cooklynveg calls for a "good, sturdy bread" and specifies a "gluten free flax seed bread by glutino." Was that the bread tested and so yummily photographed for the Welsh Rarebit with Spinach recipe?
"Firm white bread" or "country bread" is called for in some of the recipes in "The Essential NY Times Cook Book." I know this directive often means to avoid sourdough and to stay away from whippy white bread (but you will occasionally find a loaf of Wonder hanging out next to the jar of Skippy in the pantry), but exactly what is "firm white bread" and "country bread"? (I'm looking directly at you, Ms. Hesser and Ms. Stubbs.)
I've been using French bread baked in-store and packaged in paper of perforated plastic bags instead of poly bags. What are the alternatives? I'd love it if all you cooks on food52 would tell me what you use (and why) when a recipe calls for "firm white bread" or "country bread."
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A good, meat inside, probably using an unbleached flour, its a loaf with some heft, some presence. An identity. I've lived in many different places, so end up finding something different all the time, but regardless of where it comes from, that loaf needs to have a sense that someone actually made it.
