Okay, so I've officially been in the US long enough to stop staring at squirrels like they're exotic animals (though, let's be real, they're still pretty entertaining). But there's one thing that continues to baffle me, one thing that has shaken me to my very core: American bread.
Back in the Netherlands, bread was a delicate dance. Freshly baked loaves, the aroma wafting through the kitchen... chef's kiss. We had a special bread box, a broodtrommel, for crying out loud! And even then, after a day or two, it was game over. Stale. Hard. Fit for the birds (or maybe, if you were desperate, croutons).
My mom used to make wentelteefjes from stale bread – basically, what Americans call "French toast" and charge $15 for in a fancy brunch place, proving once again that Europeans are just better at repurposing leftovers (and apparently, charging less for them). So, imagine my surprise when I walked into an American kitchen and saw... a loaf of bread. Just sitting there. On the counter. For days. Days, I tell you! Or weeks! I half expected it to start singing show tunes and tap-dancing across the countertop.
My first thought? "Is this some kind of elaborate prank?" I eyed it suspiciously. Was it plastic? A prop? A cleverly disguised alien life form?
Turns out, no. It was real bread. Or, at least, what Americans call bread. I picked up the package, fully expecting to see a list of ingredients shorter than my arm. Nope. Try longer than a CVS receipt. I swear, I saw things on there I couldn't even pronounce. Xanthan gum? What is xanthan gum? Is it related to kryptonite?
My inner baker wept.
Now, I'm not saying all Dutch bread is made with just flour, water, and yeast (though some of the best are!). But seriously, 20+ ingredients? My bread back home wouldn't recognize this stuff. It's like they've taken perfectly good flour and then decided to throw in the entire chemistry lab for good measure. I'm half expecting it to glow in the dark.
I've tried it, of course. I'm a polite houseguest (most of the time). And, well, it's... bread-like. Soft. Squishy. It toasts okay, I guess. But it's missing that je ne sais quoi, that oomph that real bread has. It's like the difference between a symphony and elevator music.
So, here I am, an imported bread snob, trying to navigate the mysteries of American supermarket aisles. Someday I will start baking my own, which is a whole other adventure (I tried it once but let's just say my first attempt looked like a hockey puck). But I'm determined. I will conquer this bread situation. I will bring the crusty, flavorful goodness of Dutch bread to this land of the soft and squishy. And maybe, just maybe, I'll convince a few Americans that bread shouldn't last longer than their houseplants. Wish me luck!