In a recent trip to the market, I encountered perhaps the most outrageous bread product I've ever seen. It's crustless industrial bread. I realized that this thing is a wonder of technology. For one thing, given the vapid sponginess of this type of supermarket bread, the crust is the only textural contrast it has. While I'd like to rail against the act of cutting off the crust, I have to admit that this isn't exactly good bread crust. Maybe that is the source of why so many Americans regard crust retention on sandwich bread as distasteful.
Reading the label though reveals how far along our technology has come when it comes to industrial bread. Note that there are no preservatives used, yet the bagged bread, naked and soft, is rated to last five months. Simply incredible. I can only guess that it must be due to the technique of packaging.
And that is indeed the case, as spoilage apparently commences when the bag is opened. But here we find another impressive fact: this is imported Italian bread. Unlike any other Italian bread I've ever encountered. The combination of good preservation has made it feasible to actually manufacture crustless bread in Italy to sell in Texas. For all the quasi-Luddite homage to tradition food culture engenders, this is quite a feat of technological advancement.
PS: I got it because it came with a free jar of speculoos cookie butter.