I generally only eat shokupan, the Japanese milk bread that can be found at local Japanese bakeries. I love the texture and taste of the bread. Plus, after being toasted, it's not crumbly like most other breads you find.

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I usually keep a loaf of sliced sourdough sandwich bread around. I know it's still basically white bread but somehow sourdough is somewhat less embarrassing.

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Wegman's brand whole wheat with Omega 3.

It is a nice dense loaf that uses cane juice instead of high fructose corn syrup.

and definitely in the fridge

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I buy bread at a local Eastern European deli. The loaves there only have 4 ingredients - and NO high fructose corn syrup. They are Polish and sell only "real" bread. When I'm not in town I search every loaf for the ingredients list and won't buy it with corn syrup. Americans get enough sugar in everything else - I wish they would leave it out of bread.

If all else fails the sourdough at Costco is also without HFCS.

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I always buy whole wheat bread, but I do make exceptions if I am going to make meatloaf sandwiches or if I'm craving peanut butter and jelly, those are the only sandwiches I have to have on nice soft white bread. But, yeah there is a certain sense of shame when buying the white bread. :(

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Do we really have to feel ashamed of our baked goods?
Are you judging others based on their loaf of choice? Live free and nosh, people! Jeez.

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I buy Trader Joe's Honey Whole Wheat almost exclusively for toast and sandwichs. However, I squeeze the package to make sure it is soft because occasionally it's been slightly stale. Of course, it doesn't have any HFCS or preservatives or coloring in it. It is wonderful with peanut butter and doesn't even need jelly because it is made with honey.

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Either Alvarado St. Sprouted Multigrain Bread or Trader Joe's version of the same. We started on those because they are whole grain, high protien, and no milk protein (son was allergic). Even now, I cannot take standard whole wheat bread because it tastes gummy. We got through it quickly, so I do not put it in the fridge-- I think it gets stale that way.

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It depends on the cash flow. If we have extra, my wife and I like to get something that's much better for us. If we're poor that week, we go with 97 cent cheap white bread.

and wow, I had no idea they made a slicing guide like that! I've been doing it the hard way! Where might someone get one of those?

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Whatever whole wheat bread is on sale when I need a loaf. And we keep it in the freezer.

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as an FYI... Bread goes stale faster in the fridge than it does on your counter... stale bread can always be brought bake to life in the oven... As for me i love dense hearty whole grain breads with seeds and nuts to chew on... but there's something nostalgic about PBJ on white bread mm or tuna salad!

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I bake my own. The loaves are a little...unique looking sometimes (I admit I'm a novice and have no training or technique whatsoever in the bread baking catagory) but I like the homemade taste. So far I've only baked whole wheat and honey wheat, but I'd love to experiment with other flours and maybe add some seeds, seasonings, or other grains like oats.

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As a preschool teacher I can assure you--most of those dark breads end up in the wastepail. The kids pick off the cheese or lick off the pb & J and away it goes. So feel good about your purchases, but unless you're watching them eat it, how sure are you that your kids actually are getting what you think they are?

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I know this is going to crucify me, but for general quick slices of bread, I like very soft bread. I try various brands and if the loaf is soft that I can squeeze it slightly and have it rebound I'm good to go. I don't know what it is, I just love soft bread, the really unfortunate bit is that I'm usually limited to bleached flours and all the other crap that I shouldn't be eating.

Every couple of weeks I will visit an artisan baker and get a good whole wheat or honey wheat loaf, but for the most part while they taste better, and are better for me, they really don't store very long, and they aren't as soft as something like wonder or the other mass market breads.

I don't have the luxury of a trader joes, and really not very many stores that cater to organic shopping. Some of the large chains have organic shelfs, but honestly, they are mostly stocked with "gluten free" bread because it is assumed among marketing that in order to eat organic, you have to eat gluten free bread.

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I hate to say it, but this post and many of the responses come across as snobby to me. Are you telling me there are people that actually judge strangers by the bread they buy? The BREAD?

Is "white-wheat," which at least with some brands, is made with unbleached flours and no HFCS, considered unstylish, or is that accepted? How about Brioche - clearly a delicacy that can't be frowned upon, right?

I say ridicule the people who buy TV dinners, taco mix, Hi-C, and a 12 pack of Coors, not those amongst us who can appreciate a hearty peasant bread with our pasta, a patty melt, or a hard roll with brisket.

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I think the idea of judging someone based on the bread they buy is a little too conformofascist for my tastes. I buy what I like to eat - sometimes thats Wonder Bread. Is this really something to be so self-conscious about?

I think that if you're going to try to improve your family's health, giving your child a ham and cheese sandwich on plain white bread is a lot better than throwing a Lunchable in a bag or a Happy Meal.

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I pretty much exclusively buy wheat bread-- I hear now that not all wheat bread is created equal though, and sometimes can be just as bad as white bread..blah, I hate checking labels- but it certainly does weird me out when bread can be out for a week+ and not mold...ew.
Anyway, I make exceptions for white bread when it's either artisinal or the boyfriend is around-- he doesn't really like wheat.

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There is nothing more delightful that a great sourdough. I like bread simple: unbleached, but white, flour, water, yeast (or starter) and salt. I'm surprised at the preponderance of preference for the kitchen sink styles of bread. Sure white flour lacks the fiber, but it also lacks the fat. Because it's not bitter, it doesn't require the sugar that appears in nearly any whole wheat loaf I see. Baking at home is my preferred course, or any of the La Brea breads from Costco are great too. I don't really care for American style sandwich bread, but Trader Joe's does have a couple of very good loaves of white bread that do have fiber. Absolutely no shame in that.

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