Reading a very informative book about the history & develpoment of high street shops, came across the title of this thread.
Apparently, in 1961, some bakers in Chorley Wood developed the above by adding more fat, extra 'ingredients' and using low grade British wheat flour were able to produce a white loaf which from ingredients to finished, packed end product could be done in less than four hours, much faster than the traditional methods.
This then gave us the soft, bouncy cheap white bread now so beloved of most of the bigger chains of shops and customers, thus the bread we now have.
Well whaddya know - !
I'm sticking to my local independent baker who does things proper - !
Apparently, in 1961, some bakers in Chorley Wood developed the above by adding more fat, extra 'ingredients' and using low grade British wheat flour were able to produce a white loaf which from ingredients to finished, packed end product could be done in less than four hours, much faster than the traditional methods.
This then gave us the soft, bouncy cheap white bread now so beloved of most of the bigger chains of shops and customers, thus the bread we now have.
Well whaddya know - !
I'm sticking to my local independent baker who does things proper - !
