Wonder Bread and preservatives

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Wonder Bread must have more preservatives in it than anything in the world, including Cher. Here's why.

The liqour store my daughter's fiance works at and my younger son sometimes works at has opened a convenience store side with a pool table. They sell bread, among other things. Bread doesn't sell well there because it's more expensive and because it's not, well, alcohol. Anyway, about a week and a half ago they were throwing out the out of date bread and they brought some home. The regular bread got ate fast but nobody eats wheat bread so it sat there. For a week and a half in the cabinet.

Tonight, I wanted a jelly sandwich but we were out of bread, except for wheat. Old wheat. I was really wanting that sandwich so I decided I might as well check to see if it's moldy and throw it out because it probably was. No! It was soft still and there is no mold! It tastes fine!

It was out of date when we got it a week and a half ago and it's just fine. Normal bread molds up within a week. How is this possible?

Oooh watch out! You can't always see mold but it's there. Be careful about eating bread that's out of date unless you freeze it. Another problem with old bread is the area around the crust gets stale and starts tasting funky after the expiration date.

I would go to say I hate the preservative they use in bread because it makes me ill - but really it's the *stupid* people around me who come out with all sorts of things like: "She's gluten/wheat intolerant", "She doesn't like eating", "Hey, it's funny that you can eat sweet things like cakes and biscuits, but not bread" (implying I'm unhealthy).

Even my own mother thinks that I'm allergic to wheat, despite the 100s of times I've told her otherwise. How hard can it be to understand?

And whenever I go out to restaurants, I ask for no bun on a burger for instance, and I can't have wraps, because 95% of the time these places don't even know their own ingredients. So then, I just get an evil stare from the waiter, or a really odd look, or a comment such as, "Here's your decomposed burger" as if I'm some fussy b***h who can't be arsed to eat healthily.

*Bashes head furiously against the wall*

This is a sore subject of mine.

I`ve got my own bread machine for this reason and the fact that they put way too much salt in it. I also find the texture of wonder bread is nothing like real bread. I really eat a lot less bread and pastry now though, I think it doesn`t have much nutritional value.

I usually make our bread but haven't in a while. I need to start doing that again.

I'm still shocked at the Wonder Bread. I was telling the kids about it earlier and looked on the package and it said use by July 31st! LOL!

I have thought about getting a bread maker.

Tht white bread stuff is pure evil. I still have over month old hamburger buns same as they were the day we got em'. Ack!

I always throw old bread out.

I have a great recipe for white bread. It makes two loaves and is really easy to make. If you want it, let me know. I slice it while it's still warm and keep it wrapped in a cloth on the table. Unlike lots of recipes for white bread, this one slices good and it's great for sandwiches too.

I would like that recipe. My bread is always crumbly when I try to slice it.

I dont eat white bread anymore because it has no nutritional value. Whole wheat bread is so much better for you.

And I'm sure wonderbread does have ridiculous preservatives.

White bread

Put 1/2 cup of hot tap water in a big bowl. Pour in one pack of yeast and let sit 10 minutes. Stir. Add 2 more cups of hot water. Start adding flour one cup at a time. After you add the second cup of flour, add 1 tablespoon of salt. Keep adding more flour. After the third cup you will probably have to mix it with your hand instead of the spoon. Add 2 tablespoons of soft (room temperature) real butter, not margerine, as soon as you have to start mixing by hand. Keep adding flour (up to 7 cups although I usually use between 5 and 6, depending on how humid the day is) until it makes a nice dough.

Once it's made a nice dough, sprinkle some flour on the counter or a cutting board or whatever and lay the dough on it. Knead about 5 minutes. Divide in half and put each in a greased bowl and cover. Let rise an hour and a half.

Punch down, knead a little and shape each into a loaf. Put it in a greased loaf pan and let rise one hour.

The way I shape mine into loaves is this. I flatted it into a rectangle the length of the loaf pan and I roll it up tightly from the bottom and pinch the seam. I put the seam on the bottom of the pan and press it in there, then cut longwise down the middle of the top.

Once it's risen, bake for about 30 - 35 mins on 425.

Take it out of the pan immediately and let cool until you can touch it without getting burned. Slice it with a bread knife while it's still very warm. That way it won't crumble. I put the sliced loaf on a big cloth and wrap it up and keep it on the table.

I also make garlic butter to go with it. I roast one or two heads of garlic in the oven until it's soft, with a little olive oil on top. Then I peel it and squeeze it into a bowl and add one or two sticks of soft real butter. I mix that up and leave it covered on the table by the bread. Both are gone before dark usually lol. You can leave real butter out all the time. It's only margerine that you have to put in the fridge.

Thanks, I will try it out on the next run. The garlic butter will be a nice twist.

(Don't eat bread, but...) I saw some Brit somewhere commenting on how a loaf of bread in most of Europe goes bad in three days,
whereas in America, it can last for a month, sometimes. O_o

This is true. Bread would go mouldy even more quickly over here if there was no preservatives. Three days is what you get out of a white loaf with a fair bit of salt in.

If you're going for proper bakery stuff, you better eat it the day you get it, or the next day at the latest.

This is why phrases like "day old bread" confuse me.