When I bake bread, the ingredients that I use include flour, water, salt, oil and yeast. Pretty basic stuff. Obviously there are variations of the types of flours and yeast and sometimes other items like eggs or butter or herbs, but bottom line, the same basic ingredients each time.
What I don’t add that some commercial bread makers use is azodicarbonamide. Say what?! Azowhat? If you eat at Subway, you’ve enjoyed a portion of this stuff in the bread of your sandwich. Same with McDonalds buns as well as some breads you buy in the grocery. The FDA said ‘Hey! It’s ok to eat! Go ahead and use the stuff!’ and gave it the stamp of government approval for human consumption. It’s been banned in the EU as an additive but the US of A peeps in charge are too busy taking free vacations and attending taxpayer paid cocktail parties to pat each other on the back to care. What’s so hysterical about azodiyadayada is that it’s also used in the manufacture of the foam in your gym shoes and that mat you use when you do your yoga exercises.
By the way, the use of azowhatzit in breads is to bleach the flour and condition the dough.
Just an FYI before you reach for another loaf of commercially baked bread or go for that ‘Five dollar foot-long’. At least for the moment. Subway says they’re going to stop adding in their bread dough “soon”.