White Block Loaf

Our Bakers Delight White bread is made from real, raw, and simple ingredients with no added nasty preservatives – flour, water, salt, yeast, canola oil, soy flour, and vitamins (Thiamin, and Folic Acid). The main component is refined wheat flour, which has had the bran and germ removed, resulting in a lighter texture and milder flavour. The dough is kneaded, allowed to rise, and then baked to create the soft and fluffy slices of white bread you know and love.

White bread has a rich history that dates back centuries. Its origins can be traced to ancient civilisations in Egypt, Mesopotamia, and Greece, where refined flour and yeast were used to create leavened bread. Over time, white bread gained popularity worldwide and became a staple in many cultures. Today, it is enjoyed in various forms across the globe, with different countries and regions incorporating their own unique techniques and recipes into the production of this beloved bread.

The main difference between white bread and brown bread lies in the type of flour used. White bread is typically made from refined wheat flour, where the bran and germ are removed during the milling process – this makes for a softer fluffier bread. In contrast, brown bread (not to be confused with wholegrain bread) refers to bread that has a darker colour, often achieved by adding caramel or molasses to the dough, and it usually contains the bran and germ. These additions often result in a denser texture and a nuttier flavour, compared to the lighter and milder taste of white bread.