# It's all about the bread, man... **URL:** \ **Category:** Cafe Society\ **Created:** [April 14, 2019, 11:40am UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530 "2019-04-14T11:40:21Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Leaffan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leaffan/32/299_2.png) [@Leaffan](https://boards.straightdope.com/u/Leaffan)\ **Post date:** [April 15, 2019, 2:01am UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/21 "2019-04-15T02:01:27Z")
Pretty much any multigrain bread for toast or sandwiches, but it depends on the application. Naan bread is good with Indian food. Baguettes are good with pasta, etc. Pumpernickel is good with that spinach dip stuff. Rye is good for Reubens or smoked meat (it’s a Montreal thing). I like a nice big multigrain bun for burgers, but traditional sausage buns for bratwurst, hot Italian, etc. And plain old white hot dog buns for hot dogs. ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [April 15, 2019, 2:18am UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/22 "2019-04-15T02:18:58Z")
Oroweat Oatnut is currently my standard bread choice. Once in awhile I’ll buy Oroweat Country Sourdough when I see it available. I grew up eating Sunbeam white bread. My mom started buying Roman Meal when I was in high school. ---
**Author:** ![Mr\_Downtown](https://avatars.discourse-cdn.com/v4/letter/m/8e8cbc/32.png) [@Mr\_Downtown](https://boards.straightdope.com/u/Mr_Downtown)\ **Post date:** [April 15, 2019, 4:00am UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/23 "2019-04-15T04:00:22Z")
In Germany, I learned that bread doesn’t have to be boring, and for the last 20 years I’ve searched American groceries and bakeries for anything resembling the whole-grain brotchen found on every corner in Germany, Austria, or Switzerland. I find it amazing that nearly every upmarket American supermarket now has an in-store bakery _that bakes thoroughly mediocre bread._ Whole Food’s Seeduction is pretty darn good, though. When I come home with a fresh loaf, I can’t resist eating a slice or two with just butter. ---
**Author:** ![NDP](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ndp/32/55_2.png) [@NDP](https://boards.straightdope.com/u/NDP)\ **Post date:** [April 15, 2019, 4:52am UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/24 "2019-04-15T04:52:05Z")
Sourdough–be it white or wheat–is my favorite. The more sour, the better. ---
**Author:** ![Gray\_Ghost](https://avatars.discourse-cdn.com/v4/letter/g/c0e974/32.png) [@Gray\_Ghost](https://boards.straightdope.com/u/Gray_Ghost)\ **Post date:** [April 15, 2019, 5:23am UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/25 "2019-04-15T05:23:05Z")
> [@Mr\_Downtown](#): > > In Germany, I learned that bread doesn’t have to be boring, and for the last 20 years I’ve searched American groceries and bakeries for anything resembling the whole-grain brotchen found on every corner in Germany, Austria, or Switzerland. I find it amazing that nearly every upmarket American supermarket now has an in-store bakery _that bakes thoroughly mediocre bread._ > > Whole Food’s Seeduction is pretty darn good, though. When I come home with a fresh loaf, I can’t resist eating a slice or two with just butter. Agree on all counts. If you’re still in Chicago, Reuter’s and Dinkel’s Bakeries sound like they’d fit the bill for brotchen. Maybe even sits-in-the-warm-oven-all-night pumpernickel? I have to go to Kuby’s in Dallas for a German bread and sausage kick, though I prefer the bread at Jimmy’s Italian Food Store. ---
**Author:** ![gkster](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gkster/32/14107_2.png) [@gkster](https://boards.straightdope.com/u/gkster)\ **Post date:** [April 15, 2019, 5:42am UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/26 "2019-04-15T05:42:26Z")
My current favorite is Trader Joe’s Pane Italiano, nice and crusty but more tender than a baguette. Picture and description here: > **[Trader Joe's Pane Italiano. I initially bought this bread because it only...](https://www.pinterest.es/pin/134474738843441776/)** > > Feb 9, 2012 - Trader Joe's Pane Italiano. I initially bought this bread because it only cost a buck. Since that first day I have purchased one nearly every day and not just cause I'm cheap. The outside is nice and crunchy, the inside is soft and... I have to say that bread selection and availability in the US is improving, compared to other countries. One place that has great breads is, surprisingly, Mexico. I spent some time there around 20 years ago and was really impressed by the breads available there–dinners in nice restaurants in Mexico City included bread baskets containing a selection of breads that were much more interesting than what one usually finds in American restaurants, and