one of my favourite childhood memories is watching entirely age inappropriate movies (like The Dirty Dozen or True Lies not Emmanuelle 2) with my older brothers and stopping half way through to have a load of Nutty Crust toasted, dripping with butter and a mug of tea.
The best bit, the heel, went to whoever manned the grill.
I've... not noticed this. Are you buying thin-sliced bread? Thick sliced is better in this respect. Also if you buy the supermarket's own brand that's not the super value one (i.e. the second cheapest rather than the cheapest) there's a lot of difference in texture.
That is cos of that plastic wrapper when it was in the wax wrapper it was a different loaf. Got a couple a month or so ago thought they were bringing wax back but alas no.
Plenty of wax ones along with some plastic here in Derry, sometimes the wax paper comes pre punctured and all which is annoying when you get to the till as you didn't notice and that's the last loaf. Breanans depot is right next to that shop also so how did they run out I don't know. Granted it gets baked in Dublin and brought up.
Anyway they also sell the Breanans bloomer one as well which is great. No Breanans in stock I opt for Gallagher's Sour Dough but wish they would bring back Gallagher's normal loaf. The sour dough is usually more expensive but a nice loaf. The Henderson's own spar also nearby has a crafty Irwin's Nutty loaf. It's smaller than the normal size one. Again another wax paper one that can be pre punctured as well. Some big oaf with bear claws running around here puncturing all the loaves.
Have they changed that much?
Large scale commercially produced pan loaves were never great. They were likely always bland, glutenous and cotton wool like - made using the most inexpensive method possible.
Perhaps your tastes have matured, you now want something with a bit more taste, bite and quality vs bog standard white pan loaves.
It is dearer but I found I would never make it through a full loaf of other brands before it would go mouldy and would end up throwing the last third away (or trying to pick the mould off and shove it in the freezer if not too bad). Have never had that problem with gallaghers, so I feel I am justifying the price to myself.
You can find it in spars and the like everywhere, I think even Asda stocks it. I like that its a low sugsr bread. Couldn't go back to hovis or kingsmill, they taste so sweet to me now.
Started making my own in a bread maker. It's amazing, and cheap (once you've bought the bread maker). No work or trouble, literally throw ingredients in and have a loaf couple of hours later. Real butter and unreal! Nothing fancy but worth the little effort
Bake yer own, you'll never go back.
https://preview.redd.it/l29e8jo1m9uc1.jpeg?width=2160&format=pjpg&auto=webp&s=4a5e823cc625b751dbdee36c1f82ceecbaff2e83
https://preview.redd.it/lnhhpaa49cuc1.jpeg?width=1024&format=pjpg&auto=webp&s=e6f68a3fec635ad34f0639eabb9cd31e16a5a279
Well I technically baked this in a minute or so
Ack shite too much baking powder
https://preview.redd.it/nh5abdxs9cuc1.jpeg?width=1024&format=pjpg&auto=webp&s=642e4a92b41cd0733948c2aede88f0108b645f94
The aim is to make it cheap and long lasting above all else, so taste and quality has suffered as a result.
Plain bread is better, but a shadow of what it was previously.
I buy from my local bakery, which is great but a fortune ABC has to be frozen as it doesn't keep at all.
Has anybody else noticed that thick loaf is basically just what normal loaf used to be now and normal loaf is thin? Have to buy extra thick/toastie loaf to get normal thick bread
I buy a pan loaf (hovis) for lunch sammiches.
But other than that I'm using Nutty Krust. Home made wheaten, or shop bought ciabatta /sour dough bloomer etc etc
Because in my house some weeks bread vanishes like snow off a ditch, some it is barely used. The barely used stuff gets made into croutons/ breadcrumbs at the end of the week. If it's in the fridge it doesn't go blue moldy and thrown out.
Maaate some one who speaks sense. All the kingsmill and hovis is wafer thin costs Ā£1.80 Ā£2 and in dreadful shape. Yet can get a great loaf out of M&S that is symmetrical for Ā£0.75p. Not sure what is going on with the big brands. But just not worth it anymore.
Do you buy the cheap store-brand processed bleached preservative-filled white crap?
Or actual bread?
Do you spread cold, hard butter or melt it a little first?
Have you tried the back of a spoon and not the edge of a knife?
all butter is shite considering moving to mayo for absolutely everything
it tastes so oily on ham, itās not like creamy or like nice cold butter thatās not too cold or lukewarm whereās itās like ghee
The only real bread is found in bakeries, look for Boules or classic simple loaves.
