Epic Taste Test: Baker's Verdict on Wonder Bread vs. DIY Version

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Join me on an enticing culinary adventure in this captivating video as I delve into the realm of baking homemade Wonder Bread and contrasting it with its factory-made counterpart. Discover the fascinating history behind this iconic loaf and gain valuable insights into the dietary impact of Wonder Bread. With expert guidance, I unveil the secrets to achieving the perfect texture, taste, and nutritional value in your very own kitchen. Prepare to tantalize your taste buds, expand your knowledge, and make an informed choice on what truly satisfies your cravings for soft, fluffy, and wholesome bread.
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19 май 2023

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Комментарии : 81

@user-od8qj3be8m Год назад

Butter is better! Never tried Wonder Bread. Been about twelve years now since we have eaten store bought bread. Then when we did it was always the better grain breads offered. I cook and I bake and I am not going to change that!

@Foodgeek Год назад

Yeah, I guess we know better having eaten lots of great bread :)

@ElainesCustomCards Год назад

@@FoodgeekI just took a batch of your Master Recipe for Artisan Sourdough Bread out of the oven this morning. Can’t wait for it to get cool enough to slice and eat. Yummmy.

@user-od8qj3be8m Год назад

@@Foodgeek Emphasis on REAL GREAT BREAD!!!

@domenicomonteleone3055 Год назад

@@Foodgeek Sune right off the recipe you have read out in your videos on Wonder Bread isn't like your Bread and I like breads that are homemade hi from # YSW 🇨🇦 respect back to you Sune

@charlesbruggmann7909 Год назад

“You may want to include less sugar if you’re not from the States” 😂🤣😂🤣😂🤣😂🤣😂 classic 👍👍👍👍

@katekramer7679 Год назад

I caught that too 😂

@user-gj2si5hc4o Год назад

Butter makes everything go down easy. I grew up on Wonder Bread and it's best characteristic is that you can roll the white part around in the palm of your hand and make great dough balls to pelt your classmates in the lunch room at school!

@rosemary20001 Год назад

I haven't read all of the comments, this might have already been stated but Wonder Bread is super CHEAP! It's not the best bread by a long shot, but an impoverished mama can fill a lot of bellies with something like Wonderbread. Store brand breads are even cheaper. I make my own sandwich bread - sourdough - whole wheat flour and white flour and oat bran and wheat bran and water and salt! I learned everything that I know from YOU! Thanks so much!

@johnc3826 Год назад

Butter - mmmm - I grew up in the US in the 50's. Mom used to purchase wonder bread and silver cup brand. At the time, the wrapper on the bread was a kind of waxed paper - this was long before the advent of plastic packaging. As you point out, these factory made breads have no flavor that we associate with home made bread. I am amazed that Wonder bread is still in business. I guess the reason that moms continue to purchase it is its long shelf life. Thanks for another great experiment.

@kathyazzari839 Год назад

Butter! I lived on Wonderbread my first 8 years of life (born in 1961). That is literally the only bread I knew. Then my mom brought home a loaf of wheat bread from a health food store and I never went back to Wonder (same as the first time I had all natural peanut butter, nothing else compares). Every bread I've tried after Wonderbread is more 100 times better. I don't really think adults eat it, mostly just kids. Just can't imagine wanting to duplicate it. Any homemade white sandwich bread is going to be superior.

@benhauber1979 Год назад

Just pulled it out of the oven. It's a beautiful golden brown. Smells wonderful! I only have plant based milk, so I missed it with a little cream and sugar to give it a more similar macro profile to whole milk. I also used 15ml more milk, and the dough ball took all of the dry ingredients. I haven't cut it yet, still cooling, but if it tastes half as good as it smells, I'm in for a treat!

@jennifersvitko5997 10 месяцев назад

I think I ever have eaten Wonder Bread, and I'm in the 50's. My grandmother, mother and her sisters, all made bread for their families. On the rare occasion that we had "store bread", it was whole wheat.

@jvallas Год назад

The first time I discovered tangzhong, my absolutely first thought was, "Byebye, Wonder Bread."

@j0hnegan Год назад

Wonder Bread (pronounced Wunda Bredd in NYC) is the epitomy of empty industrial food. For our busy mothers, bread that didn't go off was ostensibly a convenience, but with 4 kids in our house bread didn't sit around very much. Can't abide the stuff now.

