What Is White bread and How Can I Use It?

White bread is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 169 recipes to get you started.

What is white bread?

White bread is the soft, fine-crumbed sandwich loaf made from refined wheat flour with the bran and germ milled out. Most commercial loaves also carry a little sugar and fat along with milk, which is what makes the crumb tender and the crust thin and pale.

It is the plainest, most neutral bread in the kitchen, and that blankness is its strength. It carries other flavors instead of competing with them, which is why it underpins everything from a simple sandwich to a baked strata.

A standard sliced loaf gives you uniform, square slices, ideal whenever you want the bread to disappear behind the filling.

Ways to Use It

Sandwiches are the obvious job, and the soft slices fold around fillings without fighting them, as in a Double-Decker Cheese Melt. Trim the crusts and you have the base for tea sandwiches and canapes like the Asparagus & Cheese Canape.

Toasting is where plain white bread earns its place. The sugars on the surface brown quickly, giving a crisp, golden slice that holds butter or an egg.

It is also a workhorse in baked dishes. Cubed and soaked in custard, it builds savory stratas like Sausage Cheese Strata, and the same cube-and-soak idea turns leftover slices into bread pudding. Torn or cubed, it bulks out a stuffing such as Chestnut, Apple & Sausage Stuffing.

Stale slices become breadcrumbs in seconds. Pulse dry bread in a food processor for fresh crumbs, or bake the crumbs low until dry and golden for the crunchy kind.

Texture and Common Mistakes

The whole appeal is a soft, even crumb with no big holes, the opposite of crusty artisan bread. That softness also makes it fragile.

The common mistake is soaking fresh, squishy white bread for French toast or bread pudding; it collapses into paste. Use slightly stale or lightly dried slices instead, which drink up custard while keeping their shape.

For breadcrumbs, fresh bread is too moist to grind into fine crumbs and gums up the blade, so let it dry out first.

Substitutes

For sandwiches and toast, any soft sandwich loaf works as a direct swap, including whole wheat, which adds a nuttier flavor and firmer bite. Brioche or challah trade up to a richer, sweeter slice, excellent for French toast.

In stuffing, stratas, and other soaked bakes, almost any plain bread substitutes one for one. Day-old French or Italian bread brings a firmer chew, while soft potato bread keeps things tender.

Buying and Storing

Squeeze the bag gently: a fresh loaf springs back, while a loaf that stays dented is drying out. Check the date and look for any spotting of mold, especially in warm, humid kitchens.

Keep white bread at room temperature in its bag, where it stays soft for several days. Do not refrigerate it; the cold dries the crumb and stales it faster than the counter.

For longer storage, freeze the loaf in its bag for up to three months. Pull out slices as needed and toast them straight from frozen, no thawing required.

Nutrition

Quick facts

Where to find white bread: White bread is usually found in the bakery section or aisle of the grocery store or supermarket.

Food group: Bread, white is a member of the Baked Products US Department of Agriculture nutritional food group.

In Chinese

白面包

British (UK) term

Bread, white

en français

pain blanc

en español

pan blanco

How much does white bread weigh?

Related

Baked Products

Recipes using white bread

There are 169 recipes that contain this ingredient.

Gazpacho (Salad Soup)

Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.

Double-Decker Cheese Melt

Double-decker cheese melt with a creamy cheddar-butter-egg spread blended in a food processor, layered on two slices of bread, and baked until golden and bubbly. Ready in 20 minutes.

Cornbread Mason-Dixon Stuffing

Cornbread stuffing that straddles the Mason-Dixon line, blending crumbly cornbread with white bread, buttery onion and celery, sweet corn, and toasted pecans. Keep it dry for Western dressing or moist for Southern.

Tom's Meatball Soup

Turkey meatball soup with milk-soaked bread, simmered in tomato-spiked chicken broth with onion, carrots, celery, and a whisper of allspice. A weeknight dinner soup that feels Sunday-cooked.

Easy Oven Turkey Meatballs

Easy oven turkey meatballs baked then simmered in garden-style pasta sauce with carrots and mushrooms. A leaner take on spaghetti and meatballs that hides spinach right in the meatball.

Chicken Salad Tea Sandwiches with Smoked Almonds

Scrumptious sandwiches made with chicken breasts, mayonnaise and smoked almonds.

