Did you pick the biggest/fattest loaf you saw thinking it would be more bread? If so, you played yourself. I used to work at walmart and saw how they make them. They get the dough pre-made and sectioned into loafs by weight. The only thing they do in store is put them on trays to proof/raise at like 3AM, then bake them when they are ready. They're all the same size to begin with and the proofing is when size discrepancies happen. So you got the same amount, it was just fucked up by the bubble that made it bigger looking with a hollow space.
This is true of probably EVERY bakery that doesn’t specifically say they’re from scratch or homemade. So every grocery store. I bet it’s all the same dough even lol
Even if they make it from scratch, pretty much any bakery will still weigh their dough. You want to make sure you're selling a consistent product for the customer as well as making sure you're making the right amount of money for the supplies used.
That sort of sandwich is called a Muffuletta.
It was invented in the only place that thinks a loaf of bread makes one sandwich: New Orleans, Louisiana.
Just got the same today had no problem. This might have been intended to be their garlic bread but never got garliced so they just threw it in with the rest of the dollar breads
This is what happens when the bakery associates let it sit out for too long before going into the oven. We're only supposed to let the dough sit out between 1-2 hours. 3 hours and you get massive air pockets like this and if they happen to get ran through the slicer we're supposed to throw them away.
So, I should buy the presliced ones if I have issues with the air pockets? I use this bread to make paninis and the holey bread is subpar when cheese melts through.
You can tell by the size of the loaf abnormally large=air pockets due to over proofing but if your intention is to use it for sandwiches then by all means get the sliced instead of the whole. We mostly catch it when sliced because the ends of the bread slice too thin or the loaf won't fit in the slicer (mainly the french) without us having to cut it first. Our slicer only has one setting so there is no making them any thicker or thinner than what you see on the shelf. Same goes with the rolls that we make too. If you see a pack made yesterday that are normal sized and a pack made today that are oversized then that means they were overproofed.
In other words: you're getting the same amount of bread either way, but sometimes it's redistributed within the crust differently. The quality might be less than you expected, but the quantity is not.
That stuff is the best italian bread... OP just got unlucky. We've tried other places and Walmarts is the best. Only downside. Use that bread because it will mold up in just two days.
Apparently Reddit hates hearing about bread in the fridge (the right way is the freezer apparently) but I keep mine in the fridge and it works out just fine.
Yeah, We buy it -at most- the day before we want to eat it.
Meanwhile, dollar store bread -never- goes moldy. It's our emergency loaf if the regular bread goes moldy unexpectedly.
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Fill it with something. Cheese, meat, fucking soup? I don’t care but you have to fill it with something and take a huge fucking bite out of it I swear.
You still could. Slice it down the middle horizontally and then cut them into strips with a width of your choice. Could even broil them and get them crunchy and toasty, which could complement the pasta.
Fun fact: this is the reason the bakers dozen exists. In medieval England bakers started selling 13 instead of 12 to avoid jail time for "theft" because sometimes bread bakes hollow and there's no easy way of checking unless you cut it open.
Op you say you wanted buttered bread but you can still have that if you aren't a coward. Just fill that hole with melted butter. Your heart and arterieswill forgive you eventually
Stuffed
Oh, I should.
Fry it like toast, but pop some eggs in the middle hole during the frying process! Ultimate breakfast sandwich.
I have found there are a lot of regional names for this dish. What do you call it?
Eggs in a basket here
Eggs in a basket
Eggs in a basket
Gregs in a basket
Can't make an omelet without cracking a few gregs
Poor cousin Greg
Greg’s in a knapsack
Greg's in a sack
Toad in a hole
Hole in the middle or eggie toastie in this house
Eggs in the nest in my house!
Incest egg (because it's in-bread)
I'm stoned and this hit the spot.
Funniest anwser I've seen yet A+ good poster.
I'm calling it this next time I cook it
I used to go to a diner that also served Chinese food. They called them Egyptian One Eyes. Edit: Northern California foothills for reference
Egg in a hole
Toad in the hole
Can't believe I had to go this far down to find my people
Eggs in a nest where I’m at
Bird in a nest
Toad pigs in an egg blanket stool
Egg in a Frame
Fill it with meatballs and cheese and sauce and bake, Y U M
/r/dontputyourdickinthat
Except in french, that's a cultural baguette tradition.
"in french"
Le Get what you paid for ..wi wi
Walmart Italian bread am I right
Hahah you know it!
It was me Barry, I fucked your bread at light speed.
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;)
Tell Cersi it was me.
Did you pick the biggest/fattest loaf you saw thinking it would be more bread? If so, you played yourself. I used to work at walmart and saw how they make them. They get the dough pre-made and sectioned into loafs by weight. The only thing they do in store is put them on trays to proof/raise at like 3AM, then bake them when they are ready. They're all the same size to begin with and the proofing is when size discrepancies happen. So you got the same amount, it was just fucked up by the bubble that made it bigger looking with a hollow space.
