What's Your Favourite Loaf Of Bread?

[teamsaint]

Back in the mid 60's , my mum used to buy these from a baker who came round in his van.The only other item he sold seemed to be tunnocks tea cakes, which seems a bit odd, looking back.Plenty of the major food groups covered though.


Back on topic, of supermarket loaves, I quite like the Sainsburys Ancient Seeds one, and the Hovis Mixed Seeds.
And that stupidly expensive italian White sliced that Waitrose do. I think it works out at 40 p a slice.


Or 20 p a half slice.......

[oddoneout]

Back in the mid 60's , my mum used to buy these from a baker who came round in his van.The only other item he sold seemed to be tunnocks tea cakes, which seems a bit odd, looking back.Plenty of the major food groups covered though.


Back on topic, of supermarket loaves, I quite like the Sainsburys Ancient Seeds one, and the Hovis Mixed Seeds.
And that stupidly expensive italian White sliced that Waitrose do. I think it works out at 40 p a slice.


Or 20 p a half slice.......

I remember ring loaves. When I was a child they were often milk bread rather than 'normal', and so a tea-time treat. When my own children were small the excellent local baker used to make these as an ordinary bread option. The answer to the inevitable question 'how do they get them that shape' quickly became apparent as some were ring shaped at one end and more loaf shaped at the other where the two parts of the tin hadn't stayed closed - used to happen with the tin loaves as well. If they were really misshapen sometimes we got them cheaper, but actually it wasn't that much of an issue as the children had the small ring end fresh and the larger end was better for using in the toaster as it could be got out more easily. The texture was slightly different - denser and without holes - as a result of the confinement, and so was good for runny coverings and sandwiches, and when toasted could soak up plenty of butter without going limp.

[Serial_Apologist]

Ooh! Don't keep your bread in the fridge, SA!

https://www.stilltasty.com/questions/index/18

Well, not according to my memory, Pulcers! However, I always get two loaves, which see me out the week, so I'll do a trial to compare. Thanks for the link, btw - besides bread storage it contains a lot of other useful do's and don'ts.

[Dave2002]

Maybe you are looking at the rolls section in the other shop .........

No!

[Old Grumpy]

This one is found in Street, Somerset. Clearly specialists in toast:

Presumably as in King Alfred and the cakes.

Edit: Though I notice the bakery (and accompanying School of Baking) are run by one Mr Robert Burns...

... surely pun intended though, given the location!

OG

[Pulcinella]

Presumably as in King Alfred and the cakes.

Edit: Though I notice the bakery (and accompanying School of Baking) are run by one Mr Robert Burns...

... surely pun intended though, given the location!

OG

You mean that it's close to Chard, I assume.

[Old Grumpy]

You mean that it's close to Chard, I assume.

Very good!

[Beef Oven!]

Back in the mid 60's , my mum used to buy these from a baker who came round in his van.The only other item he sold seemed to be tunnocks tea cakes, which seems a bit odd, looking back.Plenty of the major food groups covered though.


Back on topic, of supermarket loaves, I quite like the Sainsburys Ancient Seeds one, and the Hovis Mixed Seeds.
And that stupidly expensive italian White sliced that Waitrose do. I think it works out at 40 p a slice.


Or 20 p a half slice.......

Milk loaf. I think I only ever had it once around a friend's house when I was a very young kid. I hated it. Perhaps because it was so different from the bread my mum bought (wholemeal, split-tin etc from Percy Ingles).

Regarding Italian designer bread, even in my most stupid mood, I would not pay 40p per slice in a loaf.

[teamsaint]

https://www.waitrose.com/ecom/products/crosta-mollica-farina-pugliese/398104-131221-131222

[Joseph K]

Generally get a multi-seed wholegrain loaf or something like that. Anyone remember the cheesy loaf Sainsbury's used to do? I say 'used' - haven't actually checked if they still do.

[Dave2002]

Well, not according to my memory, Pulcers! However, I always get two loaves, which see me out the week, so I'll do a trial to compare. Thanks for the link, btw - besides bread storage it contains a lot of other useful do's and don'ts.

Some bread lasts longer than others. I think it must be because of additives. I've just had to throw out a small piece of home made bread which has been around a few days as it started to get green mould. Some of the cheaper bread from LIDL also doesn't last very long (though it tastes OK for the first day or two) before it starts to go green, while some bread must be so loaded with chemicals that even the fungi don't seem to want to touch it.

We keep bread in various places - sometimes in a bread bin, sometimes in a bag in a bread bin, sometimes we freeze it, and occasionally keep it in the fridge. The fridge doesn't work for long - but for short periods personally I don't think it's too bad - though not just left exposed, but enclosed in a plastic bag.

[Beef Oven!]

Just about to pop some French bread that I made earlier, in the oven ...... Should be ready in 30 minutes.

[Serial_Apologist]

Very good!

Well it was worth a Bob!

[Serial_Apologist]

Just about to pop some French bread that I made earlier, in the oven ...... Should be ready in 30 minutes.

"Waiter, waiter, do you have frogs' legs?"
"Yes sir"
"Be a good chap - hop over the bar and get me a Scotch would you?"

[Beresford]

Fat Flour bakery in Flookborough (was in Cark) - extremely unpretentious, everything sourdough, open 8-1 every day (sourdough needs feeding every day!).
I went there this morning to stock up on gorgeous Donkel (Dutch for dark), I guess 50% rye, but still very light.

Filberts Bakery in Lancaster is also all sourdough, but the ambience is more self-conscious, like some HIPP concerts. Cakes are better though.