>>>>What's so great about sliced bread?
>>>
>>>Make your own.
>>
>>We do. It has a crunchy crust which would make every health insurance seller's mouth water to near drowning: the risk factor by which he could pump up the dental premium!
>>
>>Actually, the only downside to this bread is that it's made at home. So the ultimate pleasure of having the butt of the loaf protruding from the tote hanging on the handlebars of the bicycle, as you ride home and pinch the loaf is missing. Just taking the loaf for a ride wouldn't be the same... the pleasure would feel too guilty.
>>
>>>Soda bread. My mothers. Fresh from the oven with a thick layer of butter melting in. Or maybe fried in a little bacon fat.
>>
>>One word: kvašenica. That's... like breaded bread but the batter is just eggs and flour. Dip the slice in the beaten eggs, then flip over the flour back and forth until it's covered and nothing additional sticks, then fry it to golden brown. Possibly soak the extra oil in tissue paper so it isn't that greasy in the end but still tastes ridiculously nice. M. m.m .m.mmm...
>>
>>warning: don't try with American so-called "bread". No warranty applied/implied/replied/replayed, actually I invoke a Microsoft-strength disclaimer in that case.
>
>Take it in turns tro cycle round the block with the bread.
>
>Try these some time.
>
>http://thefoody.com/vegetable/potatocakes.html
>
>served dripping with melted butter of course.
>
>Best eaten hot off the stove as they are cooked.

Funny it's called 'Irish potato cakes' when my grandmother (norwegian) made those using the same ingredients except that she added sugar and heavy cream. Yum!