Most people in the United States today view the bread purchased at the supermarket as what bread should be. The actual truth is that the bread you buy in the supermarket has the texture and substance that it has for one reason and one reason alone: so that it can be made on an industrial scale and not grow “old” on the shelf at your supermarket.
There are two big explanations for this. The industrial scale process is designed to maximize profit while still producing an edible loaf of bread on the table. This is done by using an excessive amount of yeast in order to create lots of air bubbles in the bread, hence the “light” texture of store-purchased bread. It also allows for the use of lower-quality grains because of this yeast abundance, thus the bread is far from nutrient-rich. In the United States, most recipes are trade secrets, but in the United Kingdom, the standard recipe, known as the Chorleywood Bread Process, is widely known. The goal of this process is to make a loaf of bread as cheaply as possible, foregoing flavor, nutrition, and texture along the way.
The other bothersome part of industrial breadmaking is the appearance of a healthy dose of preservatives. These preservatives are there solely to extend the shelf life of the bread, again reducing costs for the manufacturer. Every time you eat a piece of store-purchased bread, you’re getting a healthy dose of preservatives with each bite.
Take a look at the ingredient list from a loaf of Home Pride butter top honey wheat bread, a fairly standard store-purchased loaf in my area. I bolded some of the ingredients.
Enriched wheat flour (flour, barley malt, ferrous sulfate (iron), “B” vitamins (niacin, thaimine mononitrate (B1), riboflavin (B2), folic acid)), water, sweetener (high fructose corn syrup or sugar), yeast, wheat bran, whole wheat flour, wheat gluten, molasses. Contains 2% or less of: soybean oil, salt, sweet dairy whey, butter (cream, salt, enzymes), maltodextrin, honey, corn syrup, calcium sulfate, soy flur, dough conditioners (may contain: dicalcium phosphate, calcium dioxide, sodium stearoyl lactylate, ethoxylated mono and diglycerides, mono and diglycerides, and/or datem), yeast nutrients (may contain: ammonium sulfate, ammonium chloride, calcium carbonate, monocalcium phosphate, and/or ammonium phosphate), cornstarch, wheat starch, vinegar, natural flavor, beta carotene (color), enzymes, calcium propionate (to retain freshness), soy lecithin.
                                                Come On Girlfriends.. let's get goin!

                                      I make Bread.. once a week.. and I love the journey..
It's a Must to have a Cute Apron.
( This is a hand-made Christmas Gift from my girlfriend Judy )

Once you start making brings you great joy!
                                    The Recipe I use is from a family Restaurant known as
                                                          The Old Fire-House !
                                         My Two Sister's and Mother owned it!
                                           It was the best place to stop in "Payson, Utah"
                                                                   to get a
                                                  REAL HOMEMADE MEAL!
                                                    My Mother passed away in  2005
                                                   and later the the restaurant was sold.

2-TBS yeast in 1/2 cup warm water
Sprinkle a little sugar on top to help it start working

Heat 4-cups water
1/2 cup shortening
add 1 can milk
In large bowl or mixer add:
2-TBS salt
1/2 cup sugar
Add liquid

Add flour to cool mixture down- then add yeast
Then I add flour to make a good dough ( I do 2 cups of whole wheat flour- the rest in white )
Add flour a cup at a time beating until thick like a cake mix
When you get a fairly stiff dough turn out on floured surface and knead for about 20 minutes.
Put in greased bowl and grease top of dough.
Cover and let rise again untl dbl. in bulk
Punch down and divide into loaves (1-1/2 lbs to 2 lbs dough per loaf)
Shape loaves and place in greased bread pans.
Let rise until dbl. in bulk.
Bake on 400 for 1o minutes and 350 for approx. 20-25 minutes

My Husband love's baking day..
He also loves Raisen Bread.. soo I divided the dough in half and in one half portion I add 2 TBS. Cinnimmon and 2 TBS of Nutmeg and 2 cups of raisens.. I mix the ingreadients into the divided portion of dough. and continue following the recipe.
A Wise woman puts a grain of Sugar into everything she says
to a Man...and takes with a grain of Salt everything he say's to Her!