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This toast is all the rage on the Facebook Finnish genealogy page.. the Finns are raving about buying Trenary toast from the UP of Michigan. This recipe was posted for making it at home. I love it.
1 stick (4 oz.) unsalted butter, cubed
6 slices of firm white bread, more as needed. If using Sandwich bread, cut it in half.
½ cup sugar
2 tsp. ground cinnamon
Preheat the oven to 325°F. If you want, line a baking sheet with parchment or aluminum foil. It makes clean up easier.
Put the butter into a pie plate or similar baking dish. Slide the dish into the oven, and keep an eye on it. You’re looking for the butter to melt completely.
In a small bowl, whisk together the sugar and cinnamon. Turn the cinnamon sugar out onto a dinner plate, or another pie plate.
When the butter is melted, remove it from the oven, and dip both sides of bread in the butter. Don’t be shy: apply the butter generously, so no spot is left uncoated. The bread should feel a little heavy in your hand. Dip the bread into the cinnamon sugar, taking care to coat both sides. Lay it on the prepared baking sheet. Repeat with remaining pieces of bread.
Bake the toasts for about 25 minutes, until lightly browned. Transfer to a rack. The toasts will crisp as they cool. When cooled, store in an airtight container at room temperature.
Note: We are told the toast tastes even better on the second day when all the flavors have blended together. It's great for dunking into a cup of coffee.
Or you can buy it from the Trenary Bakery in the UP.. it comes in the traditional brown paper bag:
http://www.trenarytoast.us/store/ind...path=40&page=1
1 stick (4 oz.) unsalted butter, cubed
6 slices of firm white bread, more as needed. If using Sandwich bread, cut it in half.
½ cup sugar
2 tsp. ground cinnamon
Preheat the oven to 325°F. If you want, line a baking sheet with parchment or aluminum foil. It makes clean up easier.
Put the butter into a pie plate or similar baking dish. Slide the dish into the oven, and keep an eye on it. You’re looking for the butter to melt completely.
In a small bowl, whisk together the sugar and cinnamon. Turn the cinnamon sugar out onto a dinner plate, or another pie plate.
When the butter is melted, remove it from the oven, and dip both sides of bread in the butter. Don’t be shy: apply the butter generously, so no spot is left uncoated. The bread should feel a little heavy in your hand. Dip the bread into the cinnamon sugar, taking care to coat both sides. Lay it on the prepared baking sheet. Repeat with remaining pieces of bread.
Bake the toasts for about 25 minutes, until lightly browned. Transfer to a rack. The toasts will crisp as they cool. When cooled, store in an airtight container at room temperature.
Note: We are told the toast tastes even better on the second day when all the flavors have blended together. It's great for dunking into a cup of coffee.
Or you can buy it from the Trenary Bakery in the UP.. it comes in the traditional brown paper bag:
http://www.trenarytoast.us/store/ind...path=40&page=1