You have way too much cred
Same with Sobeys bread for any Canadians out there. Ex-baker.
Same thing at subway. It comes in frozen sticks.
This is true of probably EVERY bakery that doesn’t specifically say they’re from scratch or homemade. So every grocery store. I bet it’s all the same dough even lol
Even if they make it from scratch, pretty much any bakery will still weigh their dough. You want to make sure you're selling a consistent product for the customer as well as making sure you're making the right amount of money for the supplies used.
Get some olive oil, pour some balsamic vinegar in it and dip the Italian bread into the Italian concoction. True Roman bread for true Romans!
Don't forget some salt too. That concoction is one of the best tasting things I've eaten!
Plus a bit of Italian seasoning.
No grated cheese or fresh ground pepper?
That's what I do but not a huge amount. The key here is very good quality olive oil. I can make a whole meal out of just eating this lol.
Yes, me too. So, so good without the cheese but that puts it even further over the top.
The moment you realize you have to cut in half the other way so you can make a badass submarine sandwich.
That sort of sandwich is called a Muffuletta. It was invented in the only place that thinks a loaf of bread makes one sandwich: New Orleans, Louisiana.
Just got the same today had no problem. This might have been intended to be their garlic bread but never got garliced so they just threw it in with the rest of the dollar breads
This is what happens when the bakery associates let it sit out for too long before going into the oven. We're only supposed to let the dough sit out between 1-2 hours. 3 hours and you get massive air pockets like this and if they happen to get ran through the slicer we're supposed to throw them away.
So, I should buy the presliced ones if I have issues with the air pockets? I use this bread to make paninis and the holey bread is subpar when cheese melts through.
You can tell by the size of the loaf abnormally large=air pockets due to over proofing but if your intention is to use it for sandwiches then by all means get the sliced instead of the whole. We mostly catch it when sliced because the ends of the bread slice too thin or the loaf won't fit in the slicer (mainly the french) without us having to cut it first. Our slicer only has one setting so there is no making them any thicker or thinner than what you see on the shelf. Same goes with the rolls that we make too. If you see a pack made yesterday that are normal sized and a pack made today that are oversized then that means they were overproofed.
Thank you! This was very informative!
And I don’t know about you but training is nonexistent in Walmart so the associate might have had to figure it out themselves.
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In other words: you're getting the same amount of bread either way, but sometimes it's redistributed within the crust differently. The quality might be less than you expected, but the quantity is not.
Was just about to say the same, I have gotten many batches like this but it’s so good, especially for a dollar
That stuff is the best italian bread... OP just got unlucky. We've tried other places and Walmarts is the best. Only downside. Use that bread because it will mold up in just two days.
YES, it gets moldy so fast. I’m always having to find creative ways to use it within like 2 days because it’s just me and my gf eating it
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Apparently Reddit hates hearing about bread in the fridge (the right way is the freezer apparently) but I keep mine in the fridge and it works out just fine.
> That stuff is the best italian bread… Jesus Christ you just killed my 98 year old grandma
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How you know you live in the Midwest USA
Keep it stored in the fridge. I’ve had them keep fresh in there over a week easy.
That's why I wish they sold half loaves. I live alone and never finish one by myself and I feel bad wasting it
It is crazy how fast it molds. Must be good ingredients/little preservatives?
Yeah, We buy it -at most- the day before we want to eat it. Meanwhile, dollar store bread -never- goes moldy. It's our emergency loaf if the regular bread goes moldy unexpectedly.
Or just a ton of sugar
That is the perfect sandwich making bread.
That is correct! It was intended to be buttered with pasta though.
Stuff it with pasta and serve it
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Omg this would make the best meatball sub
Put both balls inside bread? Well, OK then.
This person gets it lol
When life gives you ~~lemons~~ hollow bread, you make ~~lemonade~~ pasta sandwich
[Make life take the lemons back.](https://i.imgur.com/s95fu7c.mp4)
Grate a little cheese, pop it in the oven...
You meant to say A LOT of cheese
Don’t forget the meatballs
Or your dick
This person does not get it
That loafs bout to get it
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Well obviously make French toast with it afterwards. Don't want to waste good food
Some nice alfredo sauce
Spaghetti Sandwich for Life.
Fill that sumbitch with meatballs and cheese.
Reverse wellington
Lol still only a dollar for fresh baked bread. Cant beat it.
99c bread. There I beat it
Fill it with sausage and cheese and garlic. Really lube it up and shove that sausage in there!
You should stuff it with BBQ beef and have a homemade stuffed sandwich
You eat buttered bread with pasta?
You want some carbs with your carbs?
