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by syntheweave
951 days ago
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It's a combination of things. The "Pullman Loaf" (as in Pullman railcars) became common for sandwich breads in the 19th century and established a common target for what bread should look like in the US and UK - white, sweet, fluffy, thin crust. Later, we were successfully marketed "Wonder Bread" as a clean(as in sanitary) and convenient product, and that set another standard, one sold to housewives. It was basically applying the same strategy that built McDonald's in its early years. At the time of Wonder Bread's introduction, many adults could still recall when products were being sold "from the cracker barrel", mixed homogenously and exposed to pests. All the early packaged foods, including the canned stuff and the sliced bread, were establishing a new norm of the manufacturer guaranteeing freshness to a sell-by date. It was PB&J on sliced bread for lunch and macaroni and cheese for dinner that got a lot of the US through the Depression years. Continental Europe was simply less interested in this genre of bread - they had competition from other varieties of grain, and different kinds of bread dishes. |
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Mostly as a result of high quality wheat depending on imports vs the varieties we grew at the time.
https://en.wikipedia.org/wiki/Chorleywood_bread_process