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What Bread made You?

Anne Miller

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I grew up eating Southern Fried Cornbread.

What breads were served in your home when you were growing up?

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greg mosser

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when i was growing up, my mom made two loaves of some type of whole grain (or using-up-old-cereal) loaves every week.

John F Dean

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I was raised on the cheapest day old white bread.

Sometime after I moved out on my own I discovered dark Russian Rye bread.

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Benjamin Dinkel

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Mostly a very dense, very moist, whole grain rye bread. Had to turn 30 years old to start appreciating it again.
It was tasty when my grandma would make one with butter and salt and “paint” something on it to make it more fun to eat though.

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Christopher Weeks

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Garbage. Neither of my parents knew what real bread even was. When I was ten or so, I stopped eating bread until my mom would buy fake "whole grain" bread and then I kept pushing the family into seedier and coarser bread. It's pretty much the opposite of what every other kid wants out of bread.

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Tereza Okava

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John F Dean wrote:Cheap day old white bread.

Yes, and the occasional trip to the Pepperidge Farm Outlet was a big treat! Just thinking about their white bread makes me hungry... and I don't even eat white bread anymore.

Thankfully I've broadened my horizons a bit beyond that and processed American cheese, but even as a certified foodie and whole grain fan, I do feel a certain fondness.

John Weiland

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Both parents, born in the 1930s, grew up on farms and ate food mostly prepped on site that their respective mothers provided, including bread. But both parents left the farms behind, joined the full-time workforce, and ended up making do where they could. Mom would still make cornbread and biscuits from scratch, but bread was mostly bought as frozen pre-mixed bread dough, later just bagged white or wheat from the mega-grocer. We've almost come full circle now as my sister has gifted us with a fancy grain mill which I hope to try out when the weather gets cooler.

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Thekla McDaniels

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“Brown bread”. It was the 50’s. People just couldn’t get enough industrialized food! Commercial bread was white or brown. The brown had a little more of the wheat berry, but it wasn’t whole wheat by any means. There was carmel coloring in it to make it brown.

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Anna Hutchins

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John F Dean wrote:I was raised on the cheapest day old white bread.

Sometime after I moved out on my own I discovered dark Russian Rye bread.

Wow, I had forgotten our trips to the day old bread store! Most of what was there was probably garbage but I also remember it fondly. I think we were occasionally allowed to buy Sara Lee cinnamon rolls.

My mom like to cook though so we got a mix of cornbread and biscuits and sugary quick breads that all tasted good. But I think we mostly ate white bread from conventional grocery stores. I do remember not liking sandwiches at all as a little kid and always having to have them for lunch because we were not the wealthiest. Honestly in retrospect the school lunches all my friends were eating were probably not any higher quality.

Dennis Barrow

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I grew up on a farm in eastern Montana. My parents and grandparents always provided the majority of our food from the garden.
Sour dough bread was a staple.
I learned from my mom many years later how to bake sour dough bread.
When I started college in the fall of 71 I would get up early, bake a couple loaves, take them to the commons with real butter, slice the bread there, (still warm), and sell a slice for 25 cents.

I remember the guy I share the house with took my bowl of rising dough and set it over the heater vent while I was gone for a few hours. Came back to it overflowing into the heater vent!! It was a mess to clean, but the house sure did smell good for a few days.

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Tereza Okava

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Now that was a smart business deal!! I would have bought that, no questions.

As a youngster, when I visited my grandparents I regularly ate sour rye bread- not sourdough per se, but made with a sour starter (usually potato) and with a definite tang. I love rye bread and its permutations and it's such a delight to finally be able to make a good sour rye myself.

William Bronson

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Roman Meal was our regular sandwich bread.
It wasn't wheat bread but it also wasn't wonder bread white.
As a kid I wanted wonder bread, until I had it!
Mom learned about bagels from a friend, long before they were in the stores here, so we got them from Marx Bagels, a kosher New York style bagel bakery.
Bialys was our favorite, but we also got "salt sticks" as a treat when we went to Marx's with Mom.
Soo good.

Mom also bought whole wheat pita bread from a health food store, specifically to stuff them with seasoned tuna and cheese, then bake.
My cousins still talk about this fondly, it was so different than what they were used to.

My dad's people come from Alabama, my mom's people come from Appalachia, so my mom made cornbread...
Mom made hot water corn bread, cornbread muffins,cornbread pancakes and cornbread in a black iron skillet.
I rember one meal where she made three kinds of corn bread, beans , rice, greens and coleslaw.
It was epic!
We call hot water cornbread "corn dodgers", which means something else to most people.
They are my favorite, crunchy on the outside, creamy on the inside, salty and fatty, they go great with beans and rice.

