DAMN IT! *cracks fingers*
As long as seeds are done sparingly it can be okay. Sort of like Rye bread.
As for my favorite? It depends on the brand, but I usually go for wheat or rye.
I am down with this one, but I rarely have it. I actually like sweet sugary stuff on my bread more if I were to pit sweet against sour.
Pretzel bread is god. Man, I wish I could get some right now!!
I feel about the same. Actually, I take that back. I can't stand raisin bread because I can't stand raisins.
Yes, texture is key, but it also depends on what you are having it with. For what you put, I agree with your preferred texture.
Yeah, white bread is cool when you are a kid, but unless you are in a hurry or find a good quality for ultra cheap, one should avoid eating white bread in my opinion.
Yes. Oh, yes. When I didn't make too much money years ago I would sprinkle garlic powder on a lightly buttered bread and toast it for some X-TREME BOOTLEG GARLIC BREAD!!
Lay off the seeds and we'll talk. I like that kind of stuff in moderation. Though it is cool that you make your own bread.
I prefer using moldy bread as a form of biological warfare.
This is good, but I don't go nuts over it. Ha!
Bingo. I usually use bread most often when I toast something or make it for toast. Rye is king.
Kaiser ones are great for burgers. I wish my folks would get more creative bread for cookouts rather than "generic boring bread number 54" all the time.
*takes notes to try Hawaiian bread*
I heard there is a double edged sword to that, though. While it is easier to find gluten free stuff, the demand for it has caused prices to get jacked up, I thought. Or at least that's what I heard.
I don't know, man. I am in terrible shape and one of the reasons is how much carbs I take in. A lot of the time is because of how much I use bread.