Over the centuries, white bread’s reputation has waxed and waned. When grinding grain into flour was a slow, laborious process, and making white flour was therefore more expensive than making wheat flour, white bread was associated with wealth and status. When sanitation was unreliable — i.e. it wasn’t always certain whether the dark material in wheat flour was flour or dirt — white bread was seen as healthy. Today it’s more apt to represent blandness.
That perception has probably been helped along by the bleached, airy, nearly weightless loaves disgorged by giant commercial bakeries. Don’t let those admittedly insipid products discourage you from making our basic white bread recipe. It’s really good.
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