General Discussion 5

Bread Quest

Don Shirer | Feb 18, 2006 06:46 PM

Without a bakery in town, I have mostly had to rely on what the local supermarket carried for bread. Rye or wheat for sandwiches, french or italian loaves (not very authentic) for cheese, raisin bread or muffins for breakfast and an occasional brown bread with boston baked beans.

However the store has recently started carrying Cibatta (from an Italian New Haven bakery) and my taste buds awoke from a long slumber. Now I think there must be lots more bread varieties out there I should become familiar with.

Can you suggest a few types I should look for (or recommend to the local store manager) and what foods they go well with?

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