[Squeek]

Sourdough, Light rye, pumpernickel, egg bread and baguette. That's it right there.

 

[m0nKeY bUsiNeSs]

For sandwiches I like cracked wheat, which is a lighter wheat bread.
For eating by itself I like fresh baked sourdough.

 

[terrymx]

big italian bread to dip with soups or loaf bread - vietnamese sub.

 

[fewtch]

I rather prefer bagels and 'English' muffins (i.e. American muffins

).

 

[strohmie]

Favorites...

french baguette (the real thing) > sourdough > pumpernickel > challah > potato

 

[cosmopragma]

Anglos talking about bread, that's amusing.
We have hundreds of types of bread.
I never got it why we are called "krauts", calling us "breads" would be more appropriate.

 

[Jmmmmm]

be healthy, eat whole wheat/whole grain bread

white bread is crap

bread dipped in olive oil....mmm...

 

[jpr703]

Garlic bread. Don't care if it's white or wheat as long as it's got lots of garlic and butter.

 

[bigears]

Bread tastes good, yes.
I was a integral bread lover for long time

Liked particularly Integral rice bread

German dark rye bread (Pumpernickel), with butter ahhhh

Integral breads, most of them... toasted bread to...

In fact the only thing i did not liked in a bread,
was when it was old, had sugar, or was very hard.

Once i tasted a garlic bread i did not liked,
but it was made with refined flour and by a inexperient cooker.

Most of dogs i had did not eat bread, not any cat i had either

[size=medium]Here is a table of several breads compositions[/size]

[size=medium]Here is a table of the effects of some breadless diets[/size]

.
.

 

[hongda]

My favorite is the bread you get at Outback Steakhouse. Kind of a dark, sweet bread.

My girlfriend's dog loves french bread. It's hilarious seeing it salivate when we eat dinner.

 

[mbriant]

I haven't had it in years, but as a kid I used to love malt bread, toasted and slathered in melted butter. I'll have to see if they still make those small, round, unsliced loaves.

Quote:

My favorite is the bread you get at Outback Steakhouse. Kind of a dark, sweet bread.

That sounds like malt bread.

 

[Nightfall]

Okay, I've got a question for your bread lovers. I too love the stuff, and I KNOW that whole wheat is supposedly much better for you than white bread. But for starters, forget multi-grain, I dont want no stinking seeds or things in my bread, it has to be all on texture inside!
Seriously though. I have a couple stores that I can access that offer artisanal, organic breads that are wonderful, but they are all types of "white" bread. These are crusty and delicious and certainly seem like quality stuff, and not cheap. If its artisanal, and organic wouldnt it still be good for you whether it was white, or not? Is it just the flour being white that makes it less healthy?
I'm confused, and, as I said, they offer these breads in baguettes, Italian country loaves, Italian flat loaves, basil and olive oil, and a number of other ways, but all white. The only darker bread is one with black beans and salsa thats way too heavily flavored.
Thanks for any help in clearing this up for me, Thanks.


JC

 

[10068]

Sourdough or Rye!!!

Anyone know a GREAT brand of STRONG sourdough and strong 100% rye?

These are VERY hard to find... my tongue finds most sourdough breads to be completely devoid of the sourdough "signature" (i.e. way too mild), and most rye bread is like 25% rye (i.e. just like most "wheat" bread)

Thanks lots!

 

[Romanee]

Quote:

Originally Posted by Sduibek Sourdough or Rye!!! Anyone know a GREAT brand of STRONG sourdough and strong 100% rye? These are VERY hard to find... my tongue finds most sourdough breads to be completely devoid of the sourdough "signature" (i.e. way too mild), and most rye bread is like 25% rye (i.e. just like most "wheat" bread) Thanks lots!

You hit my bread button!

You have got to go to Amy's Bread in NYC (have to eat it fresh) --- the Tangy Sourdough Mini-Boule is scuhrumptious -- and their best bang for buck. They do carry a boring white bread eater's version called "country sourdough" ... get the TANGY sourdough mini-boule... $1 each... small and crusty... very tangy... lots of sourdough character. Definitely not generic bread.

[size=medium]TAKE NOTE NEW YAWKUHS... Try This Bread![/size]
[...please... leave a few for me...]

-------------------
...had to add: [size=small]one great prep for the Tangy Sourdough Mini Boule (small, round loaf)[/size] -- lightly toasted slice with really good olive oil [Lucini is good ... not great, but one of the better readily available oils ... light grassy or herby fragrance], thin slice of aged Reggiano or 4-yr old extra sharp cheddar, maybe thin slices of a good heirloom tomato, sprinkle with dried sweet basil and fresh ground Tellicherry pepper... glass of good red wine (your choice)... Yummmmmm.
(If you love this, get the big Tangy Sourdough Boule ... holds more cheese & tomatoes.)

 

[10068]

Quote:

Originally Posted by Romanee You hit my bread button! You have got to go to Amy's Bread in NYC (have to eat it fresh) --- the Tangy Sourdough Mini-Boule is scuhrumptious -- and their best bang for buck. They do carry a boring white bread eater's version called "country sourdough" ... get the TANGY sourdough mini-boule... $1 each... small and crusty... very tangy... lots of sourdough character. Definitely not generic bread. [size=medium]TAKE NOTE NEW YAWKUHS... Try This Bread![/size] [...please... leave a few for me...]

I live in L.A.