I love cheese jalapeno bread. Also, good sourdough, with flour on the crust.
What kind of bread do you like?
A crusty, flaky ciabatta with a dampish, elastic crumb.
A ditto baguette. Not a fluffy-crumbed supermarket baguette, but a proper one with a good substantial bite.
As an Englishman I hate to say this but the French make the best bread in the world
Sourdough, all the way. No other bread comes close.
And I’m not talking about store-bought “San Francisco Sourdough!!!11”
I mean growing the lactobacillus yourself! Wild yeast! Actual baking! Delicious flavor!
If it’s bread I like it. All kinds. Sourdough, flatbread, French baguettes, homestyle white, dark German pumpernickel.
Fresh out of the oven bread is the best food in the world. I’m a baker professionally, and it’s my favorite thing to make, again, all varieties.
If I could eat only one food it would be lightly grilled bread that had been liberally brushed with garlic butter.
ciabatta, sourdough, good caraway seeded rye, pumpernickle, homemade white … this bread place in Kittery Maine has a chocolate bread that is fantastic. Not a muffin or cake, it is bread with cocoa powder and chocolate chunks. Not oversweet whichis why it is so damn good. They also had a pinapple chunk, apricot chunk, rasin and sesame seed breakfast bread that was phenomenal. Again, the dough was not a traditional sweet dough [most american sweet foods are way too sweet]
Ditto, except from an American.
Supposedly, most of their flour comes from the US. No idea what they’re doing that’s different…
You think American sweets are to sweet?
You ever tried English sweeties?.
It’s no coincidence that lots of us have teeth like neglected headstones
The thread title made me think of my favorite bread: Peasant Bread by this bakery called Bread Alone in Boiceville, NY up by my cabin. I want to hijack the delivery truck whenever I see one because it’s so hard to find. I think the peasant bread pretty much gets snapped up as soon as it hits the shelves. There are plenty of their other varieties left. It’s so tasty and crusty and perfect for grilled cheese with big holes for the cheese to ooze out of. Some of the Italian restaurants in my neighborhood bake their own particularly good bread.
One of the bakeries in town is decent, and the other plain sucks, so our choices are limited. The best bread we’ve found “locally” (meaning an hour away), is the Pugliese at a single Safeway. For some reason, they’ve got the crust right, they’ve got the crumb right, and we can buy several loaves from/for the freezer at a time. Yay for the stand up freezer. Of course, there’s nothing like homemade sourdough, but for everyday eating, the Safeway bread is da bomb.
Plain old homemade white bread, actually baked in an oven, not by machine. My mother, when we were VERY young, used to actually bake bread (early 70s, so none of these automix countertop machines), and the smell, the feathery feel, the taste of it warm with (real) butter melting on it…it’s all engraved on my memory. I’d walk a mile for that kind of bread again…
I went out and got a cast iron Dutch Oven after reading the thread way back about “No Knead” bread. I’ve made about 8 loaves since then and every one was the best bread I’ve ever had.
Pretty much!!!
It’s wonderful stuff and as an old bread baker I love the simplicity and ease of it. No effort and it turns out great every time.
For years and years I baked every crumb of bread my family ate: hot dog buns, hamburger buns, cinnamon rolls, you name it, The Earth Mother made it. I had a milk cow and we had our own butter to spread on the bread.
Those were good days. But the No Knead Cast Iron Bread sorta almost makes them pointless.
MMMmmm… home made butter would be about the only thing to make No Knead bread better (that and bacon, of course)
Well, I think really old strong cheddar cheese beats bacon on this bread. But then, we could have the cheese ON the bread and the bacon on the side, right?
The best of both worlds. 