British School Bread - magic ingredient?
So this is a bit random and nostalgic.
Back when I was a lad in the eighties, my school would make bread rolls daily, I think from pre-made dough. Being part of a school meal, I can't imagine there was anything very special about the recipe, probably as cheap as you can get. If you ever had a sausage-roll sandwich at school break time you know what I am talking about.
But there was something about the taste that I cannot replicate at home. Nowadays the closest thing with a hint of the same taste is the M&S fresh-baked in-store crusty white bread. It's something more tasty than basic white bread.
Does anyone have any idea how they get that unique taste? Either in terms of ingredients or process?
I've tried playing with obvious culprits like Malt, MSG, butter, milk, sugar etc but still can't come close.
Any school dinner ladies here who know the secret?