White sandwich bread recipe (2024)

FAQs

What are the ingredients for white bread? ›

Wheat flour

White bread / Main ingredient

The only difference between a 'sandwich' loaf and an ordinary loaf is its shape. A sandwich loaf usually has a 'square' section. This gives the sandwich an even shape where both ends of the sandwich are the same shape. A loaf with a domed top will give you a 'lop-sided' sandwich.

Butter and especially stronger oils, such as walnut, can also add flavor to bread. Dry milk powder adds flavor to bread and can soften its texture, as in the case of this basic white sourdough. Add it to dough with the flour.

Unbleached Wheat Flour, Water, Baker's Yeast, Modified Tapioca Starch (1412), Wheat Fibre, Wheat Gluten, Vinegar, Iodised Salt, Vegetable Gum (412), Canola Oil, Soy Flour, Vegetable Emulsifiers (472e, 481, 471), Minerals (Iron, Zinc), Vitamins (Vitamin E, Niacin, Vitamin B6, Thiamin, Folic Acid).

White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour.

“When it comes to health, whole wheat bread is a better choice compared to white bread,” says Kate Ingram, a Connecticut-based registered dietitian nutritionist and owner of TheVitalityDietitians.com. “This is because whole wheat bread contains more fiber and important nutrients from the bran and germ.

Butter (or another fat) can also be added to a bread dough in smaller quantities to aid in extensibility, yielding a larger volume, not to mention more richness, than a lean dough. As fat inhibits starch recrystallization, bread that includes butter will stay soft longer, increasing the loaf's shelf life.

Why does my white bread taste weird? ›

Strange, sour taste or smell

Problem: Your bread has a fermented, alcoholic smell or taste to it. Causes: Too much yeast. Over-proofed.

There are 3 main components of a sandwich: the bread, the spread, and the filling.

Sandwiches come in two main categories: cold and hot. They run the gamut from dainty tea types (cold) to “knife-and-fork” main meal (hot) varieties. However, all sandwiches have four main components (though all four may not always be used): bread, spread, filling, and garnish.

The white flour used in white bread is produced from the endosperm of the grain, which is a rich source of carbohydrate and protein. White bread has approximately the same carbohydrate and protein content as wholemeal bread, and contains some dietary fibre and a good percentage of the nutrients of wholegrain bread.

Basic ingredients are bread flour (or any higher protein flour between 12–14%), yeast, salt, sugar and water around 25–27c (78–80 degrees Fahrenheit). Main ingredient in bread is white flour.

MADE FROM: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, SOYBEAN OIL, YEAST, CONTAINS 2% OR LESS OF: WHEAT GLUTEN, SALT, CALCIUM PROPIONATE AND SORBIC ACID TO EXTEND FRESHNESS, MONOGLYCERIDES, WHEY*, MALTED BARLEY FLOUR, SOY LECITHIN.

Ingredients. Wheat Flour [with Calcium, Iron, Niacin (B3) and Thiamin (B1)], Water, Yeast, Salt, Vegetable Oils (Rapeseed and Sustainable Palm), Soya Flour, Preservative: Calcium Propionate; Emulsifiers: E472e, E481; Flour Treatment Agent: Ascorbic Acid (Vitamin C ).