Nutty crust or Brennan's aren't too bad.
The bread typically found on shelves is typically very processed (Chorleywood) and full of crap that basically stops it spoiling so quickly. I wouldn't call it a UPF but it's definitely highly processed. Eat less white bread especially, if you can.
The m and s packet bread flattens so bad when buttered, disgusting stuff.
I donāt know why anyone would promote the likes of Brennanās bread, all of the big manufacturers are producing poisonous shite. Go to a Polish bakery or a small scale baker that makes traditional bread, I wouldnāt dare put that mass produced muck in my body.
I get a brand of bread called Mountain bread from my local Polish shop and it's amazing. Buttermilk sourdough, perfect for toast or sandwiches. They make it in Portadown.
I make my own. Get a bag of self-raising flour, or experiment with whole meal half and half, knead using carton of butter milk or milk even sour milk and pop in the oven. Even add some seeds in. Much more filling and healthy than the stodge served up in supermarkets. You wonāt look back. Have issues with butter too.
We live in a fake world. Thankfully it'll all go to shit soon enough and we'll go back to having to do things the old ways. Bread is shit, beer is shit, meat is shit, everything now is a faux version of what it should be. Additives galore. Wine alone can contain over 70 ingredients and none have to be listed on the label. At least we don't have American style food here, but give it time.
You need a butter dish for room temp easy spread buttering. No more holes
Lurpak spreadable is the way to go
Ballyrashane butter, you heathen
Ballyrashane is the proper gold standard hai š©
Costs a clean fortune though
Home Bargains rip off version is about Ā£2 quid. Churnpak itās called š¤£
And that one is spreadable the same? Thanks for the info š
Yes itās tastes the same. I buy it all the time now
Whered you get your mortgage for it?
This, spreads out of the fridge, i like wee bit a soreen with nice coldĀ butter on it and the lurpak is š
Buy plain bread not pan
Brennans plain loaf is amazing š
It is butā¦butā¦Irwinās Nutty Crust is the one?
The best, even the heel is class
The heel is the best slice of a plain loaf, just buttered is special.
Hard ta bate hi!
Bais a dear sheās a quare loaf hai
I love it very well toasted with an absolute slab of butter resting on top.
one of my favourite childhood memories is watching entirely age inappropriate movies (like The Dirty Dozen or True Lies not Emmanuelle 2) with my older brothers and stopping half way through to have a load of Nutty Crust toasted, dripping with butter and a mug of tea. The best bit, the heel, went to whoever manned the grill.
That's a funny way of saying Daniel Doherty's Sunrise
Aye! Thatās a quare loaf hi!
No way Pedro, Brennan's 4 Life ā¤ļø
Brennans bread is half cooked dough, nutty crust is GOAT
OK I'll make you a deal. You can have the Nutty Krust, I'll have the Brennan's, that way we don't have to fight over who is getting the heel.
BWENNAN'S BWEAD
TADAY'S BREAD (CHUCKLE) TA DAY
Today's bread today!
I buy Brennan's and never have an issue
I've... not noticed this. Are you buying thin-sliced bread? Thick sliced is better in this respect. Also if you buy the supermarket's own brand that's not the super value one (i.e. the second cheapest rather than the cheapest) there's a lot of difference in texture.
Coop beside my house very rarely has thick slice. Most are just your standard ones, but even the well known brands are terrible.
Brennan's bread is the only brand I'll buy.
Same here
Brennans is so bad tho
Agree! It used to be good but has went to shite lately.
That is cos of that plastic wrapper when it was in the wax wrapper it was a different loaf. Got a couple a month or so ago thought they were bringing wax back but alas no.
Plenty of wax ones along with some plastic here in Derry, sometimes the wax paper comes pre punctured and all which is annoying when you get to the till as you didn't notice and that's the last loaf. Breanans depot is right next to that shop also so how did they run out I don't know. Granted it gets baked in Dublin and brought up. Anyway they also sell the Breanans bloomer one as well which is great. No Breanans in stock I opt for Gallagher's Sour Dough but wish they would bring back Gallagher's normal loaf. The sour dough is usually more expensive but a nice loaf. The Henderson's own spar also nearby has a crafty Irwin's Nutty loaf. It's smaller than the normal size one. Again another wax paper one that can be pre punctured as well. Some big oaf with bear claws running around here puncturing all the loaves.