they have great, world-class bakeries. Here’s the website of one [El Globo - Pastelería en Línea](https://www.elglobo.com.mx/nuestras-delicias/pan-salado) And their Walmart bakeries are wonderful, far superior to any supermarket bakery in the US, with a wide selection of fresh-baked rolls, pastries etc. I felt like I’d died and gone to bread heaven! Here’s a photo that shows some of their stock; I remember more in the way of baguettes and unsliced loaves [https://www.google.com/search?q=walmart+bakery+mexico&rlz=1CAJFEX\_enUS828US828&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjVlI-ArtHhAhUGn-AKHcrXC9UQ\_AUIDygC&biw=1242&bih=583#imgrc=nKf2ZQWXnf3zqM:](https://www.google.com/search?q=walmart+bakery+mexico&rlz=1CAJFEX_enUS828US828&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjVlI-ArtHhAhUGn-AKHcrXC9UQ_AUIDygC&biw=1242&bih=583#imgrc=nKf2ZQWXnf3zqM:) And a blog with more Walmart bakery photos in a small town: a [Tightwad Travel: A Month in Mexico - Wal-Mart](http://tightwadtravel.blogspot.com/2010/07/month-in-mexico-wal-mart.html) ---
**Author:** ![RTFirefly](https://avatars.discourse-cdn.com/v4/letter/r/c77e96/32.png) [@RTFirefly](https://boards.straightdope.com/u/RTFirefly)\ **Post date:** [April 15, 2019, 10:41am UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/27 "2019-04-15T10:41:17Z")
For sandwiches, my favorite for maybe a decade now has been Arnold’s OatNut bread. It’s not bad for toast, either, but a baker who comes to the local farmers’ market makes this great casereccio bread, and that’s my whole family’s go-to when we want some toast with butter and jam. ---
**Author:** ![FairyChatMom](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fairychatmom/32/21906_2.png) [@FairyChatMom](https://boards.straightdope.com/u/FairyChatMom)\ **Post date:** [April 15, 2019, 12:39pm UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/28 "2019-04-15T12:39:19Z")
One thing I enjoyed when we went on cruises was the dinner bread baskets. I don’t know half the kinds I tried, but they were universally wonderful! ---
**Author:** ![Johanna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johanna/32/8318_2.png) [@Johanna](https://boards.straightdope.com/u/Johanna)\ **Post date:** [April 15, 2019, 1:38pm UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/29 "2019-04-15T13:38:06Z")
I make all my own bread at home by hand. I love to make Italian bread, French baguettes, bagels, buns, sandwich bread, chapatis, roti, parathas, challah, matsot, tamiz, barbari, brioche, annadama, focaccia, cornbread, pulli, pita, pizza, and just about any other type of bread. I’m an extreme bread head. Mostly I make whole-wheat Italian-style loaves as my mainstay. ---
**Author:** ![Nava](https://avatars.discourse-cdn.com/v4/letter/n/da6949/32.png) [@Nava](https://boards.straightdope.com/u/Nava)\ **Post date:** [April 15, 2019, 2:50pm UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/30 "2019-04-15T14:50:21Z")
I like the old fashioned _pan de pueblo_, with a proper crust; IIUIC it’s similar to what’s called “sourdough” in the US (I can’t promise it receives the same name in other English-speaking countries). The exact version will be whatever passes for “old fashioned bread” locally, as I find that’s usually the version which lasts longer under local weather conditions. The ones I’ve been purchasing lately in Normandy are usually labelled _bulle_ (which just means “round bread”) and I prefer to get whole-wheat, multigrain or rye. _steals a chapata from the previous post_ Yum! Just in time for my _merienda-cena_, thanks! ---
**Author:** ![peccavi](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/peccavi/32/388_2.png) [@peccavi](https://boards.straightdope.com/u/peccavi)\ **Post date:** [April 15, 2019, 2:59pm UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/31 "2019-04-15T14:59:10Z")
I grew up in the Bay Area, so I assumed crusty sourdough bread was something everyone had, everywhere. If I can get my hands on the real deal, I can eat a loaf at a sitting (so I ration how often I buy). Outside the Northwest and a few spots in the Northeast, most people don’t encounter real sourdough (hint: if it doesn’t tear up the roof of your mouth, its not crusty). ---
**Author:** ![DrCube](https://avatars.discourse-cdn.com/v4/letter/d/a3d4f5/32.png) [@DrCube](https://boards.straightdope.com/u/DrCube)\ **Post date:** [April 15, 2019, 4:26pm UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/32 "2019-04-15T16:26:20Z")
I’ve made all my family’s bread for about a year and a half now. It’s usually a crusty sourdough loaf made with mostly strong bread flour and maybe 10-20 percent rye. I always thought I didn’t like rye bread, but it turns out it’s carraway flavored bread I dislike. Rye by itself is great. I’m looking into making softer bread for sandwiches, but my crusty loaves make pretty good sandwiches too, as well as toast and excellent french toast. ---
