Literally - bread. What’s your bread of choice?
When I was a kid, we pretty much just had generic white bread in the house. Sometimes at my grandmother’s, I’d see rye or pumpernickel, but all I ever ate was white.
Eventually, I got brave and discovered that I liked many kinds - in fact, apart from seeded rye (HATE HATE HATE caraway seeds) I can’t think of any bread I wouldn’t try. My current favorites are multigrain varieties - suddenly ham sammiches aren’t nearly as boring!
How about you?
Yeah we started out with yer basic white bread when I was a kid, then my Dad discovered multigrain “wheat” bread. I hated that stuff then, hate white bread now(unless its yummy homemade thick crusted still steaming hot from the oven with or without butter melting into it variety of white bread) so, not “wheat” per se, but multigrain, or rye in it’s many styles, or anything other than bread that is white or white bread disguised as wheat by mixing a little bit of less refined flour into the mix. I don’t even really care for commercially made sourdough. (Sigh Gpa used to have a sourdough, got lost somehow, where, when over the years)
Baguettes and French bread are ok, that’s what my family always served with spaghetti
My very favoritest bread is a good quality French or Italian bread with a flaky crust and an elastic, moist crumb. Acme or Semifreddi are my favorites.
I grew up on Weber’s white bread and left it behind during my hippie years, when I sought out good whole grain breads.
But now I’m back to white sandwich bread because I discovered the wonder that is Asian white bread. Go to a good Japanese or Chinese supermarket, and they should have a bread section which sells sliced sandwich bread. I don’t know how they do it, but this stuff is superb. It has a firm, elastic crumb and a tender crust and makes brilliant sandwiches. It will come sliced thick or thin, and the thick version makes heavenly, fluffy toast.
We had both white and rye as a kid.
Now I’m partial to lavash.
Sour dough would be mostly my favorite. I make it up in my bread machine.
Fresh sour dough grilled cheese sandwiches are a special treat. Unfortunately, Campbells Tomato soup has gotten weird. Can’t quite put my finger on it.
Next would be Rye bread. A new favorite sandwich for work is pumpernickel, roast beef, sliced tomato, with a healthy schmear of cream cheese. It all compliments each other very well. I have a small fridge in my office so I can keep the 'fixins there and make it at my desk.
If you’re at all interested in baking, you can try a recipe for shokupan/Japanese Milk Bread. It actually is quite suitable to home baking. There are many recipes online, but this is the one I use when tomato season comes around and I want to make the perfect BLT sandwich.
The “secret” is the tangzhong – a type of roux/slurry that you make from just flour and water that you cook until it thickens and then incorporate into the main bread mixture.
That recipe really makes a lovely loaf and doesn’t require any special equipment. If I had a nearby Japanese store, I’d just buy it, but as the Japanese place is about an hour from my house, every once in awhile I just end up baking it instead of making the hour-long trek.
When we lived in FL, Publix would occasionally feature their pumpernickel-raisin bread. That was always a special treat. It’s one of the very few things I miss about FL.
My favorite bread was Roman Meal, but for some reason, nobody sells it around here anymore. It made for the best tuna salad sandwiches.
Wonder when I was little; ButterTop once it was invented. These days a nice seeded rye.
These days my favorite bread is what I bake myself - I have a basic wheat, and can play a thousand variations on it. Want to get back to baking rye and pumpernickel, too.
Due to my food allergies I have to stick to either 100% wheat or rye for commercial breads, and rye bread that doesn’t have problem ingredients for me is very hard to find. But if I make my own I can do wheat/oat/rye or even more exotic mixes.
But for basic sandwiches I buy 100% wheat from either Aldi or Meijer’s for convenience sake.
Rye. And not the goyishe Pepperidge Farm type.
I usually buy multigrain breads. But I like sourdough and pumpernickel ,too.
Good question.
Walmart sells pre-sliced french bread with ‘everything’ topping. I’d say thats my favorite I’ve tried.
That or kings hawaiian rolls.
Depends on what I’m using it for.
Garlic bread: baguette
Lunchmeat: Jewish rye or sourdough
PB or meatloaf or turkey: white bread
Toast or grilled cheese: whole grain
Depends on the application.
Bologna sandwiches and PB&J require squishy grocery store white bread.
Eastern European meats need rye.
Italian or French for having with dinner.
The best bread in the worlds though is Brownberry Natural Wheat from Catherine Clark’s original recipe - this is a fact.
Depends on the purpose.
For toast, nothing beats that Japanese square white bread (the bakery here calls it milk bread), sliced thick, toasted golden brown with butter melting on it. If you go to any Japanese coffee shop in the morning and have any breakfast set, it will include that toast.
For just noshing, not a sandwich, I like crusty French bread. Again, spread with butter.
For sandwiches, I prefer multi-grain breads with a regular thin crust, unless it’s toasted with cheese, in which case crusty French bread also works for this.
I was raised on spongy white bread and started buying my own whole grain bread with my allowance as a teenager. Not a big fan of that squishy stuff.
Nowadays I don’t actually eat much bread because I’m on a restricted carb eating plan but when it’s in the cards I prefer Dave’s Killer Bread Good Seed for sammiches. When I really want to be naughty, it’s all about the Costco fresh garlic/parmesan loaves. That stuff is ridiculously good but basically devoid of all nutritional value. I also like onion dill rye every so often, usually when I’m making corned beef sammiches.
Baked stuff is my kryptonite so I try to stay away from it lest my arse widen further than a pickup truck. I’ll murder a good bagel if nobody’s looking. Mmm, bagels.
Pain au levain, from homemade starter. Worth the work, and I worked when I kneaded it, over and over. Fantastic crust, flavorful rich, aromatic crumb. I miss it since we’ve gone lower carb.
Acme bakery’s baguettes in Berkeley are fantastic.
I love all of God’s yeasty, breaded children.
I usually start the month with a loaf of Sunbeam King Thin Bread, an 8-pack of seeded hamburger buns, tow loaves of cinnamon raisin bread, and two loaves of Rye bread of various types (usually seeded). About half of it goes in the freezer, the rest for sandwiches and snacks.
Brought up on plain white bread, but always liked the ‘brown’ bread at certain restaurants as a kid, ought to buy a couple of wheat loaves just to try it.
How badly do you want it? I could send you some. They sell it here.