Bread is good. For general purpose sandwich making, the balloon loafs from the grocery store are great. For everything else, it's home made. Both my wife and I know how to make bread and a constant stream of goodness comes out of our kitchen.

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Must confess that baking bread is not for me. When I tried all I managed was a dense brick, inedible. Fortunately, there's two actual bakeries here that have artisan quality things: one is for breakfast buns (plain, cinnamon, sesame), brioche, and such. The other is for sourdough bread and more organic and wholemeal things pleas wheat, more spelt). So I'm gladly getting along just fine, without bricks.

If you have the time watch this traditional baker do his thing. 36 hours of dough preparation! https://youtu.be/KmMySW-6Q-o

My (Ohio-born WASP) wife bakes better challah than either of my Jewish ex- or my mother. It's not quite up to that of my Bubbie but also I might not be so objective there.

@Carsten Raddatz (劉愷恩) Baking bread takes practice and patience. Keep trying, don't give up. Before you know it you'll turn out a perfect loaf.

Me - I make bagels. Still not fully happy with the results, but they got much better after I discovered barley malt syrup. Next is to introduce more steam into the oven (I've got some lava stones that I can use for that.)

We've been buying bread four in 25 to 40 lb sacks and yeast on 1lb blocks. But we haven't equipped our ovens with baking stones. We're still too much dilettantes for that.

I love a good corn/rye - but I'm not ready to try something that soggy.

My best are "Anna Dama" rolls - https://www.cavebear.com/recipes/anadama_rolls/

My wife ia a braver baker than I am. She like the fad of a prior decade, no-kneed breads and has found at least one recipe she likes. She's attacking French baguettes; she is more satisfied with those than I am.

We have some very good bread bakeries in the area, particularly Gayle's and Kelli's, that produced some really good breads (and my necessary ham-and-cheese croissants as well as good Challah.) They don't do a good rye or San Francisco sourdough like I used to get at Boudins on 9th Avenue (I lived on 3rd Ave.) And we do have a fairly decent bagel bakery (The Bagelry) that still makes better bagels than I do.

I do make deadly New York (and LA) black-and-white cookies. But I've stretched 'em in my own way 'cause I think everything is better with a bit of lemon and vanilla.

East Coast and West Coast Yeasts end up very different for making sour dough bread. I've had both in years past and found the West Coast varieties a more flavorful experience than the East.

Finding bread I can eat under my dietary restrictions is hard, as is trying make my own from scratch. I currently mostly use a Sprouted Wheat I get from Trader Joes and a Flax Bread from the same (which is a Canadian brand). The Flax bread has a long shelf life and freezes well.

Once we get to better temps steadily I'll be trying to find a good mix to bake my own multigrain (fiber high) again. I didn't have enough time last winter to come up with a good mixture and summer slammed into us too early this year to work on it after I recovered from my surgery in the spring.

For store-bought, I like King's Hawaiian bread, and used Artisano Brioche for demonstrating an air-fryer Monte Cristo sandwich.

I've been baking my own sourdough lately.

When I was a kid, I enjoyed a pumpernickel bread that House of Bagels called 'Siberian Soldier Bread.' The fried bread (youtiao) that was eaten with jook/congee was always a treat, as was the plain, unfilled bao served with dishes like duck.

@Carsten Raddatz (劉愷恩) The basic ratio for bread is 5:3, flour to water. Add a 1 teaspoon of salt and a 1/4 teaspoon of active dry yeast for every five ounces of flour.

Combine wet and dry ingredients until they form a dough, knead the dough about 10-15 minutes. Pull off a small piece of dough, flatten and stretch it - if you can do so to near-transparency before it tears, it's ready. Otherwise, knead the dough some more.

Put dough in a large glass bowl and cover with a damp towel or plastic wrap. Leave in warm area for an hour (the countertop is fine, as long as it's not a cold day), or proof in the oven for an hour at 85º F (the plastic wrap won't melt).

After an hour, the dough should have multiplied in size. With your fist, punch it down, then put into a greased loaf pan. Let it rise another hour, then bake at 350º F for one hour. Steam helps the development of firm crust, so you can put a glass bowl with some water in the oven as you bake, or bake your boule (round loaf) in a dutch oven (a little more complicated than I want to write about here).

