[lproven]

As a Brit it remains bizarre to me that Britain is collectively somehow proud of this process. It makes terrible, tasteless bread.

And the other stuff that is venerated, like Danish or French bread, is equally dull white chewy fluff.

I have spent a lot of time in Norway and lived in Czechia for a decade, and their bread is so much better than the finest freshly-baked straight-from-the-oven French bread I've tasted that it's a whole different food.

And I am really sorry to my Scots friends but this goes for "Scottish Plain" as well.

And no, the fancy artisanal sourdough stuff you can get now for some ridiculous prices is not much better. It's the same pallid bland pap, but crunchier.

[goosedragons]

Chorleywood process is fast and it works with the relatively weak UK wheat. Making bread taste good takes time unfortunately. And for certain applications shitty white bread is a good fit like PB&J sandwiches or grilled cheeses.

[lproven]

As I said -- Brit. We don't do PB&J sandwiches. :-) I tried them twice. Once with British PB and jam, and found them mildly disgusting. Later I had an American lodget and she told me I needed to use real American PB and "jelly". Still disgusting. Maybe worse.

I make cheese toasties and things from Czech bread. IMHO it is way better. And I grew up with the white square stuff. :shrug: