Caraway Seed Toast
by Tarla Dalal
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Added to 51 cookbooks
This recipe has been viewed 14836 times
Caraway seeds, originally grown predominantly in holland, add a distinctive flavour to any recipe that it is added to. These bread slices toasted with caraway seeds sprinkled on them pair very well with a hot soup. Sprinkle some seasoning on the toast or just plain salt and pepper-the taste won’t let you down!
- Cut the roll into 2 equal portions horizontally. Then cut each portion into 3 equal pieces vertically. You will get 6 pieces in all.
- Apply ½ tsp of butter evenly on one side of each piece.
- Sprinkle a little caraway seeds evenly over each piece.
- Arrange them on a greased baking tray with the caraway seeds side facing upwards and bake them in a pre-heated oven at 200ºc (400ºf) for 15 minutes or till the they are crisp and golden brown in colour.
- Serve hot with a soup of your choice.
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