Our daily bread

I don't eat much bread, because I tend to be a light eater. If I eat bread I can't eat a meal as well.

When I was a child, though, there was always bread in our house, and usually only three kinds: Jewish rye, with caraway seeds (the bread at the link has no seeds), Bohemian rye, which had a softer crust than the Jewish rye and was usually used for sandwiches, and an American white bread such as Wonder bread, used to make sandwiches for my brother and me to take to school.

Interesting that you call that first bread "Jewish rye" -- to me, that's simply rye bread like I ate for years in Canada. Of course, at first it had to be bought at East European-type delis or bakeries. Now it's available in lots of places. My favourite is with caraway seeds too. Non-existent where I live now, unfortunately.

And we never had Wonderbread type stuff.

Bread for me now (living in France) tends to be either baguettes, although it's hard to find good ones where I live, or bread made with a mixture of several flours or with grains that I buy either in a bakery or at the market.

For good bread, I like going to Germany -- loads of good bread and buns. Looking at OP's link for Polish bread, that would do just as well!

NA and bjd
Same here.
What was called Jewish Rye in Chicago, was, and still is, the most popular bread in Poland. Not so strange, after all, knowing that Chicago had the greatest concentration of Polish immigration of all the USA cities.
Jewish Rye is called "mazowiecki" (Mazowsze being a region in central Poland). It doesn't contain caraway seeds though, sometimes it's sprinkled with poppy seeds.

My parents came from very Lancashire-working-class families so we had white bread and butter on the table with most meals, regardless of what we were having. I think that came from the days when my grandparents' families were so poor that only the father got a proper meal and the children had bread and were allowed to dip it in his gravy at the end of the meal. That was certainly the case on my maternal grandmother's side and there were a lot of kids.

These days, I buy a wide range of breads - white sliced (the Mr won't eat brown for sandwiches), brown slices for toast and sandwiches for me, French or Italian crusty bread for cheese/pate/with pasta dishes, and pitta bread for when we have kebabs and koftas. We don't eat an awful lot though so I throw a lot of bread away unfortunately.

Fresh French parisen baugette with Camemberth cheese,a fresh whole onion,some good evoo,a few pickled olives/dill cucumber and a glass of wine will hit the spot with us.

Cottage Loaf Growing up in English countrt side.

Now Sally Lunn retired in Canadian country side. (bread machine)

Feebee which part of very working class Lancs did your parents come from?

I was raised on farl, oven bottoms and homemade wholemeal bread. Sliced white bread was taboo.

If I could, I would eat bread for every meal and snacks in between. I love a good Jewish Rye (which, from what I've had varies from some other rye bread by being heartier and denser), the grocery store near has a 6 grain rye bread that is amazing (same density as Jewish rye but a lot more flavor), baquette, whole grain, rolls, croissants, sourdough. Well to make a long list short, I haven't met a bread I haven't liked. Although a few carry out places near me use a sub roll that's way to crusty and hard for a sub, but I would probably like it for something else, like garlic bread or dipping in oil and herbs.

i try to limit my bread intake only because of the extra calories,. i love and make an excellent pumpernickel bread that is wonderfully dense and flavorful