixed into the dogs dinners. Also we call it the 'heel' which regularly makes my new partners skin crawl 
Odd, never heard of any of those terms before, it's always just been a crust for me. Any other colloquisms across the country out there?
And yea, agree with a lot of posters it's the best bit, especially on a fresh loaf but can be awful if you get a thin scraggly piece on a pre-sliced one.
Soldato
I use the crusts for mini pizzas. Don't really eat them otherwise.
Soldato
Love it
Supermarket sliced loaf is for the bin, utterly vile stuff.
Soldato
- Joined
- 11 Sep 2013
- Posts
- 12,412
If you don't like the end slices, dice and toast them for croutons and Macaroni Cheese topping, or blitz it up for breadcrumbs.
Soldato
As a child in the 70s-80s, "a treat" was the end of a large bloomer cut off and buttered. It was like a crusty end and I used to enjoy that, sometimes with Jam or Marmite. Simpler times.
Soldato
My estranged wife doesn't like the crusts. But then she doesnt like vegetables either, so whatever. 
+1
The end bit is lovely toasted with some generous butter (as it's more crusty), or just eat as is, very flavoursome.
I am one of those heathens who keeps their supermarket sliced bread in the freezer and basically always leave the two crusts till last to be used for soup dunking or blitzed in a food processor to make crumbs for meatloaf. Sometimes I will end up with two or three bread bags in the freezer with just the two crusts in them if I am feeling especially lazy, which is quite regular to be honest.
Associate
Either this or cheese on toast. Makes use of it without wasting. Also do love a mini pizza made from it at like 2AM when everything else makes too much noise to make
Soldato
The best mornings are those where the two slices of breakfast toast are the last crust of the old loaf and the first crust of the new loaf. The double-crust day !
Commissario
The crust is the best bit. When I take the fresh loaf out of the oven, it's a real struggle to not cut it off and slather it with butter while it's piping hot.
Sometimes I can't resist and cut it, I watch the rest of the loaf actually sag as the steam escapes.
Sometimes I can't resist and cut it, I watch the rest of the loaf actually sag as the steam escapes.
Soldato
If I have a loaf with thin ends, blitz them in the mini chopper to throw into the box of breadcrumbs I have in the freezer.