I read an amusing story many years ago, and I still think about it often.
During World War I food shortages for the troops on the front were common. Sometimes there was no meat, but the troops persevered. Sometimes the soup was thin, but that was no big deal, but when there was no bread, the situation became dire.
To Western civilization, bread is the staff of life, just as in Asian cultures rice has the same importance.
If you follow my culinary ranting even casually, you will have noted my frequent reference to crusty, locally baked bread. There is a reason for it.
Locally made bread is superior to anything that is packaged and pre-sliced. It is crusty. It is hearty and because it has no preservatives, it should be consumed on the day or no later than the day after you purchase it. But that is a good thing.
The next time you are in the mood for something simple and satisfying, buy a loaf of fresh-baked, still-hot-out-of-the-oven bread, and a pound of locally made butter. Combine the two, and you will be very happy.