Are you a wheat, white, rye or

[Cook Chatty Cathy]

pumpernickle person. I think in all honesty although I seldom buy it I would have to say store bought white bread is my all-time favorite. I also prefer white as my favorite homemade loaf!

[mrsjimmyp]

I prefer white...but every now and then I like Wheat and pumpernickle.

[jglass]

It all depends on my mood.
I make roasted garlic french bread more than anything.
It is great for sandwiches and the stale leftovers make good bread crumbs.

[chubbyalaskagriz]

I actually am a weirdo- I don't NEED bread to live... but when I do eat it I enjoy pumpernickel and dark rye. I also love the crunch that Brownberry Wheat Bread has when toasted. YUM! Was raised on white Wonder Bread and I still prefer it for summer-time tomato sandwiches... But other than that, I never buy it.

[jfain]

Spelt or Sorghum bread for me.

[Mama Mangia]

all of the above - and one of my favorite recipes is a braided bread made with white, wheat and rye

[Cook Chatty Cathy]

I try so hard to like wheat for health purposes but I must admit I like soft white bread the most.

Artisan bread is so expensive! And the stuff in the supermarket is loaded with ingredients I can't pronounce. I guess it's time to start making bread from scratch too.

Oh Mapiva I have just gotta tell you about the Artisan bread I am now making it is soooo good!!!! I actually bought a new cookbook and it is called "Artisan Bread in Five Minutes a Day" by JEFF HERTZBERG & ZOE FRANCOIS. Just tonight I made my second loaf off of my 1st batch and it is delicious. You may want to give it a try. I will vouch for the Master Recipe it is good and so far I know I am going to love the recipes in this book. I did not have any type special flour on hand so just used the cheap white self-rising flour I had on hand and I am WOWED!!! The results are fabulous! This is an excellent loaf with a nice crumb. You keep the dough refrigearted until use and it keeps well for 2 weeks refigerated. I know I will have no problem using up my batch in less that two weeks