White Bread – Good For You In Other Ways

For most of my early life, I ate sandwiches almost exclusively on white bread, and wasn’t thrilled when whole wheat was the only option, like when staying at a friend’s house. Thanks a lot, someone else’s mom. Then everything changed. I went out into the world, learned about nutrition, and fiber, and just how delicious a well made, whole-grain loaf of bread could be.

Before I knew it, I was eating all my sandwiches exclusively on wheat bread, and wasn’t thrilled when white was the only choice, like when visiting a friend’s house. Thanks a lot, someone else’s wife. Now, I’ve reached a new phase of my life, when I can enjoy, and appreciate them both. I mostly eat whole grain breads, but occasionally will indulge in some white, which if we’re being honest, really is a much more special bread eating experience, especially for sandwiches.

Whether we’re talking tuna, or chicken salad, the buttery, slightly sweet, but mostly neutral flavor of white bread really lets the main ingredients shine, and I can now enjoy it almost guilt free. So, whether you’re a nostalgic baby boomer like me, or just a curious millennial “wondering” what a classic white bread tastes like, I really do hope you give this a try soon. Enjoy!

Ingredients for 1 loaf:

1 1/4 cups warm whole milk

1 package dry active yeast (2 1/2 teaspoons)

1 large beaten egg

1 tablespoon white sugar

1 tablespoon white vinegar

1/4 teaspoon baking soda

1 teaspoon fine salt

2 3/4 to 3 cups all-purpose flour, or enough to achieve the texture seen here

3 tablespoons very soft unsalted butter

- Bake at 350 F. for about 30 minutes

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