Which breads are considered white bread?

According to Britannica, satisfactory white bread can be made with just four ingredients: flour, water, salt, and yeast. Which breads are considered white bread, however, extends far beyond the basic loaf to include a surprising variety of types and regional specialties across the globe.

Quick Summary

This article defines white bread based on its use of refined flour, detailing the varieties that fall under this category. It covers everything from soft sandwich loaves to artisan baguettes, exploring the characteristics and common examples of what is considered white bread.

Key Points

• Defining Characteristic: White bread is made from refined wheat flour, meaning the bran and germ have been removed during milling.

• Variety Exists Beyond the Loaf: Many different breads, including baguettes, ciabatta, and brioche, are considered white bread.

• Texture is Light and Soft: The refining process gives white bread a characteristically soft, light, and uniform texture.

• Nutritional Differences are Key: Compared to whole wheat, white bread is typically lower in fiber and natural nutrients, though it is often enriched.

• Historical Status Symbol: Before industrial milling, whiter bread was a sign of wealth due to the labor-intensive refining process.

Understanding the Characteristics of White Bread

White bread is broadly defined as any bread made predominantly from refined wheat flour, from which the bran and germ have been removed during the milling process. This selective milling leaves only the starchy endosperm, resulting in a lighter color, softer texture, and milder flavor compared to whole-grain breads. Historically, this whiter flour was a luxury product, reserved for the wealthy, as it was more difficult and expensive to produce before industrialization.

The refining process, while extending shelf life by removing oils that can turn rancid, also strips away many naturally occurring nutrients, such as fiber, B vitamins, and iron. To counteract this, many commercially produced white breads are “enriched” with synthetic vitamins and minerals to replace those lost during processing. The final product is known for its light, airy crumb and pale crust, making it a versatile and popular choice worldwide.

A Diverse Family of White Breads

The category of white bread is far more extensive than just the standard square sandwich loaf. A number of popular and traditional baked goods are made with the same refined flour, fitting the classification.

Here are some common types of white breads:

• Classic Sandwich Loaf (Pan Bread): This is the most familiar form of white bread, characterized by its soft texture and uniform shape. Popular brands include Wonder Bread and Sara Lee.
• Baguette: A classic French bread, known for its long, thin shape, crispy crust, and open crumb. A traditional baguette is a lean bread made from just four ingredients: flour, water, yeast, and salt.
• Ciabatta: This rustic Italian white bread is defined by its oblong shape and porous crumb. Its name translates to "slipper" in Italian due to its long, flat appearance.
• Brioche: A rich and tender white bread from France, brioche is an enriched dough made with high levels of butter, eggs, and often milk, giving it a soft, golden crumb and a melt-in-your-mouth texture.
• Challah: A braided white bread traditionally served on Shabbat and Jewish holidays. It is often made with eggs and a touch of sugar, giving it a rich and slightly sweet flavor.
• Potato Bread: While containing potato flour or flakes, the base is typically refined white flour, making it a type of white bread. It is prized for its moist texture and slightly sweet taste.
• Milk Roll: A soft, fluffy white bread commonly found in parts of the UK and India, often enriched with milk to give it a tender texture. In India, it's sometimes referred to as "Double Roti".
• Pita Bread: This soft, round flatbread is often made from refined white flour and leavened, allowing it to puff up and create an internal pocket when baked.

The Difference Between White and Whole Wheat Bread

To better understand what makes white bread distinct, it is useful to compare it to its whole-grain counterpart. The core difference lies in the milling process, which dictates the nutritional profile and physical characteristics of the final product.

Characteristic	White Bread	Whole Wheat Bread
Flour Type	Refined wheat flour (endosperm only)	Whole wheat flour (bran, germ, and endosperm)
Processing	Highly refined, with bran and germ removed. Often bleached and enriched.	Less refined, utilizing the entire wheat kernel.
Nutritional Value	Lower in fiber, vitamins, and minerals unless enriched.	Higher in fiber, vitamins (B vitamins, magnesium), and minerals.
Glycemic Index	Higher, causing a faster spike in blood sugar.	Lower, leading to a slower, more sustained rise in blood sugar.
Texture	Soft, light, and airy crumb.	Denser and heartier texture.
Flavor	Mild and neutral flavor.	Nutty, earthy, and richer flavor.
Shelf Life	Longer shelf life due to removal of germ and its natural oils.	Shorter shelf life as the natural oils can cause rancidity.

Conclusion

While the term "white bread" often conjures images of plain, pre-sliced sandwich loaves, it encompasses a wide and diverse range of products. From the crispy crust of a French baguette to the enriched softness of a brioche, these breads are all linked by their use of refined wheat flour. Understanding the varieties and the fundamental characteristics of the flour helps clarify what makes a bread "white" and appreciate the full spectrum of this staple food.

For more on the history and types of bread, the Wikipedia page provides a great starting point for further exploration. https://en.wikipedia.org/wiki/Bread

Frequently Asked Questions

Is sourdough considered a white bread?

Sourdough can be made with either white (refined) or whole wheat flour. Sourdough made with white flour would be considered a type of white bread, although its tangy flavor and chewy texture set it apart from standard varieties.

What is the primary ingredient in white bread?

The primary ingredient in white bread is refined wheat flour, which consists only of the starchy endosperm of the wheat kernel.

Does "enriched" white bread have the same nutritional value as whole-wheat bread?

No. While enriched white bread has vitamins and minerals added back in, it does not fully replace the fiber and other naturally occurring nutrients lost during the refining process, which remain abundant in whole-wheat bread.

Is a French baguette a type of white bread?

Yes, a traditional French baguette is made with white flour, water, salt, and yeast, and is considered a type of white bread due to its use of refined flour.

What is the difference between white bread and a milk roll?

A milk roll is a type of white bread that is enriched with milk. This addition gives it a softer texture and richer flavor than a standard white bread loaf, though both are made with refined white flour.

Why does white bread have a longer shelf life?

The refining process removes the bran and germ, which contain oils that can go rancid. Without these components, the flour and resulting white bread have a longer, more stable shelf life.

Does the Chorleywood bread process affect whether a bread is considered white?

The Chorleywood process is a modern industrial method for making bread quickly and efficiently, using high-speed mixing to eliminate the bulk fermentation stage. It is most commonly used for mass-produced white breads but doesn't change the fundamental definition based on flour type.