Open-Faced Tuna Sandwiches

A quick and easy way to make lunch that is also packed with deliciousness.

Chicken Soup with Tiny Meatballs

Italian-style chicken soup with tiny beef meatballs (polpettine), tender chicken pulled from the bone, carrots, and basil. Two proteins in one bowl: shredded poached chicken plus pinky-fingertip-sized meatballs.

Boulette - Meatballs German Style

This was a common meal in German blue collar working class families. It is still very popular on buffets, and even used to become "hip" recently for people who got bored with mussels, salmon or caviar on buffets. People in old times often did not use ground meat, but ground cheap meat leftovers. This used to be pub food in the very old times in Germany as you could store it for a long time - no fridge was around at that time, only a pantry. It is perfect as a cold snack for long road trips.

Fried Ham & Cheese Sandwiches

Try this scrumptious, quick and easy ham with cheese sandwiches as breakfast or lunch!

Blueberry French Toast

The French toast came out golden, brown and nicely crispy on top. Warm, creamy with lots of juicy blueberries in the centre. The blueberry sauce was a must, it not only added fruity and juicy sweetness, but it also maximized the blueberry taste.

Best Grilled Cheese Sandwich

This is such a simple and classic way to make grilled cheese. I love it. I always add turkey or ham to mine, and have it along with tomato soup. It's one of my favorite meals!

Mini Monte Cristo Sandwiches

Mini Monte Cristo sandwiches with ham, Swiss cheese, and a savory egg dip seasoned with onion soup mix. Pan-fried golden in butter and cut into party-sized triangles.

Easy Apple Strudel

Easy apple strudel with golden raisins, lemon zest, and cinnamon layered into flaky phyllo. Toasted bread crumbs lock in the juice so the bottom stays crisp. Lighter strudel.

Grilled Cheese Sandwich

I came across this recipe and I just had to comment. There is an art to making a grilled cheese sandwich. It has to be cooked on low heat in order to evenly toast the bread as well as melt the cheese inside.

Egg & Sausage Strata

A scrumptious dish made with succulent pork sausage, green bell peppers and pimentos.

Anniversary Burgers

Anniversary burgers: tender beef patties with horseradish, thyme, and dry mustard, grilled and brushed with melted butter-ketchup baste. Old-school cookout royalty.

Dutch Vegetable Soup with Meatballs

Hearty Dutch vegetable soup with tender curry-spiced meatballs made from bread-soaked ground beef or veal. Simmered in beef bouillon with carrots, celery, onion, and thyme. A one-pot meal.

Hungry Girl Crab Cakes

Serving Size: 1 (very large!) crab cake Calories: 117 Fat: 2g Sodium: 799mg Carbs: 11.5g Fiber: 2.25g Sugars: 2.5g Protein: 14g

Asparagus Cheese Party Sandwiches

Even goat cheese haters like these sandwiches when cut in half with cream cheese. The creamy cheeses match up perfectly with asparagus. Cut into triangles color of sandwich is so pretty. They are perfect food at the party!

Sausage, Apple & Cranberry Turkey Stuffing

This Thanksgiving stuffing is packed with fresh seasonal flavors. Will stuff a 10 to 16 pound turkey which serves up to 10 people.

Secret Fresh Salmon Cakes

These homemade salmon patties are made with fresh salmon for a crispy exterior and tender interior. Learn the secrets for the best salmon patty you've ever had.

Cashew Nut Roast with Herb Stuffing

This turned out quite nicely, was surprised at how well it held together considering there was no egg to help bind the ingredients together. We made a vegetarian shallot gravy to go along with it. Nice herby flavor throughout.

Crab Imperial

Warm crab meat salad that's fit for Imperial guests.

Italian-Seasoned Bread Crumbs

Homemade Italian-seasoned bread crumbs with Parmesan, oregano, basil, parsley, garlic, and onion powder. Made from leftover bread for breading, stuffing, and toppings.

Bacon Summer Salad

A warm New Orleans-style salad with bacon, romaine, watercress, and Belgian endive tossed in walnut oil and deglazed with red wine and raspberry vinegar. Topped with garlic croutons.

Crab Delights in the Garden Sandwich

Fresh no-cook crab salad sandwich with crunchy cucumber, celery, and chopped olives tossed in lemon mayo. Five minutes to a cool, satisfying lunch.

