I find myself in a sad state of affairs as my oven has failed. The simple fix wasn’t, so now I have to tech it.
In the meantime, I wanted a decent multigrain bread.
I can’t believe how nothing most store bread is.
Daves is a little better at twice the price as Pepperidge, Arnolds, Ez, TJs, Natures O, and some others.
Do people have no teeth?
Everything I looked at was Wonder bread with medium brown coloring. Feh!
grrrrrr
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I am not sure where you live but do you have any decent bakery nearby or a Whole Foods - they tend to have much better (real) bread - I would also avoid any pre-sliced bread and just buy whole loaves (we have tried Dave’s once and it is typical, horrible US supermarket bread not worth buying)
WF is a hike. The local bakerys are good, but they don’t produce any sandwich kind of bread.
Can’t wait til my oven is working again.
TJ’s cracked wheat sourdough is very good for a store bought loaf but not multigrain. Toasts up nicely if you don’t like soft bread, reasonably priced. Store loaves tend to be soft because that’s what consumer research says. I’d try TJ’s multigrain and toast it.
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Might be our German background but we always make sandwiches with “bakery” bread - we prefer it when it actually has some crust/texture compared to typical soft sandwich bread
I think supermarket bread is a crapshoot. Mrs. ricepad seems to like Dave’s, but I’m not a fan. Dave’s doesn’t seem to toast very well: even when it gets nice and brown, it’s still floppy. I don’t think I’ve ever seen a bread do that.
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TJ’s Tuscan pane and Aldi’s Italian loaf are our household’s favorite.
Bakery rye bread, with a crisp crust, is so much better than supermarket rye bread - adjacent bread.
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Where do you live? None of your mega-market grocery store have their own bakeries?
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My complaint about store bought breads is that they are intolerably SWEET. Even or specially Dave’s. I have currently gone to dill rye for morning toast and sandwiches. Not a perfect solution but by far the least objectionable.
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My local grocery store in Toronto, Fiesta Farms, carries bread from local Italian and non- Italian bakeries.
I’m also happy with Villagio multigrain by one of the bakeries that supplies grocery stores across Canada.
https://villaggio.ca/products/whole-wheat-bread/villaggio-rustico-harvest-multigrain/550g
King’s Hawaiian is finally available in Ontario. I used to go out of my way to buy some when I’d be in the US on a ski trip for a week.
I like King’s Hawaiian, too!
Long Island. Only WF and thats way out of my way.
The others are small chains that bake junk.
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I would never imagine saying Southern Oregon has a wider selection of breads and bakeries than Long Island.
Weird. 
Baked goods are big on the west coast.
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heh, heh, heh. Around here bakeries make real bread in boule, ciabatta and baguette types. They’re very good. But sandwich loaves, not that I have seen
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For some reason, we have a ton of young artisan bakers of all kinds and sizes. Almost no old time traditional bakeries which I grew up with in KC also. A
Here we have a vibrant baking culture with no traditions.
You’ve inspired me to create a local bakery thread.
These are a lot of young folks to boot.
- a real French baker, Philippe who is a really great guy.
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Does the Hob/burner still work?? How do you feel about making flour tortillas (until you figure out the problem with the oven)??
I add cayenne pepper to my tortilla dough and it makes for a really tasty wrap. They are also fun to just tear and eat.
You could make also quesadilla(s) (with them) – if you like cheese. Maybe add some chicken or ground beef??
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The old- fashioned bakeries have disappeared from many big cities and mid sized cities in Ontario. They’re still doing well in small towns and villages in farming communities.
This is the last one I visited that made a big impression on me.
Courtland Bakery is in Courtland, Ontario
There’s also a new Brazilian bakery in my 423 000 person city, which makes pretty good sandwich bread, as well as other loaves. https://www.churisbread.ca/
I love checking out new bakeries.
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I always check the sugar content of store-bought breads, and try to get those with no or almost no sugar.
It seems damn near impossible to get supermarket bread with less than 5g of sugar.
I’ve yet to find supermarket sandwich bread that I like, with TJ’s Tuscan pane & Aldi’s Italian loaf (now that they discontinued the pane turano) being the lone exceptions.
I don’t want to be that guy, but if one really cannot find a store brand bread, why not consider making your own using this quite easy recipe below?
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