Well, in SoCal, I’ve been buying the Francisco brand sourdough for 30 years. This is the version that looks like a half deflated football. It’s up to about $4/loaf now. I find that it works for all kinds of things. It holds up perfectly in the freezer, and is sturdy enough for any sandwich you can think of. It toasts just fine, but you have to watch any sourdough pretty carefully, they will go from LOOKING untoasted to black in seconds.
Of course, I like the French and Italian stuff, but I’m only feeding myself, and so I like an item that freezes well like the Francisco. I toast the heels and toss them into French onion soup. Also, this stuff is robust enough to use for eggs benedict, if you don’t have English muffins around. Lightly toasted, it will stand up to any lettuce, even with dressing. So, there is my "commercial" recommendation. I don’t know if you can get it outside of LA, good luck!
-Scott Lindgren [email protected]
If you mean factory-baked, ship-to-the-store bread, and you do not like Arnold’s or Pepperidge Farm, I would say no. I think you need to go to a bakery.
The supermarkets around here have on-site bakeries that turn out breads like this:
…and are willing to slice them up.
Hard thing to get a good commercial type bread. Even the large bakerys that have operations in other areas the product may differ from one location to another.
I noticed in another thread that you may be retireing soon, this may be a good hobby to take up. A great book to get you started would be The Bread Bakers Apprentice by Peter Rinehart, or Beard on Bread.
Nothing can beat the smell of bread baking in the home.
Maybe there is a local bakery that will slice up a loaf of some nicely crafted bread they make.
My wife likes the line of Country Hearth and Village Hearth breads; specifically, the Country Hearth white and wheat. I’ve noticed that they seem to be less spongy than some other white breads and they work well for egg-in-a-toast, but I myself much prefer rye. They’re products of thePan-O-Gold Baking Company and retail for around $2.60-$2.70 per loaf around here the last time I checked, although they’re sometimes on sale for 2/$4.00. However, as a Midwest company the products might not be available in New Jersey.
Bread is one of my favorite subjects. Crusty Italian bread, a great few cheeses, and wine is one of my all time favorite meals.
My problem is with today’s white(american) bread. Oh I know Wonder is good for some things, but I miss that great taste of homemade bread like mom used to make. I remember a bread in the 5o’s,mad ironically by Wonder called Daffodil Farms. More like an Arnold Brick Oven, but better! Miss that defunct brand. But even Arnold doesn’t taste as good these days.
My question. What is a GREAT commercial white bread? Texture and taste are important to me…and it should make a great slice of toast. Is there such a creature out there?
What White Bread?
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