She made strawberry and banana bread as desert/breakfast breads.
She still makes blue berry muffins, from scratch.
She's 86 this year!
She made biscuits from scratch, and with the same dough she made "Shortnin' Bread" in a black iron skillet.
We ate this with "apple sauce" , basically hot stewed apple, or honey or maple syrup, and of course butter.
Soo good.
On holidays we always had rich buttery yeast rolls.
People looked forward to them as much or more than her homemade pies.
Occasionally she would bake fresh crusty white bread to go with homemade strawberry freezer jam and homemade vegetable soup.
This is probably my favorite meal my mother makes.

My grandmother made many kinds of deserts, but only one bread, a delicately crumbed loaf called Sally Lunn bread.
So good.

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May Gardner

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Location: Semi-arid USDA hardiness zone 7b, AHS heat zone 11

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At first the breads served at home were white bread (the kind you could press together and it'd stick together - I could make balls and shapes with them, and flatten it to cut wafers like the ones used for the Eucharist at Catholic churches) which is the only kind I'd eat other than the egg bagels my grandmother would bring with her every time she visited (several bags of them in her suitcase). My dad would eat rye bread too, but I didn't like the caraway in it. There was also occasionally (rarely) a big production line of making blintzes when my dad got nostalgic for them.

Then when I was about 8 or 9 years old my mom got into adding bran to things, which led to baking breads. One of my favorites was what we called 'Monkey Bread' which was a pull apart bread (basically like little biscuits all baked together in a flat sided round loaf). I would bake with her. We made it like a cinnamon bread too. I made that one for a science fair entry that won 3rd prize.

We baked other breads too, whole wheat (sometimes with extra bran at first) to slice, rolls, buns, etc. We made pizza crust (and pizza of course), bread sticks...

We never made sourdough or baguettes, but my parents would get what they called 'Italian bread' which was like a baguette. They'd warm it in the oven and we'd put butter on it, and they'd sometimes slice it lengthwise to make garlic bread.

Not sure why, but we only had cornbread a couple times (I love cornbread), and we didn't make or have sweet breads (other than cinnamon roll types and pancakes) so didn't do banana breads etc. We did make and have pies, and cookies but that's off-topic, lol.

Kristin Newton

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I grew up in Los Angeles but moved to Japan in 1980. Their idea of bread back then was plain white bread which was awful. I basically gave up eating bread until finally French bakeries started becoming popular. They have really good bread, but I’ve never seen any sourdough bread in Japan. It’s one thing I really miss, along with Mexican food. Your book gives me hope!! Thanks for writing it!

William Bronson

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Japan didn't get the "benefit" of being occupied by the French.
Vietnamese food culture has great bread...

In my young adulthood I found an Ethiopian restaurant near where I worked.
The raw beef was ok, but the bread , Injera, was 'chefs kiss' good.
They served the vegetable dishes right on a huge fresh sheet of bread.
I took my sister and dad there, such good memories!

Today I ate Pupusas , from a Salvadorian place, there are so many ways to make corn bread!

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Kate Downham

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I grew up eating packaged sliced loaf and not thinking there was anything special about bread. I made bread with my grandmother once and that made a huge impression on me, the fact that we could make something that is so taken for granted from scratch like that.

Later on I really started enjoying bread when I discovered rye and spelt bread, for a long time, rye and spelt mixes were my favourite, so good!

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Stephen B. Thomas

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When I first moved out here to Wheaton Labs, I had very little experience baking bread, and never tried anything that needed yeast and to rise. It had only been brownies and cookies of various types, from scratch.

Then I learned the poly-dough recipe, and that pretty much opened the doors wide open for me. Nowadays, I'm to the point that I'm striving to make the Boot team some bread each week. In the cooler months, I bake twice weekly. It's been pretty great, and I think I have solid proficiency with the recipe.

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Carla Burke

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Biscuits, cornbread, cheap white bread, and when my mom remarried, Brownberry Healthnut Bread, because my step dad liked it. It was an occasional treat, for me, because it was expensive, and there were 6 of us kids, in that house.

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T. Woolf

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Wonder Bread, but this was the early 70s. Yeah, nasty. But sometimes it was so fresh one time a friend of mine and I ate an entire loaf! My mom tried to get me to eat "whole wheat" which was basically a really lousy version of white bread. Nowadays if we eat commercial bread, it's usually with seeds, oats, and whole grains. Or I just bake my own.

That being said, I have a terrible fondness for Franz Texas Toast. Because...well...I've been corrupted.

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Tereza Okava

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Kate Downham wrote:that made a huge impression on me, the fact that we could make something that is so taken for granted from scratch like that.

