I just came across this very interesting comment on the difference between bread in England and the United States in the 1890s. The writer, Helen Campbell, goes to England to look for recipes for a cookbook she is writing. She notes that English breads were dense compared with American breads of the period. The American bread style is described as a “light, sweet, tender” in contrast to dense English breads. As light, sweet, tender is the hallmark of 20th century American mass market breads, I think that this 1890s description of the American bread style of that time supports the notion that factory breads were popular, in part, because they reflected a bread style already appreciated by a mass market.