What are your everyday breads?
I love homemade, but that's a rare treat, not my typical bread. I only buy fresh bakery bread and rolls or my typical breads:
Pepperidge Farm: Hearty White, Soft Oatmeal, Multigrain, Rye, Marble and Pumpernickel. I can't eat whole wheat. I also usually have Thomas' English Muffins.
I keep all but the loaf I'm using in the freezer. English muffins are usually just for breakfast, but can sub for bread in a pinch. I can't get good bagels, or I'd have them instead.
What breads do you almost always have around the house on a daily basis?
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24 Comments:
Oroweat Oatnut. Not always around (I don't keep bread all the time), but the one I always buy.
I've been keeping corn tortillas around a lot lately, I'm partial to Guerrero's.
renzata at 12:14AM on 01/27/09
Oh, I'm definately a bread snob. Potato bread, buttermilk bread, extra sourdough bread and my fav from Raley's, cracked pepper and asiago cheese bread. Love it with soups, stew, or just toasted with butter. When I'm in the mood I load up my bread machine with sundried tomato and pecorino romano Italian bread. My own creation...which my husband swaps for sweet potato pies at his work!!
lamora at 12:17AM on 01/27/09
I dont buy bread much anymore, we just dont use it. When I do buy it I usually go to the Publix down the street and they have a fair bakery dept where I can get great rye semi wonderful pumpernikle and even some passable italian. I love the italian sliced thin and toasted in the morning, its so wonderfully crunchy!
huneybumper at 12:22AM on 01/27/09
I haven't bought a loaf of bread in a long time, I make my own bread, rolls or English muffins (which has become so much easier on my wrists since I got a bread maker as a gift a couple of weeks ago). As I've mentioned numerous times, OH is lactose intolerant, and I simply got tired of reading through ingredient lists for 30 minutes to find one without milk (funny how many kinds of bread have HFCS in them, too).
We decide what we want, and I make it. For a while (November - December), we couldn't get enough of whole wheat "everything" rolls (topped with white sesame seeds, sea salt, rosemary and garlic powder). I always keep a half a dozen in the freezer. Lately, we've been alternating between multigrain, whole wheat and white - crusty French bread. Today, I baked a loaf of crusty French bread but used a third of whole wheat flower in it, and it turned out absolutely spectacular.
brooke29 at 12:41AM on 01/27/09
Right now I'm working through a paskage of whole wheat engligh muffins. I had every intention of having whole wheat bagels, but the cat came along, tore the bag open and took a bite out of each one. So I let her keep them.
beth1 at 1:24AM on 01/27/09
With decent bread up to $3.50/loaf and higher where I live, I've gone back to making my own bread again. Lately I've been making a loaf that's half whole wheat, 1/4 ground-up oatmeal and 1/4 white flour. My Old Reliable is the whole-wheat challah from Recipes for a Small Planet, which contains no white flour at all. I also like Noreen Kinney's Soda Bread, a vibrantly whole-grain loaf which I think I'll reformulate as a yeast bread.
gentlyferal at 4:45AM on 01/27/09
To be honest, Costco bread usually makes its way to my table in several incarnations during the week. It's eaten fresh over the weekend and used in cooking throughout the week till its gone. NEVER did I think I'd be raving about bread from a big box store - but it's better than anything put out by a supermarket and there are no bakeries near me. (At least none I've discovered.)
therealchiffonade at 5:37AM on 01/27/09
12 or 8 grain from the local bread and juice delivery guy. And if we're having guests the fluffy, fluffy pita (white and wheat) from the supermarket down the road.
cowprintrabbit at 7:27AM on 01/27/09
At Wegmans I buy great bread. baguettes, Cibiatta bread, W loaf, all kinds of rounds and rolls. Often I buy 4 W loaves, half them and freeze them.
I make rolls when we need them. I may buy pita or flatbread at Costco or I might make it. It all depends what I need it for.
As for sliced sandwich bread, we don't eat it. Every now and then I will grab some bagels or a loaf of rye bread at Shop Rite for when we eat deli.
JerzeeTomato at 7:39AM on 01/27/09
Good old Wonder white for pb&j and grilled cheese for the grands.. But I love Pepperidge Farm 15 grain whole wheat toasted. I bake breads & rolls too.
NanaJoie at 7:48AM on 01/27/09
Nature's Own Whole Wheat for DH & the kids.
French baguettes from Publix or ciabatta bread with roasted garlic.
I really need to learn how to make my own bread. I'm just afraid of the science of it...strange, I know.
juliebugsmama at 10:16AM on 01/27/09
A local bakery does a really nice country french bread, and the bf LOVES it so we buy it a lot. It's so fresh/preservative free that it molds in a few days, so we have to slice it up and toss it in the freezer for it to keep. I usually eat it warm out of the toaster oven, dipped in good olive oil and balsamic, so it's not a big pain to always have to toast the bread (since it means always having GOOD bread around).
If we can't deal with the freezer bread thing, like on camping trips, I'll buy the Oroweat (sp?) whole wheat bread.
joyyy at 10:24AM on 01/27/09
@julie - It's not strange, I used to feel the same way. The reality is, as much as it's science and all, bread is rather forgiving. You need to just dive into it and you'll be pleasantly surprised.
