From exclusive items to portion sizes, we wanted to find all the differences between bread in the US and the UK. This is "Food Wars."
Category
😹
FunTranscript
00:00We're finding all the differences between bread in the U.S. and the U.K.
00:03Bread? Have you completely run out of ideas? Yeah, perhaps. But...
00:08Processed bread has existed in both countries for almost a century,
00:10and on the surface it looks quite similar.
00:12Unless you've been to the other country's bread aisle and thought,
00:15Huh?
00:15The standard bread loaf size in the U.K. is 800 grams.
00:18Here's the Hovis version. This one is medium thickness,
00:21which equates to 20 slices of bread.
00:23You might also see mini loaves or half loaves.
00:25Here is the Hovis one again. It's 400 grams.
00:27Here's a U.S. processed white bread loaf, also 20 slices, 570 grams.
00:33So that means the U.K. option is this much denser, heavier than the U.K. loaf.
00:38Bigger in the U.K., eh?
00:40Wonder Bread also comes in a giant...
00:42Yeah! Size!
00:44The giant size, which is 28 slices, and according to the package is 680 grams.
00:51Let's check the dimensions of a regular slice.
00:53I'm gonna go for a middle piece.
00:55The bread is four and a half.
00:58I'm going for like the highest part.
00:59Can we say that's four inches?
01:00And it weighs?
01:0129 grams.
01:0238 grams.
01:04So if my calculations are correct,
01:06it would take roughly this many slices of the U.S. Wonder Bread
01:10to match 20 slices of the U.K. Hovis bread.
01:12Let's put this density to the test.
01:14We're gonna see which country's bread is more pillowy.
01:18Or pillowy-er.
01:20Pillow-like.
01:21Here is our entire loaf of Hovis.
01:23Our loaf is 24 centimeters tall.
01:25We're getting scientific now, folks.
01:27Here's a stack of our loaf, and right now it is exactly a foot.
01:32Combined, these two weigh 1.5 kilograms.
01:34We're gonna squish this bread.
01:40So with a weight of 1.5 kilos on top of it,
01:42it's actually only gone down to 20 centimeters.
01:44What if we stopped messing around?
01:45Here is a three kilogram weight.
01:47I'm gonna use this external hard drive I haven't opened yet
01:50to really match his weight.
01:51Just another day at the office.
01:53And obviously now for science.
01:55What's the squishiest thing?
01:56Get this.
01:57Giving CPR to a loaf of bread.
02:00Using all the power of my enormous muscles,
02:02I was able to get this down to just 8 centimeters,
02:05a third of its original height.
02:06We win, I think.
02:08So alert the scientific community.
02:11The most accurate test of bread fluffiness has been done by us.
02:16Food Wars team, you're welcome.
02:18Shelf life and texture are two of the key reasons
02:20why our bread evolved to look like this instead of this.
02:23Modern bread was designed to be tough enough
02:25to hold lunch meats and cheeses,
02:27withstand the spread of peanut butter,
02:29and be soft enough to bite through.
02:32And stay edible longer.
02:33To do this, bread needs sugar, fat, and preservatives.
02:37Fat, usually in the form of butter or oil,
02:39can be added to make it softer and to extend the shelf life.
02:42Some sugars occur naturally in bread,
02:43but others can be added in to improve the texture,
02:46to inhibit mold, and to retain moisture.
02:48How much of that is in our processed bread, you ask?
02:50Our standard white bread, Wonder Bread.
02:52Two slices contain 5 grams of added sugar and 1.5 grams of fat.
02:58Look at this loaf of bread, it appears to be healthier.
02:59Here's the Oro Wheat.
03:01Am I pronouncing that right?
03:01I don't know.
03:02Whole grains, healthy, multigrain.
03:04I want to point out here it even says heart healthy.
03:06Fantastic.
03:08Two slices of this has 6 grams of added sugar and 5 grams of fat.
03:12I know, I know, I know.
03:14There's more to bread than just fat and sugar.
