"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-16-2017, 09:04 PM   #21
Cook
 
Join Date: Jul 2017
Location: Omaha
Posts: 75
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
Panera sourdough
Very good bread! I buy it for BLT's when I want something different. I really love their asiago cheese bread, I can't buy it very often because I eat it plain and too much of it lol. Love making croutons with both kinds.

I actually baked there last summer for a few months on the overnight shift just to try something different. My back didn't like it at all but I learned a lot and got lots of free baked goods. :P
__________________

bossman150 is offline   Reply With Quote
Old 07-16-2017, 09:54 PM   #22
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,421
For a long time I made my bread, but I've gotten lazy. Now I just buy store bread because all I use it for is to make tuna melts. If I want to eat bread, I'll make a French baguette and have that with butter, but I don't do that very often anymore. Oh, and maybe French toast once in a blue moon.
__________________

rodentraiser is offline   Reply With Quote
Old 07-17-2017, 05:35 AM   #23
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,333
Quote:
Originally Posted by PrincessFiona60 View Post
Shrek eats any bread, usually whole grain white. I only eat rye bread and that is rare. I must have rye toast with my sunny-side up eggs.
That is my go to toast when we go out for breakfast. When we make Cuban sandwiches or have a Cuban dinner, its Pan Cubano all the way. Well, except for Midea Noches.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 07-17-2017, 11:46 AM   #24
Cook
 
Join Date: Jun 2014
Location: Arkansas
Posts: 53
Don't have one go to bread, it depends on the time I have and, the meal I'm serving bread with, as well as any special needs of my guests. I make my own if I have time, if not, I buy whatever is needed.
BlueMoods is offline   Reply With Quote
Old 07-17-2017, 12:14 PM   #25
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,551
We eat less and less bread as time goes on..

I have been picking up TJ's Sliced French Brioche the past couple of months..
Other than a good sourdough or to make an old fashioned pb&j, this bread serves most all our needs..

Great for grilled most anything, french toast and just toast with butter and jam...


Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 07-17-2017, 01:19 PM   #26
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,804
Quote:
Originally Posted by bossman150 View Post
Very good bread! I buy it for BLT's when I want something different.
I love Boudin's sourdough even more than I like Panera's, but the cost of having it shipped from San Francisco is cost prohibitive. 6 loaves cost $29.99, but second day air shipping is $17.95, resulting in a per loaf cost of $7.99, and they are only 1 pound loaves. Panera cost me less than 5 bucks a loaf, plus gas, and it is baked that morning.

I do bring several loaves back with me when I visit San Francisco and freeze it.
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 07-17-2017, 01:25 PM   #27
Senior Cook
 
Join Date: May 2017
Location: Gerona
Posts: 360
We have an incredible bakery a few metres from our apartment in Barcelona, and we pick up a French style Baguette or a rustic Galician bread called a "Barra" which is slightly twisted at each end and is whole meal or whole wheat or a Chapata freshly baked and hot, when we are both home and not travelling ..

When we are not working, we like to go to the Central Market called La Mercat de La Boqueria and pick up a couple of "olive breads " ..
__________________
Uncountable artists, have found immense beauty, and amazing cuisine, in this white washed Catalan fishing village, called Cadaqués.
Sagittarius is offline   Reply With Quote
Old 07-17-2017, 01:32 PM   #28
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
Quote:
Originally Posted by Sagittarius View Post
We have an incredible bakery a few metres from our apartment in Barcelona, and we pick up a French style Baguette or a rustic Galician bread called a "Barra" which is slightly twisted at each end and is whole meal or whole wheat or a Chapata freshly baked and hot ..

When we are not working, we like to go to the Central Market called La Mercat de La Boqueria and pick up a couple of "olive breads " ..
I'm actually drooling just thinking about the fantastic Baguettes in Barcelona. Nothing in SA comes close. Miss the food most :(
Snip 13 is offline   Reply With Quote
Old 07-17-2017, 01:35 PM   #29
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
I use a granary loaf for my daily. Sasko low GI . South African brand I'm sure no one here will know. My family like dark bread. Either granary, pumpernickel or rye.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 07-17-2017, 02:51 PM   #30
Head Chef
 
CakePoet's Avatar
 
Join Date: Aug 2016
Location: Wexio
Posts: 1,885
I have problems with fiber so I cant have rye, which is my big sorrow, I love a good mortal combat loaf, dense Swedish rye bread that can be used as weapon because the weight.

So here I mostly make Farmers loaf or Swiss farmers loaf or Greek farmers loaf, which are all just white wheat bread. For Christmas I make Wort bread, which contain rye but just a little. IF I get store bought bread is French bread or Toast bread of Tunnbröd ( flattbread).

Oh and from the Arabic baker we get pita and seamy bread, it divine.
__________________
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 07-18-2017, 07:09 AM   #31
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,504
I keep a package of these Arnold Sandwich Thins in the freezer, approx. 15 net carbs each. I toast them or wrap them in a paper towel and microwave them for 15 seconds. A package of six lasts a couple of weeks. I use them mainly for a cheeseburger with all the trimming or for a toasted cheese sandwich and a bowl of soup.

Aunt Bea is offline   Reply With Quote
Old 07-18-2017, 08:44 AM   #32
Cook
 
Join Date: Jul 2017
Location: Nashville
Posts: 82
The closest thing we have to a house bread is Thomas' English Muffins. We always have those in the fridge. For sandwich bread, I like to switch it up, and get whichever strikes my fancy at the time. I like Pepperidge Farm and also the bakery breads at Publix. But I make my own focaccia, pita, and soda bread. I also make my own sweet breads; I love cinnamon raisin!
__________________
In some ways, you know, people that don't exist, are much nicer than people that do. ~Lewis Carroll
CubsGal is offline   Reply With Quote
Old 07-18-2017, 03:08 PM   #33
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 805
For every day, I like Pane di Altamura, a bread from Puglia. If I'm doing a middle eastern dish, I make flat bread, for Greek kebabs I make pitta bread. I make loaves when I need them, and so the list goes on, because in Italy most of the breads are all Italian and it's difficult to find other types of bread here.

di reston


Enough is never as good as a feast Oscar Wilde
di reston is offline   Reply With Quote
Old 07-18-2017, 04:09 PM   #34
Assistant Cook
 
Join Date: Jul 2017
Location: Northeast Ohio
Posts: 2
I use different kinds but am partial to sourdough and Italian. I am diabetic too so cant eat much.
RhondaA is offline   Reply With Quote
Old 07-18-2017, 04:45 PM   #35
Sous Chef
 
Merlot's Avatar
 
Join Date: Dec 2011
Location: WV
Posts: 952
Quote:
Originally Posted by Aunt Bea View Post
I keep a package of these Arnold Sandwich Thins in the freezer, approx. 15 net carbs each. I toast them or wrap them in a paper towel and microwave them for 15 seconds. A package of six lasts a couple of weeks. I use them mainly for a cheeseburger with all the trimming or for a toasted cheese sandwich and a bowl of soup.

I use these too. I also have a steady supply of Joseph's flatbread, it's not too bad either but hard to find
__________________
You are the BOSS of that dough. – Julia Child
Merlot is offline   Reply With Quote
Old 07-18-2017, 07:21 PM   #36
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,804
Quote:
Originally Posted by RhondaA View Post
I use different kinds but am partial to sourdough and Italian. I am diabetic too so cant eat much.
I, too am diabetic, so I have reduced my bread consumption, but do you have any idea how hard it is to explain to my doctor, "I am Sicilian. We eat bread with macaroni!"

I go for Panera sourdough because it is impossible to find really good Italian bread in California. You know the kind with the thick hard crust that cuts into your gums when you bite into it?
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 03-02-2020, 03:31 PM   #37
Assistant Cook
 
Join Date: Mar 2018
Location: Minnesota
Posts: 12
I make a muffin using half flax meal and half almond flour. Then the usual quick bread cast of characters. Gratifying and filling.
Itrystuff is offline   Reply With Quote
Old 03-03-2020, 05:38 AM   #38
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,504
I've been using Schmidt 647 bread and rolls from the local Wegman's with good results.

I particularly like the low cal/carb rolls with a hamburger or hot dog.

The rolls freeze well and thaw wrapped in a paper towel and microwaved for 15 or 20 seconds.

https://647bread.com/shop?olsPage=products
Aunt Bea is offline   Reply With Quote
Old 03-03-2020, 08:02 AM   #39
Head Chef
 
Join Date: Apr 2013
Location: Elizabeth City
Posts: 1,565
We use Nature's Own Honey Wheat Bread, but we don't use bread every day.
__________________
Cindi in NC
Just a crazy T-2 blonde!
Take life one day at a time - and what doesn't kill you will only make you stronger. ( Unknown/Kelly Clarkson)
cjmmytunes is offline   Reply With Quote
Old 03-03-2020, 10:20 AM   #40
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,751
Send a message via Skype™ to taxlady
I don't want any white flour in my bread, so that limits what bread we buy. I also find the stuff that doesn't have a bunch of additives tastes better. I get a whole grain wheat loaf and a whole grain with sunflower seeds loaf from a company called Arhoma. I get those delivered with my weekly produce basket. We get whole grain breads of various types from the health food store, when one of us actually gets to the health food store. I find that all of those breads (the ones without all the additives and conditioners) are very good tasting.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Reply

Tags
bread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 01:26 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×