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.
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]
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]
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.
A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
Focaccia is a flat leavened oven-baked Italian bread. In some contemporary places, such as Rome, it is a style of pizza, also called pizza bianca. Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular, or square shape.
White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour.
Rugbrød is a very common form of rye bread from Denmark. Rugbrød usually resembles a long brown extruded rectangle, no more than 12 cm (4.7 in) high, and 30 to 35 cm long, depending on the bread pan in which it is baked. The basic ingredient is rye flour which will produce a plain or "old-fashioned" bread of uniform, somewhat heavy structure, but the most popular versions today contain whole grains and often other seeds such as sunflower seeds, linseeds or pumpkin seeds. Most Danes eat rugbrød every day.
A bread making machine or breadmaker is a home appliance for baking bread. It consists of a bread pan, at the bottom of which are one or more built-in paddles, mounted in the center of a small special-purpose oven. The machine is usually controlled by a built-in computer using settings input via a control panel. Most bread machines have different cycles for different kinds of dough—including white bread, whole grain, European-style, and dough-only. Many also have a timer to allow the bread machine to function without operator input, and some high-end models allow the user to program a custom cycle.
Ciabatta is an Italian white bread created in 1982 by a baker in Adria, province of Rovigo, Veneto, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a strong flour and uses a very high hydration dough.
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland.
A lame is a double-sided blade that is used to slash the tops of bread loaves in baking. A lame is used to score bread just before the bread is placed in the oven. Often the blade's cutting edge will be slightly concave-shaped, which allows users to cut flaps considerably thinner than would be possible with a traditional straight razor.
In cooking, proofing is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
Crab dip, sometimes referred to as Maryland crab dip, is a thick, creamy dip that is typically prepared from cream cheese and lump crab meat. Other primary ingredients such as mayonnaise may be used. Various types of crab preparations, species and superfamilies are used, as are a variety of added ingredients. It is typically served hot, although cold versions also exist. Hot versions are typically baked or broiled. It is sometimes served as an appetizer. Accompaniments may include crackers and various breads. Some U.S. restaurants offer crab dip, commercially produced varieties exist, and some stadiums offer it as a part of their concessions.
Multigrain bread is a type of bread prepared with two or more types of grain. Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour, among others. Some varieties include edible seeds in their preparation, such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds. Rye and sourdough multigrain breads are additional varieties. Preparations include 7-grain and 9-grain bread, among others.
A hoagie roll or hero roll is a type of long roll used to prepare hoagie sandwiches. Hoagie rolls are sometimes toasted before being used to prepare a sandwich.
Japanese milk bread, also called Hokkaido milk bread, or simply milk bread in English sources, is a soft white bread commonly sold in Asian bakeries, particularly Japanese ones. Although bread is not a traditional Japanese food, it was introduced widely after World War II, and the style became a popular food item.
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