Transylvanian Nosh

Open-faced appetizer bites with Hungarian salami, hard-boiled egg, feta, dill pickles, kalamata olives, and shredded Jarlsberg on buttered bread. A no-cook Eastern European party platter ready in 20 minutes.

Stuffed Oysters

Briny oysters on the half shell loaded with savory sausage, parsley, green onion, and buttery bread crumbs. A Gulf Coast classic baked right in the shell.

Lorraine Soup

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.

Lentil Tomato Casserole

Lentil tomato casserole simmers brown lentils with onion, carrots, herbs, and tomatoes, then bakes with a sherry-spiked white sauce and bread crumbs. A hearty vegetarian main dish.

Ham Puffs

Retro cocktail party appetizers with deviled ham and cream cheese that puff up golden and impressive in the oven, ready to freeze ahead for stress-free entertaining.

Pecan or Walnut Loaf

Vegetarian pecan or walnut loaf with ground nuts, raw potatoes, onions, and dry bread put through a food chopper, bound with eggs, and baked. A hearty plant-based meatloaf alternative.

Spiked Beans & Toast

Baked beans heated with crispy bacon, onions, and a shot of Irish whiskey, served over honey butter toast. A boozy, savory twist on a British classic in under 30 minutes.

Soupe a L'Oignon Au Fromage

Classic French onion soup with caramelized onions simmered in rich beef broth, topped with crusty bread and bubbly melted Gruyere broiled to golden-brown. The bistro favorite, made at home.

Cranberry & Fruit Layer (Marguerite Patten)

A classic British summer pudding inspired by Marguerite Patten, layering stewed fruit and cranberry sauce between slices of white bread. Chilled overnight and served with cream or custard.

Berner Heitisturm

A traditional Swiss dessert from Bern featuring fresh blueberries folded with buttery croutons, browned flour, cinnamon, and whipped cream, crowned with homemade sour cream ice cream. Rustic, elegant, and unforgettable.

French Toast with Fresh Blueberries

French toast with fresh blueberries, vanilla, and cinnamon, dusted with powdered sugar and served with warm maple syrup. A classic breakfast ready in 10 minutes.

Burgers Florentine

Spinach-packed ground beef patties broiled with melted mozzarella and served on toasted English muffins. A Florentine twist on the classic burger, ready in 30 minutes.

Pink Turkey Sandwich

Pink turkey sandwich with strawberry cream cheese, sliced turkey, and lettuce on white bread. A fun, kid-friendly sandwich that takes just a few minutes to make.

Crunchy French Toast

Crunchy French toast coated in crushed cornflakes and flaked coconut, dipped in a cinnamon egg wash and pan-fried in butter until golden. A crispy, tropical twist on the breakfast classic.

Sausage & Apple Stuffing

Sausage and apple stuffing with browned pork sausage, diced onions, and chopped apples tossed with toasted bread cubes. A savory-sweet Thanksgiving stuffing that works inside or alongside the bird.

French Omelette with Melted Cheese & Croutons

French Omelette with Melted Cheese and Croutons recipe

Breakfast Sausage Cheddar Casserole

Breakfast sausage cheddar casserole layers cubed bread, browned sausage, and sharp cheese under a custard of eggs, milk, and dry mustard. Make-ahead overnight brunch strata for holiday mornings.

Pai Chiao Hsia Ch'Iu (Shrimp Balls)

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.

Bacon & Cheese Puff

Bacon and Swiss cheese breakfast strata with layered bread, crumbled bacon, onions, and a custardy egg-milk mixture. Make it the night before and bake in the morning.

Bread Pizza

Bread pizza made on white bread with ketchup, American cheese, sliced hot dog, and oregano. Toaster oven ready in 10 minutes. Kid-friendly and dead simple.

Skorthalia - Garlic Sauce

Skordalia, a classic Greek garlic sauce made with mashed potatoes, olive oil, lemon juice, and bread. Pungent, creamy, and served with seafood or vegetables.

Caviar Kisses

Caviar kisses with salmon caviar on cucumber rounds topped with dill sour cream, served with buttered heart-shaped toast points. An elegant two-bite appetizer for special occasions.

Minature Reubens

Mini Reuben appetizers on toasted white bread with corned beef, sauerkraut, Swiss cheese, and a horseradish-chili mayo. Bite-sized party snacks baked until the cheese melts and bubbles.

All 169 white bread recipes