**Author:** ![Rough\_Draft](https://avatars.discourse-cdn.com/v4/letter/r/76d3ee/32.png) [@Rough\_Draft](https://boards.straightdope.com/u/Rough_Draft)\ **Post date:** [April 15, 2019, 4:34pm UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/33 "2019-04-15T16:34:13Z")
> [@aceplace57](#): > > Oroweat Oatnut is currently my standard bread choice. Excellent choice. I love all kinds of bread, but if I had to pick just one bread for sandwiches and toast, it would have to be Oatnut. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [April 15, 2019, 4:48pm UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/34 "2019-04-15T16:48:50Z")
For breakfast-type meals I prefer English muffins to toast, in all applications. Otherwise, white bread. I just don’t like whole wheat bread. I’ve started baking recently; I made bagels a couple of weeks ago. It seemed daunting just reading the recipe, but it was just a lot of steps; the steps themselves were all very easy. Found a recipe for cheesy quick bread that I’m going to try when I get home tonight. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [April 15, 2019, 5:33pm UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/35 "2019-04-15T17:33:59Z")
Having cut way back on bread, I now have a more intense experience of it. I don’t like sour breads at all. I also don’t like the very dry, bland ryes, etc. I love baguettes with their perfect contrast of crunch and melt-in-your-mouth insides. I love the buttery lushness of croissants. I love the hamburger buns at Five Guys. Those things really lift those burgers over a lot of “premium” burgers. ---
**Author:** ![Inner\_Stickler](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/inner_stickler/32/318_2.png) [@Inner\_Stickler](https://boards.straightdope.com/u/Inner_Stickler)\ **Post date:** [April 15, 2019, 5:47pm UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/36 "2019-04-15T17:47:27Z")
> [@pulykamell](#): > > 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](http://www.dreamsofdashi.com/shokupan/) when tomato season comes around and I want to make the perfect BLT sandwich. Huh, I actually tried making milk bread yesterday for the first time. It’s very tasty. I needed it because I wanted to try the bon appetit recipe for chicken katsu and the only other bread I had around was pita thins and that seemed inappropriate. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 15, 2019, 6:22pm UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/37 "2019-04-15T18:22:43Z")
> [@Inner\_Stickler](#): > > Huh, I actually tried making milk bread yesterday for the first time. It’s very tasty. I needed it because I wanted to try the bon appetit recipe for chicken katsu and the only other bread I had around was pita thins and that seemed inappropriate. Hah! I saw that video as well a couple days ago. Was almost inspired to do the same, but ended up doing a chicken katsu curry instead. ---
**Author:** ![MoonMoon](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/moonmoon/32/2959_2.png) [@MoonMoon](https://boards.straightdope.com/u/MoonMoon)\ **Post date:** [April 15, 2019, 7:04pm UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/38 "2019-04-15T19:04:47Z")
With tree nut allergies, I’m very, very distrustful of things that come from bakeries. I rarely eat bread anyway, but if I get some it’s just basic white/potato/buttermilk from a “safe” bakery (here in the midwest it’s Aunt Millie’s). I love Alvarado Street sprouted wheat bread (also a safe bakery), but I can’t easily get it here. ---
**Author:** ![Prof.Pepperwinkle](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/prof.pepperwinkle/32/13627_2.png) [@Prof.Pepperwinkle](https://boards.straightdope.com/u/Prof.Pepperwinkle)\ **Post date:** [April 15, 2019, 7:14pm UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/39 "2019-04-15T19:14:18Z")
Another vote for sourdough. Also, egg rolls. ---
**Author:** ![Bumbazine](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bumbazine/32/362_2.png) [@Bumbazine](https://boards.straightdope.com/u/Bumbazine)\ **Post date:** [April 15, 2019, 8:41pm UTC](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530/40 "2019-04-15T20:41:19Z")
> [@SmartAleq](#): > > but when it’s in the cards I prefer Dave’s Killer Bread Good Seed for sammiches. For me it’s Dave’s 21 Whole Grains, though the rest of the family likes Good Seed as much. (I have trouble with seeds). Also, Franz’s 9 Grain is pretty darn good for less money. I just don’t like anything with raisins. [Previous page](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530.md?page=1) [Next page](https://boards.straightdope.com/t/its-all-about-the-bread-man/832530.md?page=3)