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On a scale of 1-10 how much do you like bread

How much

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Depends which type of bread. Give me some different options and I’ll rate them with complete honesty and to the best of my ability!
 
Vlastyz said:
Depends which type of bread. Give me some different options and I’ll rate them with complete honesty and to the best of my ability!
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Okay here's a few. Rate them all out of 10 please:
    • Bara Brith – Fruited bread from Wales of which there are many varieties, some made with yeast and others baking powder. Traditionally eaten sliced and buttered.
    • Barrel – Usually made with a milk bread dough, baked in a ridged mould. Also known as a pistol.
    • Batch – Loaf baked in a batch with others, rather than separately, wholemeal.
    • Bloomer – Thick, long, white loaf, lightly cut across the top so that the cuts open out or ‘bloom’ to give a crisp crust. Sometimes sprinkled with poppy seeds.
    • Buttery Rowies – Traditional Aberdeen butter yeast rolls. Shaped in a round or oval with a crisp crust and light flaky texture.
    • Cob – Round smooth crusted loaf often topped with cracked wheat.
    • Coburg – Round, crusty white loaf with a deeply cut cross on the top.
    • Cornish Splits – Sweet, light yeasted buns enriched with butter and milk. Also called Devonshire splits. Often dusted with icing sugar and traditionally eaten filled with jam and clotted cream.
    • Cottage – White loaf made from two round pieces of dough. One (smaller than the other) is secured on top of the larger piece. Often dusted with flour before baking.
    • Farmhouse – White loaf baked in a special tin and cut lengthwise along the top, often dusted with flour.
    • Plait – A special shape, usually plaited with three strands of white dough, sometimes enriched with eggs or milk.

  • More types of British breads
  • soda-farls-300x201.jpg
    • Rolls – Many different varieties, shapes and sizes ranging from crusty white rolls to soft wholemeal baps.
    • Sandwich – Large flat-topped loaf baked in a lidded square tin.
    • Sliced wrapped – With many different varieties including white, brown and wholemeal, the sliced wrapped loaf is a convenient bread which makes perfect toast and sandwiches.
    • Soda Bread – Flat, round, heavy loaf usually marked into quarters and risen with baking powder, not yeast. Soda Bread comes originally from Ireland.
    • Stottie – A flat round large bap from the North East of England. The Geordie stottie has a fluffy texture and was often traditionally eaten filled with bacon and pease pudding.
    • Tin – Loaf baked in a rectangular open tin.

  • World breads
    world-bread-300x200.jpg

    Well known world breads
    Baguette     – Originally from France, the baguette is now sold around the world.
    Bagel – Originally from Eastern Europe, the bagel is characterised by its ring shape and almost chewy texture
    Brioche – Originally from France. A highly enriched French bread, noted for its high butter and egg content, commonly served as a component of French desserts.
    Chapatti – A south Asian bread, usually eaten with cooked dhal (lentil soup), vegetable curry, chicken and mutton curry dishes; pieces are used to wrap around and pick up each bite of the cooked dish
    Ciabatta – Originally from Italy. Loaf is somewhat elongated, broad and flattish and should be somewhat collapsed in the middle
    Foccacia – Also from Italy. Often punctured with a knife to relieve surface bubbling, or dotted
    Naan – From Northern India and Pakistan
    Tiger bread – Originated in the Netherlands
    Tortilla – A flatbread which originated in Mexico


    More unusual world breads
    510.jpg
    Balep Korkun – A flat, Tibetan bread made with Baking powder and fried in a frying pan.
    Bazlama – A Turkish flatbread which is usually eaten fresh.
    Cesnica – A Serbian soda bread.
    Damper – An Australian soda bread.
    Mantou – A steamed bun from China made with white flour and often slightly sweetened.
    Melanpan – a Japanese bread made from enriched dough covered in a layer of cookie dough.
    Pane Ticinese – This Swiss bread is distinguishable by its shape – it is composed of several small loaves or rolls made to be broken off by hand – and by the addition of oil to the dough, which makes the bread particularly soft.
    Vánocka – Traditionally eaten in the Czech Republic and Slovakia, the dough is enriched with egg and milk to form a bread which is similar to a brioche.
 
Will do as soon as I get back on my gaming device. Give me a moment please.
 
Bara Brith – 7, not the best but it's alright i guess
Barrel –4 too lame
Batch – 6 it's okay
Bloomer – 9 one of my favorite, not the best though, could you more crunch
Buttery Rowies – 1 absolutely disgusting
Cob – -1 nah why is this even here
Coburg – 3 mixed feelings, its okay
Cornish Splits – no
Cottage – 3 Could use more taste
Farmhouse – 8 it's up there
Plait – 9
Rolls – 5 needs more sweeteners
Sandwich – one of my favorite, 9
Sliced wrapped – more on the better side ig, 6
Soda Bread – sickening 1
Stottie – no again -1
Tin – 7
Baguette – Many people like this one, however, needs more of a crust.
Bagel – yes 100
Brioche – 8 it's up there
Chapatti – 2 needs more quantity
Ciabatta – 5 mixed
Foccacia – 4 too dry
Naan – 6
Tiger bread – why name it after a tiger, taste is okay i guess 4
Tortilla – It's okay, 7
Balep Korkun – no too long and doesnt live up to the name
Bazlama – yea i like it, very crunchy and tasty 10
Cesnica – Yes 7
Damper – No too dry 3
Mantou – Hmmm, Could use more crunch and crust, but it is very sweet. Ill give it a 6
Melanpan –Not about it, sorry 3
Pane Ticinese – 6
Vánocka – yes one of my favorite, 9

Sorry for the wait Walter! Getting back to my gaming device took longer than anticipated, but here is my honest and reviews about these breads. I hope everybody can use this list as grocery shopping list incase bread is needed in the fam. Thank you for giving me the opportunity to share this with everyone Walter!
 
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