Bread is my kryptonite! I could eat it at every meal, and I have never met a loaf of bread I didn’t like. These are a few of my favorites.

Italian: It has to be crispy on the outside and soft on the inside. While yummy with butter, nothing is better than dipping it into your favorite pasta sauce and cleaning your plate with it. The inside is an absorbent sponge that soaks up the last bits of deliciousness, ending with a satisfying crunch of the crust.

White: Nothing is better to encase peanut butter and jelly (strawberry preserves) than plain old “American” white bread.

Raisin: The perfect way to get the sweetness you crave without diving into a box of cookies. Toasted with a thin (or not-so-thin) butter coating, it perfectly complements an evening cup of tea.

Jewish Rye: It has to be a Jewish Rye with its shiny crust and dense body accented with caraway seeds. Seedless rye is for amateurs! I enjoy NOTHING more than a toasted piece (or two) of Jewish Rye bread. I will eat regular mass-produced rye, but it doesn’t hold a candle to my childhood memories of “real” rye bread.

It’s a good thing I am writing this upstairs and am too tired to trek back downstairs, or I might be making a bedtime snack. I can hear the raisin and rye calling to me. Oh, wait! Have you ever had raisin rye? Heaven!