I like buttered toast so as long as they put nice butter on it I like it. I'm a lazy slug a bug so anything that is done for me is good.

My favorite toast is made with Brownberry Natural Health Nut Bread. It has a really nice, slightly sweet whole wheat flavor and aroma, while the bits of toasted nuts in the bread are a bonus. I'm referring to the smaller, more compact version of their Health Nut Bread. Brownberry also does a generic Health Nut (unnatural?) that is (or at least was, haven't eaten it for years) infused with orange rind, an entirely different flavor profile. Though, I suppose that might work with marmalade, I probably should revisit the "unnatural" version.

Tom wrote:My favorite toast is made with Brownberry Natural Health Nut Bread. It has a really nice, slightly sweet whole wheat flavor and aroma, while the bits of toasted nuts in the bread are a bonus. I'm referring to the smaller, more compact version of their Health Nut Bread. Brownberry also does a generic Health Nut (unnatural?) that is (or at least was, haven't eaten it for years) infused with orange rind, an entirely different flavor profile. Though, I suppose that might work with marmalade, I probably should revisit the "unnatural" version.

The Brownberry Catherine Clark bread I linked to earlier is to die for when toasted.

tgoddess wrote:Just watched this quirky, interesting film today on Netflix...called 'Toast'. From IMDB:

"The film, Toast, is based upon the autobiographical book, Toast: The Story of a Boy's Hunger, written by English food writer, journalist and broadcaster, Nigel Slater. It is a memoir of Slater's early years and his memories of his mother who died when he was just 9 years old."

http://www.imdb.com/title/tt1658851/

Watched it last night. Really bittersweet. I love the "Iron Chef" contests between the boy & the wicked Step Mum with dad as the judge.

One piece of hot toast with one slice of cold, thin, "sandwich" sized cheese(Aldi has been selling sliced Gouda)for breakfast is so good.

Hmm I do not have any Brownberry ovens bread. I will look for it. But what I do have is Sunmaid Raisin Bread. I love that toasted and sometimes sprinkle cinnamon and sugar on it after buttering. In fact I am going to make some right now!

I have several toast favorites: liverwurst and butter on rye, peanut butter and butter on rye, and Trader Joe's cherry preserves and butter on good white bread - not sandwich bread, but a not too sour sourdough or a nice crusty baguette.

Thumbs up on that particular Brownberry wheat bread (putting it on the shopping list right now; thanks for reminding me) and Sun-Maid raisin bread. I used to split a lot of raisin bread with a beloved canine companion. Come to find out later, raisins are supposedly bad for dogs. But she lived to a happy old age.

I also like to toast Turano bread.

I recently tried a new bread. Martins Potato Bread. Its too cottony and fine textured for me. I think it would make some good french toast or a grilled cheese maybe. It reminded me of the pillowy Kings Hawaiian bread which I do not much like. My favorites remain Turano bread, sunkist raisin bread, Bays engish muffins and rosens seedless rye. Those are my current toast favorites but I am open to new ones.

toria wrote:I recently tried a new bread. Martins Potato Bread. Its too cottony and fine textured for me. I think it would make some good french toast or a grilled cheese maybe. It reminded me of the pillowy Kings Hawaiian bread which I do not much like. My favorites remain Turano bread, sunkist raisin bread, Bays engish muffins and rosens seedless rye. Those are my current toast favorites but I am open to new ones.

I used to get Marconi potato bread from the far South Suburbs years ago. Don't know if it's still around, but it was pretty excellent. As far as the perfect toasted bread goes, it's white Greek diner bread, which I haven't yet found in a retail setting. It's dotted with sesame seeds and when toasted it forms a brittle surface while maintaining a perfect, still-moist inner crumb. I so rarely go to Greek-style diners anymore but it was the best ever.

Yes I remember that bread they had it at greek bakeries on Halsted st. I bet they still do.

spinynorman99 wrote:I used to get Marconi potato bread from the far South Suburbs years ago. Don't know if it's still around, but it was pretty excellent.

I've never seen their potato bread in the local stores here,just sub rolls and Italian bread,but they're still around.
212 E. 16TH STREET
CHICAGO HEIGHTS, IL 60411
ph;708-757-6315
http://www.marconibakingcompany.com/About-Us.html

As far as the perfect toasted bread goes, it's white Greek diner bread, which I haven't yet found in a retail setting. It's dotted with sesame seeds and when toasted it forms a brittle surface while maintaining a perfect, still-moist inner crumb. I so rarely go to Greek-style diners anymore but it was the best ever.

I agree. I think the first place I ever had it was at Lou Mitchells and it's still on their menu.
http://www.loumitchellsrestaurant.com/
565 West Jackson Boulevard Chicago, IL 60661
(312) 939-3111

I would love to find a good potato bread. I recall years ago when you got one at a bakery it had like a floury top. The one I bought had no taste of potato at all. Potato added to bread can be really good.

Potash Brothers Market (875 N. State St, 312-266-4200) sometimes has a potato rosemary bread. The label on the cellophane wrapper just says "Potato Rosemary Bread", I guess they make it in house. Good toasted w/fried eggs.