Right now I’m eating the Panera sourdough spread alternatively with good feta cheese and butter. Fabulous crust and a great interior make for one happy Doper. Yum.
And you? 
My favorite’s a good crusty french bread with a really chewy interior. Especially if it’s warm and I have some flavored oils to dip chunks of it into.
Sandwich wise, I prefer wheat or rye.
German rolls.
Fresh out of the oven.
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.
When we were on our vacation in German, my husbands cousin who happily put us up and put up with us for 3 weeks, worked at a bakery. When we woke up in the mornings there would be a bag of still warm fresh baked bread waiting for us.
It was heaven.
When we go back in 2006, we will be paying for our airline tickets this time we had frequent flyer tickets for 4 of us this time .yay! So I can tell you that paying around $4000 to fly over and stuff our pie holes with the best bread on the planet will be worth it.
I kid you not.
What are these German rolls of which you speak? They sound delicious.
Naan just out of the tandoor. Oh, it’s so good. And butter chicken sauce to dip into. Or warm pita and tzatziki. I can eat about fifty pounds of the stuff at one sitting.
Really good croissants that are all crackly and buttery.
I could never, ever do Atkins.
For toast: A nice local sourdough bread. I think toasted sourdough is great for sandwiches, or with soup, or with eggs and hash browns.
Aside from toast, I have developed a craving for wheaty-wheat breads- the darker and ‘wheatier’ tasting, the better. This is kind of funny, because when I was young, I HATED wheat bread. But then I began to realize that there wasn’t much to tasteless, spongy white bread. Eventually I wanted to actually taste bread in sandwiches, so I made the changeover.
I buy big round loaves of King’s Hawaiian bread at the grocery store and eat it by itself for breakfast. They are delicious.
Oh wow that’s so hard to say.
I love French bread, and sourdough. Sourdough adds an interesting taste to sandwiches. Pita and tzatziki… oh yes I could eat a ton of that too. There’s also this bread at the grocery store called New Haven, it’s got these grains in it (not like multigrain, I can’t describe it) it’s great just some butter and the bread.
I agree, no way could I go on atkins.
It all readlly depends on what you’re using it for. For regular sandwiches and toast and such, just a good wheat bread will do just fine.
But for peanut butter and jelly sandwiches, there’s this wonderful, cheap kind of white bread called Soft ‘n’ Good. It’s really terrible for anything else, but it makes the best, spongiest pb&js ever. It’s like WonderBread but with a sembelance of flavor.
Oroweat: Healthnut bread.
Only if it’s fresh.
Hate any type of white bread (except my grandma’s homemade, but she’s been gone many years ). I even buy wholewheat french bread for garlic bread.
It’s even better when it’s fresh!!
'Tater bread! With peanut butter!
For sandwiches:Really good chewy rye bread, the kind with lots of caraway seeds in it. Yes, it’s even good for PB&J.
With meals: A local bakery makes an extremely dense, chewy and crusty Italian bread. Around here everyone knows their baking times, so a fresh warm loaf is always procurable.
This sounds exactly like the kind I was going to mention, except instead of Soft ‘n’ Good, it is the Food Lion 2-Pound Loaf. The bread is ultra-dense yet ultra-squishy, and makes for the best PB&Js under the sun. Also, if you’re like me and enjoy your toast medium to medium rare: accept no substitutes. This stuff rules them all.
As for just-plain-eatin’-bread…well, it really is hard to say, but if you put a gun to my head and made me choose, I guess I’d have to go with a hearty warm French loaf. Nothing on it (nothing, you accursed buttermongers!); just pull, tear, and enjoy.
Mmmm. Guess what I’m buying later today. And I live across the street from a bakery. 
Oh yeah!!! Perfect for french toast and big smoked turkey sammitches with provolone and basil mayo!! <insert drool>
Also, Nathalie Depre’s Butter Braid Bread. After 17 years I finally lost that recipe and I can’t find it anywhere!! I may have to contact the lady and beg. But it would be worth it.
Mmmmm…brodchen. Yum, yum, yum. When I was a kid and we spent our summers in Germany (my mom is German), the roof of our mouths would be torn up for the first few days, but it was worth it. My mom has lived in the U.S. for about 50 years and she still misses German bread.
Fresh-baked foccacia, warm and slightly crispy, dipped in olive oil and balsamic vinegar.
I was Italian in a previous life.
My favorite bread is called Hoska. My grandma used to make it all the time, and now that I have learned to make it mmmmmmmmmmmm. It has nutmeg, anise, and raisins. It is so good- all warm and toasted topped with butter or cream cheese.
Rye. Dill rye. Sourdough. Baguettes. Basically, anything but Wonder bread and pumpernickel.
Depends what it’s for.
For dipping into gravy and soups, it’s a “Belge” bread. It’s crusty and the inside is chewy but not too chewy. Soaks up turkey gravy right good.
For pâté and brie, it’s a baguette, of course.
For making thick country-style toasts to slather with butter and jam, it’s the “Miche” (again, not sure if that’s its name everywhere).
And I absolutely adore a warm croissant with a crispy golden shell.
Atkins? Who’s Atkins? 