Your average loaf of bread and bun tastes a little sweeter in the US!
I first discovered this difference when I visited my then-boyfriend for the first time; unexpectedly jarred when I took my first bite of American-style bread that deceptively looks the same but tasted sweeter.
To read my story on how I dealt with my first-world-problem of sweet-tasting bread, read on.
Want to get to the solution? Scroll down to the summary.
When I first moved to Central Florida, I experimented with buying different brands of bread loafs from the supermarket; particularly ones screaming, “No High Fructose Corn Syrup!” and “No Added Sugar!”
But to no avail. They all tasted sweet.
I could bake my own bread like how other Aussie bloggers recommend, as well as my friends from Bulgaria.
A few months later after I moved, my sister-in-law’s then-boyfriend (now husband), invited us to his family’s Christmas Eve feast. I almost wept with joy when I tried their homemade bread… savoury!
His parents and I bonded over the bread we missed from our motherlands, and his father explained that is why he took up baking their own, encouraging me to do the same. He offered to give me lessons. I told him I would take him up on that. New Year’s resolution.
But I’m lazy.
So I continued to just deal with the bread in the store. I was finding that English muffins, wraps, and flatbread tasted the same as those back home, but I was hard pressed to find a loaf of sliced bread which tasted less sweet.
I settled on Sara Lee’s Delightful – (who knew Sara Lee has a bread line? – only her desserts and cakes are available in Aus) – because it’s only 45 calories per slice, and hey, that is delightful. But still oddly sweet.
But after coming back from Australia one time for vacation, I was homesick for the toast I had enjoyed back in Sydney for the past month.
So I finally caved in to try an organic bread loaf that was on sale.
I had been eyeing Eureka! Organic Bread varieties in Publix (supermarket chain in Southern US) for a while now and had been curious. But resisted buying it till now, because of course being organic, it is more expensive – over a dollar more than non-organic varieties.
I tried it, trying not to get my hopes up. It could have organic sugar thrown in, right?
But no, it does not. I was in heaven.
It tasted just like the bread back in Oz.
I excitedly told my husband about my new discovery and encouraged him to give it a go. He liked it a lot too.
I started switching it up between our regular loaf of bread and eureka! Graniac when that was on sale.
Until my Aussie-bred taste buds couldn’t take it any longer. I began buying organic each time. I was hooked.
I tried Dave’s Killer Bread, another organic brand when that was on sale once, and I like that one too – even more so as the slices are thinner, resulting in fewer calories – but my husband found it “too organicky.” Whatever that means? So I compromise and stick with the eureka! brand.
I was having an issue though. I’m not used to organic, and the bread was becoming moldy way before we could finish the loaf. It felt good to be eating something so natural… not so good to be throwing away money. I learned to deal with that by moving the bread from the bread bin into the refrigerator – that keeps it for a few days longer.
Sure, organic bread is a little more expensive than the regular varieties.
But sacrifice one Tall Macchiato from Starbucks each week, which does taste the same, and you’ve made up the cost difference and then some.
- Regular American bread loaves (even if it says ‘no added sugar’) = sweeter taste
- American Organic bread = Australian-tasting regular bread
- American brand English muffins = Australian brand English muffins