White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed (and set aside) from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour. This milling process can give white flour a longer shelf life by removing the natural oils from the whole grain. Removing the oil allows products made with the flour, like white bread, to be stored for longer periods of time avoiding potential rancidity.
The flour used in white breads may be bleached—that is, lightened further—by the use of chemicals such as potassium bromate,azodicarbonamide, or chlorine dioxide gas to remove any slight, natural yellow shade and make its baking properties more predictable. Some flour bleaching agents are banned from use in some countries.
In the United States, consumers sometimes refer to white bread as sandwich bread and sandwich loaf
Prep: 20 mins
Cook: 25 mins
1In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
4Preheat oven to 425 degrees F (220 degrees C).
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.