Your favorite bread ??

Out of all Breads , I would have to say that Sour Dough is my favorite.

They do make a little "Johnny Cake" bread in Panama that I also enjoy . Its like a bagel without the hole in the middle . The cost is about 20 cent each now .

So whats yours ??

Warm

I love sweet hawaiian bread, plain.. warm and buttered or with spinach dip..

A good cinnamon break. But I am not allowed to eat much bread anymore so probably anything right now.

whole wheat bread.....the seeds go straight through me but it's worth it

I like the 12 grain bread from a local company. Also like the homemade white bread the Amish girl makes me.

This thread is making me hungry

the green kind with pictures of Bengamin Franklin on it?

















if we're talking food, dark russian rye.

I like a lot of different bread recipes, but, IMO, the most flavorful are the no-knead breads that ferment anywhere from 12 hours to three days before being baked. This sourdough no-knead bread ferments for 18 hours, and is made with my own sourdough starter. Notice the sheen to the crumb; that's what happens when long fermentation extracts the sugars (and thus the exquisite flavor) from the flour.







For holidays I like a rich Challah bread, with lots of eggs in it and with a cotton candy-like crumb. It's also the best bread to use for making French toast when left to dry out overnight, then dipped in a decadent custard and fried in hot butter. Mmmmmmmm...



For every day bread and sandwiches, I like my honey whole wheat bread, made with real butter, milk and clover honey. It has a soft, structured crumb that toasts well and holds together a juicy sandwich made with mayo and tomatoes.





And finally, who doesn't like a sweet dinner roll with a holiday meal, or to just sop up some pan gravy from a roasted chicken or pork roast? Soft and golden brown, they seem to just melt in your mouth.





Maybe I'm not the best person to ask which bread is my favorite.

Sourdough and yankee style corn bread.

And Italian

And German Rye

And pumpernickel

And French

And dinner rolls

And focaccia

Basically if it's made out of carbohydrates and it's baked, I will eat it.

I like hawaiian bread

JEV said:

I like a lot of different bread recipes, but, IMO, the most flavorful are the no-knead breads that ferment anywhere from 12 hours to three days before being baked. This sourdough no-knead bread ferments for 18 hours, and is made with my own sourdough starter. Notice the sheen to the crumb; that's what happens when long fermentation extracts the sugars (and thus the exquisite flavor) from the flour.

For holidays I like a rich Challah bread, with lots of eggs in it and with a cotton candy-like crumb. It's also the best bread to use for making French toast when left to dry out overnight, then dipped in a decadent custard and fried in hot butter. Mmmmmmmm...

For every day bread and sandwiches, I like my honey whole wheat bread, made with real butter, milk and clover honey. It has a soft, structured crumb that toasts well and holds together a juicy sandwich made with mayo and tomatoes.

And finally, who doesn't like a sweet dinner roll with a holiday meal, or to just sop up some pan gravy from a roasted chicken or pork roast? Soft and golden brown, they seem to just melt in your mouth.

Maybe I'm not the best person to ask which bread is my favorite.

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banana bread