I like bread butts and I cannot lie

Factual Questions
1

Is there a bakery somewhere that makes a loaf of only bread butt-ends? The thick part that many people despise or discard, but I happen to love? It’s my favorite part of a loaf and I always wish there were more than two ends of it.

Failing that, does anyone make bread “cubes” or – I don’t know what you call this shape – but a cube extruded into rectangular prisms on each side, but every side is a bread butt?

Like this:

Turned into this (flawed AI illustration):

Really, I just wish there was a way to buy all the bread-butt slices that people normally discard. The rest of the loaf is whatever, but the ends are delicious!

2

The shape would be a Dali cross,a tesseract expanded into 3D.
Your request makes you sound like a heel.
:wink:

3

Is there a more specific term that describes “cube with all six faces expanded out to equal length”, like the first image? A dali cross, at least in my searches, looks like a Jesus cross with tumors. (The AI illustration wasn’t great; it couldn’t get the right shape after many tries).

OK… now, is heel some other geometric religious shape I hadn’t heard of? :wink: I’ve been called many things, but never quite that.

4

The more I think about this, the more fascinated I become. Is there a mathematical formula that can describe the optimal shape and configuration of bread-like-objects to place in a typical home oven, such that you maximize the surface area of bread-butt-like outputs per volume of flour input?

5

A heel is also the piece of bread you’re looking for.

A tesseract is a 4D cube. The figure in your post is a tesseract in 3D space.

6

Wow… I turned 40 last year, and I’d never heard it called that :exploding_head:

And apparently it’s the most common term for that slice of bread! What People Call the End Piece of Bread Around the World - Business Insider

7

Like “Butt of the Bread to You!”?

(I think trying to make a butt-only loaf would have similar problems to trying to make a top-only muffin.)

But you could always go with this:

8

Probably not horse-shaped.

9

To dare to give a serious answer, I think the French baguette comes close- a very thin loaf of bread usually like a foot and a half long. It has a very generous crust to overall bread volume ratio,

10

When I heard it, the first time, my brain went directly to what is the “toe” of bread…then I put it out of my mind. Forthwith.

11

And I’d never heard of a bread butt. Opened the thread to find out what it is.

12

From that article:

There seems to be a considerable US-Commonwealth divergence. (Except for the Oklahomans – what’s up with that?)

I call it the heel or the crust.

13

Ok. I have to mention

Elaine tells her former boss Mr. Lippman about an idea to sell only the tops of muffins.

14

Panera bread used to (?) sell Muffies, just the tops.

15

I had to mention it in post #7.

16

Bread consisting of just the two end pieces has been made since the invention of baking.

What, too obvious? :wink:

17

Well, as a compromise between N-dimensional bread-making, you could use an “all corners” brownie pan with homemade dough:

It would maximize the browned, in direct contact with pan portions at least.

18

Cool pan, but for that price I better get 10 of them.

19

And careful, remember Heinlein’s And He Baked A Crooked Loaf.

20

Wait. Just a minute.
That’s a top and a bottom.