White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed 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 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 is often bleached further—by the use of flour bleaching agents such as potassium bromate, azodicarbonamide, or chlorine dioxide gas to remove any slight natural yellow shade and make its baking properties more predictable. This is banned in the EU. Some chemicals are also banned from use in other countries.

In the United States, consumers sometimes refer to white bread as "sandwich bread" or "sandwich loaf". It is often perceived as an unhealthy, bland, and unsophisticated menu item.

White bread contains ½ of the magnesium found in whole-wheat bread, and it is generally considered to be less nutritionally dense.