Bread Difference

Roxy07

Is there much difference between the expensive brand bread and the cheap alternatives? I usually just go for the cheapest bread unless I want to treat myself to a crusty loaf.

teddysmum

There is a difference, even between bakery breads from the same producer. I find that, though the very cheapest sliced is ok for toast, it doesn't keep for very long (suggesting less preservative?).


I'd always assumed that Tesco's white bakery bread was all from the same dough, but shaped and topped (seeds, cheese etc) differently. However, at a sampling evening, the bakery manager told me that the dough is slightly different, with roll dough containing less added sugar than that used for loaves.Also, though no ingredients are on the wrapper, all bakeries (just Tesco's?) have a list which customers can request to view.

A._Badger

Roxy07 wrote: »

Is there much difference between the expensive brand bread and the cheap alternatives? I usually just go for the cheapest bread unless I want to treat myself to a crusty loaf.

I try not to buy the sliced stuff but inevitably do now and again and I find there is quite a difference.There is certainly one between Hovis sliced white and Kingsmill - the latter being pretty vile and sometimes seeming half stale even when it has a long 'endure until' date.

Most supermarkets' cheap own brand stuff is also nasty but I've found Morrison's just about acceptable and M&S's sliced white is quite good,

None of it is a patch on proper bread from a real baker though.

wiseshark

IMO, Tesco crusty rolls and French sticks are rotten compared to Sainsbury's.

McKneff

Nice bread is the one thing I don't mind paying a premium for.


Warm crusty bread and soup or some of the specialised bakes, oooh. the pleasure just for the sake of a few extra pence...

FatVonD

There's definitely a difference but not so much I'd pay three times as much for a branded loaf!

cybervic

Cheap bread tastes very flat and uninteresting, and becomes hard/stale much more quickly than the more expansive one due to it's production method/time and ingredients. I used to volunteer in local soup run and often had to use cheapest bread loaf due to budget constraint, it's not uneatable or anything, just doesn't have a lot of flavours nor fraqrance, even a discounted yellow label Waburton tastes better than the fresh cheapest loaf. However, if you are on a budget, using a cheapest loaf for sandwich is still ok as long as you freeze the bread on the day you buy them. I would still prefer the expansive one on discounted yellow label though.

terra_ferma

You can tell the difference when you make your own bread (we have a bread machine), it's hard to go back to cheap stuff afterwards.

dandelionclock30

I'd rather have no bread than cheap bread, theres some things that are just inedible cheap.
Kingsmill and Tescos cheapest own basics bread are particularily nasty, grey and tasteless.
In my opinion Hovis is the best, Aldis own brown bread is also o.k and edible. Obviously bread from proper bakers is the best overall.

SailorSam

Even without a breadmaker it's not as difficult as you think to make your own. Have a look at some of the recipies on here and start off by making little Cobs.
The cheap stuff that they say will stay fresh for a week only does so 'cos of all the additives in it.

smallblueplanet

SailorSam wrote: »

Even without a breadmaker it's not as difficult as you think to make your own. Have a look at some of the recipies on here and start off by making little Cobs.
The cheap stuff that they say will stay fresh for a week only does so 'cos of all the additives in it.

Except if you make your own sourdough bread - using a sourdough starter, rather than commercial yeast - the bread will keep for days, the flavour changes as it gets older but it's always yummy.


Making and keeping a sourdough starter is childs play!


Starter instructions: http://www.weekendbakery.com/posts/rye-sourdough-starter-in-easy-steps/