Sandwich bread


Sandwich bread (also referred to as pan bread, loaf bread, or sandwich loaf)[1] is bread that is prepared specifically to be used for the preparation of sandwiches.[2][3][4] Sandwich breads are produced in many varieties, such as white, whole wheat, sourdough, rye, multigrain[1][5][6][7] and others.

This article is about all bread made for sandwiches. For bread made from a light-colored flour, see White bread.
For the stacked savory party entrée, see Sandwich loaf.
A commercially produced sandwich bread
A commercially produced sandwich bread
Sliced white bread
Sliced white bread

Description

Sandwich bread is overwhelmingly commercially baked and pre-sliced, though any similar shaped loaf can be turned into sandwiches by hand. It may be formulated to slice easily,[8] cleanly or uniformly, and may have a fine crumb (texture) and light body.[4] Sandwich bread may be designed to have a balanced proportion of crumb and crust, whereby the bread holds and supports fillings in place and reduces drips and messiness.[3][4] Some may be designed to not become crumbly, hardened, dried or have too compressible a texture.[2][9]

Sandwich bread can refer to cross-sectionally square, sliced white and wheat bread, which has been described as "perfectly designed for holding square luncheon meat".[10] The bread used for preparing finger sandwiches is sometimes referred to as sandwich bread.[10] Pain de mie is a sandwich loaf.[11][12]

History
Tai Pan Bread & Cakes Co. sandwich bread, manufactured in Hong Kong
Tai Pan Bread & Cakes Co. sandwich bread, manufactured in Hong Kong

In the 1930s in the United States, the term sandwich loaf referred to sliced bread.[10] In contemporary times, U.S. consumers sometimes refer to white bread such as Wonder Bread as sandwich bread and sandwich loaf.[1] American sandwich breads have historically included some fat derived from the use of milk or oil to enrich the bread.[4] Thin-sliced breads, wherein the bread is sliced somewhat thinner than customary, are often labeled as "sandwich bread".

Examples of U.S. bakers that produce sandwich bread are Wonder, Pepperidge Farm, [13][14] and Nature's Pride. Some supermarket chains, such as Texas-based H-E-B, produce their own store brands of sandwich bread.[15] Bonn Group of Industries of Ludhiana Punjab, India, produces a product called Super Sandwich Bread. Tai Pan Bread and Cakes Co. produces sandwich bread in Hong Kong. Mass-produced sandwich breads are sliced before being packaged.[3][16]

Japanese milk bread, a specific style of sandwich bread, is popular in Asia, particularly in Japan, and has artisan status there.[17][18] Bread was not a traditional food in Japan, but it came into culinary use there after the American response to post-World War II Japanese rice shortages included relief shipments of wheat.[19] The style of bread became popular outside Asia in the 2020s.[20][21][22]

See also

References
  1. Mercuri, B. (2009). American Sandwich. Gibbs Smith, Publisher. p. 9. ISBN 978-1-4236-1192-9.
  2. Baking Industry. Clissold Publishing Company. June 1, 1922. p. 1107.
  3. "Bridor Launches Soft Artisan Sandwich Bread Line – Restaurant News". QSR magazine. November 4, 2014. Retrieved April 30, 2015.
  4. Rubel, William. "Basic Sandwich Bread Recipe". Mother Earth News. Retrieved April 30, 2015.
  5. Reinhart, P. (2010). Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads. Potter/TenSpeed/Harmony. p. 109. ISBN 978-1-60774-086-5.
  6. Reinhart, P.; Manville, R. (2011). Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor. Potter/TenSpeed/Harmony. ISBN 978-1-60774-130-5.
  7. Pitzer, S. (1980). Baking with Sourdough: Storey Country Wisdom Bulletin A-50. Garden Way Publishing bulletin. Storey Publishing, LLC. p. 11. ISBN 978-1-60342-407-3.
  8. Rombauer, I.S.; Becker, M.R.; Becker, E.; Guarnaschelli, M. (1997). JOC All New Rev. – 1997. Scribner. p. 744. ISBN 978-0-684-81870-2.
  9. Roberts 2008, p. 158.
  10. Palmatier, R.A. (2000). Food: A Dictionary of Literal and Nonliteral Terms. ABC-Clio ebook. Greenwood Press. p. 312. ISBN 978-0-313-31436-0.
  11. Juan, M.J. (2011). Diccionario práctico de gastronomía y salud: Con más de 5.000 entradas, recetario, refranero y dichos populares del autor (in Spanish). Editorial Díaz de Santos, S.A. p. 1383. ISBN 978-84-9969-037-7.
  12. Steves, R. (2014). Rick Steves' Spain 2014. Rick Steves. Avalon Travel Publishing. ISBN 978-1-61238-674-4.
  13. Sosland, Josh. "Dynamic bread market shows bakers sharpening elbows for shelf space". Food Business News. Retrieved April 30, 2015.
  14. "White Calcium Enriched Sliced Sandwich Bread". Pepperidge Farm. Archived from the original on April 25, 2015. Retrieved April 30, 2015.
  15. Ojeda, Louis Jr. (May 5, 2010). "HEB recalls wheat sandwich bread". KXXV-TV News Channel 25. Archived from the original on March 4, 2016. Retrieved April 30, 2015.
  16. Bittman, M.; De Salve Villedieu, O. (2014). How to Cook Everything Fast: A Better Way to Cook Great Food. Houghton Mifflin Harcourt. p. 137. ISBN 978-0-470-93630-6.
  17. Moskin, Julia (22 April 2014). "Three Recipes to Savor to the Last Crumb (Published 2014)". The New York Times. Retrieved 30 July 2023.
  18. Imada, Kaila (13 February 2023). "What makes shokupan so popular – and where you can buy it". Time Out Tokyo. Retrieved 30 July 2023.
  19. Krader, Kate (18 September 2019). "Japanese Milk Bread Is Coming for Your Lunch". Bloomberg News. Retrieved 30 July 2023.
  20. Beckett, Lois (11 December 2022). "LA's 'orgasmic' $18 Japanese milk bread sells out in seconds every day". The Guardian. ISSN 0261-3077. Retrieved 30 July 2023.
  21. Trinh, Jean (9 November 2022). "LA's Latest Hot-Ticket Food Item Is a Plush Loaf of Japanese Bread Baked in a Ghost Kitchen". Eater LA. Retrieved 30 July 2023.
  22. Sims, Alex (28 December 2022). "That hyped £11 milk bread has arrived in London". Time Out London. Retrieved 30 July 2023.

Bibliography

Further reading
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