white bread

White bread is a leavened baked good made from wheat flour that has been refined and bleached to remove the bran and germ, leaving primarily the starchy endosperm. The flour is typically mixed with water, yeast, salt, and often sugar and fat, then fermented, shaped, and baked to produce a light-crumbed bread with a tender, pale interior and golden crust. Modern commercial white bread frequently contains dough conditioners, preservatives, and enrichment additives (such as thiamine and niacin) to extend shelf life and restore nutrients lost in the refining process.

White bread emerged as a luxury item in medieval Europe, valued by the affluent for its pale color and fine texture, before becoming a staple of mass-produced grocery items in the 20th century. The flavor is mild, slightly sweet, and relatively neutral, making it a versatile vehicle for other ingredients.

White bread serves as a foundational ingredient across numerous cuisines and applications. It is used for sandwiches, toast, breadings, and bread crumbs; serves as an accompaniment to soups, stews, and main courses; and features in dishes like bread pudding, panzanella, and French toast. In Western cuisine, it is a staple of casual dining and institutional food service. The mild flavor and uniform crumb make it suitable for absorbing sauces, spreads, and toppings. Stale white bread is often dried and ground into breadcrumbs for coating or thickening, or cubed for stuffings and croutons.