Bread

I love bread. Fresh baked, golden, crispy. It fills the home with its unmistakeable aroma. Mmmmmmm. So when I make soup, I make fresh bread - yeast, strong flour, sugar, salt and water. Sometimes I even add rosemary or garlic or something a bit special. What I don't add are improvers. Or emulsifiers. Or other such garbage. But it amazes me how common they are in shop-bought bread. I don't really want a loaf to last several days. I want it to taste nice. I want it to have a great texture and be wonderful spread with butter or whatever I fancy.

Anyway, things have been busy at home and I had the ends of 3 shop bought loafs on the counter top- ready to feed the ducks actually. Looking through the ingredients aside from the ingredients I mentioned previously I found:
soya flour
vegetable oil
vinegar
canola oil
263
471
472e
481
170
300
516

I don't want vinegar in my bread. My husband can't stand vinegar and when you try and toast this sort of bread the kitchen is filled with a strong acidic waft. Yuck! I don't actually want oil in my bread either. And I like my flour to be normal from wheat rather than soya - or am I just a purist? I will happily exchange honey for sugar on occasions as the loaf demands - or add grains or fruit, or malt extract. But it makes me annoyed that I have to stand in the supermarket with two kids as I try to work out which is the best loaf - that is to say - the one that most closely resembles real bread.