03:17There's more ways of deciding if it's good for you or not.
03:19I'm just saying, as far as sugar and fat, this guy has more.
03:24Moving on to my man, Dave and his Killer Bread.
03:27Shout out to Dave, Killer Guitar Bro.
03:29For sliced bread, this is more of a premium option, I feel, right?
03:32Dave's Killer Bread, specifically this good seed.
03:35Two slices of bread have 10 grams of added sugar and 5 grams of fat.
03:40Dave, why so much sugar, my man?
03:43For the most part, UK bread's sugar content is pretty low.
03:46Although the labels here don't often specify
03:47if the sugars are added or naturally occurring.
03:50Here are a few processed bread options with a range of sugar content.
03:53Two slices of our Hovis white bread contains 2.8 grams of sugar.
03:56One of our more sugary options is actually this protein power bread from Warburton's.
04:00Two slices of this contains 3.2 grams of sugar.
04:02And then at the lower end of the spectrum,
04:04we have this wholemeal no added sugar bread from Warburton's.
04:07Two slices of this contains just 0.86 grams of sugar.
04:10What about the calorie count?
04:11Back to Wonder Bread, two slices, 140 calories.
04:15Two slices of our Hovis soft white medium bread contains 186 calories.
04:19Compared to the U.S. Wonder Bread, our bread has less fat, but more calories and carbs.
04:23Surprisingly, much higher sodium too.
04:25Although it's a small amount, the U.S. bread is higher in fiber.
04:30Fiber aids in digestion and helps you feel fuller longer.
04:33You'll also notice both breads are fortified with vitamins and minerals.
04:37White flour loses most of its essential nutrients during the milling process.
04:41In the 1930s, once processed bread became a staple of the modern diet,
04:46scientists saw a rise in health issues like rickets and iron deficiencies due to lack of nutrients.
04:52So with the help of the government, manufacturers added those nutrients back in.
04:57In the U.S., this was a major selling point for Wonder Bread.
05:00Ads in the 60s and 70s boasted Wonder Bread helps build strong bodies in 12 ways.
05:04Let me take a look at this real quick.
05:06I mean, look at this.
05:07It's got vitamin D, calcium, iron, potassium, thiamine, riboflavin, niacin, folic acid, booyah.
05:16In November 2024, the U.K. government introduced new legislation requiring
05:20flour producers to fortify their flour with folic acid.
05:23This was mainly designed with pregnant people in mind as it helps prevent birth defects.
05:26There are also preservatives added to the bread to help extend the shelf life and
05:29to give it a softer, chewier texture.
05:31Here are some commonly used ones in both the U.S. and the U.K.
05:34A few of them have scary-sounding names but are in some cases natural
05:38and harmless in the amount that they are in the bread.
05:41Like calcium proponate is a naturally occurring organic salt.
05:45Acidic acid is an organic acid and the main component of vinegar.
05:50Ascorbic acid is vitamin C.
05:54Why do they not just call it vitamin C?
05:55I don't know.
05:56All these ingredients have been studied extensively
05:59and are recognized as safe in both countries.
06:02When it comes to retail, bread is sorted into categories in both the U.S. and the U.K.
06:06There are some key differences between the common types you'll see advertised.
06:09In the U.K., we pretty much just have a big two.
06:11We have white bread and wholemeal bread.
06:14Here in the U.S., we have something I like to consider the big four.
06:18White, whole wheat, whole grain, multigrain.
06:23But are there actually many differences between these?
06:25Let's start with white bread.
06:27White bread is made using only the endosperm of a wheat grain.
06:30That's what gives it its distinctive white color.
06:32Removing the germ and the bran also takes away some nutrients
06:35and gives it a higher glycemic index.
06:37I do love white bread.
06:38I'm a sucker for it.
06:39I know it's not nutritionally as complete as some of the others,
06:42but I was a fussy kid and I love my white bread.
06:44In the U.S., our white bread flour is often bleached.
06:48Once flour is milled, it needs to be aged a little bit before it can be ideal for baking.
