Reply to why is standard bread in the US so bad?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Many things in the US are driven by corporate profits rather than by quality or health benefits. “Bread” is cheap — relative to actual bread, and has a long shelf life.  Many Americans have rarely —if ever— tasted actual bread (with zero corn syrup or stabilizers) and don’t really know what they’re missing. Wonder Bread, for example, has been around since about 1920. 
When I lived in NYC, I bought bread from neighborhood shops and bakeries. It was delicious. It also got stale quickly. Shopping for bread every day or so plus making copious amounts of French toast, stuffing, and bread pudding with the leftovers won’t really work for most households.

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Bread freezes very well. Just portion it out and freeze the other pieces until you are ready to use them.[/quote]

That’s one of those tastes-may-vary things. A baguette or a bagel that I plan to heat and serve warm might be ok. Sliced white sandwich style bread usually isn’t, although it might be ok toasted.  I have had good luck freezing the German rye bread that looks like a brick — but I doubt that most Americans would want that regularly, especially given the price. [/quote]

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