White bread

Keep it in its bag, sealed, in a bread bin or another cool, dry place. A fridge can make bread go stale faster; freeze what you will not use within a few days.

Yes. Freeze slices in a sealed bag so you can take out only what you need; toast them straight from frozen, or leave them on the worktop to thaw.

Cut the bread into cubes, toss with a little oil, and bake at 180 °C for about 10–15 minutes, turning once, until golden and crisp. Cool fully before storing in an airtight container.

Use it for bread and butter pudding, French toast or breadcrumbs. For breadcrumbs, tear the bread into pieces and blitz it in a food processor; dry fresh crumbs in a low oven if you need them crisp.

Yes. A 100 g portion provides 4.5 g of fibre, so white bread is a source of fibre.

Its mild flavour works with both sweet and savoury fillings: try it for a cheese toastie, egg sandwiches, or toast with jam. It also makes a soft base for bread and butter pudding.