06:53But that takes time and money, so some manufacturers use chemical aging,
06:57a.k.a. bleaching, to quicken the process and make the production more reliable.
07:01In the U.K., it's actually illegal to bleach flour.
07:04Common bleaching additives such as potassium bromate and azodicarbonamide
07:07have been considered possible carcinogens
07:09after studies linked them to causing cancer in lab animals.
07:12Next up, we have wholemeal or whole grain bread.
07:14Wholemeal is just the more common term in the U.K.
07:17This bread, as the name suggests, uses the entire kernel in the milling process.
07:20That means the bran, the germ, and the endosperm are all in here.
07:23Wholemeal doesn't refer to a specific type of grain.
07:26This could be wheat, but it could also be other things like oat or barley.
07:29Definitely got a bit more sponginess and robustness to it than the white loaf did.
07:33Much more rounded flavor as well.
07:35The bran is the grain's outer protective shell.
07:38The endosperm is the starchiest part of the grain, and it nourishes the germ as it develops.
07:42And the germ is what sprouts into the plant.
07:45It's the only part of the grain that has healthy fats.
07:47This means these grains are a great source of fiber, vitamins, and minerals.
07:52All other bread types have grain that have been refined,
07:55so they give bread a finer and softer texture and increases shelf life.
07:58Next, we got whole wheat.
07:59As the name suggests, the same process is the whole grain,
08:02but specifically they use only wheat for whole wheat rather than other grains like rye.
08:07I've always associated white bread with being sweeter,
08:10but right there it's like, it just tastes, it tastes kind of like nothing.
08:13Whole wheat can really taste the wheat.
08:14How's that for some insight?
08:15If I was to choose between the two,
08:16I usually go whole wheat because you can actually taste the bread.
08:19Now, whole wheat bread is technically also a whole grain bread,
08:22but not a whole grain bread, it's whole wheat.
08:26Understand?
08:26UK bread is commonly made with a different type of wheat to the US.
08:29The UK mostly uses white wheat,
08:31which tends to have a lower gluten level when compared to American grains.
08:34Some UK breads actually make up for this by adding additional wheat gluten as an extra ingredient.
08:39Our wheat is mostly a red wheat variety, and yes, has higher gluten levels.
08:43It might be hard to see,
08:44but higher gluten content usually means it's chewier and springier.
08:48This feels really, feels spongier, right?
08:51So many different grains, not just wheat, hence whole grain.
08:54And there's also multigrain.
08:56Now multigrain bread refers to any bread where it has at least two different grains.
08:59Two means multi apparently, but usually they use a few.
09:02Multigrains can be grains like wheat, oats, rye, quinoa.
09:07These grains may have been processed,
09:09so unless it states it on the package, don't assume multigrain is also whole grain.
09:13We do have multigrain loaves in UK stores, but they're not super common.
09:16Not many of the major brands produce them or at least advertise that they do have them,
09:20although we did find that this Warburton's Protein Power Loaf is technically multigrain.
09:23Brits also love seeded bread, which as the name suggests,
09:26is bread either topped with seeds or with seeds mixed in.
09:28Both this Protein Power Loaf and this explicitly seeded loaf from Warburton's obviously have seeds,
09:33although it's important to note that seeds are not the same thing as grains
09:36and do not count for the purpose of something being multigrain.
09:38Who knew bread could be so complicated?
09:40Given the extra emphasis placed on these terms used in the US,
09:43it's likely that this is somewhat of a marketing ploy.
09:45The key things to watch out are, are they using the whole grain?
09:49And what percentage of the total flour used is whole grain?
09:53Here's the bad news.
09:54Some of these loaves make it hard to figure that second one out.
09:57In the UK, for something to be advertised as wholemeal bread,
09:59it must be made with 100% wholemeal flour.
10:02In the US, however, bread only has to be made with 50% wholemeal flour
10:05to be able to be sold as wholemeal bread.
10:07We do have something called 50-50 or best of both bread here in the UK.
