>>>Ok, I see what I was missing. You think that if I buy bread from a bakery, it needs to be toasted. Bread from a decent bakery doesn't have a need to be toasted, but some people have a preference for it. No harm in toasting bread as far as I can see. When I make a loaf of Challah (from scratch - without a bread machine), I eat it both ways. Toasted and untoasted, and I love it both ways. I don't see why toasting it should have some sort of evil connotation.
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>>Not toasting as such - I sometimes just toast it to near black and let it dry a while, so it gets really crunchy, a zanimacija (something to be interested in, or get occupied, or have fun, with) for the teeth. When I want to nibble something but neither nuts nor seeds. It's, as I said in the other message, it's about the bread which pretty much must be toasted, which brought fame to "best thing since sliced bread" expression.
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>>>>So, it's not the industrial vs domestic. It's the recipe. And the recipe that the bread industry here uses is... {remains textless}.
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>I once had bread in a friend's house which they called "poga something." I thought it was a scone and originated in England. I almost forgot about that. It was very good though.
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>One of my favorite 'breads' is Ryans Steakhouse dinner rolls. They are sweet and buttery and you just pull them apart with your fingers and eat them like finger food. They are a dream when brushed with honey butter.

There is an Iranian flat bread I was introduced to by a friend that is amazing right out of the oven (yes, yes, I know. Just about any good bread is amazing right out of the oven). It's called 'Barbari', and it's about 18 inches or so long by about 6 inches wide. He used to buy 4 at a time, and 3 made it home to his family. After it cooled off, I'd cut it into squares and split the squares and freeze them. Then toasting the split pieces and buttering them was truly two slices of heaven.