Half a croissant, on a plate, with a sign in front of it saying '50c'
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Ready Buttered Bread

The Best Thing Since...
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(+3, -2)
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Does this really need an explanation?
Darkflame, Oct 11 2002

Marmalade Slices http://www.halfbake.../Marmalade_20Slices
URL relocated from [bagel]'s annotation. [bristolz, Oct 11 2002, last modified Oct 04 2004]

Bread and Butter Vendors http://www.halfbake..._20Butter_20Vendors
Might be the same. Might not. [phoenix, Oct 11 2002, last modified Oct 04 2004]

The twinkie test http://www.twinkiesproject.com/
Tastes great, more filling [ty6, Oct 11 2002, last modified Oct 04 2004]


       Does this really need an annotation?
st3f, Oct 11 2002

       How is it packaged ? How do you make sure the butter is only on one side ?   

       What if you want to make toast ?
8th of 7, Oct 11 2002

       Pre-buttered bread is common . . . especially the foil packaged garlic bread that you pop in the oven (in the package). It's buttered, slathered really, and pretty icky.
bristolz, Oct 11 2002

       But how do you make sure the butter does't absorb into the bread (try this at home...butter bread then leave it for a day or so). If this could be sorted it would be a stunning money-spinner!   

       Hang on, you've just given me an idea...Marmalade Slices!  [[admin] URL moved to the place where URLs are supposed to go (the "links" area on the page)]
bagel, Oct 11 2002

       "I Can't Believe It's Not Buttered!"
Wes, Oct 11 2002

       My brothers and I used to pre-butter toast. 'Twas good but it gummed up the works after a while.
FarmerJohn, Oct 11 2002

       [bristolz] - I didn't know that the stuff on the pre-slimed garlic loaf was butter. It more likely is "non-nutritive food substitute containing [ ingredients:16k string ]"...
lurch, Oct 11 2002

       Depends on the maker but, here in Seattle, most of the loaves are indeed buttered with real butter and in heart stoppingly large amounts.  To be fair, it is not sandwich sliced rather it is sliced horizontally, splitting it up the middle.   

       Never have had a loaf of that stuff that was anything better than horrid, though.
bristolz, Oct 11 2002

       Even if the butter doesn't go rancid, the bread will go soggy. No thanks.
DrCurry, Oct 11 2002

       < how do you make sure the butter doesn't absorb > Borrow twinkie technology.I think it's the hydrogenated oil, among other stuff, that surrounds the flour molecules in things like Hostess Twinkies, it forms a barrier between the dry cake and wet filling. It's a sophisticated piece of chemical engineering, if not opened, the cake will stay dry for years, and the creme filling moist.
ty6, Oct 11 2002

       Would it work if it was sold frozen?
lurch, Oct 11 2002

       ¯ty6: /…sophisticated piece of chemical engineering…/ The tricky part is getting oil and water not to mix in the presence of all that starch.
reensure, Oct 12 2002


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