Just plain bread? No butter or Jelly etc.?
I love bread. I can and do eat rolls, baguettes, bagels etc. just plain, nothing on them. Cutting snacking on bread was one of the hardest things I have done when I tried eating better. How about you? Do you like bread?
Yes. Both the food and the group (which from the title I thought this was going to be about).
Warm with butter - doesn’t get much better than that!
Or crusty bread.
Or multi grain bread.
Or pumpernickel.
Or croissants.
Or bagels.
Or yeast rolls.
Um, yeah, I lurves me some bread.
I could live on it. Alone.
almost.
I like bread, and the quality of what you find in Thailand has vastly improved from a couple or three decades ago. Used to be all you could find here was this gummy shit that was just awful. When the Thais would try it, they’d simply gag. I’d tell them no, they didn’t understand, this was NOT what normal people in the West ate, we had much better bread than that. They would give me pitying looks. But now there are all sorts of good bakeries here, and they’ve got some really good bread.
There’s nothing finer than the bread + butter + garlic combination. Naan or baguette, it doesn’t matter.
+1 
I’d put the bread+ olive oil+garlic+basil combo at the same level
Pumpernickel is proof positive of the existence of extra-terrestrials; mankind could not have created something so sublime.
No, I do not like bread. At least not the way folks here are describing it. It has its places, like buns for hot dogs, but I can and do generally live without it. I certainly do not like “just” bread, it has to be holding something I do like to eat.
One of my versions of nirvana is sitting at a sidewalk bistro in Paris, having a fresh baguette (or croissant) with butter, and a coffee. I can get both a block from my house, but still. . .Paris. My bakery also has all manner of artisan breads, from sourdough to rye to whole grain. I’m lucky I don’t weigh 300 pounds.
A lot of people seem to be ignoring this part of the OP.
I answer no. Bread (and pasta, rice, etc.) has to have something on it (if only butter) to make it worth eating.
half an hour ago our family sat down to a meal of Moroccan meatballs, salad, yoghurt and chive dip a home made dukkah and home-made pitta breads.
By far the star of the show was the home made pittas. Soooooo simple and yet so outstandingly good.
+1 
No. Bread is just a vehicle for the actual good stuff.
I do eat plain bread sometimes. I sometimes eat kaiser rolls or dinner rolls by themselves. Or I toast plain bread slices and eat the toast with nothing on it (I assume this counts, as the OP didn’t say anything against it.)
Few foods can beat bread - any kind or form - fresh, hot, right out of the oven. Maybe a little butter, but nothing more.
Without anything on it I’d prefer a high quality bread that has some actual flavor. But sometimes I just need to eat something and I’ll eat plain old white bread by itself if it’s just to get something in my stomach.
Fresh bread with butter is my favorite food. I love it more than chocolate. I make bread at work, so does anyone mind if I post my recipe for Garden Herb bread? It makes five loaves.
4-1/4 teaspoons dry yeast
8-1/2 teaspoons sugar
4 tablespoons salt
6 cups lukewarm water(1428 ml)
44 ounces all purpose flour
44 ounces bread flour
1 recipe herb mix
Herb Mix
1-3/4 cups fresh basil leaves
1-3/8 ounces each fresh garlic, onion, and sun dried tomatoes
Soak the tomatoes until softened then place them in a food processor with the basil and the chopped onion and garlic. Blend until finely minced. You may need to add a tablespoon or two of water to speed the process. This mix may be frozen for later use.
Add the warm water to the yeast, salt, sugar and herb mix. Let it develop for five minutes or so. Add the flour and begin kneading. If you don’t have a heavy duty mixer with a dough hook as I do it will take quite a while to knead. If you do have the mixer let it work at medium speed for about five minutes. Cover the dough and let rise until double, about an hour and a half. Shape dough into five loaves of about 22 ounces each, placing them in greased bread pans. Allow to rise until dough is arched above the top of the pan, but not hanging over the edge. Bake at 350 degrees Fahrenheit until lightly browned. This bread doesn’t get deep brown, as it hardly has any sugar, but the crust can be enhanced by brushing it with water or an egg wash before baking.
If you would like plain white bread leave out the herb mix and add an extra 15o ml(5/8 cup) of water.
Yes, certain types of bread I do like plain.