@Raul28153 Год назад

McGee on food and cooking reveals the secret of WonderBread. They only add yeast as a flavor component they don't raise it. Instead they make the bread in really powerful machines that beat the air into it and make it so completely homogenous. Then off it goes to the oven. Rattling off that ingredient list like you did shows off your English language skills as being really good.

@Foodgeek Год назад

What edition is that? I can't find it in my copy 😊

@Raul28153 Год назад

@@Foodgeek first Scribner revised 2004 page 543 he says they can get the gluten fully developed and the bread aerated to a fine cake-like texture in about 4 minutes.

@Foodgeek Год назад

I found it. Thanks 😁

@peterthomas5792 Год назад

My one question would be "How do they compare after a week"? The whole point of breads like this is that they keep.

@charlesbruggmann7909 Год назад

My homemade sourdoughs last up to a week. I can then toast them and they last longer.

@MrAbaeterno Год назад

Butter. I grew up in england. ready sliced white bread was common place. Now i make sourdough I think commercial white bread is tasteless and dry. I also make my own sandwich bread. it is made from sourdough starter, fresh commercial yeast and 70%-80% white flour 30%-20% whole grain flour.

@benhauber1979 Год назад

This is the same method I've settled into. I still make sourdough sometimes, and I make straight up regular yeast bread, but I like to throw in some starter and some whole grain flour for a stronger flavor.

@Foodgeek Год назад

I grew up on white toast bread too until my Mom went all in on baking in the 80s. Never looked back 😁

@Yahwertle Год назад

Butter!! Living in the United States, my whole life I always wondered why my parents never bought us. Wonder bread to eat. However, when we would go on family vacations, my dad would always get a loaf of wonder bread, and use it to make fish bait. Believe it or not, it works perfectly for that! I love all of your recipes, especially your danish seed bread. You make me smile and laugh with your videos. And you teach me a lot. Thank you!

@Foodgeek Год назад

Even fish love processed food 😂

@dianamayfield5615 Год назад

Fish bait is the very best use of Wonder bread, (or as I always called it - gummy bread) which is the only reason we bought it when I was a child. It can be wadded into balls and attached to a hook. The fish loved it. We, instead, ate my mother's yeast bread. I had an uncle who was a brewmaster for a major beer producer and he would bring huge cakes of fresh yeast to my mother every month in exchange for a couple of loaves of Mom's bread, which she would bake several times a week. The whole house would have that wonderful yeasty smell when she baked. I have tried to duplicate her bread, but sadly I don't have access to that wonderful yeast.

@Barbarra63297 Месяц назад

Born in 1954, all the kids in the neighborhood grew up on wonderbread. The wonderbread you buy today tastes nothing like it did back in the 50's, 60's and 70's.

@shanti34567 Год назад

When I was a child (in the Western part of the USA) Wonder Bread and its copycat brands were all we knew. When we weren't eating it as intended, we would take small pieces, roll them up into little balls and throw them at the walls because they bounced like balls. When I grew up and became wiser, I realized that the chemicals in Wonder Bread (it's a "wonder" they can legally call it bread" ) is all hype and about profits for the manufacturers. I learned to bake bread at home and never went back. Now, if in a pinch because of time or I am traveling, I scan the store shelves for bread that is healthy, but alas, pickings are few. And often they taste like cardboard. Several years ago, I dove into the strange and wonderful world of sourdough. It took about a year of practice and studying (including watching your videos like a devotee to her guru). Now I have my own style and method based mostly on yours. No autolyse, and all the fussing and mussing of "purists" and my sourdough comes out with awe-inspiring deliciousness. Thanks! and keep making your amazing and wonderful videos.

@supernoobsmith5718 Год назад

I prefer boule shape bread for everything. But I make tin loaves too for family. My method for softness is easy. 1 Tbsp olive oil per 150 grams of flour, 70% hydration, and a full 24 hour cold ferment.

@jvallas Год назад

"Hello Claire!" - hilarious!

@katherinemaas6712 Год назад

I haven't eaten Wonder Bread in maybe 30-40 years (I come from the US originally), but I do sometimes miss it for things like grilled cheese sandwiches. I'm thinking I might give your recipe a try, slice it up, and freeze it for whenever we get the craving for the grilled cheese of our childhood!

@tawpgk Год назад

Bruce and Jeannie Cusamano's favorite bread!

@SuperDavidEF Год назад

Butter definitely makes everything better. I wonder (ha!) if making a slightly smaller batch of dough and letting it rise more would give you a much softer loaf. Maybe make it so it can rise to three times its size instead of just double. I don't know how much you would have to decrease the recipe to still fit the same pan, but I think it should be possible.

