Multi-Grain

One of the most if not the most important ingredients for jaffles is bread (i know DERRR). But you can't be using white bread (what are you? 12 years old). You want those grains sizzling and popping and getting all freaky with the melted cheese like its 3am on a sleazy disco dance floor. So heres some good bread tips:

• Expensive is not all ways better. Yes if you were making a regular boring sandwich you might fork out for some Helgas or other overpriced steez, But these are jaffles and its going to grill the shit out of the bread anyways so don't bother.
• Size matters but in reverse of your shlong size, Yes that's corrects in the jaffles world you dont want large you want small. Large bread will just hang out the edge of the jaffle iron and be all cold and taste weird, cause it will have touched that 3 week old melted cheese you didn't clean off from the side of the breville.
• Short and thick might do the trick, but long and thin goes right in and thats what you want- Thin slices of bread. The thinner the bread the more fillings you can fit inside...perfect
• lately we've been bumping some cheap as frankos homebrand bread that is under 2 bucks and its been perfect, Coles do similar and if your feeling like splurging out the Bakers Delight Country grain block loaf (sandwich thickness) is pretty much as good as it gets for three ifty

So there you go stay tuned for the next part of the holy trinity of jaffle ingredients, you best friend......Cheese