White bread

[nsew]

I don't remember white bread ever being mentioned when it comes to food for touring. Not sure why as it is very easy to ‘eat’, requiring only a hand and a mouth.

Anyone here ‘eaten’ white bread?

[Paulatic]

I’ve eaten wholemeal for 40 years white bread is a very last resort.
For touring I’d say it’s a bulky object to carry and sandwiches can easily bought in many outlets. I am partial to buying a couple of morning rolls when touring though especially to accompany some sausage or bacon.

[Cowsham]

Sticks me up like putty so it's a no goto food.

[simonineaston]

White bread does have a single use, which is as the outside of a traditional bacon sandwich...

[nsew]

For myself the finest bread you’ll ever taste is the French ‘Gros Pain’ (large bread) a sourdough based ‘Pain de Campagne’ (country bread). I’m in heaven when I see that massive loaf (approx 2ft x2ft round) in a French bakery. You point at it, it’s manhandled down, the bread cleaver is positioned to it and you direct the size of cut required. “Plus, plus!”. Being a sourdough you can eat as much as you like without feeling bloated. Keeps fresh for days, though it’s never around that long. Here from La Loire last year

[Cyril Haearn]

White bread was normal when I was a kid

[Audax67]

For myself the finest bread you’ll ever taste is the French ‘Gros Pain’ (large bread) a sourdough based ‘Pain de Campagne’ (country bread). I’m in heaven when I see that massive loaf (approx 2ft x2ft round) in a French bakery. You point at it, it’s manhandled down, the bread cleaver is positioned to it and you direct the size of cut required. “Plus, plus!”. Being a sourdough you can eat as much as you like without feeling bloated. Keeps fresh for days, though it’s never around that long. Here from La Loire last year

It varies a lot throughout the country. Here in Alsace it's usually all crust surrounding Dead Sea Fruit. We usually get what they call pain nordique, which is a dense multi-grain bread with seeds all over the outside. That, and poppy-seed malicettes, which are like miniature soft-crust baguettes with a rather denser inside. Excellent.

White bread à l'anglaise? Haven't eaten that for >40 years and I don't mind if I never do again.

[iandriver]

Stopping in a local bakery in the morning for bread and warming some soup to have for lunch is virtually a right of passage for me. Stop in a beautiful spot, well away from anything and relax and enjoy.

On the cold November days of Flanders on the way to the 6 days of Ghent last year, it came into its own.

[simonineaston]

White bread à l'anglaise?

It's not even really proper bread...

[thirdcrank]

... White bread à l'anglaise? ......

I've reminisced before (shouts of "many times") about my year in Bagnols-sur-Cèze as an English language assistant. Many of the pupils had been on an exchange during the Summer hol to Berkhamstead. That was an obvious conversation-piece for my sessions, although they improved my French more than any contribution I made to their progress in English. By common consent, the abiding memory was of pain mie described with disgust and contempt.

[nsew]

For myself the finest bread you’ll ever taste is the French ‘Gros Pain’ (large bread) a sourdough based ‘Pain de Campagne’ (country bread). I’m in heaven when I see that massive loaf (approx 2ft x2ft round) in a French bakery. You point at it, it’s manhandled down, the bread cleaver is positioned to it and you direct the size of cut required. “Plus, plus!”. Being a sourdough you can eat as much as you like without feeling bloated. Keeps fresh for days, though it’s never around that long. Here from La Loire last year

It varies a lot throughout the country. Here in Alsace it's usually all crust surrounding Dead Sea Fruit. We usually get what they call pain nordique, which is a dense multi-grain bread with seeds all over the outside. That, and poppy-seed malicettes, which are like miniature soft-crust baguettes with a rather denser inside. Excellent.

White bread à l'anglaise? Haven't eaten that for >40 years and I don't mind if I never do again.

I’m familiar with the Alsace bread, adds a kilo or two to your pack! I can never finish it before finding something more agreeable. The Alsace is fantastic for foods otherwise. A favourite area of mine in the Autumn with the abundance of hanging fruits. Wild camp heaven.

[Jdsk]

The Alsace is fantastic for foods otherwise.

Yes. It was a pleasant surprise on the EV15.

Jonathan

[tatanab]

About 5 years ago I went over to the see 3 stages of the TdeF in the Vosges. I stayed at a very very basic campsite in Ramonchamp on the western side of the mountains, right on the Moselle. On the main road was the most exquisite boulangerie I've ever come across. The range of breads was fantastic, many I've not seen before. Fortunately I was there for about 5 days, so took full advantage of trying them out. https://www.google.co.uk/maps/place/Bou ... 4d6.743001

[nsew]

Not the Loire valley as stated previously, but the Dheune river which shares itself with the very attractive Canal du Centre. A great detour from (an unexceptional section of) the Loire towards Dijon, Besancon and the Jura mountains. Charrolais beef, Comte cheeses, Cote de Beaume vineyards etc. On google maps 1 day and 19 hours by bike from London.

[PaulaT]

I don't think white bread on its own would be very appetising. Maybe add some jam or cheese or bacon or toast it and smother it in butter.