Daily Top 10
Top 10 bakery breads
Which kinds of bakery breads are best? (MCT / October 15, 2008)
The Daily Top Ten team warns that this list is not Atkins-friendly.
1. Potato: Has Irish roots as a way to use mashed potato leftovers. Potato bread is heavier and more dense than most breads, with a substantial taste. It also makes for great hamburger and hot dog buns.
2. Sourdough: Has variations in taste depending on where it is made, due to wild, airborne yeasts. The best sourdough comes from Boudin Bakery in San Francisco.
3. Cornbread: Corn bread goes well with Southern-style meals and comes in sweetened varieties for dessert. A favorite is the loveable, bite-sized hushpuppy.
4. Challah: A traditional Jewish bread, challah has made its way into many artisan bakeries. A sesame seed challah has a sharp taste and a pleasant texture.
5. Rye: Rye bread has a sharp taste that is much different from other breads. Like no other bread, rye makes the best reuben sandwiches.
6. Honey oat: A slightly sweet and very filling bread, Honey Oat works best for toasted and cold-cut sandwiches.
7. Pumpernickel: A variation on rye bread made from similar yeasts, pumpernickel is best served toasted with ham and melted cheese.
8. French: We found that some people like crusty bread. The long, stick shape of the French "baguette" allows maximum crust.
9. Whole wheat: The best whole wheat bread does not come from the local grocery store. Local bakers make the healthiest varieties.
10. Italian: Italian breads make the best white breads. A favorite is Focaccia, made with herbs and olive oil, and it becomes savory when stuffed with meats and cheeses.
Matt Cahill's Daily Top 10 comes out every weekday.