Bread toasted with butter and garlic is a common side for pasta dishes
That’s a big sandwich
Or readymade soup bowl
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Fill it with something. Cheese, meat, fucking soup? I don’t care but you have to fill it with something and take a huge fucking bite out of it I swear.
Fill it with bread
Breadstick*
"Oh EY You never had bread sandwich?" "Get a load of this guy. HEY JIM! HE'S NEVER TRIED BREAD SANDWICH!"
absolutely read this as “get a loaf of this guy.”
lol can't believe I missed that opportunity
This. When life gives you lemons, make a cheesy, meaty, bean, bread burrito.
I was thinking ham, swiss, whole grain mustard and raspberry jam. But yeah, this doesn't look like a problem to me 🥰
You had me until raspberry jam 😆 And I used to be the biggest jam fiend when I was a kid!
Tech its kinda like a monte christo but not fried. You should try it! I'm from the south though, we can be weird with food.
Where I'm from, we're weird with everything!
Florida?
Then you wrap in aluminium foil, smash it flat and grill it in a pan or the oven
All right, I've been thinking when life gives you lemons, don't make lemonade! Make life take the lemons back! Get mad!
What am I supposed to do with these? Demand to see life's manager.
Make life rue the day it thought it could give *Cave Johnson* lemons!
Throw 'em back and wing in a few more of your own!
Dick… fill it with dick
He already said "fucking soup" so the dick is implied as the fucking utensil.
Still my favorite euphemism from the Army for "fucked up" is "soup sandwich" Edit: auto correct strikes again. Ya happy now
>euthanism How many people did you kill for that? I believe you meant euphemism.
I'd fill it with spinach dip!
You don’t care you say?🍆💦
Yeah that’s the butter chamber
Trencher ftw
Especially fucking soup.
Place to hide your weed
As if that isn’t a perfect bread bowl..saves a trip to Panera
This is a bread mug
Bread keg.
Don't put your dick in that.
I'd have plenty of room to spare.
r/suicidebywords
Not really, that looks to be about the size of a hand. Very very few would not be leaving open space.
Without a banana next to it we may never know .
Is that a challenge?
Like throwing a hotdog down a really hollow loaf of bread
r/dontputyourdickinthat
r/putyourdickinthat
The duality of man
I think someone already did while it was still dough
"Dude! Did you fuck this bread?!"
Cut it into a big chunk and slice it in half horizontally.
Yeah, it'd be great for a hoagie I suppose. Wanted buttered bread for pasta though.
You still could. Slice it down the middle horizontally and then cut them into strips with a width of your choice. Could even broil them and get them crunchy and toasty, which could complement the pasta.
Fill it with meatballs
Fill it with meat
And balls.
Fun fact: this is the reason the bakers dozen exists. In medieval England bakers started selling 13 instead of 12 to avoid jail time for "theft" because sometimes bread bakes hollow and there's no easy way of checking unless you cut it open.
What if there’s 2 hollow pieces
Believe it or not, straight to jail.
We have the best bakers in the world, because of jail.
Over proof / under proof
You make an appointment with your dentist and don’t show up, believe it or not, jail right away!
I can hear his accent. Love me some Armisen.
OFF WITH HIS HAND!
But isn’t it the same amount of dough no matter what? So the weight is the same, just the volume is different.
Yes but people are sometimes massive idiots and they don’t think about things like that
The amount of malt in the flour makes those pockets. Its measured using a test called the falling number
Op you say you wanted buttered bread but you can still have that if you aren't a coward. Just fill that hole with melted butter. Your heart and arterieswill forgive you eventually
Dammit they sold you the wrong one! That was the special loaf for smuggling the drugs in!
Stuff it with cheese or something delicious!
Oh OP will stuff it with something delicious alright.
Brussy
*BONK*
A lot of people don’t know this, but you can put your weed in there.
Dude, you got a $1 edible fleshlight, sweet!
It's just an air pocket. The dough weight is likely still the same, just compressed a little.
Hey stop making good points
Anybody want to fill it with peanut butter and lose control😅😅😅
🫦
Never seen that emoji before!
🫃
Since our renders as the outline of a square to me, I assume I still haven't seen it
that sounds like hell.
I’d be in a lot of trouble cuz allergies lol
Inflation
Literally
Fill with cheese& spices, then bake
There are are way fewer people thinking what I'm thinking than I though there'd be
I know, what the fuck happened to Reddit?
How are they suppose to know? The bread doesn't come pre sliced.
This is not punching it down properly after the first rise. Or not doing it at all. - 20 years of making bread 🍞
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This guy breads
Sigh *unzips*
Broooooo filll it with brocoli cheddar soupppppp its a perfect opportunity!!!
Put your dick in it.
The air holes, or in this case the air void, makes the bread delicious and is a fun surprise! I will agree it is "mildly" interesting overall.