Turn the loaf out onto a cooling rack. If the loaf sounds hollow when you rap on the bottom, it's done

20 oz. of flour will give you a single loaf.

10 oz. of flour will give you a small pizza. After the first rise, the dough is ready to use.

I see, there's little excuse not to at least try again. Now all I need to do is say thank you for encouragement @whuffo, the recipe @Bob and a band from the 1980s @laidback.

Now excuse while I'm getting my parachuting gear in order.

https://youtu.be/yByP88jUQH4

If I can, I make bread (not with a bread-maker). I love the feeling of making something so fundamental and something (traditionally) women have made for thousands of years. I live the feel if making bread.

But I have little use for making it since it is just me going to eat it.

For the most part, I buy store-bought. There is no bakery close to me so it is off the shelf.

My three favourite breads are peshwari naan, focaccia, and fruit loaf.

I've made bread in the past, but I find the effort cost higher than the enjoyment so tend to purchase bread and spend my time making other foods.

I used to make bread at home...too much to do to keep that going though.

I used to make bread... and I have memories of my mom and grandma filling the house with the delicious perfume of fresh-baked bread. For years, I did it too, not realizing that eating it was quietly damaging my body.

My diagnosis of Celiac disease nine years ago put an end to that. Y'all enjoy that gluten, because until you can't have it, you have no idea how important that texture and consistency is to bread as comfort food. GF bread is almost universally awful - dry and crumbly, often tastes like cardboard. Even the best versions of it are just "meh." What I would give for a delicious, gooey fragrant Cinnabon right about now!

@Joyce Donahue I thought about you when I wrote this. I can't imagine not being able to eat bread. I look fo GF all the time. Have you tried King Arthur? they have a whole line of GF recipes and package mixes.

sourdough FTW

Rye bread, crusty baguettes, and challah. Though the only one of those I make is the challah. I do also make an oatmeal bread, plain white, and a potato bread.

I have been baking more lately because I can control what's in it.

And, I was fortunate enough to have just bought a big bag of yeast right before the shortage hit! One happy side effect of the flour shortage was that I discovered King Arthur white whole wheat flour. It's a bit heartier than white flour, but not as heavy and dense as full on whole wheat.

I've never made bread. I've tried, but somehow in the process, some rocks always get introduced...

I like King's Hawaiian, Naan, and Tortillas. I also like the Pepperidge Farm Artisan Breads. I know that they aren't really the same as buying fresh, but they taste better than just the standard breads.

@Nora Qudus Thanks, I'm not whining, but bread for me is complicated. I've tried a number of brands of flour and really, it's all substitution. The addition of guar gum to everything to make up for the texture of gluten, even in a mix of (very expensive) other grains or nut-based flours only barely helps. Schaar multi-grain bread is the most palatable thing out there in packaged stuff, and even it is only fair. It's OK. I'm just recommending that the rest of you count your blessings! 😏

@Chuck Dee flour tortillas are very easy to make and the recipe I use freezes well too. Bread is easy once you try the right recipe. I need to make a lot of the different breads since they are not in the store here in the wilderness.

Good morning! Bread? I had to search to see what Uzbek bread looks like... Here's gorgeous Uzbek naan...

For me I only enjoy store bought now. I like a good rye though I also enjoy regular naan and Chinese steamed bread (a rarity here in this part of metro-Vancouver.)

I baked a lot when I was a teenager and spent summers where my parents were assigned for work in tropical places where bread was unavailable. I knew it was something they missed so I learned how to make it. Poor them - they suffered through my experiments! But eventually I made respectable loaves, buns, cinnamon rolls, twisted breads - bread of many sorts. They had a large freezer so I baked and baked, enough for us to eat every day, but also to fill the freezer so that they had bread long after I left. I missed them for 10 months of the year. But that was how life was as a UN (agriculturist's) kid. I'm not sure why but I haven't felt the urge to make bread again until this year. Yeast was unavailable till mid summer so I have tinkered around with a few yeastless breads. Meh, local bakers make much better bread.

