I'm not sure what the situation in many parts of the US is, but is not freshly baked bread, the kind with unsurprising ingredients and that goes stale when you'd expect it, not an option?
The stuff made to sit on the supermarket's shelf for long times has such an odd consistency and flavor, very spongy and very tangy and sweet, you can't spread anything on it without toasting it first. I wouldn't take it as the standard for bread.
The stuff made to sit on the supermarket's shelf for long times has such an odd consistency and flavor, very spongy and very tangy and sweet, you can't spread anything on it without toasting it first. I wouldn't take it as the standard for bread.