Reply #18: Um, no thanks. [View All]

[Dr Morbius]

There is no one kind of bread I'd eat for a year, without variation.

I like WAY too many different kinds of bread for that, and I bore too easily.

Pillsbury has an Italian bread you bake yourself for about 35 minutes, and if you brush it with butter first and sprinkle on some Italian herbs, it's freaking amazingly good. For something that was in a refrigerated can less than an hour ago, anyway. The keys are making it crusty, with either butter or olive oil before baking; and the herbs (oregano, basil).

If one of your choices was "fresh" with no other qualifications, I'd take it. Fresh pita bread: awesome. Fresh rye or pumpermickel: great. Fresh French or Italian: wonderful. Fresh bagels: sign me up. Fresh bread of almost any kind, and I jump on it. Most grocery breads, not fresh, and not all that good.