White bread

White bread is bread made from refined wheat flour — flour milled from only the starchy endosperm of the grain, with the fibrous bran and oily germ sieved out. The result is a soft, light, fine-crumbed loaf with a thin, pale crust and a mild, faintly sweet, gently salty taste that carries other flavours without competing with them. It is the everyday sandwich and toast bread of much of the world, valued for its tender bite, long uniform keeping and clean flavour. Because refining removes the bran and germ, white bread is lower in fibre and several minerals than wholemeal bread — though in many countries the flour is fortified to replace some of what milling takes away.