Warburtons - the mini packs!

I never get through a full sized loaf before it goes stale and skank.

We usually buy Hovis 50/50 from Lidl, it's somewhere around 50p a loaf, and we will then usually buy some Kingsmill rolls too (for a similar price).
I do love home made bread, and the bread makers are very convenient, but make such a stupidly shaped and sized loaf. I shall have to find a nice sized loaf tin and make my own...

We buy Warburtons white toasting bread or whatever it's called. The wife likes her wholemeal with seeds so we buy that as well

We also have Chollah bread at weekends which lasts almost the whole week.

Sometimes we get rolls, crumpets, baguettes, pita bread.

How are you defining cheap sliced and posh sliced?

I would normally have wholemeal or granary bread or rolls for health and taste, but recently have been introduced to home made Scandinavian breads, which I find much more satisfying.

However when it comes to a bacon sandwich, it has to be a lightly toasted white doorstep oozing with butter.

I'd suggest "cheap" is the cheapest or second cheapest in the shop, so the "value" or own-brand stuff. Happy Shopper is definitely "cheap", even though it's nearly £1 in a lot of corner shops.

Anything with a brand name or fresh-baked is "posh", at least by comparison to Tesco Value.

Weekly bread purchase is Warburtons Farmhouse stuff (White Tin?). This gets whacked straight in the freezer and I take out what I need as and when. It's fine for sandwiches at work as by the time I get round to lunch it's defrosted. It also makes very good toast and is not too far removed in terms of crunch to toast made from home made.

If I buy rolls I normally get Scottish Mornign/Breakfast rolls from Tesco. Very nice they are too.

In the past I went through a period of making my own bread but I gave up because it just didn't stay fresh long enough at the rate I went through it.
Also made my own buckwheat and corn bread both of which are very nice, especially toasted and as an accompaniment to something else (corn bread and chilli is very good).

Had a bit of a disaster trying to make rye bread. It didn't rise very well and turned into an impregnable block once it had cooled down. Even the birds wouldn't touch it when it had been turned into a bird pudding so in the end I set fire to it as it had been sitting on the barbeque grid over the winter anyway.

LOL, I think your experience is quite typical. Most people end up using only 10% - 50% rye flour because it's so heavy.

I think that is probably why I like it so much.

One thing I hate about cheap white bread is the paste it makes that sticks to the top of your mouth.

White medium for the most part - Sunblest (which is local I think) and/or Kingsmill. Tesco's white medium is pathetic, goes off too quickly and doesn't even toast right. I like their Danish bread though.

Toast is usually some form of the above. Does anyone else here let it go cold sometimes, butter it like it's going out of fashion then eat it like that? I may be alone on that one

I like white, the missus likes wholemeal or brown.
We both like bread cakes, though she calls them rolls and our friends call them cobs.

I voted for all of them except Tiger.

I personally don't eat bread during the week, only at weekends. About 5 yearsa go I switched to salads for lunch because I didnt like the bloated feeling I got from eating sandwiches. I have cereals for breakfast. My boyfriend does eat bread every day.

He started making his own bread in the summer without the aid of a bread making machine and it's lush!

We get a mixture of cheap white or more expensive white and occasionally we'll go for a good brown or wholemeal. I don't mind the 50/50 either.

I love getting ciabatta rolls for a bacon feast at the weekend. We're especially spoilt for bacon at the moment as I stocked up on delicious smoked from the butcher near my Dad's in Norfolk. Straight from the field to the plate so to speak mmmmmmmmmmmm!

Just treated myself to lunch with work crew and had blt on ciabatta and scoffed the whole lot up

I do like cold toast; it's a very different experience because you can spread real cold butter on thickly without it ripping up the bread. I guess it's more like cheese on crackers than buttered toast. I have been known to take it to work like that.

I really do love my bread. The only successful diet I ever did was simply giving up bread for a month, and I lost a couple of stone.

I'm quite fussy about toast.

Nobody else can do toast just the way I like it. If it goes cold I won't eat it, if it goes soggy then I won't eat it either.

The trick is to cook three slices at a time. Butter the first two fast as possible and make a triangle out of them like you do with playing cards to make a tower.

Then eat the third slice after you've buttered it of course.

That's the only way I've found to stop the condensation crapping up the bottom of the toast and ruining the whole thing.

I hate sweaty toast as well, so in order of preference depending on time and availability I'll put the toast on a hot plate, kitchen towel or wooden chopping board before it goes near a cold plate, where condensation is a real issue.

I make a little triangle thing out of 2 slices so I don't get condensation everywhere. I thought I was the only lunatic that did that. Glad there's someone else out there just like me!