Ready to use

Sliced white sandwich bread fanned open to show soft, even crumb and pale golden crust.

Shows the standard form a reader encounters — a pre-sliced supermarket loaf with characteristic fine white crumb and thin crust.

Grains & Rice

White Bread

Soft sandwich loaf for toast, sandwiches, and crumbs

Tender and pillowy, white sandwich bread makes the everyday toast and lunchbox sandwich, and dries into golden breadcrumbs. Keep it sealed; freeze to extend its short shelf life.

White bread is the soft, fine-crumbed loaf made from refined wheat flour — the bran and germ sifted out to leave just the pale, starchy endosperm, which gives it that tender, springy texture and mild, slightly sweet flavor. It's the everyday sandwich bread: a neutral, pillowy carrier built for spreads, fillings, and the toaster rather than for crusty, chewy character. That refinement is also its nutritional weakness — stripping the bran removes most of the fiber and many nutrients (commercial loaves are often 'enriched' to add some back). At its best it's a comfort: the bread of buttered toast, grilled cheese, French toast, and bread pudding, where its softness and even crumb are exactly the point. It stales quickly, but stale white bread is the secret to some of the kitchen's best uses.

Measured in: g
Storage: Airtight
Shelf life: 7 days

Allergens

Gluten

Find it in

Bakery

Types & varieties

Sandwich (pan) loaf

The square, sliced everyday loaf — soft and uniform.

Pain de mie / milk bread

Enriched with milk/butter for an extra-soft, tender crumb.

Baguette / French white

Lean white dough baked to a crisp crust and open crumb.

Enriched / brioche-style

Egg- and butter-rich for a cakey, golden loaf.

How to use

White bread's superpower is its soft, neutral crumb. Fresh, it makes the tenderest sandwiches and toast; a day or two old, it turns into French toast, bread pudding, and crumbs — staling actually improves it for anything that soaks up custard or fries crisp.

Fresh: sandwiches, toast, grilled cheese
Slightly stale: French toast and bread pudding (it soaks custard without falling apart)
Dried and blitzed: fresh or toasted breadcrumbs
Cubed and toasted: croutons and stuffing

How to store

White bread goes stale fast and the fridge makes it worse — refrigeration accelerates staling. Keep it sealed at room temperature for the short term and freeze the rest.

Seal in a bag at room temperature, use within 3–5 days
Never refrigerate — it stales faster and dries out
Freeze sliced; toast slices straight from frozen
Repurpose stale bread rather than tossing it — crumbs, croutons, pudding

Common uses

Sandwiches and grilled cheeseButtered toastFrench toastBread puddingBreadcrumbs (fresh and dried)CroutonsStuffing and dressingBread-based sauces (bread sauce, panzanella)

Tips & pitfalls

Don't refrigerate bread — counter-intuitively, the cold stales it faster than the counter.
Freeze a loaf sliced so you can pull and toast single slices on demand.
Day-old white bread makes better French toast than fresh — it soaks custard without disintegrating.
Save the heels and stale slices for homemade breadcrumbs and croutons.
Lightly toast bread before making a sandwich to keep wet fillings from sogging it.

Nutrition

238kcal

Energy

996 kJ · per 100 g

Where the calories come from

Protein 18%Carbs 74%Fat 8%

Protein

10.7g

21% DV

Carbs

43.9g

16% DV

Fat

2.2g

3% DV

Fiber

9.2g

33% DV

Sugars

of which

Sodium

478mg

21% DV

Notable micronutrients

Calcium53% DV

Thiamin (B1)43% DV

Folate32% DV

Selenium29% DV

Niacin (B3)28% DV

Iron27% DV

Source · USDA FoodData Central · Bread, white wheat

View on FDC →

In the shops

Matched grocery products

Large Sandwich Bread
BIMBO · kg · Bonpreu
€1.50
Artisan Sandwich Bread
BIMBO · kg · Bonpreu
€2.89
Fogassa Sandwich Bread Bonpreu
BONPREU · kg · Bonpreu
€1.27
100% Whole Wheat Sandwich Bread
BIMBO · kg · Bonpreu
€2.99
KETTERER Protein Sandwich Bread
KETTERER · kg · Bonpreu
€2.99
White Sliced Bread
Hacendado · 460 g · Mercadona
€0.80

Good to know

Flavor & texture: Mild, faintly sweet; soft, fine, springy crumb with a thin crust
Best used: Sandwiches, toast, French toast, bread crumbs, puddings
Soak?: No — but it soaks custard beautifully for French toast and bread pudding
Nutrition: ~265 kcal/100g; ~9g protein, ~2.0–2.4g fiber (refined, often enriched); contains gluten
How to store: Sealed at room temp 3–5 days; freeze sliced for longer (don't refrigerate — it stales faster)

Substitutes