I heavily dislike white bread but I am a big fan of whole wheat and rye bread. What's really good is that rye/pumpernickel combo bread they have. In the mornings at school I will usually have wheat toast with whatever I'm eating, or just on it's own because it's so good.

Wheat bread far and away rules the universe.

Homemade rye.

I like a nice rye.

I couldn't tell you what rye is like, really. I don't have too much experience with breads, I guess.

To eat plain, or with a meat sandwich: sourdough, preferably wheat or cracked wheat.

For peanut butter and jelly: whole wheat, multigrain, etc.

I really dislike white bread, but sourdough white is decent. Just doesn't have enough substance.

For toast and corned beef, a good rye.

For subs, white bread.

Whole wheat for everything else.

Whole fiber wheat bread is BY FAR WAY TIMES WOAH better for you, so I eat that, but it looks like white bread because I like the way it looks better when toasted.

Challah

Jew ftw

I used to work at a Jewish bagel/deli joint. Challah french toast FTW.

White bread.

+raisins

I usally get the Chicago Italian bread (which is white, I guess?) but I let it sit for a couple of days cause otherwise it's just too soft.

http://users2.ev1.net/~turton/AApresentation09.JPG

Does anything in there count?

I like whole grain/multigrain breads for sandwiches and such. White or a very light whole wheat when I have toast.

White baguette when making garlic toast, or when I am in the mood for just bread and butter.

It depends on what the meal is.

For PB&J: white bread.
For cold cut sandwiches: french or italian bread, a portugese roll, a ciabatta roll or french baguette.
For french toast: challah.
For hot sandwiches/panini: a ciabatta roll or french baguette.
For just bread: a ciabatta roll or a croissant.

Italian, but it depends on what it's for.

Portugese rolls/bread are the best bread ever.