10:11That means that it's a 50-50 blend of white and wholemeal flour.
10:14Importantly, in the UK, they do not and cannot advertise this as wholemeal bread,
10:18but in the US, they would be able to.
10:20That actually sounds similar to something like this
10:22Sara Lee loaf, which describes itself as white bread with whole grain.
10:26It definitely tastes closer to white than whole grain.
10:30Eight grams of whole grain, no high-fructose corn syrup,
10:33no artificial colors and flavors.
10:35Let's go!
10:36When it comes to shelf life,
10:38most Brits will look at the tag on the label for guidance.
10:40According to the guidance on most retail websites,
10:42sliced white bread is good for around three days.
10:45In the US, ours is printed on the package right here.
10:49Something to note, in both countries, the manufacturer sets these dates.
10:54In the US, we have the shelf life,
10:56which means how long a product is good for,
10:59and the expiration date, and that's the last day
11:01the manufacturer guarantees quality and safety.
11:04Sometimes it's fine after that date and sometimes it's not.
11:07Lastly, there's the sell-by date, which tells the stores
11:10who manage the inventory when they gotta get rid of it by.
11:13You can definitely eat it a few days after that
11:14if you handle the product properly.
11:16Here in the UK, we have two things.
11:17We have a best-before date, which is regarding quality.
11:20After that date, it might still be safe to eat,
11:22but it's not gonna be at its best.
11:23And then secondly, we have a use-by date.
11:25This is the date where if it's gone past that,
11:27it's probably no longer safe to consume.
11:29That said, I have definitely eaten bread
11:31when it's past its best-by and probably use-by dates.
11:33I've even picked off little moldy bits, I'm sorry.
11:36I rarely encounter moldy bread.
11:37Perhaps it's because it is common
11:39to keep processed bread in the refrigerator,
11:41although not the case in the UK?
11:43Absolutely not.
11:44If you ask famed UK baker, Paul Hollywood,
11:46he claims that bread goes stale three times faster in the fridge.
11:49That's because the refrigeration
11:50actually draws moisture out of the bread.
11:52Typically in the UK, I would say bread is stored in a cupboard,
11:55kitchen counter, or maybe in a bread bin.
11:57Okay, fine.
11:58But I do want to point out,
11:59according to the USDA, commercially baked breads
12:02can be stored seven to 14 days in the refrigerator.
12:05Another crucial aspect when it comes to storing bread,
12:07how do you reseal the bag?
12:09I tell you, the only way to do it,
12:10like if a bread comes with this guy, this is what I use.
12:13I'm definitely a twist and tuck.
12:14Simply grab your bag.
12:15I'm definitely a twist.
12:16Spin it around.
12:17Tuck it under there.
12:18There it is.
12:18Sealed.
12:19This is the way to do it.
12:19This is the easiest way to do it.
12:21This works even with one piece missing.
12:23Still can tuck it.
12:24Stays as fresh.
12:25Sometimes you'll get these clips.
12:27I don't know.
12:27Do you know what these are called?
12:29Does anyone know what these are called?
12:29I have no idea what they're called.
12:30When I was in high school,
12:32these kind of got banned in my school
12:36or at least a classroom I was in
12:38because everyone knows you just break off a thing.
12:43You know this trick?
12:44Does anyone know what I'm doing?
12:45Okay.
12:46Then you put in your finger like that and then phew.
12:49I used to be a lot more nimble,
12:50but you could really like phew,
12:52like just like get it,
12:53like flick them at each other.
12:55People are getting them like in the face and the neck
12:56and they're breaking skin.
12:58So school to step in and be like,
12:59you can't bring these anymore.
13:00The American style bread clips are not common in the UK.
13:03Typically, it's just like a piece of tape,
13:04but I did find one on this bread.
13:07Yeah.
13:07Oh, okay.
13:08I think Joe would probably take one of my eyes out with one
13:11before I could land a hit on him.
13:12But hey, good fun.
13:14Here are some of the most popular bread options in the UK.