I started several years ago and would follow a recipe precisely as written (something that never happens to me) because I was afraid - and it's a good thing, following recipes gives you "a hang" of it. I've since proceeded to make up my own stuff, and now that I have a bread machine, it's become ridiculously easy (I often use the machine just for kneading, as this was the main reason I wanted it since I don't have a stand mixer). I say, just go for it!
brooke29 at 10:27AM on 01/27/09
@brooke29 ~ you convinced me. I do need to get a bread machine. I had my mother's for awhile (when she went to Florida for the winter and left her Christmas present at my house) and was baking bread nearly every day. I can't knead anymore, so it's that or nothing. I should check back through the threads and see what was recommended - do you know?
I used to buy baguettes and hoagie rolls and freeze them, only to find them dry and hard when I defrosted them. Others things came out as fresh as the day I bought them. I guess I left them in the freezer too long?
PerkyMac at 10:40AM on 01/27/09
@Perky - I am recommending the one I got with all of my heart!!! It was a gift, but it had been on my wish list for a couple of months before I got it, and I had read lots about different bread machines before I concluded that I wanted this one. I can't tell you how happy I am with it (I even wrote a glowing review for it yesterday:-)). It's very easy to use, and I've already employed it to do some other kneading work for me (other than bread, I mean), like pizza, and a couple of my own recipes for rolls and mini pies. It's my life saver (or rather, my wrist-saver)!
brooke29 at 10:53AM on 01/27/09
The supermarket that I go to has a line of breads called Earl of Sandwich, to which I am firmly addicted. I love their eight grain (I love all of the seeds and bits that they put in it), as well as their dark pumpernickel and rye breads. The are huge and great for using for my lunch sandwiches. And they hold up to all of the mustard that I use, too!
Traveller at 11:23AM on 01/27/09
I like baquettes, English muffins, bagels. But my main source is wraps.
pjracz10 at 11:28AM on 01/27/09
I make a half bread flour/half whole wheat bread and use it mostly for toast. Sometimes I add kamut (posts about that last fall), leftover oatmeal, cooked cracked wheat. Once in a while I make dinner rolls, the soft buttery kind for fancy dinners, more rustic ones for stews and soups.
You guys who don't make bread should give it a try, machine or no. The house smells so good. Just follow a good recipe to start. It doesn't take a lot of time but there are several steps separated by an hour or more, so do it on a day when you will be home anyway.
Blue Iris at 11:30AM on 01/27/09
I have a bread machine recipe from a Canadian chef that just lists the amounts of ingredients such as flour, sweetner, fat, etc. and you just add that amount - i.e. 4 cups of flour - I use a mixture of white, whole wheat, red river cereal, flax, oatmeal to make up 4 cups, then I add the required amount of sweetner (sugar, molasses, maple syrup, etc.) and fat (olive oil, lard, butter) I can pick and choose different combos and the recipe always works.
My favourite bread in the world is the round Calabrese bread from the Italian baker and I haven't tried to reproduce it yet. I can also buy 3 dozen small, crusty rolls (Ciabatta) from our local Costco - they are great.
bareneed at 11:39AM on 01/27/09
I always keep at least two loaves of The Baker's Bread in the fridge.
It's only 50 calories and 5 carbs per slice but has the texture and taste of a more decadent loaf. In fact, it's so filling I can get by easily with just half a sandwich.
I usually buy it at Whole Foods and it is pricey...but totally worth it.
bessfour at 11:49AM on 01/27/09
@Perky: Is flavor the reason you don't eat whole wheat bread? Or is it health-related?
If it's the flavor...a month or so ago, I bought some white whole-wheat bread because I was curious. It's apparently not made from red wheat, but from albino wheat.
( http://www.mayoclinic.com/health/whole-wheat-bread/AN01512
-- may not be the whole truth, but I trust the Mayo Clinic website versus the untrustworthy info Wikipedia has)
It really is less "brown bread" tasting; plus, psychologically one can get over the feeling of eating whole wheat because it's "good for you." It's a nice gateway into eating healthier breads for the avg person, as the flavor is still present but diminished. Since I don't really care for bread in general, especially store-bought, the loaf, minus 4 slices, is still sitting in my kitchen. My husband will eventually cave in and eat it, if it's not green already.
Cassaendra at 2:08PM on 01/27/09
i love my bread machine. i use it all the time playing around with different recipes to see if i can make something i love even better. sometimes i hit the jackpot sometimes i bomb and it's thrown to the critters outside. they always seem to like what they get. we buy calise italian and pita when i can find real soft ones. i agree with @cassaendra on the white/wheat bread. it's pretty good. but i like either anyway.. i wanna make some marble bread but haven't found a good recipe for it yet.
dearrie at 2:17PM on 01/27/09
I've been baking all our own bread for a few months now--we like the flavor better, it makes great toast, and it's way cheaper than buying the store stuff! Before, we were getting the 9-grain Arnold's bread. Now we make honey whole wheat bread (three loaves at a time) or King Arthur's "classic sandwich bread," substituting whole wheat flour for 3/4 of the white flour. This makes 1 loaf per recipe, so we make 1 batch of dough at a time and use the food processor for kneading (AWESOME), and make 2 batches in the same day so they can rise together.
littlestcapy at 3:47PM on 01/27/09
I love Pepperidge Farm Whole Wheat and Cinnamon Raisin bread.
Iggy's for...well, Iggy's for pretty much everything really.
cstone at 5:15PM on 01/27/09