@Carsten Raddatz (劉愷恩) Lol, thx for the parachutinig bakerman!

Fred makes all our breads, and we eat quite a bit if it. Sourdough loaves are Monday and Friday is so something with my starter, today it's pizza dough. We started using a bread machine then went to a dough hook on a food processor and now all kneading is done by hand. The main thing is to let the dough rest if you feel like it's hard.

I made bread last night, my typical slightly sweet wheat bread that I use for toast and sandwiches for breakfast/lunch during the week. Mmmmm.

I've been making pizza too. Minimal kneading so I don't even bother with the stand mixer for it.

Hmmm... here I have Mexican shop around the corner, as small as my living room. They bake and stock fresh tortillas, and every. Time. I'm there people almost queue to buy them. That tells me layperson two things: next time I'll buy some as well, and the very much Latin American crowd thinks making them themselves is too difficult ^^

But yes I should be checking my new Indian recipe book for Naan as soon as I tried Bob's recipe, or tortillas myself.

I can say with experience that chapatis and naan and tortillas are virtually the same....and interchangeable.
@Su Ann Lim I bough a special bread stamp from Uzbekistan so I can poke it with style.!

No cooking/baking here. Just store bought whole wheat bread or tortillas.

Storebought is best for sandwiches, but there's nothing like slathering rich slabs of butter on fresh bread hot from the oven! The first loaf I made, my kids asked me, "Why are you making bread!?" but after the first bite, they were hooked, begging me to make more.
The No-Knead recipe by Jenny Can Cook (remember the talk show, Jenny? That's her.) was excellent but used a Dutch oven. I experimented and found it will bake just fine in a glass or ceramic bread pan.
Lately, I've been making Turkish bread, a flatbread cooked on a hot skillet, then topped with whatever. Usually, that means Indian spiced lentils or beans, but also Navajo-style with frijoles, cheese, lettuce, etc.
The youngest asked me, "what is brioche" and getting the answer asked, "can you make it for dinner?" I said sure, looked up a recipe, and realized it would possibly done by the next morning - brioche likes to rise! It was tasty, but maybe too much work for regular cooking.
Pizza is another regular, and I actually just use the Turkish bread recipe modified by adding spices to the dough: onion, garlic, parsley, and oregano. My wife asked me if I had bought the pizza once - high praise! That lifted my spirits like yeast raises the dough.

Here's an oddball connection to bread. In a recent talk about how to write for international audiences, I warned people away from cultural references that don't travel well to other cultures. One of those is beer. It sounds universal to most western readers, but 24% of the world's population belongs to a religion that disapproves of alcohol. I recommended bread as a universal cultural reference, since almost every culture has some form of bread.

Personally, I like dark bread with a lot of flavor. Rye is one of my favorites. I like a good crust and crunch, too.

I have baked all my life. It was my maternal grandmother's trade, so I learned early and well. I can't give you a favorite, per se, but the ones I give away for special occasions is Vörtlimpa, made according to "The Complete Book of Breads", by Bernard Clayton , Jr.

I gave a large loaf to a couple friends decades ago, on the birth of their child. She said, "it didn't keep well." I was a bit aghast at that, until she added, "He put it on the counter with a stick of butter, and it just sort of evaporated over the course of the day."

i have not made bread in years. i also eat much less of it than I used to.
very much, and i get acid stomach

Good evening, my mom makes yogurt wheat bread that's really yummy!

@Gaffer hahahaha yes some bread does not "keep" well at all.

@Samuel Smithsounds good. brioche is a Sunday bread started on Friday! I am trying he slow rise ones but this summer made bread baking hard since the living room and kitchen are one huge room and on the first floor above ground do getting warm is not a issue in the winter but summer.....OY.

@Jay Bryant yes bread is in every culture so far that I have seen....all have reverence for it too. I really enjoy good bread....My dad used to take a slice of "wonder" type bread and roll it into the size of a marble and say this is not bread....