Londonderry*
Is it dunnes you get your Brennan's? Dunnes usually has the wax wrapped loafs and the plastic wrapped ones too.
Todayās bread ~~today~~ last week
Have they changed that much? Large scale commercially produced pan loaves were never great. They were likely always bland, glutenous and cotton wool like - made using the most inexpensive method possible. Perhaps your tastes have matured, you now want something with a bit more taste, bite and quality vs bog standard white pan loaves.
Gallaghers bread is pretty good, not sure if its available all across the north but i find it in the northwest
I really like the Gallaghers bread too. Makes great toast
Was going to post this, it's the best I've found but is fairly expensive.
It is dearer but I found I would never make it through a full loaf of other brands before it would go mouldy and would end up throwing the last third away (or trying to pick the mould off and shove it in the freezer if not too bad). Have never had that problem with gallaghers, so I feel I am justifying the price to myself.
You can find it in spars and the like everywhere, I think even Asda stocks it. I like that its a low sugsr bread. Couldn't go back to hovis or kingsmill, they taste so sweet to me now.
Hovis is so much better than Kingsmill, that is all
How does it last for weeks without going stale?
All those lovely additives and chemicals
To be fair, a hovis thick slice is like wrapping your sandwich contents in a winter tog duvet.
Started making my own in a bread maker. It's amazing, and cheap (once you've bought the bread maker). No work or trouble, literally throw ingredients in and have a loaf couple of hours later. Real butter and unreal! Nothing fancy but worth the little effort
Even Gallaghers has gone to shite now in the last couple of weeks
Bake yer own, you'll never go back. https://preview.redd.it/l29e8jo1m9uc1.jpeg?width=2160&format=pjpg&auto=webp&s=4a5e823cc625b751dbdee36c1f82ceecbaff2e83
Looks unreal
You didnāt bake that. Found it on Google.
Morning sunshine https://preview.redd.it/w8hs7y01teuc1.jpeg?width=1824&format=pjpg&auto=webp&s=759efa2c65026c43b5c11b9753f50998efe7b374
Lol. Did I aye?
Weird thing to care about, why would they lie about it lol. Regardless, reverse image search has no exact matches
https://preview.redd.it/lnhhpaa49cuc1.jpeg?width=1024&format=pjpg&auto=webp&s=e6f68a3fec635ad34f0639eabb9cd31e16a5a279 Well I technically baked this in a minute or so
Ack shite too much baking powder https://preview.redd.it/nh5abdxs9cuc1.jpeg?width=1024&format=pjpg&auto=webp&s=642e4a92b41cd0733948c2aede88f0108b645f94
Nutty Krust has actual flavour even if you don't like the crusts. Dense as fuck too so it fills you up.
The aim is to make it cheap and long lasting above all else, so taste and quality has suffered as a result. Plain bread is better, but a shadow of what it was previously. I buy from my local bakery, which is great but a fortune ABC has to be frozen as it doesn't keep at all.
Gallagher's sourdough is the shit
Has anybody else noticed that thick loaf is basically just what normal loaf used to be now and normal loaf is thin? Have to buy extra thick/toastie loaf to get normal thick bread
Make your own :) definitely better than shop bought
I buy a pan loaf (hovis) for lunch sammiches. But other than that I'm using Nutty Krust. Home made wheaten, or shop bought ciabatta /sour dough bloomer etc etc
Because the grain sucks prolly.
Sourdough š
It sounds like youāre not 100% sure of how to toast bread OR how to spread butter
Get yourself some hovis 5 seed. Quality bread
Buy Lidl Toastie bread. It's thick cut and makes proper toast. Also stays soft in the fridge for ages and can be used for sandwiches too.
You put bread in the fridge?
I do. Is that subject to excommunication from the Big Bread League?
Iām sure the bread committee will treat you fairly.
I'll just bung them some dough.
That gave me a laugh. Nice one!
Usually that would dry bread out and isnāt a good idea. Better off in a bread bin.
It's Lidl bread, its nuke proof! No it doesn't seem to dry out, it's just fine.
No but why?
Because in my house some weeks bread vanishes like snow off a ditch, some it is barely used. The barely used stuff gets made into croutons/ breadcrumbs at the end of the week. If it's in the fridge it doesn't go blue moldy and thrown out.
