We all seem to like the smell of bread baking. What is your favorite bread, and where do you get it-homemade, store,or

[debm55]

bakery I like sourdough from the bakery.

[fargone]

1. Homemade and Great Harvest Bread Company

[debm55]

12. Thank you fargone. Sounds great. What is you favorite type.?

[fargone]

18. Great Harvest potato dill

My wife has these bread recipe books and makes a new one almost every time. There have been very few duds.

[debm55]

20. That sounds wonderful . thank you fargone.

[Goatguy]

2. I make homemade

Zucchini bread and pear bread and pear butter or wild plum jam, delicious!

[debm55]

11. I make zucchin bread. I will have to try with wild plum jam. Thank you Goatguy.

[Lonestarblue]

3. Rosemary sourdough from a local artisan bread business.

Early morning aromas in the store are amazing.

Next favorite though I rarely experience it is croissant baking everywhere early morning in Paris.

[debm55]

24. That sounds great. Thank you Lonestarblue.

[Ocelot II]

4. Homemade if someone else makes it; I'm too lazy.

There's a little cafe near me that makes really excellent bread on site, which I buy sometimes.

[debm55]

25. It takes a while to get used to making your own. Though the little cafe sounds really good. Thank you Ocelot ii

[Ocelot II]

30. I don't want to get used to it. There's only me to eat it and it's work.

Sunstreet Breads in Minneapolis has some of the best bread in the universe. I can walk over there and buy it. No cooking, no mess, no work.

[Midnight Writer]

5. When I was a kid, we had a Sally Ann bakery near my home.

We were a very poor family, but Mom would, on occasion, walk us seven kids (we never owned a car) to the Sally Ann bakery. They sold fresh loaves of bread, still warm from the oven, wrapped in plain brown paper, for 5 cents.

We would stand on the sidewalk outside, and Mom would break off chunks of the fresh bread and hand a piece out to each of us.

No butter, no toppings. We would eat the bread right there outside the bakery.

I'll never forget the smell and the taste of that fresh-baked bread, even more than 70 years later. It was a rare treat for us all.

[debm55]

26. Smells bring back memories. Thank you for your heart warming post and the love your mom had for you kids.

[CrispyQ]

6. It took some trial & error but I finally have a great recipe for my bread machine.

I would never do all that otherwise. It's amazing how perfectly it toasts compared to store bought bread. I also love quick breads, blueberry almond being my favorite.

[marble falls]

13. Like the conveniance of a bread machine, but the impellor hole in the loaf just irks me.

[CrispyQ]

21. Yes, I wish it would stop slice wise not length wise.

I have to say though, I was surprised how such a tiny paddle can do the job.

[debm55]

27. Thank you Crispy Q, I like the quick breads too. You can add alot of fruits and veggies to them and each is totally

different.

[brush]

7. SF sourdough, and garlic dough knots that some pizza shops sell.

Last edited Sat Oct 19, 2024, 01:49 PM - Edit history (1)

[debm55]

28. Thank you brush. Love both.

[brush]

38. Love you OP, debM55. How do you get the ideas for your questions?

[debm55]

39. HAHAHA. I was a teacher for 42 years. We would do daily journal writing. A lot I think up on the fly. Thanks.. brush.

[brush]

40. Ok, teach, you get an A from me. Hope you keep it up.

[Polly Hennessey]

8. Same here, San Francisco sourdough bread 🍞

[debm55]

29. Thank you Polly Hennessey. It's the best.

[justaprogressive]

9. Market Basket has a baguette

that's pretty much perfect...

and a plug for a recent discovery

Dave's Killer Bread




We toasted up a slice of this high-protein bread and went...ok kinda nutty.

Then we put together a Ham & Swiss with LTO took one bite and said OMG!

A huge number of flavors added.. plus umami.

Simply outstanding!

[debm55]

32. Thank you justagrogressive. That sounds so good.

[marble falls]

10. Been scratch baking bread and pizza since the pandemic. We just love it. I don't know if I am saving money ...

... or not, but I am wearing my King Arthur Baking School book out.

I have on hand at least six different flours, and all sort of nut, seed etc to add to a loaf, I started from inside of my pantry my own wild yeast for sour dough. I've been perfecting my sour Rye loaf and I'm going on to the next recipe next week.

You've found the one thing besides music and humor I am truly passionate about!

[debm55]

33. Thank you marble falls. I love breads with nuts, seeds on it . So tasty. Good luck on your Sour Rye.

[marble falls]

36. Last week we were in Kentucky and visited six distilleries. Their fermentation vats smelled like bread rising.

[debm55]

37. That would be fantastic. Thank you.

[CanonRay]

14. My favorite is Gonnella Italian Bread

But I can't get it where I live. Only in Chicago.

[debm55]

17. thank you CanonRay. Have you tried to make it.or order it?

[FarPoint]

15. I make home made ....

No Knead bread.... let it sit for 18 hours then bake in my cast iron dutch oven....I have a 4 qt. This is my baby for delicious, Artisan bread... Griswold cast iron is a brand of cast iron cookware that was produced in Erie, Pennsylvania from 1865 to 1957. It has inside the lid, drip spikes I call them and it adds to creating a crunchy crust/ like a steam ....

I also make a scratch Pullman loaf of bread occasionally... sandwich bread delight.

Then, scratch biscuits.... This is how I roll...rarely buy store bought bread. I use King Arthur's Flour.

[debm55]

16. Thank you very much FarPoint, Your breads sound delicious. Will look into the Griswold cast iron.

[FarPoint]

19. I got mine at an Antique store here in Ohio say 1995...

You can find the Griswold also on Ebay... I have a few of their cast iron skillets as well.

A good alternative is a Staub cast iron dutch oven ... their inner lids have the drip spikes...sold new at Williams Sonoma or Sur la Table.... different sizes are available... or just google Staub ...

https://staub-cookware.com/

[debm55]

34. Thank you FarPoint. I will look.

[malthaussen]

22. Bread is contingent on the water used to bake it.

A brand with many different factories will have different-tasting bread depending upon the water they use. I loved Arnold's bread in Philly, hated it in Jacksonsville, and in Pittsburgh, it's kinda meh.

In any event, nothing beats homemade bread, as long as the baker knows how to do it.

-- Mal

[debm55]

23. Thank you Mal. I see what you mean.

[alwaysinasnit]

31. The best sourdough I've ever had was from Raymond's. It was a 15 minute walk from my house

when I lived in South San Francisco. They had freshly-made bread coming out of the oven every hour.

https://www.raymondsbread.com/

[debm55]

35. Sounds great. Thank you alwaysinasnit.