Side question: Why do people buy baguettes? Do they make sandwiches with them? How do you even make a sandwich from them? How are you meant to beat a baguette???
Side question: Why do people buy baguettes? Do they make sandwiches with them? How do you even make a sandwich from them? How are you meant to beat a baguette???
IMHO, I don’t know why people buy those sliced white bread loafs. That bread is weak sauce.
Whole grain is infinitely better.
The average american is conditioned from birth to prefer mediocre, bland, mass-produced food options with highly refined ingredients and/or highly processed foods with way too much sugar and artificial flavoring.
White bread is the lamest thing. Even “artisanal” bread in america is really just white bread in disguise, unless you know what to look for. I’ve even seen breads labeled as “with whole grains” that are actually just white bread with a few whole grains added in, just enough that they can put it on the label. I fucking hate the food industry here.
Oh, and fun fact: in Europe they call sliced bread “toast” because the only use they have for it is to toast it. Literally any other purpose and they choose a better bread.
That bread looks meh, but there are plenty of great white slice bread options, particularly if you’re a toast fan.
Totally agree. Sliced bread is great. But that white bread sandwich which stuff. Bleh.
How can sliced bread not be great? It’s been the ruler by which all greatness is measured since it was created!
Sliced white bread = boo
Sliced sour = now we’re talking
White bread / Wonder bread is also universally used as an analogy for something bland and boring.
Brioche is definitely for toast/french toast/samdwhiches.
I’ve only seen big loves like that for restaurants though.
loved brioche as a kid, its way too sweet for me now though. i usually sub for a potato roll or japanese milk bun.
I thought I was the only one…. 🥲
Well of course, it’s bread, not sauce.
Which country? The ingredients of a sliced white loaf vary significantly across the planet. Here in Britain it’s (re)fortified with a lot of the things the bleaching process might otherwise take out, but those are pretty much the only additives. No sugar or preservatives. Keep a loaf in a warm cupboard for a week and it will visibly moulder.
But, one thing that generally doesn’t vary is the price.
It’s often the cheapest loaf by weight sold by any supermarket or bakery, so it’s a staple for a lot of people, weak sauce or not.
Garbage tier bread.
Because it freezes well and is better for toasting. Nice bread tends to be a flatter oval shape which doesn’t fit in a toaster as well.
Those are small problems I will gladly endure in order to have food with flavor.