ething alien and unappealing. But show me a slice of rich pumperI don't know about you, but I absolutely love bread - not the soft, fluffy, rubber stuff sold as an edible napkin, but the scrunchy, chewy, whole grain staff of life bread. I can pass by decorated cakes without a twinge and eyeball ice cream as if were something alien and unappealing. But show me a slice of rich pumpernft, fluffy, rubber stuff sold as an edible napkin, but the scrunchy, chewy, whole grain staff of life bread. I can pass by decorated cakes without a twinge and eyeball ice cream as if were something alien and unappealing. But show me a slice of rich pumperchy, chewy, whole grain staff of life bread. I can pass by decorated cakes without a twinge and eyeball ice cream as if were something alien and unappealing. But show me a slice of rich pumperated cakes without a twinge and eyeball ice cream as if were something alien and unappealing. But show me a slice of rich pumperething alien and unappealing. But show me a slice of rich pumpernickel or marbled rye, and my knees buckle. There are breads that make sandwich filling unimportant: olive and herb rolls, panetone, extra sourdough, cheese rolls, raisin bagels, onion bread, poppyseed, sesame seed, and caraway.

Such breads are, we ar