While we don’t add sugar to our bread dough in England, we do add fats or oils to our cheaper white breads. While sales of this bog standard sandwich loaf are declining, the method of producing these loaves, the Chorleywood process, allowed us to use lower protein domestic wheat for rapid mass produced bread, rather than imported American wheat.

Wheat varieties have evolved (with a few helping hands) so our domestic wheat is now higher protein. Our tastes have also changed, so sourdoughs have risen in popularity (lockdown helped, you could not buy yeast).

Typical white “plastic” sandwich loaf (quite tasty)

https://www.warburtons.co.uk/products/bread/white/medium-white-800g/

Chorleywood process

https://en.m.wikipedia.org/wiki/Chorleywood_bread_process

English breads tend to use fortified flour with added vitamins and calcium. I can picture Dr Oz’s head spinning.