Today's Bread in two days time. Always close to its best before.
Yes ,but it's not cheap, I think it's nearly 3 euros and looks like they making them smaller aswell
It's not snobbery like you'd hear people go on about with wine or other items.
It's basically being able to tell the difference between good and bad and almost all Irish mass produced prepacked breads are poor.
I think they're easier to use now than what they used to be, less inclined to fall apart all over the machine and you can select your thickness out of an option of 3.
Having said that I haven't used it in years and it's only since I spotted the Brennan's recently have I started using it again.
No idea as to the price of any bread to be honest.
I see all these news items and reports when they ask politicians what the price of milk, bread and stuff is to see how out of touch with the 'ordinary people' they are. I've no **** idea either.
Thank me later...
I'm cooking aldi sausages and rashers to lash onto a batch loaf right now, just so ye know.. Chef ketchup tastes better than Heinz, lovely tang, their brown sauce is a bit manky though, HP is pure muck aswell, YR is yr only man for a bit of brown on batch.
If you want to be truly disgusted you should try the cheapest stuff in a US supermarket.
Staffords is still unhealthy processed food though.
Staffords Chia Wholegrain Bread 380G Ingredients: Wheat Flour, Water, Rolled Wheat, Seeds (5.5%) (Chia, Poppy, Sunflower), Extruded Maize, Yeast, Emulsifiers (Mono and Diglycerides of Fatty Acids, Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids), Wheat Gluten, Vegetable Oils (Palm, Rapeseed), Salt, Sugar, Dried Wheat Sourdough, Thickener (Guar Gum), Mashed Potato Flakes, Malt Extract (Barley), Wheat Malt Flour, Tomato Powder, Spices, Tapioca Starch, Flour Treatment Agent (Ascorbic Acid), Acidity Regulator (Sodium Acetate), Rolled Oats
Yes but with what ingredients is the question.
It’s Gallaghers Sour Dough range for me. Lovely today. Still lovely in 3 days time.
Ta days bread ta day
Agree. Bread in US is terrible.
Bimbo in Spain is awful too.
Fresh Brennans is very tasty. With ham, cheddar, plum tomato, ice berg lettuce, dijon mustard - extremely yum.
Staffords is nice too. Their spelt is lovely.
I think dryer breads will keep longer. Maybe at the expense of taste.
Brennan's sultry offering is not to be left lingering on the shelf for ornamentation.
Or to decorate the kitchen. Get stuck into it.
The bread equivalent of chicken nuggets.
Don't care if I'm a bread snob but Brennan's is manky. I'm all about the sourdough from my local bakery in Raheny, if you know you know!
Naturally!
Was a big fan of Brennan's White Batch and the High Fiber one but they have definitely changed the recipe / ingredients. Both are now much flimsier and when toasted go to sh!te. They are no on par with Supermarket Own Brand versions. Probably cost cutting, using cheaper ingredients. Don't buy either of them any more.
Try O Haras of foxford was up in mayo last week on a self catering break and there sliced pan was on real might be the fact I was on holiday and the weather was beautiful but loved there pan don't know can I get it in kerry but haven't tasted anything like it in years.
Raheny is lovely. I was there yesterday for Pulp!
![Photo of [Deleted User]](https://w2.vanillicon.com/v2/28da96eaa61d06f20f0857b86ee00088.svg)
