Metropol

Apparently so. Even having eaten white bread from being a student up to being 28 with no ill-effect, it's apparently bad for you (and gives you a belly). Now, approaching 30 and fighting the belly, maybe she's right! I have managed to keep hold of white rice and pasta though, so it's not all bad!
I actually don't begrudge it too much, I've found wholemeal bread to be far tastier - we add seeds to our loaves too for added interest. There are some things which white bread is far superior for - toast, chicken mayo sandwiches, baguettes etc, but for general consumption I've started to find it a bit bland!

So you have one of those breadmakers then? I'd quite like to make some myself. I have some flour in the cupboard but not a lot else. I might google some recipes and give it a shot.

As for white bread being bad for you - well anything is in excess I suppose, but like you it didn't do me any harm.

Bread makers are great - I never managed to make it by hand. Always too heavy or didn't rise enough. It's just nice to wake up to the smell of freshly cooked bread. We got the Panasonic one and it is by far the best one that I've used.
[/endorsement]

Think I'm late.

It's got to be toasted Veda. Small malted loaf, usually unsliced. Only available in Northern Ireland as far as I know.

marksi wrote:Think I'm late.

It's got to be toasted Veda. Small malted loaf, usually unsliced. Only available in Northern Ireland as far as I know.

Hello you. You've been quiet lately.

I used to buy Turkistan granary bread. Delish. Scotmid stopped selling it I think as I've not seen it in ages.

I'm addicted to warburton's white sliced. It's *awesome* and keeps for about 5 days for me.

Also: Secret bars were something else. I have no idea about how they could possibly be created. Top Deck was always a nice theme, I thought.

Sput wrote:Also: Secret bars were something else. I have no idea about how they could possibly be created.

Exactly - like shredded wheat, but nice because it was made out of chocolate and with a foamy centre too. However, were they really something else? If so, why did they disappear?!

Gavin Scott wrote:I have a confection in the fridge for later. A vanilla slice. They haven't changed much in years.

Hm, never figured you as someone who'd take to such dour offerings.

Sput wrote:I'm addicted to warburton's white sliced. It's *awesome* and keeps for about 5 days for me.

Five? Seems you might have the lowest standards of any of us. Still, I know very few people who lament the passing of the Secret bar/log/lattice, still no idea what that centre was but I'll bet chemicals had something to do with it.

(Ah, expensive manufacturing and lowly sales killed the oddity of chocolate and mousse as explained here

Nini wrote:

Gavin Scott wrote:I have a confection in the fridge for later. A vanilla slice. They haven't changed much in years.

Hm, never figured you as someone who'd take to such dour offerings.

So what would you have me down for then?

I only learned how to eat a vanilla slice without making a mess recently. If you turn them upside down the icing becomes a stable base.

Nini wrote:

Gavin Scott wrote:I have a confection in the fridge for later. A vanilla slice. They haven't changed much in years.

Hm, never figured you as someone who'd take to such dour offerings.

Sput wrote:I'm addicted to warburton's white sliced. It's *awesome* and keeps for about 5 days for me.

Five? Seems you might have the lowest standards of any of us. Still, I know very few people who lament the passing of the Secret bar/log/lattice, still no idea what that centre was but I'll bet chemicals had something to do with it.

Sorry, I too have a subjective bread ok-ness definition. Bread ceases to be fab for me when it starts to get in any way dry. And you have to admit the chemicals in Secret were *awesome*.

Gavin Scott wrote:So what would you have me down for then?

I expected something a bit more... interesting than a vanilla slice, all very sloppy and sweet yet very meh. That said you have learned the secret of correct decorum when it comes to eating them so kudos there. As long as you denounce your like for arctic roll you're fairly safe in my (dessert) books.

Sput wrote:Sorry, I too have a subjective bread ok-ness definition. Bread ceases to be fab for me when it starts to get in any way dry. And you have to admit the chemicals in Secret were *awesome*.

I question where you put your bread now, clearly isn't where we leave ours. Oddly enough, never actually had a Secret or at least don't remember it well.