if you could only eat 1 kind of bread for the rest

[gingerbeer]

mine would be south african naan bread (from the muslim community there which i'm from), which are bread rolls, with a little bit of cardomom in them, and a sort of challah-like taste, usually sprinkled with poppy seeds.

i would really miss baguettes, though.

[chiantiglace]

filet mignon topped focaccia

[pyrguy]

Fresh Baked.

There are too many to choose but I would have say the bread (French loaf) from a small local bakery in the town I grew up in. Bakery is still there but the baker is long passed. His recipe cards were not the same as he baked by. That he kept to himself.

Edited April 1, 2009 by pyrguy (log)

[Batard]

Just one? That's tough. How about fresh, well-made baguettes.

[merstar]

Just one? That's tough. How about fresh, well-made baguettes.

←

Ditto!

[jackal10]

My own sourdough wholemeal organic stone ground spelt seeded boule

[Tri2Cook]

I'm somewhat partial to a thick slice of freshly baked flax bread drizzled with flax oil and honey but I'd really hate to have to make the decision for that to be the only bread I could have for the rest of my life. Tough question.

[andiesenji]

Yeast leavened.

[MikeJ]

When it turns out well, a homemade sourdough boule made with good, unbleached white flour (and a handful of whole wheat or rye for flavour) can't be beaten.

Edited April 2, 2009 by MikeJ (log)

[ColleenD]

warm rosemary focaccia

[tmriga]

That's a toss-up. There's a purveyor in my area who sells a European Black Bread, with sunflower seeds in it. Then there's the diner, which offers a 7-grain bread with a tight crumb, a taste similar to a pan de campagne, and a thick, hard crust.

Either one, warm, with whipped honey butter - um, um, good!

Theresa

[Peter the eater]

Wow, what a question.

For Sophie's Bread Choice -- I'll go with homemade . . .

warm rosemary focaccia

. . . with the olive oil dripping from my elbows.

[faine]

Really really good garlic naan, with plenty of blackened texture and plenty of tasty chew. Other contenders could be Xinjiang nang with sesame seeds (omigod so good,) roomali roti with copious amounts of butter, and Chinese onion cakes...if those even count.

[Serj]

Another vote for fresh French style baguette.

[Hest88]

A good sourdough.

[pastrygirl]

It might be my unrelenting taco cravings talking, but I might have to go with corn tortillas. Not that I wouldn't miss salt-topped rosemary sourdough, seeded baguettes, or warm potato bread slathered in butter. Either way, it would be a sad life that had only one kind of bread in it.

[petite tête de chou]

Extra sour sourdough.

[chiantiglace]

is it really necessary to imply "organic" in such a topic?

[genarog]

Am I eating this bread right out of the oven? 12 hours past?

If I need to buy it in the morning and still eat later, and also use it for fettunta or pappa al pomodoro or gazpacho, I would commit to buying round, crusty bread like this.

Now, if you promise me that every time I want to eat bread I'll get it right out of the oven then I would probably say baguette.

[Amuse Bouche]

Pain Poilane or similar French country bread. Fabulous toasted, sturdy enough for sandwiches, satisfying with just cheese. Appropriate with jam and with roast beef.

[Mr Wozencroft]

A sourdough mill loaf; mostly unbleached white and part rye.

The crust must sing as it comes out of the oven.

[Darienne]

Very dark pumpernickel from Montreal, a small round loaf with corn meal on the bottom, which my Bubbie Goldberg used to serve me, chunked in a bowl of sour cream, which used to taste like sour cream, and cottage cheese with salt and pepper.

This I have not tasted in decades but still remember with great fondness.

[Emily_R]

Really good ciabatta.

[sanrensho]

Montreal bagel.

But it would kill me to only be able to eat one type of bread.

[BonVivant]

German Bauernbrot. the type eaten all over Bavaria.