Half a croissant, on a plate, with a sign in front of it saying '50c'
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All Crust Bread!

Better Bread
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(+3, -1)
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in opposition to the crustless bread idea, i'd like to say that there are probably as many crust lovers as crust haters in the world; so here you go. i'm not talking about the soft, tastless brown stuff that surrounds sandwich bread. for all i know that could be just white bread dyed brown. no man, i'm talking about the thick, crunchy, buttery, bursting with flavor stuff you only get from quality, wood oven baked, sourdough etc. so my proposal is, simply put, an all crust bread. start with a ball of dough about the size of a marble and a roaring oven. baste with butter, bake 'til crusty, pull out, lay another layer of dough over it, rolled out as thin as a tortilla. baste with butter, put back in. continue this way until you have a whole loaf. i suspect know you good halfbakers are going to bone the hell out of this (no pun intended) but i just had to get it out there. bon appetit!?!
monk, Jul 30 2004

This is what I was reminded of http://www.halfbake...cake_20loaf_20maker
Centrifugal Russian Pancake Loaf Maker [half, Oct 17 2004]

[link]






       So ... this is more than half-baked, right?   

       I can almost taste the acrylamide...
Loris, Jul 30 2004
  

       I can't remember exactly what it was, or whose it was, but there was an idea here about making bread or pancakes or something in layers like this.   

       (edit) Oh, there it is - (link).
half, Jul 30 2004
  

       I think this would be indistinguishable from pie crust.
bristolz, Jul 30 2004
  

       I think this would be indistinguishable from a recipe.
gnomethang, Jul 30 2004
  

       It's a zwieback, minus the extra sugar. (God, how I've been yearning to use that word---"extra.")
Ander, Jul 31 2004
  

       I would imagine that, as labor intensive as this process is, the bread would be hella expensive. However, it sounds like something I would like to be able to afford.
tchaikovsky, Jul 31 2004
  

       The crusts are the best part. +
sartep, Aug 02 2004
  

       Kinda like an overcooked croissant?   

       Heh, hate to hafta say it... BAKED!
Zanzibar, Aug 02 2004
  

       What if you made bread dough like normal, but cooked it in a loaf pan that was really shallow. You'd have to experiment with cooking times and temps but I bet you'd be able to get something that looks like the top crust of a loaf of bread minus all the bread underneath. Kind of like Muffin Tops, from that Seinfeld episode.
fatmess, Aug 03 2004
  

       Crust is poop.   

       Like the idea, though.
shapu, Aug 03 2004
  

       [+] All-crust croissant for you!
shibolim, Aug 04 2004
  

       Hey, mom, could take all the bread offa my crust when you make my sandwich today? Thanks!
Letsbuildafort, Aug 04 2004
  
      
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