You can use any type of bread for this recipe. We used anadama bread, which is made with molasses and cornmeal. Serve this with our Potted Crab.
Preheat oven to 250 degrees. Slice bread very thinly, then cut into 3-by-2-inch pieces. Arrange bread slices on a baking sheet.
Toast bread in oven, flipping slices halfway through, until dry, about 2 hours.
Toast can be stored in airtight containers at room temperature up to 3 days.