White bread is a staple food that has transcended borders and generations, recognizable in almost all cultures of the world, especially in Latin America. Its origin dates back to ancient Egyptian civilization, where the fermentation technique was perfected, giving rise to the bread we know today. In Latin America, it goes by different names depending on the country: in Mexico it is often called "pan blanco", in Argentina and Uruguay it may be referred to as "pan francés" or "pan blanco", while in Venezuela it is sometimes called "pan blanco" or "pan de molde". This type of bread is characterized by its soft crumb and thin crust, ideal for accompanying meals or for preparing sandwiches, and its neutral flavor makes it very versatile in the kitchen.
White bread or white buns are very common in homes, bakeries, and supermarkets, symbolizing a basic in daily nutrition. Its simple preparation and accessible ingredients allow many families to make this bread at home, enjoying its aroma and freshness straight from the oven. Furthermore, it is enjoyed warm with butter or as a base for a wide variety of recipes, demonstrating that such a simple food can be an essential part of our table.
