White
bread is by far the most consumed wheat-based
product in the United States. This bread
takes its name from the fact that it is
made with refined white-colored flour,
and the inside of it appears white after
baking is complete. The name ‘white
bread’ may be associated with many
different recipes from various regions
of the United States and Europe, but it
is always leavened and uses refined wheat
flour with no bran or germ included
Since white flour is stripped of natural
ingredients of the wheat kernel, white
bread has fewer nutritious properties
and fibrer than breads using whole wheat
or mixed flour. Despite this, white bread
has historically been associated with
quality since extra effort is required
to prepare the flour used for it. Many
modern bakers make this bread with enriched
white flour, which has synthetic vitamins
and nutrients added to it. Both forms
of white bread are generally very light
and fluffy with a thin crust and somewhat
sweet flavor.
White bread first came to the United
States with early colonists, who generally
reserved it for special occasions because
of the increased difficulty of making
flour for it. The bread type originated
in Western Europe, but is so widespread
that its exact origins are indeterminable.
Today, white bread is available everywhere
from supermarkets to gas stations, and
in a majority of restaurants. It does
not store exceptionally well when frozen,
but can be kept refrigerated for up to
two weeks or at room temperature in a
bread box for between 3-5 days before
developing mold.
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