13:16And here are a bunch of the most common processed breads in the US.
13:20Right away, you can see a difference
13:21in the packaging used in both countries.
13:23The three main bread brands here in the UK
13:25are Hovis, Wobbitons and Kingsmill.
13:28Although additionally, every supermarket in the UK
13:30will stock its own brand of bread.
13:32The big brands over here have warm and pleasant names.
13:34They sound like maybe the surname of the founder of the brand
13:37or a town somewhere in England.
13:38Whereas we have names like Wonder Bread
13:42or Nature's Own.
13:44It's from nature, guys.
13:47Don't forget about Nature's Harvest.
13:50And we also have my man, Dave's Killer Bread.
13:52Got this, you see this dude, Dave, I assume,
13:55playing the guitar.
13:56One thing I will say about the marketing over here
13:58is that the UK bread companies
13:59take their TV ads very seriously.
14:01Hovis won ITV's advert of the decade award in 2009
14:05for their Go On Lad campaign.
14:07And Wobbiton seemingly has a limitless TV ad budget.
14:09They've run campaigns with Sylvester Stallone,
14:12Samuel L. Jackson, Robert De Niro and more.
14:14I totally fall for the fact that a bread
14:18has a lot of like seeds
14:21or you can see like the grains
14:24and it's like a darker brown.
14:25I'm absolutely like, ah, yes, the healthier bread.
14:28I don't look at the label.
14:29I don't look at the five or anything content.
14:31I really don't have much brand loyalty
14:32when it comes to bread
14:33and I'm not sure many Brits do either.
14:35My personal view is that unless you're spending big money
14:37on like an artisanal loaf,
14:39I feel like the supermarket own brand ones
14:41just do the job completely fine.
14:42We do eat a lot of bread in the UK.
14:4499% of households regularly buy bread
14:46and an estimated 12 million loaves are sold every day.
14:49In 2024, the UK bread market was estimated
14:52to be worth 7.8 billion pounds.
14:54All of the major three players produce a white loaf
14:56and a wholemeal loaf as the bare minimum.
14:58The U.S. bread industry was valued at 30 billion in 2022.
15:02Rupo Bimbo is the biggest with a $15 billion market cap
15:06owning over 40 brands.
15:09Wasn't gonna get all of them.
15:10Couldn't have got all of them.
15:11So these are four.
15:13Starting here, we got Sara Lee.
15:14We all know Sara.
15:15Nature's Harvest, Artesano
15:18and I'm assuming this is pronounced or-a-weets
15:21but they took out the H.
15:22I don't know why.
15:23What can be said about this bread?
15:24Um, glad I saw the Sara Lee.
15:27What's on Nature's Harvest?
15:28Guys, this one, how clever is this?
15:30They made it seem like the bag is steamed
15:34because they put a hot loaf of bread in here.
15:36This isn't steamed.
15:37This isn't condensation.
15:38Look, it's not, the plastic is frosted.
15:43Let me show you.
15:43This is clever.
15:44This is, I would probably like,
15:46hmm, what do we got here?
15:47Ooh, golden wheat.
15:48So let's taste this.
15:52It says golden wheat.
15:52This is just like white bread.
15:54That's fine.
15:55I think points for the steamed bag.
15:57This would definitely stand out in the aisle.
16:00I hope nobody bought this thinking that like,
16:02wow, they must be bagging in the back of this Vons
16:04or whatever.
16:05From Hovis, we'll start with best of both.
16:07I touched upon it earlier
16:08but best of both is a type of loaf
16:09that contains 50% white flour and 50% wholemeal flour.
16:13So for context, here we have a white bread slice,
16:15your best of both slice
16:17and here is a wholemeal slice.
16:19I think the draw of this one
16:20is that it's kind of like a healthier option
16:22than white bread
16:22but without fully going to the brown bread side.
16:25I also think that when Joe first heard about this,
16:27he thought it was going to be like a zebra loaf,
16:28like one brown, one white slice,
16:30which I actually kind of like the idea of.