I think bread is a great gateway for people learning how to cook, ferment, brew, etc: you make something that is so much more than the combination of the ingredients, and it also entails nature, biology, chemistry, and a little bit of magic (because it's a living thing, and it can't be entirely controlled). I always love to give people bread, and when they start to get interested in making it I always feel like "yes, I've infected another brain!!"

Olga Booker

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Well, it goes without saying that fresh, crusty French baguette was the staple in our house. Such a staple it was, that even to this day, I cannot eat a meal without bread!

When I was young, every small village had it's own bakery and everyone bought fresh bread everyday. In those days, bread was made on the premises and I remember, as a kid, going to chat with the baker on a summer's evening while he had a smoke at the back of the bakery, waiting for his dough to rise. He often invited us in on a cool evening, to show us how it was made and to keep us warm. It was of course made with sourdough. My grandma's village had 3 bakeries and the bread tasted different in each one of them!

A lot of villages still have their bakeries but I doubt that the bread is baked on the premises, and even if it is, the dough is undoubtedly made commercially somewhere else.

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T. Woolf

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William Bronson wrote: Roman Meal was our regular sandwich bread.
It wasn't wheat bread but it also wasn't wonder bread white.

OMG, that's a blast from the past! Roman Meal, yeah, I remember it. What the heck was in that? 🤔

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Thekla McDaniels

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Roman meal! What a blast from the past for me. It had flax seed meal and sunflower seeds in it. I don’t know what else but it was a huge step up from the “brown bread” of my childhood. I enjoyed “Roman Meal”, and when I was making bread to sell i used that combination in my fresh ground whole wheat dutch oven no knead bread. People liked it (in 2009- 2010).

After Roman meal was so well received(in about the 60s and 70s) and and there began to be an interest in “organic” food and health food, pretty soon there was a very dense bread made in a smaller loaf pan, so the loaf was smaller. It was made by Orowheat, and I it was called “Honey Wheat berry Bread”. That was wonderful bread, real food at last. I loved it! My body appreciated it. It was expensive, but I always bought it anyway. And I think it is still commercially available. If I had to buy bread at a grocery store that would probably be the one.

I always hated wonder bread. If there was a wonderbread sandwich with a slice of ham in it, when I bit the sandwich, the bread between the meat and the roof of my mouth got smashed against the roof of my mouth and stuck there 🤣. In trying to free it I probably looked just like a dog who has a lump of peanut butter stuck in her mouth.

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Joylynn Hardesty

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In the early years, Nature Made whole grain. Now and then, the tiny rye bread loaves were a treat. I still love rye bread. It wasn't till I made my own first loaf at home that I discovered that it was the seeds that made it soooo sublime! Cause I didn't have any caraway seed to use!

When my big brother started school, Mom would sometimes make us chopped olive and mayonnaise sandwiches. But this HAD to be on white wonder bread. Wheat bread ruins it. Dad and Bro did not enjoy those. The only other use for Wonder bread is to seal up cracks in the window panes.

Once I started school, Mom went to work, we had a bit more dough to spend. So we'd go to the day old bakery every two weeks to stock our upright freezer full. That is, I don't remember much else being in there. For me the seedier the loaf, the better.

For the holidays Grandma would make dough, roll it into small balls. Then place 3 balls in each cup in a muffin tin. Baked up, you get a roll that has 3 easy to separate ‘slices’. She would make both a white flour and wheat flour version. Yum.

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Kate Downham

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Olga, reading your post is making me crave baguettes! I think I will have to bake some very soon!

I hope there will be a revival of small bakeries run by bakers who do things their own way.

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Carla Burke

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Joylynn Hardesty wrote:For the holidays Grandma would make dough, roll it into small balls. Then place 3 balls in each cup in a muffin tin. Baked up, you get a roll that has 3 easy to separate ‘slices’. She would make both a white flour and wheat flour version. Yum.

Those are Parker House Rolls. Pretty famous recipe she was serving up, there! Nice!

Joao Winckler

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Grew up on mass-produced white bread in Portugal, the kind that goes stale in a day. The big change for me was living near a proper wood-fired bakery for a couple years, that sourdough with a thick crust was something else. Still chasing that memory with my own bakes.

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Anne Miller

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Several folks have mentioned Wonder Bread. That is the bread that my mom probably bought. I remember colorful balloons on the bread wrapper.

Does anyone remember when bread came in paper rather than plastic?

Back then folks could put the loaf into a hot oven and have nice hot bread like it was fresh baked.

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Olga Booker

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Olga, reading your post is making me crave baguettes! I think I will have to bake some very soon!

I hope there will be a revival of small bakeries run by bakers who do things their own way.

HI Kate,

Glad I made your mouth water!

Yes, I hope so too. Actually it is happening in France quite a lot , because as you may know, bread is a serious matter here. After all, it started a revolution when Marie-Antoinette told the peasants to go and eat brioche when they had no bread!

