What's Your Favourite Bread(s) - And From Where?
Replies: 17 - Last Post: Feb 17, 2012 12:18 PM Last Post By: ZenKyuMaestro
Feb 14, 2012 4:01 AM
What's Your Favourite Bread(s) - And From Where?My favourite bread is freshly baked (still warm and crusty) bread from an English bakery.
French bread, for me - is a very close second (but no cigar).
The worst (so called 'Fresh') breads I've ever tasted are Spanish - and Bulgarian.
Cross/posted on 'Your Choice'.
Feb 14, 2012 5:51 AM
1Ah, bread (carbs) - be still my heart...
I've seldom met a bread I didn't like. Currently favorites include:
Upscale grocery in-store bakery's Artisan Cranberry Walnut, also their Artisan petite baguette (white, crusty, salty, large-dinner-roll sized).
Rhodes dough, baked as dinner rolls - for the memories it brings of Sunday dinners with Grandma
Honey Whole Wheat from Great Harvest Bread Company local bakeries
Freshly baked naan
Pumpernickel Rye sandwich bread (for making Reuben or Rachel grilled sandwiches)
Dessert breads like Cinnamon (no raisins) bread/rolls, banana walnut bread
Feb 14, 2012 5:56 AM
Feb 14, 2012 7:34 AM
3My two favorite breads are the ones I used to get from the bakeries within walking distance of my house in Riyadh. Burr, a wholewheat Yemeni bread shaped like pita and with a pocket but doughier; and tamiiz, an Afghan flat bread, pricked like foccaccia and sprinkled with sesame and baked on the walls of a tandoor.
Feb 14, 2012 8:29 AM
4Saudi Arabia bread - now that sounds good.
I dunno why - it just does.
Feb 14, 2012 8:48 AM
5Sourdough French bread, bought directly from a good bakery in San Francisco.
Sourdough French bread baked locally.
Sourdough French bread from an SF bakery, but shipped to a store near me.
Feb 14, 2012 10:55 AM
Feb 14, 2012 2:05 PM
7Yes. Really, really good. It's a white bread, with a slight, but distinctive tang and a chewy crust. Made from a fermented starter--which for some bakeries has been continuously going for a hundred years or more. Round, loaf, rolls, or baguette.
It's so ubiquitous here that French bread, even supermarket stuff, is labeled sweet or sour. "Sweet" has nothing to do with sugar (there is none in the bread); it just mans "not sourdough."
Feb 14, 2012 2:53 PM
Feb 14, 2012 3:10 PM
9I didn't used to care much about bread since I'm not a big carb fan (by taste, not dietary thingies), until mr. mishmish started baking this rye bread. OMG swoon I rip through a half a loaf of that without noticing.
a completely different favorite creature is a good fresh challah (slightly sweet white bread, but the dough is with egg so has a consistency more like heavy croissant than bread).
Feb 14, 2012 3:18 PM
Feb 14, 2012 4:13 PM
11Currently, my pan Biga and Pane di Puglia, especially right out of the oven.
Feb 15, 2012 2:53 AM
Feb 15, 2012 8:26 AM
13Right here in Santa Fe, New Mexico. There's a place called Sage Bakehouse. They have a small bakery and lunch cafe, and their goods can be found in area restaurants and groceries. I have no idea how they make everything taste sooo good, and at high altitude (7,200 feet)! Their rosemary bread is divine.
Feb 15, 2012 6:36 PM
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