We've never had a bread thread...

[Andy Griffith]

Until now.

Good bread settles the stomach so much better than politics anyway.
(I'm a butter-down guy myself.)

I am partial to homemade tater bread the Mrs. makes, but if that isn't around, any good brand of pumpernickel will do.

So, what's your favorite?

How about showing your method for storing the bread in your stash?

[ACP230]

We usually make our own bread. The last batch I made was a beer rye bread.
We also make potato bread from time to time. Her white bread recipe with a little cornmeal added is good too.

If we run out of time to bake, my wife will pick up a loaf of French or Italian bread from a bakery, or the grocery store.

[Bucco]

Pumpernickle and French and Italian and whole wheat....depends on what else we're eating. Butter up!!

[rewster]

Two eggs up on whiskey toast !!

[TNDixieGirl]

Sister Shubert's Yeast Dinner Rolls. Straight out of your grocer's freezer. Can't beat them!

[oldfella]

I just go to the store and buy it

Pete

[BigRich315]

My great aunt makes zucchini bread, absolutely delicious! A good way to sneak in a veggie. I was planning on making some the other day, but I've lost the recipe!!! I suppose I'll have to pay her and my uncle a visit and drop a few hints... Hers is probably far better than mine would be anyway.

I'm also a fan of raisin bread. Lightly toated with a spread of apple butter, very good on a morning like this. Too bad I don't have any

[BigRich315]

Originally Posted by TNDixieGirl

Sister Shubert's Yeast Dinner Rolls. Straight out of your grocer's freezer. Can't beat them!

Bob Evan's Dinner Rolls, the frozen ones you have to let rise. Mmmmmmmmmmmmmmmmmmmm...

[TNDixieGirl]

Originally Posted by BigRich315

Bob Evan's Dinner Rolls, the frozen ones you have to let rise. Mmmmmmmmmmmmmmmmmmmm...

Nope, Sister Shuberts go straight from freezer to oven. And they're exactly what alot of the restaurants use now.

[s&wchad]

I'm partial to sour dough with a nice crispy crust, but it's all good.

You gonna eat that?

[Texas Star]

Mrs. Baird's (brand) whole wheat, but I often get the whole wheat bread baked daily at Central Market stores. French style.

[Andy Griffith]

Of course, let me add that "other" bread too...

Cornbread!

It's much better if you use fresh meal grown and ground locally, and add plenty of onions and peppers! *mouth watering early here*

The only bread I won't eat is real French bread,
especially after someone beat their dog and kids with it.

[redlevel]

Well, being from South Georgia, I have to say my favorite bread is good old cornbread made from water-ground yellow corn meal. I used to grow my own corn and take it to a local mill that still used water power for grinding. I just about can't eat peas or butterbeans without a big old hunk of cornbread.

Hoecake cornbread is good, too. Just add a little water and salt to the corn meal and fry it in hot, HOT grease in a shallow cast iron fryer. It is supposed to lace up on the edges.

As a bread-history-trivia note, one of the major complaints of yankees and Englishmen traveling through the South in the early 1800s was the general absence of wheat bread in the region. Apparently, they didn't share the love of good old cornbread with us Sothrons.

My Mama's home made biscuits are a close second on my favorite bread list. She, her mother, and my grandmother on my Daddy's side all made wonderful lard biscuits back in the 50s and 60s. They made them about the size of a large cat's head, and a little butter with some home made peach or fig preserves made one wonder what the po' folks were having for breakfast.

I remember when farm families bought Martha White Flour and Lilly flour by the 25 lb bag. My Daddy said when he spent the night with his cousins, their mother cooked more than 100 biscuits every morning on a wood burning stove. This would have been in the late 19-teens and early 1920s. There were five or six boys in the family, and they all worked on the farm. They would each eat six or eight biscuits at breakfast, and take that many or more to the field with them.

Them wuz the days.

[BigRich315]

Great, now I have to go to Logan's Roadhouse tonight... I go for the rolls just about as much as the ribeye

[Andy Griffith]

Originally Posted by redlevel

Well, being from South Georgia, I have to say my favorite bread is good old cornbread made from water-ground yellow corn meal. I used to grow my own corn and take it to a local mill that still used water power for grinding. I just about can't eat peas or butterbeans without a big old hunk of cornbread.

