Are you still a fan of white bread?
White bread is the UK’s favourite bread, accounting for 55% of total bread consumption.
But over recent years it’s had a bad wrap (get it?).
So at Roberts bakery wanted to give you five quick reasons to celebrate the staple…
WHY WHITE IS ALL RIGHT
- White bread contains protein, complex carbohydrates, calcium, iron and the B vitamins - thiamin, niacin and a little riboflavin.
- Bread provides more protein, iron, B vitamins and complex carbohydrates per penny than any other food.
- It is the major source of fibre in our diet, providing a quarter of our daily intake.
- All white bread in the UK is fortified with calcium because of mandatory flour fortification laws.
- It contains very little fat and virtually no sugar.
*All data, Federation of Bakers, 2013
AND IF YOU LOVE IT, YOU’RE NOT ALONE!
· Bread has been a staple since 7000 BC.
· Approximately 75% of the bread we eat is white.
· Sandwiches account for 50% of overall bread consumption.
· Bread is bought by 99% of British households. The equivalent of nearly 12 million loaves are sold each day.
· The average UK household buys just over 70 loaves per year and spends an average of £73.31.
So to share the love of white bread we have these two recipes to try yourself.
Easy Baked Cod with Breadcrumb Crust
Serves 4
4 cod loins
25g butter
1 bay leaf
Juice of one lemon
5 peppercorns
2 slices of Roberts Bakery White Sliced, crusts removed
Bunch of parsley
4 chives
Pinch of sea salt
Pinch of mustard powder
Splash of olive oil
Place the cod in a deep frying pan and cover with boiling water, add the bay leaf, lemon juice, peppercorns and poach for 3 minutes.
Take the cod out of the water and flake using a fork.
In a food processor blend together the slices of bread, butter, parsley, chives, sea salt, mustard powder and olive oil for⨠30 seconds. â¨
To assemble place 4 metal cutters in a roasting tray lined with greaseproof paper. Start with a thick layer of flaked cod and top with a layer of the breadcrumb mixture.
Oven bake at 200°C/Gas Mark 6 / 392°F for 10 minutes. ⨠Serve with crushed, minted peas and homemade chunky chips.
Chocolate Pudding Pots
Serves 4
125g of plain chocolate
50g caster sugar
9 slices of Roberts Bakery White Sliced, crusts removed
4 eggs and 2 egg yolks
1 pint of milk
1⁄2 pint of double cream
Gently melt the chocolate in a heatproof bowl over a pan of simmering water, then take off the heat.
Place 8 slices of bread into a food processor and blitz into breadcrumbs.
Combine the bread and other ingredients with the melted chocolate, adding a little extra milk if the mixture looks too thick. Spoon the mixture into lightly buttered ramekin dishes.
Place the ramekins in a roasting tray and half fill the tray with hot water.
Carefully place in the oven at 180°C/Gas Mark 4 /356°F for 10 minutes. When cooked the puddings should spring back up when pressed.
Roll out the final slice of bread so that it is wafer thin and cut out several small heart shapes. â¨Dip the hearts in a little beaten egg and then in sugar to coat both sides. Pan fry in a small amount of butter until golden.
Lightly dust the puddings and heart wafers with icing sugar. Serve with cream.
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