Reese

I'm not talking about the rock band of the same name. I'm talking about main ingredient of Sandwiches.

You may be thinking, why the hell is there a thread about fucking bread!? Well, I like bread. As a kid, I'd peel the crust off my bread and take a few slices and roll it up into a ball and eat it. It was very unsanitary now that I think about it - rolling a ball of bread up in my 10 year old unwashed hands. Speaking of peeling the crust off, Besides the times when I rolled it up in a ball, I always kept the crust on my sandwiches. I see kids today are so picky and will scream and shit if it's not cut off for them. It saddens me to see them so demanding. If I had thrown a fit like that when I was a kid I would have left the room with a nice red mark on my face shaped like my dad's hand. Back on topic, My inspiration for this topic isn't about peeling the crust off. Actually it's about the brand of bread I use and have used in the past. For the longest time there's only been a few brands of bread here. There was Bunny bread and Colonial bread. Bunny bread was just out of my area and only a few stores carried it so I mostly ate Colonial bread. A while back, Colonial was bought by Sara lee, This meant that the places that carried colonial now also carried Sara Lee brand.

Now, Before Sara lee came to town, Colonial bread sucked. It was flaky, you couldn't even bend it without it snapping it in half. Sara lee bread was completely different though. It was so moist and had such a great taste. So much better than the bland Colonial brand that I've been eating forever. After a while though, this started to change. More and more often I'd get a loaf of Sara lee bread and it'd be really dry and almost hard. The first few slices in each loaf were almost inedible. Soon, I wouldn't even buy the Sara lee brand anymore. I went back to Colonial brand. It was flaky, but it was fresher.

Months ago, I'm setting around my house, eating my turkey sandwich thinking about my flaky bread and I thought, I'm gonna check out Sara Lee's website. When I clicked their contact us button, I expected it to pop up outlook express and I'd just give up and close it out because I don't use outlook express and sure as hell wasn't going to set it up to complain about bread. To my surprise, It brought up a web form. Not just any web form. It wanted to know everything about the product I was commenting on. The UPC code, the expiration date, where I purchased it, everything. I put in all relevant information and left a half-assed comment. It was a friendly but casual "Hey, I used to love this brand when the stores in my area started carrying it but in the last 6 months or so it's really changed. etc, etc.."

Well, A few months later and guess what. The bread is good again! I don't know if they read my feedback or if it was just something wrong that they were fixing but It's good again. Not only is the Sara lee brand back to it's old awesomeness, The Colonial brand bread has improved. It's not as flaky as it used to be. It's not as moist as the Sara lee brand but it doesn't break when you bend it anymore. Whether they listened to me or fixed the issues on their own, I applaud you Sara Lee.

So, What's your story about bread? Do you have a favorite brand? Do you like White bread, wheat bread, sourdough, french? Tell us a story that involves bread in one way or another.

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inBOIL

Oroweat is pretty good for store-bought bread, but nothing comes close to home baked.

That's a good way to build a healthy immune system.

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Randerolf

Bread is home. For thousands of years, people have fed it to their families. Flatbread. Rye. Yes, laugh as you may, pumpernickel is a noble and proud word. Maybe your mom would make tuna-fish sandwiches and cut them into four smaller squares that made it twice as delicious. Maybe you remember the pride that came with making your first peanut butter and jelly sandwich; you were a kid, but I'll be damned if you weren't overlord of the damn kitchen that day. Maybe you remember your grandmother making a salty, crisp BMT with real tomatoes that came from a yard and not a truck. Maybe your remember your grandfather telling you about butter sandwiches during the hard times, how luck a man he is, and how this is a great country.

Bread is the foundation of eating. As I got older, I would make stupid-kid sandwiches. Take two slices of bread. Add anything. Eat. BBQ sauce? Sure. Pepper? Sure. Try some cold cuts. There would be so much texture and flavors going on in those sandwiches. They were godawful and terrible, but satisfying. I could make and create. It all starts with bread.

Bread is home. Last night, I went to the tiny shop neighborhood shop and picked up some eggs. Eggs. Mayo. Salt and Pepper. Two slices of bread. Last night, I made an egg sandwich. I'm on the other side of the world, but it felt like home.

mrklixx

Carry on.

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I hate animated avatars.

squeeeb

i must say, i'm slightly aroused by this.


i remember when i was a kid, on sundays we would go to the jewish bakery (that was the name of it i think, or at least that is what my dad, a former jew, called it) and get onion rolls and bread. you would pick the rolls you wanted right off the conveyor belt as they came out of the huge industrial oven, they were hot, soft, fresh. it was pretty fucking awesome.

nowadays, i don't buy bread so much. there is a small bakery nearby that i'll get an occasional loaf or two, but for my bread needs, i usually bake it myself. cheaper, i know what goes into it, it makes the shitty little apartment smell nice, and i really enjoy making bread.

im also waaay into the quick flat bread, flour, salt, oil, water, cooked on a screaming hot cast iron skillet. pretty much a lardless tortilla.

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onward to mayhem!

jewels

I usually pretend not to be obsessed with bread. But since you brought it up, I grew up on Wonder Bread. Helps build strong bodies 12 ways, ya know. Peanut butter and jelly, salami and cheese, grilled cheese sandwiches. The softest bread ever, no crust removal required.

Grandma used to bring us raisin pumpernickel and onion board from the Bronx when she came for her weekend visits to our home in the 'burbs. Just a thick shmear of Breakstone butter and heaven was entering your mouth with either one.

With Italian food, or nearly anything else: garlic bread, garlic rolls, breadsticks. What was life like before there was a vehicle to soak up the sauce on one's plate?

How about when you dine at a new place and they serve up some freshly baked house bread that you had never experienced and it's steaming in a basket under the finest linen napkin? Just the thought has me drooling.

Fine Italian or French bread? Cuban bread? Bruschette? Hell, even matzo!

These days, I'm very careful. 100% whole grain? Flatbreads? Herb-infused breads? Oh and those breads that pretend to be pizza? Corn and wheat tortillas? All designed to enhance the sandwich experience.

Sourdough bread for a burger or an Asiago bagel, life is just incomplete without bread. I don't think I've encountered a bread that wasn't useful in some way.

Thank you, Bread, for enhancing my waistline.

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Grancey

I did the same thing. It was great.

I'm a Sunbeam bread consumer. About a month ago the Sunbeam bread rack was empty, so I had to make another choice. I selected Sara Lee. The bread was so dry that I couldn't eat it. Maybe I got a bad loaf? I'll probably stick to my Sunbeam from now on.

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biznatch

I'm French, and anyone who's lived in France will till you, you can't find bread like that outside of France. Waiting in line at the bakery, the smell of fresh baked bread surrounding you completely.
You get your warm loaf, and it's the freshest thing ever, and the next day you can just buy another fresh one. I've yet to find the necessary ingredients in the US to reproduce the pleasure of real french bread and butter. It's a whole other world.

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BadNick

I used to eat this bread combo pretty often when I was a little boy but whenever I mention it to somebody, apparently nobody else has ever done this. But when I recently searched for more info about it, it turns out to be not as strange as I thought...here's a "fancy" version showing Tuscan grape sweet bread



But as a kid I took packaged white bread, like jewels' Wonder Bread, or other similar local types like Bond Bread or Freihofer's or Stroehmann, and some nice sweet seedless green grapes, I press as many grapes into the surface of the bread as I can fit, then mush it into a ball like cybermike, or sometimes into a tube depending on my mood, and then chomp it all up...very yummy sybiotic relationship with the bread and grapes.

Otherwise, I think I could live on bread and water and fruit...or if no water, wine and beer.