@Christoph Syour mama's sounds nice

@Gaffer@Samuel Smith
Maybe we can share recipes of favorite easy to make ones

I enjoy bread, especially soda bread and sourdough. Whenever I get out the kitchen scales and compute calories, on the other hand, I always get a nasty shock because bread is surprisingly calorie-dense.

Challah is essentially non-dairy brioche, so yeah, it takes a while. I don't make it all that often.

@Nora Qudus ha! My dad would do that too (not with Wonder Bread), but rolling it up into a tiny round piece.

he like the SF sourdough and my mother's bread, then some excellent ryes from the delis and bakeries in the city....gosh I miss real nice bread. Although we do have some passable loaves from the store when Q is shopping, he now knows should dough and rye are my favorites so he looks for them.

I like to make plain old french bread. My favorite bread is a Havarti cheese and scallion loaf, a specialty order for Bar Gernika I made when I worked in my 19's-20's at a bakery.

When I can't find good bread (organic, sourdough), I make it myself. It is necessarily less successful, but not so bad.
For a while I used a bread machine that I had been given, but I found it was very long and the square bread too dense. Now I make it by hand, in a cast iron casserole.
I like to mix flours, for example wheat and chestnut. Or add seeds...

If you have leftover bread that has dried, here is a delicious recipe ! ;)

Bread and raisin pudding (for 2 to 4 people)
Ingredients :
1 litre of milk
1 tablespoon of rum
1 bag of vanilla
1 teaspoon cinnamon (optional)
the juice of 2 oranges
3 eggs
100 g sultanas
150 g sugar
300 g leftover farmhouse bread
Preparation :
-- Soak the bread in milk for about 1⁄2 h.
-- Soak the sultanas preferably in tea or water.
-- Mix the softened bread well.
-- Add the eggs, sugar, then the drained sultanas, the flavour: rum, vanilla, orange.
-- Put in a buttered mould and bake in the oven for 45 to 50 minutes at 190° C (374° F).
-- Leave to cool before serving.

freshly baked bread, baking bread, the glorious smell and then texture!
I baked a variety of breads back in a previous lifetime, but not in this age of Corona. I did find a new to me bakery that provided a heavenly cranberry pecan loaf and exquisite croissants. I'm not big on sweets, but I love me some pastry.

We're lucky. We have a Mom and Pop bakery a five minute walk from our house, and they make really good bread. I usually pick up a couple of apple turnovers for my family. Too sweet for me.

An early memory I have is my neighbour and me bicycling a couple miles out into the country to visit his grandmother. She had an old wood fired oven, you know the ones that had a warming oven above. I still remember the smell and taste of fresh-from-the-oven bread with butter melting on it.

@Nigel Taujess sounds wonderful. I love bread pudding and this is better than mine! I will need to buy extra bread for it since I never have left over!

Ha !... You're worse than a cat. ^^

Looks like this :

yum, yes I am worse than a cat....Q does the shopping and he buys for a week me I buy for 6 months!

Every Sunday, on the way to and from church, we drove by this huge commercial bakery and the smell of yeast and bread baking would fill the car, immediately making my stomach rumble...

@Garry Knight has a delicious bread pudding recipe too!!!

@Nora Qudus bread stamps??? I had no idea there were so many intriguing designs...

@Gaffer the thought of "doesn't keep well breads" straight out of the oven with natural butter makes me drool.

@Carsten Raddatz (劉愷恩) do give us a review of the 'stand in line' freshly made tortillas!

Stamped bread is now on my list to make. I just need a stamp... LOL

@Samuel Smith
https://www.ebay.com/sch/i.html?_from=R40&_trksid=p2380057.m570.l2632&_nkw=uzbek+bread+stamp&_sacat=71183
I bought mine on Ebay and it is a beauty. It ,in itself, is art. any favorite french bread recipe patted to a disk and baked crisp will work too. Stamped of course! @Su Ann Lim I was amazed at the variety. I first saw them on a travel show on Youtube over a year ago. I so wanted to spend so time in the "mall" the traveler went too...his vids of his travels I recommend too... here is his link, he has been all over the world.
https://www.youtube.com/channel/UCeSjGDDlBovJjo654WYu6hA

So many varieties! Truly, an art form.