White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed (and set aside) from the whole wheatberry as part of the flour grinding or milling process, producing a light colored flour. This milling process can give white flour a longer shelf life by removing the natural oils (and many of the vitamins and nutrients) from the whole grain. Removing the oil allows products made with the flour, like white bread, to be stored for longer periods of time avoiding potential rancidity.
The flour used in white breads may be bleached, that is lightened further, by the use of chemicals such as potassium bromate, azodicarbonamide, or chlorine dioxide gas to remove any slight, natural yellow shade and make its baking properties more predictable. Some flour bleaching agents are banned from use in some countries.
See also 
- Brown bread, a bread that was considered undesirable in early 19th century Europe
- Chorleywood bread process, another common process for mass-produced bread
- Flour treatment agent
- Graham bread, an early reintroduction of an unbleached bread
- Maida flour, a bleached flour typically used to make a white bread in India
- Plain loaf
- Pullman loaf, bread baked in a lidded pan, responsible for square shaped slices
- Rye bread, a bread that can be darker or neutral in color
- Sliced bread, pre-sliced and packaged bread, first sold in 1928
- Vienna bread, baking processes that lead to lighter, less sour breads
- Whole wheat bread, one common alternative to white bread.