Baguettes are not what they used to be. For sure, they are still deliciously crusty, but they are made with quick rising agents, which doesn't do much for your guts' health.

The new generation of bakers are quite often ambulant and you will find them in the markets. Luckily, there are markets everyday of the week somewhere nearby.

Anyway, I hope you will bake en enjoy your baguette!

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William Bronson

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I do like "wonder bread" one way.
As a grilled "cheese".
I put cheese in quotes because it's American cheese.
The bread should be slathered in margarine before grilling and the soup should be sickly sweet tomato, from a can.
Pickles optional,but if they are there, they better be neon green in the inside.

This mutant "food" is beloved to me, and many of my generation.
It's the only cafeteria food item that I rember fondly.
I could start a food truck selling it and rake in the bucks.
I could sell the artisanal version of it right along side of it and I bet they would do equally well.

This is my equivalent of fairy bread, obviously bad for you but it just hits right.

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Ac Baker

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I grew up next to one set of grandparents, and my Grandma showed me how to make whole grain yeasted bread. I think that was their staple bread.

My partner D's Mum used to do the same. So when we had our own place after college, we used to make it. Now we have inherited D's late mother's double-skin bread pans.

But since I developed fructans-interant IBS last year, I'm passionate about sourdough baking now!

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William Bronson

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Ac Baker wrote:I Now we have inherited D's late mother's double-skin bread pans.

I'm not familiar with these, how do the work?

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Ac Baker

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William Bronson wrote:

Ac Baker wrote:I Now we have inherited D's late mother's double-skin bread pans.

I'm not familiar with these, how do the work?

As I understand it, having a double skin makes it much less likely the loaf will burn. It distributes the heat more evenly, and I think a seam layer gets created in the air gap for a moist, steady cook.

The pans I have must be c. 50 years old. But Tefal apparently have their own modern ones that they call 'Airbake' (echoing 'Air frying' maybe) that are the same principle.

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Anne Miller

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Is a double skin bread pan something that is two layer of metal? With an air space between the layers?

I do not have any though friends do have them.

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Ac Baker

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Yes, made with two layers of metal, with an air-gap and steam holes.

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Kevin Olson

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Brownberry Health Nut and Orowheat were mentioned upthread, and I definitely remember those. After I was a bit older, my mother could sometimes get the Health Nut bread from the returned bread store. Sometimes slightly stale Egekvist doughnuts, too, though not very often. Also English muffins from the returned bread store, If I recall correctly.

My mother did make bread "from scratch" - mostly white, sometimes "whole wheat", meaning store bought whole wheat flour, so not truly whole meal - and later, when she had more kids to wrangle (and I'm sure I needed more than my fair share of wrangling!) and less time, the frozen loaves of dough from the freezer section at the supermarket, to be thawed, raised and baked at home. I remember having the "heel" toasted, with butter, cinnamon and sugar, as an after school snack.

She often made quick breads from scratch: corn bread, sometimes in a muffin pan, sometimes baked in an 11X13 pan; muffins (banana nut, with pieces of walnut and made with overly ripe bananas) or quick bread loaves (less monkeying around than with greasing or lining the muffin pans); scratch made pancakes or waffles (waffles often had a white gravy, with chicken or tuna, onion and small green peas - only rarely with jam or syrup). Baking powder biscuits were also pretty common, sometimes with the white meat gravy, as for waffles. I think she mostly used Bisquick for biscuits when I got older, but I am fairly certain they were made "from scratch" when I was younger, because I remember the "Clabber Girl" can.

My paternal grandmother always had Siljan Rye Crisp when we visited her. Rye crisp still takes me back to those days. After I had graduated from university with an engineering degree, I worked nights at a grocery store, stocking shelves (engineering jobs lying pretty thinly on the ground, in those days), and I would buy a loaf of cocktail rye and make a zillion tiny rye bread and sharp Cheddar cheese sandwiches - so good! With or without caraway, I'm a fan of rye.

These days, I'm on a low carb/keto diet for a specific health reason, so I don't eat bread very often, though I am hoping to get back into making whole meal bread from home ground whole meal flour.

"Ah, but a man's reach should exceed his grasp,
Or what's a heaven for?"
Andrea del Sarto by Robert Browning

Thekla McDaniels

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I remember the three pack of frozen dough! After my mother died (I was 11) my sister and I were expected to do all the “women’s work”, including the cooking. And our father (alcoholic, fitting descriptions suitable for cider press only) put a lot of pressure on us to be frugal.

The frozen bread was pretty easy, and was much tastier than the “brown bread” from the store.
I think the frozen dough had a “wheat” option, but 🤷🏻‍♀️ that was more than half a century ago, which included a lot of living!

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