I like a poppy seed kaiser roll. Or a nice bit of granary. The common theme here is I like a bit of texture on the way out as well.

Not strictly bread but I had one of M&S new posh Italian range pizzas (5£ and it's on special offer...) and the dough was a treat.

They have this kind of buttery bread here, it looks like a cholla loaf more than anything, it's loverly. Like a croissant/brioche type taste with the lovely fibrous tear of cholla.

Buttermilk Soda Bread
Swedish Polarbröd
Nan Bread
A decent Baguette

Hmm. I spelled naan incorrectly.

It's called "Tresse" which means "plait" because it looks like one, proper breakfast stuff that! Try a "delice" in a bakery if you like that kind of texture, a savoury version with butter in it.

What is cholla?

A kind of sweetish jewish bread, very nice.

By German standards, Berlin bakers are rubbish, but we've got a good one here in the village. He does Mühlenbrötchen, which are dark and wholemeal, but light and airy and extremely tasty.

I don't buy them as often as I'd like, but I reckon that if you're trying to sort your diet out, getting hold of the right bread is half the job.

Morrison's sell a cinnamon and raisin Irish soda bread 'made by' Paul Rankin which is the finest bread I've ever tasted.

thanks for the earworm...
http://www.youtube.com/watch?v=mDWyMeae5d4

Focaccia rocks

Green chile bagels will also suffice

Challah



It makes excellent French Toast.

German Bread

A Frankenleib from Hofpfisterei in Munich

Magnificent

A nice fresh still-warm baguette does the job for me, with some unsalted butter and decent pate. Perhaps some italian meat and a bit of nice robust cheddar. And a glass of red wine.
That my friends, is the greatest lunch you can have.

I love the crapness of big thick fluffy white bread for toast and sarnies, but a slice of really good granary is lovely on it's own.
The most important thing for a sandwich though, is that the bread is really soft and fresh (not dry at all) and at room temperature. The worst thing about packaged sarnies is that the bread is at the same temperature as the filling. It's just wrong.

One of the cool things about Germany and Austria is that there are sausage stalls all over the place like in North America, but unlike in North America, the rolls you get are gorgeous and crusty and chewy and full of flavour.

Genau.

Bread is one of the great highlights of the German culinary tradition.