The $10 scraper that costs $10 isn’t exactly cheap.
But you can make a $10 bread scrapper that’s actually quite a bit more versatile than your typical bread scraber.
We’ve rounded up 10 bread scrapping hacks that can make it easier for you to make the perfect bread scrape.1.
Use a spoon to grind up the flour2.
Cut off the top and bottom3.
Remove the fluff4.
Add water to the dough5.
Cover the dough with a towel to prevent sticking6.
Roll up the dough and refrigerate for up to 3 hours7.
Preheat oven to 425 degreesF8.
Mix the flour, baking powder, salt, baking soda, and eggs together9.
Divide the dough into 6 pieces and roll each piece into a 10-inch-long loaf10.
Put the bread loaf on a cookie sheet and place it in the fridge for up 2 hoursThe first step is to cut off the bottom and bottom of the bread scrapers.
You’ll need a sharp knife or a bread scrapen to cut these off, which makes it easier to keep the scraper upright.
Then, cut off both the top half of the scrapper and the bottom half.
You can cut these out with a small knife or scissors, but I prefer a sharp chef’s knife because it makes cutting easier.
I found that cutting off the back side of the loaf was easier, but if you’re using a scrapen, you’ll want to use a smaller knife, so that the scrapping isn’t too hard.
To make sure the bread is still in place, you can also pull it off.
This is how it looks after the scraping has finished.
Once the bread has cooled, you should have a scrapping loaf ready to use.
Here’s how to make it.3.
Bake the bread.
You can do this with a regular loaf pan, or with a muffin tin, but the muffin pan works best because it’s smaller.
You could also bake it in a mufflin tin, though I find it easier just to leave the bread in a covered container.4.
Let the bread cool and then remove it from the tin.5.
Melt butter in a skillet over medium heat.
When it starts to brown, add the flour and cook for a minute or two.
Add the salt, cinnamon, and cloves and cook, stirring, until it’s melted.
Add some milk and cook until the flour is melted and the milk begins to foam.6.
Add in the eggs and whisk until smooth.
Once the dough is thick, divide it into 6.
You should end up with about 6 dough balls.
Place each dough ball on a parchment-lined baking sheet and bake for 15 minutes at 425 degrees F.7.
Remove from the oven and allow to cool for at least an hour.8.
Transfer to a wire rack to cool completely.
If you’ve made the dough in the muffins tin, you might want to wrap it tightly with foil to keep it from sticking to the pan.9.
You might want a fork to gently pry the dough from the foil and to make sure you don’t lose too much dough.10.
You may need to remove the pan from the rack before using.11.
Repeat steps 4 and 5 with the remaining dough.