16:32Hovis also makes a granary loaf.
16:34According to the website,
16:35the granary method was discovered
16:36by Benedictine monks in Burton Abbey.
16:39What they would do is actually malt their grains.
16:41So they would let them just about start to sprout
16:43and then toast them.
16:44So you really do get kind of like a rich malty flavor
16:46from this bread
16:46compared to just a classic wholemeal.
16:48I probably would pick the whole grain,
16:52healthy malty grain.
16:53I mean, like I can be persuaded.
16:54It says heart healthy on here.
16:56That's important to me.
16:56I'm getting it, you know?
16:58Yes, it has more sugar,
16:59but it has 40 grams of whole grains,
17:01nine grams of protein, six grams of fiber.
17:03That's free from artificial preservatives,
17:04all those things earlier that we scared you with.
17:06So you're not really tipping the scales
17:08on your health, good or bad,
17:09with the bread you're picking.
17:10What are you putting in the middle of it
17:11and how much are you eating it?
17:12I think has more to do with your health
17:14than whatever bread you're picking.
17:16Nat, the nutritionist,
17:17don't take this clip and dunk on me on TikTok.
17:21People are like,
17:21this guy doesn't know what he's talking about.
17:23Right, I never said I did.
17:25Now we're onto some options from Warburton's.
17:27We went a bit crazier here.
17:28I promise there's no bias.
17:30Firstly, we have this protein power loaf.
17:32This one has 16 grams of protein in every two slices,
17:35which does sound quite high.
17:37For context, it's basically double the amount
17:38of a white toasty loaf.
17:40I guess if I were a gym goer,
17:42which quite obviously I'm not,
17:44maybe I would look into doing this.
17:46I just worry that with the protein stuff,
17:47often it's an excuse to charge a bit more
17:49than you normally would for a product
17:50that hasn't really changed much.
17:52In recent years, a lot of the bread makers
17:53have started doing toasty loaves.
17:55The primary use of this
17:56is actually for toasty sandwiches,
17:58usually with something like cheese
17:59and other toppings in the middle.
18:00This is extra thick bread,
18:01so it's designed to contain
18:02all those delicious toasty fillings.
18:04Next up, Flower Foods,
18:06the second biggest producer
18:08of processed bread in the US.
18:11Also, so many big brands.
18:13Here's four.
18:14Look, I went to Walmart.
18:15All right, this is what they had.
18:16Nature's Own.
18:17Acton, look at this.
18:18Okay, UK, look at this.
18:20I think they got pieces of wheat down here.
18:2113 grams of whole grain.
18:23Here we have a Baker's Bloomer loaf.
18:26It's extra thick white bread
18:27with what they describe as a rustic crust.
18:29By rustic, I think they mean
18:30it's a little bit thicker
18:31compared to a crust that you would get
18:32on a regular loaf.
18:33They also give it a dusting
18:34of this flour topping as well.
18:36Personally, this is some of my favorite toast bread.
18:38Next up, we have Danish bread,
18:40not made in Denmark,
18:41still made by Warbitons,
18:42just called Danish bread.
18:43This is advertised as, like,
18:45a lower-calorie option
18:46when compared to regular bread.
18:47Apparently, they use a Danish technique,
18:49which is to put the bread
18:50in a larger-than-usual loaf tin.
18:52As it bakes, it's allowed to rise higher.
18:54More air pockets are in there,
18:56so there's kind of, like,
18:57less density going on.
18:58A home pride.
19:00Look at this.
19:00Got the silhouette of the lady
19:02holding a steaming loaf of bread,
19:06we're assuming.
19:07It just screams from a farm
19:11or a small town.
19:12Surely, the people who made this,
19:14it's painstaking care.
19:16It just is processed.
19:19This is softer.
19:23Couldn't tell the difference.
19:25I know there is a difference,
19:26but back to what I said before,
19:27the reason I get, like,
19:28the bread with, like, nuts and stuff in it,
19:29because I'm like,
19:30all of this tastes too similar.
