White Bread

[tomturbomatic]

Put old bread out for the birds.

 

[gusherb]

My grandmother only baked Banana bread (the best damn banana bread I've ever had) and the rest of it, well you know the story about that. I think after that incident she never bought Sara Lee again though. Usually she'd have some half decent store bought white bread, and her Polish Rye from the local Polish deli she loved.

My great aunt Cookie as we call her, bakes her own white bread, rye bread, just about every kind of bread. For one occasion she made a Sauerkraut rye bread that everyone went nuts for, myself included. And on St. Patricks day she makes the best Soda bread i've ever had.

 

[launderess]

Banana Bread

Or muffins, cake, etc... is a great way to use up some bananas that are past it but not yet turned to squishy brown mush. *LOL*

In fact the "browner" the bananas are IIRC they are more sweet so you need less sugar. Have used such things when making banana cheesecake as well. If they are really ripe you may have to adjust any milk or other liquids a bit for extra water content, but not by much or perhaps at all.

Banana walnut muffins or bread freeze very well. Like to wrap each muffin individually and defrost/reheat as necessary to have with coffee or tea.

 

[58limited]

I've been baking sour dough bread for the past two years, won't go back to store bought. If I'm lazy, the local grocery store bakes decent artisan bread.

I've found that fresh-baked sour dough keeps for months in the freezer - tastes like fresh-baked when thawed.

I generally make a plain "country loaf" sour dough, a bacon cheddar jalapeno version, and a garlic rosemary Parmesan version. I bought an old 1970s grain mill and grind my own whole wheat. Otherwise, I use King Arthur flours (and I have their sour dough culture which dates back to the 1700s).

 

[mark_wpduet]

I do eat white bread

from the grocery store - but not very much at all..usually if I do it's just one slice with peanut butter on it...

The other bread that comes to mind that I LOVE are those frozen dinner rolls, I can't remember the name - Rhodes, I think....crusty dinner rolls or something like that. OMG they are so freaking good , but I rarely eat those either....I wonder if it's frozen they don't need to put so many preservatives in them?

I know what you guys mean about the bread lasting FOREVER and not molding....but I will mention, I have seen recent white bread mold! In fact, I had some hamburger buns that were lying on the counter way too long, and yes, they did mold!

Another thing I find really ODD is the organic Milk we buy from Costco! It it kirkland brand and it comes in 3 cartons when you buy them, and it lasts for a LONG TIME! And it's organic!

 

[launderess]

Lots of organic milk is super pasturised now

Just like some regular.

The upshot is the stuff has sell by/use by dates stamped on carton several weeks from the day. Organic producers of milk claim ultra high temperature processing is required because organic milk often must travel greater distances to local store shelves.

Here in New York City it is often the "normal" and inexpensive milk that still only lasts a few days. The organic stuff costs much more (about $4-5 a half gallon in some stores) but again will last weeks in the fridge.

Ultra High Temperature processing: http://www.scientificamerican.com/article/experts-organic-milk-lasts-longer/

 

[sudsmaster]

When I buy more bread than can be consumed in a couple of days I freezer wrap the excess. Bread keeps very well in the freezer for a week or two if securely wrapped.

 

Refrigeration tends to toughen bread and is not recommended unless one is going to toast or heat it.

 

 

[countryguy]

Being a household of 1, not including the 2 cats, I keep all my bread (white, rye, bagels, etc) in the freezer. Every morning I take out 2 slices, put them in the microwave for 20 seconds to defrost and then go about making my sandwich for lunch.

 

[jerrod6]

Not into it

Not into eating bread, so when I do eat it, it is going to be pumpernickel or something made out of whole grain.  I probably eat bread once every two weeks at a resturant.  It just seems like some type of filler thing and not really satisfying to me. 

 

[norgeway]

Im Southern...LOL

A meal is NOT a meal without meat and bread...preferably biscuits  !And of course dessert, probably why I weigh 245 pounds,LOL!

 

[fido]

In Hungary I mostly buy unsliced 1 kg white loaves in the shape known as a bloomer in UK. I slice the whole loaf when I get home and put it in the freezer. Even frozen it is stale within about 2 weeks. The cheapest bread in town is from Tesco and that is often still warm when you buy it. Even though it would appear to be fresh it always tastes stale. I think it must come to the store in part baked form and they just complete the baking. The freshest bread is from the village shop but I rarely buy it there as they sell out by 9 am or even earlier.

I'm amazed by the shelf life of some other products though, particularly the croissants filled with jam or hazelnut spread and some of the Swiss rolls. Some swiss rolls have a shelf life of about a year!

 

[sudsmaster]

Could be Tesco is using old flour or rancid shortening to make that "stale on the shelf" bread?

 

Perhaps it's time to start baking your own bread. It's not very difficult.

 

 

[tolivac]

Like whole wheat and rye breads-no TASTELESS white bread for me-its like biting into a wad of cotton!Used to make my breads-but got too expensive and time consuming.I have been satisfied with the Pepridge farm bread products.

 

[appnut]

The only time I willingly eat white bread is if I've made it myself.  For health and dietary reasons, I'm 100% whole wheat--bread & pastas and brown rice---that being a better grain.  I've even made banana bread, chocolate chip cookies, and peanut butter fudge cake using King Arthur's White Whole Wheat Flour.  Have taken all that into work and particularly the latter two, everyone was surprised when I told them I'd made it with White Whole Wheat.  They really couldn't tell much difference.  Even made cinnamon rolls with it for company between Christmas and New Years. 

 

Aside from toast at breakfast and the weekend treat of canned biscuits with breakfast,  bread was not present at meals.  Only when we had company and not often then.  Besides, I'd rather use the calories for more enjoyable things at meals.