Hoecake cornbread is good, too. Just add a little water and salt to the corn meal and fry it in hot, HOT grease in a shallow cast iron fryer. It is supposed to lace up on the edges.

As a bread-history-trivia note, one of the major complaints of yankees and Englishmen traveling through the South in the early 1800s was the general absence of wheat bread in the region. Apparently, they didn't share the love of good old cornbread with us Sothrons.

My Mama's home made biscuits are a close second on my favorite bread list. She, her mother, and my grandmother on my Daddy's side all made wonderful lard biscuits back in the 50s and 60s. They made them about the size of a large cat's head, and a little butter with some home made peach or fig preserves made one wonder what the po' folks were having for breakfast.

I remember when farm families bought Martha White Flour and Lilly flour by the 25 lb bag. My Daddy said when he spent the night with his cousins, their mother cooked more than 100 biscuits every morning on a wood burning stove. This would have been in the late 19-teens and early 1920s. There were five or six boys in the family, and they all worked on the farm. They would each eat six or eight biscuits at breakfast, and take that many or more to the field with them.

Them wuz the days.

*Thread drift Will Robinson!*

I could have won a bet that somehow, some southern brother would have to sidetrack this thread by throwing a...delicious biscuit in the works!

All of the above sounds great! However, biscuits deserve their own thread. Biscuits are in a class above and by themselves.

Don't give me no trouble redlevel!?!?
I'd hate to have to whip a feller from south Georgia.
How big an ol' boy are ya? Do I need to pack a lunch?!
I'll meet you at Bo's place.

(The above paragraph is sarcasm, just in case no one could catch that, OK?!)

You can start the next biscuit thread, ok?
(That rhymes! I made a funny!)

By the way, nobody, I mean nobody has shown a breadbox yet. How do you keep your bread safe?!?!

[redlevel]

YouTube - Martha White Theme Song

Flatt and Scruggs Martha White Theme Lyrics:

Now you bake right (uh-huh) with
Martha White (yes, ma'am)
Goodness gracious, good and light, Martha White

For the finest biscuits, cakes and pies,
Get Martha White self-rising flour
The one all purpose flour,
Martha White self-rising flour's
Got Hot Rise

For the finest cornbread you can bake,
Get Martha White self-rising meal
The one all purpose meal
Martha White self-rising meal
For goodness' sake

[Andy Griffith]

My father always used White Lily, and you could taste the difference between it and Martha White.

Now, I can't tell a difference- but that is because they are made out of the same facility and same flour.

[redlevel]

Originally Posted by Andy Griffith

How big an ol' boy are ya? Do I need to pack a lunch?!

[Andy Griffith]

Ok.

How about I just feed you lunch instead?!

[CW Spook]

I've been the bread maker for the household for years....mostly oatmeal white or caraway rye, with a few loaves of honey wheat or cinnamon-raisin bread thrown in for good measure.

[scottaschultz]

Add one more vote for home made. Maybe its "cheating", but I use a bread machine. There are more recipes for bread on the Internet than there are gun forums!

Scott

[BarbC]

I am up to my eyeballs in bread here! The bread ministry, good folks they are, dropped off a ton of bagels, sour dough, rolls, pumpernickle, rye, etc. on Thursday and I put the word out and most of it was taken away. Then they did it again yesterday! We are blessed with bread!

This is our favorite at-home recipe:
Cooks Illustrated Almost No-Knead Bread ? Erin Cooks

[gunlovingirl]

Originally Posted by TNDixieGirl

Nope, Sister Shuberts go straight from freezer to oven. And they're exactly what alot of the restaurants use now.

The "eyes" have it!

[s&wchad]

Originally Posted by Andy Griffith

...How do you keep your bread safe?!?!

Jacketed hollow points.

[Aussie44]

Alright,I wasn't going to reply,but this is the best bread....Check the vid.

YouTube - Born Hoffen bread (Australian ad, 1982)

Ken

[BigRich315]

Originally Posted by s&wchad

Jacketed hollow points.

Chad, I don't even know ya but I like ya! You have some great tastes there. Where's the mouth watering smiley?

[Swissman]

Can you smell it? Can you hear the crispy outside? Can you taste the fresh aroma of a Appenzeller Baurenbrot (Farmerbread)

No you can't. But this alone is worth a trip to Switzerland. Look here. This are the traditional breads from all the regions.

