.00 slices bread
Bread is a primary source of carbohydrates and dietary fiber, particularly in whole grain varieties. Depending on type, bread provides B vitamins, minerals such as iron and magnesium, and protein (especially in whole grain and sprouted varieties).
About
Bread is a staple baked good made from a basic dough of flour, water, salt, and typically a leavening agent such as yeast or baking powder. The dough is mixed, kneaded, allowed to ferment or rise, shaped, and then baked in an oven. Originating in the Fertile Crescent over 10,000 years ago, bread has become a fundamental carbohydrate source across virtually all global cuisines. Bread exists in countless regional varieties, from the airy crumb of French baguettes to the dense texture of German Vollkornbrot, each shaped by local grain varieties, hydration levels, fermentation practices, and baking techniques.
Sliced bread refers to bread that has been cut into uniform thin sections, typically 1/4 to 1/2 inch thick, either by the baker or consumer. Sliced bread facilitates quick consumption, even toasting, and convenient portioning for sandwiches and other preparations. The crust and interior crumb structure vary significantly depending on bread type, affecting texture from crispy-exterior/soft-interior (artisanal loaves) to uniformly soft (commercial sandwich breads).
Culinary Uses
Sliced bread serves as a foundation for countless dishes across global cuisines. In Western contexts, it is primarily used for sandwiches, toast, breadcrumbs, croutons, and bread puddings. Beyond sandwiches, sliced bread functions as an accompaniment to soups and stews, a base for open-faced tartines, and a vehicle for toppings in dishes like bruschetta or pan con tomate. Different bread types—whole grain, rye, sourdough, white, or specialty breads—impart distinct flavors and nutritional profiles to dishes. Proper selection of bread type enhances the final dish: sturdy breads withstand wet fillings, while delicate breads suit light toppings.