19:32Might as well get something
19:32at least, like,
19:33the possibility of getting
19:34some grains in there.
19:35As a slightly more fancy option,
19:37we have a Old English white loaf.
19:39One that I do have a soft spot for
19:40is tiger bread.
19:41Warbitons have leaned heavily
19:42into the branding for this one,
19:43which I appreciate.
19:44We have the kind of, like,
19:45tiger stripe packaging down here,
19:46the claw over the label.
19:48Tiger bread gets its name
19:49from the pattern on the top.
19:50What you do is you start with a white loaf
19:52and then you paint a kind of
19:53rice paste on top of it.
19:54As it bakes and rises,
19:56the rice paste will crack
19:57and also char up a little bit.
19:59So you end up with this, yeah,
20:00almost kind of tiger pattern paint on top.
20:02It does add, like, a little bit
20:03of a distinctive flavor to it,
20:05but I think it's more about
20:06the look of it and also the texture.
20:07Like I said, Brits love a seeded loaf
20:09and Warbitons are cashing in on that.
20:11Here is their original seeded batch loaf.
20:13I do like the look of a seeded loaf.
20:14It feels healthier as well.
20:16Just the fact that you can see
20:17the seeds that you're eating.
20:19And then finally, one that I found today
20:20that I've never seen before
20:21is a milk roll.
20:23I don't know what this is.
20:24I know in Japan,
20:25they make milk bread.
20:27I think it's called shokupan.
20:28Maybe it's kind of like that.
20:30It's just odd to see, like,
20:30a cylindrical bread, you know?
20:32You do not see that often.
20:33I mean, to me, that just tastes
20:34like white bread.
20:35People want to get granular,
20:36pun intended, I guess,
20:37about the differences,
20:39but if all this tastes the same,
20:40don't you think you'd want something
20:41like, look, at least I'm getting
20:42my daily seeds.
20:44Yeah, more sugar, more fat,
20:45but, like, doesn't this seem like
20:46it's just got more of the good stuff in it?
20:48This is really good.
20:49I, of course, have no proof of this.
20:51I'm wondering, because now that I know
20:54that it has a lot of added sugar,
20:56it does taste a little sweeter
20:57than the other ones.
20:58Like, I'm noticing a sweet difference,
21:01but I don't know if maybe
21:02they're adding more sugar to this
21:04to maybe offset what would essentially
21:06be a bitter taste of these, like,
21:08seeds and grains and stuff.
21:10I don't know.
21:11Here we have the King's Mill 50-50.
21:13Then we have a play on their 50-50,
21:14which is 50-50, no crusts.
21:17Obviously, it's not possible,
21:19as far as I'm aware,
21:19to bake a loaf without crusts,
21:22so they must be baking regular loaves
21:24and then just cutting all the crusts off them
21:26and putting them in bags.
21:27Also, come on,
21:27if you're not eating your crusts,
21:29please grow up.
21:30Even when I was young and a fussy eater,
21:32I ate my crusts.
21:33That's one thing I can claim
21:34some moral high ground on.
21:35We're not fans of food waste.
21:36Every crust we cut off
21:38goes on to make animal feed.
21:39The animals can eat grass.
21:41Humans should eat their crusts.
21:44The average price of this loaf of Wonder Bread
21:46from my local Walmart
21:47was $2.92 for 20 slices.
21:50Here is our Hovis Soft White 800-gram loaf.
21:52At Tesco, that'll cost you £1.39.
21:54That's 40% cheaper
21:56compared to the Wonder Bread.
21:57Obviously, costs can vary
21:58depending on which store you go to.
21:59One study showed that in the U.S.,
22:01the price difference between
22:02a white loaf of bread
22:04at a Walmart, state to state,
22:05the difference of price
22:06could vary as much as $3.
22:09Bread is pretty cheap in the U.K.,
22:10especially if you're willing
22:11to avoid the branded goods.
22:13Aldi's own brand version of this loaf
22:14will cost you just 47 pence.
22:16How expensive can we get
22:17with grocery store bread?
