I can't either! I'm lucky I have my DH who can slice bread normally.

I know. & I'm just saying I remember they had those machines in Belgian supermarkets. You had to run the thing yourself. It was a bit intimidating so I was happy not to need my bread sliced! Also, they only had one thickness setting.

Here's a short article on the history of the bog standard soft British white sliced loaf that's the same as Backerland (found in Co-op) that's conenient for making quick toast.

http://www.bbc.co.uk/news/magazine-13670278

Or as I heard on the BBC radio's Food Programme, the art of making air and water stand up.

I just read that article and was about to post a link, luckily for me, I know how to use the search function

Three amazing quotes from the article caught my attention though....

and....

'nuff said.

Have you tried the backerland loaf lately? I have found it dry and crumbly as per other swiss sliced, not as good as it used to be sadly

Migros have a new sliced brand they are stocking. Called Oliver's and so far I have bought the granary type, chock full of loads of different seeds. Soft slices as well. Got a white loaf for the kids to try today, they haven't tried it yet so will let you all know how well its received.

The granary sliced from Migros is nice, its what I only use these days as it doesn't crumble and isn't dry

back in the States I was living on low-cal breads (35-45 cal per slice). Real bread has about 100cal per slice. But!!!!!!! the factory made breads that only go bad when they start to form their own cultures all have High Fructose Corn Syrup in them.

So... I'll gladly trade my low cal bread (or any factory bread) for the sold-fresh variety here in Switzerland -- even if I do throw half of it away because I don't know how to make (and wouldn't use anyway) croutons.

In french it is called "canapés".
The squarish, very soft bread that you may like the best is called "pain au lait" in some bakeries.

I havn´t read through all the posts, but IMHO the closest I find to "fluffy-white-sliced-butty bread is that what you get in ALDI and LIDL, get salted butter too.

It freezes quite well, though. I usually buy a loaf, cut it in half, wrap the half I'm not using in a paper bag then a plastic bag then freeze it.

Maybe Migros Klubschule run an appropriate course to help you out. Try searching for "How to use a bread knife" or something vaguely similar.

I think that they also have some programs in place for tying shoelaces and opening the fridge, but they're for advanced users only.

I think you mean "pain de mie"

I thought it was just me but yes I noticed it dries out in the toaster a bit more easily than it used to especially if you like your toast dark.
But I still think it's better for toasting than the others.
It's always on special offer these days.
I wonder if we're just junkies and now the bakers have got us hooked, they're cutting it with talcum powder or sawdust or something.

The brioche sold in Migros tastes great toasted lightly (yes, first you need to slice it yourself) - the loaf or the big round in a sealed cellophane bag. Goes very well with butter and jam, or Kaya jam.

Kaya: that egg-sugar-coconut-milk jam from Malaysia and Singapore which you can easily make at home - double-boil equal volumes of the three ingredients for half an hour with a knotted pandan leaf (only for the aroma, to be discarded); blend it if it gets lumpy. Keep it in a jar in the fridge; it lasts for 2-3 weeks.