@charlenecuhaciyan4641 Год назад

Butter is best no doubt about it. I will make your recipe tomorrow. By the way, I would have loved to watch you eat the Wonder bread!

@iamslbc Год назад

I would appreciate an experiment on using sprouted whole grain flour and soft white wheat flour as substitutes for recipes calling for all purpose flour. I live in US and buy whole grain hard and soft wheat berries. I grind hard berries for sourdough. The soft wheat berries are sprouted, dehydrated and then ground for quick breads. You have provided a great knowledge base for my efforts. I am excited to try this greater, better soft sandwich bread recipe. Thank you.

@redoorn Год назад

i have not seen wonder bread in my stores in years.... thats not to say crappy bread ain't sold near me.

@FrouzakisGeorge Год назад

If you had thrown kryptonite in there when listing the ingredients I would have believed it

@dorinagreen5103 Год назад

I live in California and we never ate Wonder Bread. I think it was too expensive for our family of 8, and we just didn’t like it anyways. There’s nothing to it, just air. The bread would rip if you tried putting peanut butter on it. I haven’t even seen it in the grocery stores for years, but then, I don’t look for it either.

@AC-fi8ge Год назад

I'm curious if I can get similar results with a stand mixer - think I'll give it a go this weekend!

@BcBaxley Год назад

Wonder Bread, Balgonie , Sea salt vinegar chips...🍻🤘

@audreywinter6910 Год назад

When you read that ingredient list, it sounded like some kind of hazardous waste! Would not eat. 🤣 I'm glad I've learned so much about bread baking and the nutritional benefits of sourdough from you and others that I don't fall for that kind of bread substitute.

@dianamayfield5615 Год назад

LOL! Hazardous waste is perfect!

@rosemary20001 Год назад

Nearly all of the things he read were vitamins. :)

@audreywinter6910 Год назад

@@rosemary20001 Artificially produced vitamins in that case. All that belongs into bread is flour, water and salt, including the natural vitamins that come with the ingredients. I admit, I sometimes add things other than these aforementioned three, but they are also just natural spices or nuts etc. :)

@nanvolentine9110 Год назад

Here in New York, a summer treat is sliced tomato fresh off the vine on squishy Wonder bread with mayo. Heaven! ❤

@cyndifoore7743 Год назад

I love tomato sandwiches too, I use an Italian or French bread with S&P and Miracle Whip or mayo.

@tawpgk Год назад

I did when I was a kid in the sixties. I much prefer tomato on toasted rye or ciabatta and if a bit of fiore di latte and balsamic vinaigrette or a touch of pesto genovese, all the better.

@9ramthebuffs9 Год назад

wonderbread pb&j is the taste of my childhood summers.

@katekramer7679 Год назад

Fresh bagels freeze wonderfully!

@VanInhalin Год назад

I think you messed up your conversions somewhere. Thats why you ended up with extra flour. 3c of flour is 375g at most so 3-2/3c would be like 450g. I think I have the same bread pan. When I make a 3c loaf at 80% hydration it comes out to the same size. So 3.66c at lower hydration is probably what you achieved by ditching the excess flour.

@peterthomas5792 Год назад

If you used sensible measures instead of cups, it wouldn't be a problem. Grams rule. One day you'll get it.

@VanInhalin Год назад

@@peterthomas5792 nah divisible integers in sets of 8/12/16 etc are superior.

@katekramer7679 Год назад

I'm in the US. I can't remember the last time I had actual Wonder Bread, but I have no shame about loving super-squishy mass-manufactured bread with enough sugar for Europeans to consider it a dessert food. I'm not eating it because I think it's healthy. I don't consider ice cream healthy, either.

@constantin1959 Год назад

I lived in the States in the 1980s; Wonder bread was considered cheap, tasteless and unhealthy food consumed by the poor or the stupid.

@sheilanc1 7 месяцев назад

" Butter" I have been doing sourdough bread for 3 years with great result's . I wanted to have a softer sandwich like bread using my sourdough starter, so I took to youtube. The bread came out great tasted great but I'm really looking for something much softer like wonder bread. How can I do this and still use sourdough starter and not yeast? ty great videos

@nehemiahmarcus308 Год назад

So it is basically Hokkaido milk bread.

