Chorleywood process is fast and it works with the relatively weak UK wheat. Making bread taste good takes time unfortunately. And for certain applications shitty white bread is a good fit like PB&J sandwiches or grilled cheeses.
As I said -- Brit. We don't do PB&J sandwiches. :-) I tried them twice. Once with British PB and jam, and found them mildly disgusting. Later I had an American lodget and she told me I needed to use real American PB and "jelly". Still disgusting. Maybe worse.
I make cheese toasties and things from Czech bread. IMHO it is way better. And I grew up with the white square stuff. :shrug:
