Sliced bread is famously one of history's best inventions, but how many slices do you get in a loaf, and why does it vary?

Room temperature is the best option for bread, according to the Express. For best results, you are advised to keep the sourdough loaf in a plain paper bag or wrapped in a kitchen towel before slicing ...

Comic artist Georg Graf von Westphalen designed Bernd as a pullman loaf — white bread typically sliced for sandwiches — with short arms and a permanent scowl. Bernd channels German stereotypes ...

This dish is perfect for a glow-up from your favorite herbs and/or spices. Oregano, basil, parsley, dill, garlic, or onion ...

It's about giving as much importance to the loaf as you do the fillings. You need a slice, with a soft, light and chewable bite, flavours that enhance taking over.” ...

The iconic slice of meatloaf, nestled next to a mound of mashed potatoes and peas, is ensconced in the American mind as a ...

A bread loaf is packed with sweet roasted vegetables, mozzarella and fresh basil to make a delicious addition to a picnic, or serve in slices at home with crisp croutons for contrast. Preheat the ...

he also loves plain slices dipped in espresso. The solution to baking for a crowd is to stick with easy desserts like this golden loaf cake, which can be made up to a day in advance. Butter ...

Great, then just place the wrapped bread on the counter to let it come to room temperature, about one to three hours for a whole loaf. Slices should take about 30 minutes. It's that simple!