Sara Lee Brioche Bakery Bread

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Butter is a dairy product rich in saturated fats and fat-soluble vitamins. It adds flavor and richness to baked goods. Grass-fed butter is a better option due to higher omega-3 and vitamin K2 content.

Annatto and turmeric are natural colorants that provide a yellow hue to foods. They are derived from plants and contain antioxidants. Turmeric, in particular, has anti-inflammatory properties due to curcumin.

Sesame seeds are a source of healthy fats, protein, and minerals like calcium and magnesium. They add texture and flavor to baked goods. The seeds are rich in antioxidants and have potential health benefits.

Water is a basic ingredient used to hydrate and bind other ingredients. It is essential for the dough formation process. Water itself does not provide any nutritional value.

Wheat gluten is a protein that provides elasticity and structure to baked goods. It is commonly used to improve the texture of bread. Gluten is safe for most people but can cause issues for those with celiac disease or gluten sensitivity.

Baker's/nutritional yeast in standard use — benign.

Potato flakes are dehydrated potatoes used to add texture and moisture to baked goods. They are a source of carbohydrates and provide a mild flavor. The processing removes some nutrients found in whole potatoes.

Cultured wheat flour is treated with bacterial cultures to improve shelf life and flavor. It is used as a natural preservative in baked goods. The fermentation process can enhance the nutritional profile by increasing certain vitamins.

Corn flour is a finely ground powder made from dried corn. It is used to add texture and flavor to baked goods. While it provides carbohydrates, it lacks the fiber and nutrients found in whole corn.

Grain vinegar is used as a flavor enhancer and preservative in baked goods. It is made from fermented grains and can add a tangy flavor. The fermentation process can produce beneficial acids.

Nonfat milk is milk with the fat removed, providing protein and calcium. It is used to add moisture and improve the nutritional profile of baked goods. The removal of fat reduces calorie content but also some fat-soluble vitamins.

Citric acid is a natural preservative and flavor enhancer derived from citrus fruits. It is used to add acidity and improve shelf life. While generally safe, excessive consumption can cause digestive discomfort.

Salt is used to enhance flavor and act as a preservative in baked goods. It is essential for various bodily functions but should be consumed in moderation. Excessive intake can lead to health issues.

Refined grain flour stripped of bran and germ.

Sugar is a refined carbohydrate that provides sweetness and enhances flavor. It can contribute to increased calorie intake without providing essential nutrients. Excessive consumption is linked to various health issues.

Natural flavors are additives used to enhance taste, but their exact composition is often undisclosed. They can contain a variety of compounds derived from natural sources. The lack of transparency can be concerning for consumers seeking to avoid certain additives.

Refined emulsifier lecithin (doctrine: 'bad', distinct from seed oils).

Vegetable oil, particularly soybean oil, is high in omega-6 fatty acids, which can promote inflammation. It is often highly processed and refined. The high omega-6 content can disrupt the omega-3 to omega-6 balance in the diet.