What type of bread is your favorite?
I like Italian bread myself. So light and tasty, plus it’s great for making garlic bread.
Rye. A nice slice of Jewish rye is the pinnacle of the art of bread. None can equal it, but some come close, like sourdough.
That in my wallet
followed closely by SanFrancisco Sourdough.
I buy “country wheat” bread, it’s lighter than “whole wheat” but has flavor, unlike white. Potato bread is also good. Those are for sandwiches or by themselves. I like Italian too but not for sandwiches.
Fresh tandoori nan.
mmmmm… naaaaaaan…
Wheat for sandwiches and toast.
Italian by itself.
Bread is like wine or beer in that the right choice depends on what you are consuming with it.
For a PB&J, I like wheat bread.
For cold-cut sandwiches (which I like to toast so they’re not really cold), I like King’s Hawaiian Bread.
For eating with pasta, you can’t beat a good garlic-laden and fresh-Mozzerella topped Italian bread.
For eating with soup, especially cowders, I like Sourdough.
For a light, palate-cleansing, snacking bread with wine and cheese, I like French bread.
I love Greek bread. The village bread from this place in Paxos is the nicest bread I’ve ever had.
Kolos Ukrainian bakery in Bradford make a Greek style bread, and they supply my local supermarket. I had some tonight, with shish kebabs and feta.
Also I really like proper English bread, the bread of yesteryear. Proper bread, made by proper bakers. Bread with substance.
And French bread.
And naan
And chapatis fresh off the griddle.
I really am a baker, and bread, any kind, is my favorite thing to eat, make, play with, etc., etc. etc.
Challah with a proper four-strand braid.
A heavy, dark loaf of rye, the tapered shape.
French baguettes, made as authentically as one can in the USA
LIght and fluffy textured white dinner rolls.
And never, never, never any margarine crap. Real butter!!!
Back home (Washington State), there’s a bread available from Islands Bakery that’s called Italian Peasant Bread. It’s a round loaf seasoned with basil and oregano and all manner of delicious herbs usually also found in pizza sauce. Heated with some melty butter, it’s pure heaven.
This is a tough decision, as I love all things bread.
I think Homebrew has it right in that your choice depends on what you’re doing with it.
Generally, though, I tend to prefer a good sourdough on a pretty frequent basis.
Homemade, I don’t do much, but I like my recipe for herb-cheese beer bread.
On very rare occasion, I enjoy brown bread (yep, B&M from a can) with cream cheese. But I haven’t had that in years!!!
I’m actually trying to think of a bread I’ve had that I don’t like…Nahhh, doesn’t exist.
Paneira’s Adagio cheese bread. Mmmmmmmmmmmmm.
Cinnamon bread is also good.
Potato bread. Schmidt’s brand is my favorite.
Wheat berry.
I lovelovelovelove dark rye bread, whole wheat pita bread and milk loaf.
Pumpernickel.
Oh, yes…
The ultimate sandwich: Turkey, onion, cheese, bannana peppers, mayo on pumpernickel bread. Can’t be beat.
Sourdough bread is the best.
Stone ground whole wheat. Mmm! I inhale loaves.
You know, spooje, it’s a real drag to get all the way through a thread only to find the second-to-last poster has trumped your meaningless IMHO answer. Fie. On the other hand, that sammich sounds mighty tasty…
I’m a sourdough junkie, meself… Alfaro’s Santa Cruz Sourdough’s good.
Plus Beckmann’s is good, fresh out of the dumpsters behind the bakery at two in the morning. So I’ve heard. 
And I know I’m not the only one who adores the cheap, generic Safewy Artisan Sourdough loves. Damn they good!