Brilliance of the Bread Loaf

If there is one thing that well and truly is a staple, it is bread.  Without, there is no sandwich, no bread and butter pudding, no sausage sizzles and no toast.

Bread is often the thing that most reflects our lifestyles; there is bread for every budget, for every person and for all their multicultural tastebuds. Once going to the supermarket meant the choice of white; toast or sandwich and now there is more variety than there is the Karma Sutra.

But what is the best bread?

From my tasting of breads it turns out that cheapest is not always best and for dear uni students there is three alternatives; to suffer and eat it, to pay obscene amounts for bread, or to give up bread completely and hop onto the Pita bread express.

The cheapest of the cheap coming from the major supermarkets is almost claggy and from my kindergarten years I can vouch that it does taste gluey. So that knocks out a few breads out of the ballpark.

Generally the second to cheapest and higher are alright, actually having some flavour and feeling fresh even a few days after you purchased.

And what about your multigrain and wholemeal breads that fill the stomach and satisfy the health conscience we know we all have and all love to hate.

Helga’s is probably the best around, but there are others and cheaper too but here at the daily red, recharging after a first stint of university and no bread during the first semester is really just getting back into the bread business.

But do you know what? None of the bread baked in these supermarkets and bakeries can compare to the breads baked at home, with the warm odours giving new air to the room, to the house even and simultaneously makes the stomach rumble in anticipation, as if it is the gastronomic drum-roll.

The brilliance of bread comes not from buying it but making it yourself, after all a home-cooked meal, is better than anything store-bought, isn’t that what they say?