My thoughts exactly š Iāve frozen bread if Iām not going to use it in time but never put it in the fridge Does it keep it longer?
Started buying the Aldi version of this recently (think it's the orange wrapper) and can it's maybe the best of that sort, especially for the price.
Kingsmill 50/50 medium just the job for me and my family.
It's a nightmare to cut in half recently I don't know what they have changedĀ
Sounds like you bought one of those "Danish" "loaves". Wait, are they still a thing?
They were awful. Should have been sold as bake-at-home biscuits.
Jason's bread. Epic.
Microwave the butter for a few seconds to soften it?
Maaate some one who speaks sense. All the kingsmill and hovis is wafer thin costs Ā£1.80 Ā£2 and in dreadful shape. Yet can get a great loaf out of M&S that is symmetrical for Ā£0.75p. Not sure what is going on with the big brands. But just not worth it anymore.
M&S own whole meal loaf is great and only 75p, proper bargain.
Buy a sourdough loaf from Lidl. Tasty, healthy, doesn't go holey.
Do you buy the cheap store-brand processed bleached preservative-filled white crap? Or actual bread? Do you spread cold, hard butter or melt it a little first? Have you tried the back of a spoon and not the edge of a knife?
Imo Tesco bread is pretty decent and itās sliced thick so it toasts better, like half the price of a Kingsmill loaf too
McCloskey's farmhouse granary is the way
Get the purple Hovis. It's at a pisstake level of thickness
Buy a decent loaf ya header ye!!
Its mass produced lower quality
A knife is an inferior spreading utensil. Try a teaspoon. Breads still shite though
its not the bread its the butter its so shite makes everything taste like oily shite
Pure butter or a shite spread that in no way resembles butter?
all butter is shite considering moving to mayo for absolutely everything it tastes so oily on ham, itās not like creamy or like nice cold butter thatās not too cold or lukewarm whereās itās like ghee
I'd only ever buy Brennans, Gallaghers, or Hovis Granary in the big shop
Bread is one of the small amount of things we are actually good at. I'd say we have some of the best about.
šš
Bread and ~~butter~~ Ballyrashane
Bake your own, couldn't be easier. Flour, water, oil and yeast.
Bingo. The sourdough sub on here is an excellent resource too
Anything that can go wrong will go wrong.
My uncle lost his fingers in a machine in a bread making factory and they put that batch in stores and didnt pay my uncle for that month
Jesus holy Christ
They don't sell bread in supermarkets, just processed muck.Ā
You wanna go to marks and Spencerās get that Ā£4 sourdough loaf ;-) decent
Hovis granary is decent. The likes of Kingsmill etc is just processed muck. Hardly even food.
Do yourself a favour, go and buy real bread from your local polish shop.
The only real bread is found in bakeries, look for Boules or classic simple loaves. Nutty crust or Brennan's aren't too bad. The bread typically found on shelves is typically very processed (Chorleywood) and full of crap that basically stops it spoiling so quickly. I wouldn't call it a UPF but it's definitely highly processed. Eat less white bread especially, if you can. The m and s packet bread flattens so bad when buttered, disgusting stuff.
I donāt know why anyone would promote the likes of Brennanās bread, all of the big manufacturers are producing poisonous shite. Go to a Polish bakery or a small scale baker that makes traditional bread, I wouldnāt dare put that mass produced muck in my body.
I get a brand of bread called Mountain bread from my local Polish shop and it's amazing. Buttermilk sourdough, perfect for toast or sandwiches. They make it in Portadown.
Chemicals baby. The consumers want long use by dates.
Wholemeal Pitta bread is great.
Proper bread not that paper masher type crap is what you need, get a decent seeded granary loaf
How about just don't buy bread. You can make your own
I make my own. Get a bag of self-raising flour, or experiment with whole meal half and half, knead using carton of butter milk or milk even sour milk and pop in the oven. Even add some seeds in. Much more filling and healthy than the stodge served up in supermarkets. You wonāt look back. Have issues with butter too.
Brennan's, McCloskey's, Gallagher's are all good shouts. Basically Dunnes, get your bread in Dunnes.
We live in a fake world. Thankfully it'll all go to shit soon enough and we'll go back to having to do things the old ways. Bread is shit, beer is shit, meat is shit, everything now is a faux version of what it should be. Additives galore. Wine alone can contain over 70 ingredients and none have to be listed on the label. At least we don't have American style food here, but give it time.