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Natures Own Whole Wheat for me (usually 100% whole grain). To me, presliced white bread has a strange stinky sour smell. It also tends to gum up behind my teeth.
The only "white" bread I will eat is French bread or dinner rolls.
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I usually eat wholegrain seeded breads, but what I like best is a true baguette, simple, white, and crispy. With tons of butter slathered on. But it's fine without anything too.
While I prefer a freshly baked French baguette, I really like the mix of pumpernickle and rye, which I cannot find very often unless I am at a really good deli.
One of our grocery store bakeries offer this, and it is amazing! They don't always have it but I love it, especially when it is fresh out of the oven.
I also love the pretzel bread that Whole Foods bakes. Actually, any of the fresh breads from Whole Foods are excellent. I've never had one that I didn't love.
I think it is a poor question honestly. Just as if you asked "what cheese do you prefer?" my first response would be "for what purpose?" The same with bread ... different breads are better for different things.
I voted wheat because in a generic and abstract sense it would be my favored/preferred sandwhich bread, and I usually use it for toast. However there are some things that wheat is not good for. Grilled cheese and french toast both should pretty much always be made using white bread. Stuffing uses a mix of white and wheat for me. Certain sandwhiches necessitate rye or sourdough. Variety of mixing different breads in can be nice.
I think it is a poor question honestly. Just as if you asked "what cheese do you prefer?" my first response would be "for what purpose?" The same with bread ... different breads are better for different things.
I voted wheat because in a generic and abstract sense it would be my favored/preferred sandwhich bread, and I usually use it for toast. However there are some things that wheat is not good for. Grilled cheese and french toast both should pretty much always be made using white bread. Stuffing uses a mix of white and wheat for me. Certain sandwhiches necessitate rye or sourdough. Variety of mixing different breads in can be nice.
I love grilled cheese on whole grain or oatmeal bread. And grilled swiss cheese is great on rye bread.
the top of my list would have to be pumpernickle or rye, followed by a really good grain bread and of course freshly baked when possible. At the bottom of the list is white. The only time I get white would be agood sour dough (Trader J's) or white bread for making croutons..
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