@peterfarrell66 Год назад

I can’t believe you left out the calcium peroxide! 😄

@thestickerfarm1254 Год назад

Butter. Wonder bread is the poster child for everything that’s wrong about the sAd (standard American diet). Wish I had smell-a-vision when I watch you make bread. ? Is this recipe like Japanese milk bread?

@xyzzy7145 Год назад

Do you know why they call it "Wonder Bread"? 'Cause when you eat it, you wonder why they call it bread!

@annazann7236 Год назад

It is a wonder it still tastes like bread (hence the name) 😂

@unclefrogy743 Год назад

wow wonder bread does not taste any better the fresher you get. You have now experienced what we who are from the U.S. have to deal with, stuff looks like food and might even feel like food but is only empty calories at best.

@paulzsoka9037 Год назад

👍

@wildbillmiller614 Год назад

Butter is the only way. You should totally do a video on how to make fresh ground flour bread that is soft and not super dense. I've been trying to make bread for a little while with fresh ground flour that I grind and I can't get it to be soft like regular sandwich bread.

@mikewurlitzer5217 Год назад

I've been using 100% fresh ground Hard White Wheat using Yudane {like Tangzhong but with BOILING water} and get a very soft, Whole Wheat bread. Both Tangzhong/Yudane work wonders for softness and shelf life, assuming the bread Velociraptors don't get to it.

@wildbillmiller614 Год назад

@@mikewurlitzer5217 thanks for the reply I will for l definitely try that next time I try making a loaf. Do you have a recipe that you use all the time?

@mikewurlitzer5217 Год назад

@@wildbillmiller614 Yudane = 120g fresh milled Whole Wheat, 179 boiling water. Main Dough = 419 fresh milled WW flour, 6g Instant Yeast, 30g sugar, 30g Veg Oil, 2 egg yokes, 10g salt, 179 water 75F DDT. With cooled Yudane, add all ingredients, with flour last and added slowly in mixer {very sticky}, 8 min mixing, cover 1 hr, one Stretch & fold, rest 1 hr, pre-shape rest 15 min, shape into loaf pan, rise 1.5 hours. Bake at 350F {fan on = 320F} f0r 38-40 min. Never has failed. NOTE: I do 2 to 3 passes through my Nutri-Mill to get the flour fine enough.

@ianwalker3144 Год назад

I love your content and your insights but I have to pick a bone with you. I despise sweet white bread, even though I'm from the states, I never add sugar to my dough unless it's something like a king cake. Also, I can't abide not using all the flour I have ready. I use a good bread flour and usually my dough runs about 67% which gives me a slightly tacky dough after kneading. Your "copy" is precisely my ideal texture, wonderful crumb! BTW, I haven't bought bread in 5 years, home baking has spoiled me 😁.

@Foodgeek Год назад

Hey, you're just nok the norm, but everything from the States tend to be overly sweet. When I bake American pies, which I do 'cause ny kids are 50% American, I tend to put a lot less sugar in 😁

@ianwalker3144 Год назад

@@Foodgeek so do I. When I started experimenting with baking, I was shocked at how little sugar I could get away with. Thanks, Sune!

@barrychambers4047 Год назад

Wonder bread has no elasticity. That's why it is so deformed! Real bread has resilience to its crumb. It bounces back!

@notahotshot Год назад

Fir...Nope, not going to say it. Great video, as always. I've not eaten Wonder bread in a long time. Like you, I prefer my bread to have flavor. I do fondly remember the peanut butter on Wonder bread sandwiches though.

@Foodgeek Год назад

Thank you :D

@jvallas Год назад

Yes, it is hard to deny whatever the magic is of a Wonder Bread PB&J. I think the magic might be nostalgia, though.

@ElainesCustomCards Год назад

“Butter” I hate Wonder Bread. I always called it “Ballon” bread. It tastes gross. I don’t eat any white bread except sourdough bread that always has some wheat flour in it. I also like whole wheat bread. I don’t buy bread for myself as I always bake my own, but for some strange reason, my husband prefers store bought whole wheat bread. He will eat my homemade bread if that is all there is in the house. If he wants store bought bread, I tell him to go buy whatever he likes and I will make his sandwiches out of that.

@Foodgeek Год назад

Not sure what the point of tasteless bread is :)

@cyndifoore7743 Год назад

Wonder bread is totally disgusting! I haven’t eaten it in decades. 95% of the world’s wheat is GMO, einkorn wheat is non-GMO and is the best to use if you’re making your own bread. Taggart Baking Company in Indiana is the ‘factory’ it’s made in.