I don’t each much bread. But when I do I choose carefully.
First of all, forget hamburger buns unless you’re desperate. Hamburger buns usually contain enough sugar as to be noticeable. I assume they do this to attract kids, since kids like hamburger. To me the added sugar detracts from the bread.
Sourdough: We used to just call this “French bread” here in San Francisco, because sourdough was the only kind of French bread we ate. The term “sweet French” came into being to differentiate between sourdough and the non-sourdough. Sourdough bread in the Bay Area has a special flavor that apparently can’t be duplicated elsewhere because of our unique air and water. That’s what they say. Sourdough is made with a “starter”, which is some leftover dough from the last batch. It contains the unique flora of the original. After setting it out for a few hours, the new dough will become like the old dough.
Pita: Pita is good to use with, say, lunch meat, salami, peanut butter, or anything gooshy that might make a mess otherwise. I especially like pita with falafel or with tuna salad.
Tortillas: Tortillas seem to keep forever. There are two main kinds: flour (wheat) and corn. Corn tortillas are smaller. I like mine with melted cheese or melted butter. They’re also good for dipping into a bowl of chili con carne.
Bread can be frozen if need be. When you need it, leave it out on the table for a couple hours.
This is a sourdough bread bowl from Boudin Bakery in San Francisco, filled with New England-style clam chowder. Any heavy soup can be used in a bread bowl, even chile con carne. That’s a lot of bread, a meal in itself, but it’s so tasty. If you want to buy a bread bowl you may have to go to a specialty food store or deli if you’re outside the San Francisco Bay Area, since I’m not sure how widely it’s sold.
This is the more traditional sourdough bread loaf. Because it has so much air it tends to dry fast. If you have some dry bread, put it on a plate, sprinkle just a dash of water on top, and cover the bread and plate with a bowl. Zap it in the microwave for about half a minute.