My wife makes a molasses bread, several loaves @ a time. What we won't use in the near future is sliced & frozen.
If we deciede @ the last moment to do bacon, eggs & toast, the bread needs to be thawed & toasted. Not a major problem, simply more time.
What I ended up doing with the frozen bread was to place it on the griddle as it was warming up. I later found a coating of EVOO (won't penetrate the frozen bread) seemed the proper thing to do. As it turned
out I was right. The EVOO helped transfer heat into the bread rather quickly turning it into a lovely evenly brown piece toast, the center was still dry retaining its original moisture. The look & taste is different
from the same bread being conventionally toasted even if coated with EVOO. Thus, FRIED TOAST was born.
The same results can be had using a skillet. Cast iron of course.