LINKY http://www.schweizerbrot.ch/de/bilde...inkgallery_pi1 Then click at the picture with the word "Brotsorten"
Then you see all the breads we got since many many years. Scorll down and you find a picture with the map of Switzerland and the breads for every region.

Swissman

[jgh4445]

Roy D...looks like you're gonna have to pack a lunch fer sure. Biscuits is my favorite( We need a biscuit MAKING thread) followed by cornbread. The absolute non biscuit/non cornbread I have ever had was when I was in France. That fresh french bread and their croissants are awesome!

[oldfella]

Swissman - How much does it cost for a one-way ticket to Switzerland?... it has to be one way, 'cause after I have my fill of all of those types of bread I wouldn't be able to fit in the plane to come back to the States - Man, that looks deeelicious!

Pete

[Erich]

I almost never eat the stuff these last few years.

[BigG-n-Tn]

What about good old cracklin' corn bread? I can eat it til my eyes pop. I love it.

[don95sml]

Swissman - I've only been to your wonderful country once. Now I wonder why the tour guides seemed to point to cows rather than bakery shops. Your post is definitely the winner in this thread!

[Captain Hornet]

The best store bread is at the fresh bakery at PUBLIX. That's right, the have the best store bought. I love the sourdough french and they also have a sunflower that is absolutely yummy. I know, Grandma made bettter bread on her wood stove but now with the kids gone its just wife and me. Hardly worth it to make bread when it's just the two of us. Enjoy the bread from Publix and let your mind enjoy the the foods from times past as if it were Grandma's. Captain Hornet

[truckemup97]

Originally Posted by Erich

I almost never eat the stuff these last few years.

Maybe you could start a tortilla thread.

[ingmansinc]

Whole grain with cracked grain sprinkled on the top, very coarse and heavy, warm, and lots of real butter.

[BLACKHAWKNJ]

My German ancestry has made me a dark bread guy myself. Only white breads I really like are Kaiser rolls, French and Italian bread. Speaking of Italian bread, at one pizzeria I patronize now and then I asked them what made the bread they served with spaghetti so delicious-they told me they made it from pizza dough. Also they used a wood burning overn-oak was their prefered wood.
I made bread a few times in the 1970s using the instructions from "Uncle John's Original Bread Book". It was excellent. Good way to spend a cold or ice bound winter afternoon. My first batches were white bread, eat home made white bread and you'll never touch the commercially made ones again.

[84CJ]

Originally Posted by gunlovingirl

The "eyes" have it!

Or "eye"
I love all kinds of bread.Can I just leave my address here and wait for the mail man?

[vytoland]

when i was kid my dad and i would stop off at the Lithuanian bakery and buy two loves of bread. dad knew just the right time to go. the lady behind the counter would tell him, apologetically, that she would not be able to slice the loves of bread, because they were still too warm from the oven.

one loaf never made it home when that happened. good ol' dad!

[thomashoward]

We have a lot of Artisan Bakeries around here in North Cal. I don't know what its called .We just call it Hippie bread.7 grain type. good stuff

[red14]

When I was a kid, we had a little old lady who lived next door (Mrs. Poulas, a widow) from Greece. She made some bread that tasted like it had sugar in it. She would call all the neighhborhood kids when the bread was hot. She would have butter and homemade jellies and jam, and just smile when we ate.

Oh man, it was great! I never put anything on it, it was too good to change. She was the greatest.

[HUGHP]

I love all breads especially the kind served with fattening foods.

[sonny]

I make Jalapeno bread...and I love it. My wife likes to fry it for a toasted cheese sandwich. Learned this while in Arkansas.
sonny

[CW Spook]

Got a loaf of oatmeal bread just about ready to come out of the machine....man, does it smell good!!!

[bigcatonhd]

Best bread I ever had was REAL sourdough from San Francisco. My father-in-law played for the Giants for 10 years and still goes out about 6 or 8 times a year. He always brings me as much bread from Boudins as he can pack.

SW Chad...if you'll e-mail me your address I'll send you some REAL mayonaisse. Southerners don't let friends use Hellmans when there's Dukes Mayonaisse around.

[samIam]

I don't eat much regular bread anymore.
But I do love the dessert breads.
Banana Bread made with buttermilk
Zuchini Bread with chocolate chips
Pumpkin bread with a cream cheese center
Apple Fritter bread
Monkey Bread
Cowboy Bread
I'm gettin hungry now,gotta go get something to eat