22:19Here is a premium crafted
22:20white sourdough loaf from Tesco.
22:22This loaf cost me £3.75.
22:24At 800 grams,
22:25it's also the same size
22:26as the Hovis loaf.
22:26We have so much bread in the U.S.
22:28So much.
22:29Here is a loaf of Ezekiel bread.
22:32This loaf was £7.99 for 20 slices.
22:34Now, it is not an ultra-processed bread.
22:38I will say that.
22:39So it probably has something to do
22:40with the increase in price.
22:41Now, out of morbid curiosity,
22:43I want to know what's the most expensive
22:45loaf of processed bread
22:47I can get here in Los Angeles.
22:49So of course, I went on to Erewhon.com.
22:52For those who don't know,
22:53Erewhon is a grocery chain in Los Angeles
22:56where people get like smoothies
22:58for like 50 bucks or whatever.
22:59It's very expensive.
23:00Way more expensive than Whole Foods.
23:02Anyway, I found this.
23:03A keto sandwich bread.
23:05The base culture keto bread.
23:07A loaf of it for $12.
23:10Bread has been around forever.
23:12The ancient Egyptians
23:13were some of the first to make it
23:14and that was millennia ago.
23:15Eventually, bread made its way up through Europe.
23:17Romans were all about bread
23:18during the Roman Empire.
23:20When European settlers went over to the U.S.,
23:21they brought bread with them.
23:23Once the U.S. started mass producing wheat,
23:25bread as an industry exploded.
23:28The Industrial Revolution introduced us
23:29to mechanically milled flour
23:31so it could be created in abundance.
23:33Processes were introduced
23:35like adding chemicals
23:36to make mass bread production
23:38more reliable at a massive scale
23:40that was consistent with texture,
23:42taste, and shelf life.
23:43Otto Rohwedder came along in the early 1900s
23:46with his industrial bread slicer
23:48and everyone lost their minds.
23:51Bread was cheap, widely available,
23:52and lasted a long time.
23:53In many ways, it was actually paramount
23:55in starting modern supermarket culture.
23:57Eventually, many more styles of bread
23:58were introduced to the mass market
24:00leading us to today
24:01when many grocery stores
24:02have entire aisles dedicated just to bread.
24:04I'm a bread boy.
24:05I'm not afraid to admit that.
24:06I buy quite a lot of bread.
24:07It does vary.
24:08If I'm feeling like a treat
24:09or I know I've got like a weekend coming up
24:11where I'm gonna have time to make brunch,
24:12then I'll grab myself a nice loaf of sourdough
24:14or some kind of bloomer from the shop.
24:16Which bread do I normally have in my house?
24:18You guys are not going to believe this.
24:21But because of my diet,
24:23as you've seen from these two shows that I host,
24:25my wife does most of the grocery ordering.
24:28Every time I go to a grocery store,
24:30I come back with chips and Goldfish crackers
24:32and energy drinks.
24:33So she's just like,
24:34she takes care of it and does the Instacart order.
24:36And the bread that she introduced me to
24:39that we have in our house almost exclusively
24:41is this Ezekiel bread.
24:43If I was to pick though,
24:44sometimes I'll go,
24:45sometimes I'll get Dave's Killer Bread.
24:47I feel like with Dave's Killer Bread,
24:48I'm like supporting like the little guy.
24:50I just realized in this video today
24:52that he was bought by a giant corporation.
24:54So I guess not.
24:55Hey, Dave,
24:57the American dream, right?
24:58You made a company.
25:00You sold it.
25:01I'm assuming you play guitar now.
25:03Good for you.
25:04I'm not much of a baker.
25:05I really wish I could be.
25:06I know everyone started making sourdough in lockdown.
25:08I wasn't one of those people, unfortunately.
25:10I'm a good cook,
25:11but baking for me is a very different skill set.
25:13It's more of a science.
25:14And I like kind of freestyling a bit in the kitchen,
25:16which I think with bread,
25:17you can't get away with.