Katie Jones, Author at Eat Bread 90

May 2, 2017May 8, 2017 by Katie Jones

All of Your Bread Questions Answered

Why is bread put on the table at restaurants?

Many theories exist as to why restaurants put bread on the table. However, the old tradition of breaking bread is a way to show people they are welcome at your table. Having a basket of bread at the table is old fashioned hospitality!

What is Biga?

Biga is a mixture of flour, water, and yeast that is allowed to sit and ferment overnight. It is used by Italian bakers as a key component of Italian bread, ciabatta, and focaccia. Adding a little Biga to your dough will give the characteristic holes and crannies typical in artesian bread!

What is the most popular type of bread in the US?

According to Amazon, the e-tailer’s number one selling bread is King’s Hawaiian.

Will eating bread crust really make my hair curly?

While eating your bread crust will give you points for not wasting food, it has not been proven to curl your hair no matter how much you eat.

Holla if you love Challah bread! Why is it braided?

Challah bread is traditionally served in Jewish homes on Friday night and the start of the Sabbath. The reason it is braided is to show unity. Sabbath brings unity allowing time for family, friends, and relationship strengthening. All the different strands of the Challah are braided into unity of one loaf. Other theories are out there but one thing is certain, Challah is delicious!

Why do I crave bread when it snows?

Stocking up on the essentials to weather a storm is part of our psychological make up. Bread shelves are emptied when severe weather is forecasted on the news. Bread is known as a comfort food! Other items we stockpile when it snows are eggs, milk, batteries and water.

Why are hot cross buns baked on Good Friday?

Hot cross buns baked on Good Friday are said to contain more magic than calories! Early superstitions around the buns claim they have the power to ward off evil spirits if placed in the home, will never stale, and sailors who take a hot cross buns on their travels will be protected from to shipwreck. Hot cross buns baked at other times of the year do not have any magic.

Where did Pumpernickel get its name?

There are many theories on how the German rye bread was given the known name as pumpernickel. One theory is based on the translation of the word. The German word “pumpern” means to break wind. The second part of the word “nickel” is thought to be derived from the name of a goblin or devil like character popular in German folk lore: Nicholas. Pumpernickel can be loosely translated as the devil’s fart which may reflect the difficulty some have digesting the bread.

Can sharing a loaf of bread make you fall in love?

According to folk lore in parts of Norway, when a loaf of bread is shared by a boy and a girl they will fall in love and get married. It is destiny!

Is it true that sliced bread was banned?

Fortunately, this was a short lived war time measure from January 18, 1943 to March 8, 1943. The ban on selling sliced bread was intended to keep bread prices low when flour prices increased by 10%.

Fry bread is so delicious! Where can I find some?

Fry Bread was designated as the Official Bread of South Dakota in 2005. If Fry Bread is your jam, book a flight to the black hills of South Dakota!

Is it safe to eat moldy bread?

When you see mold on your bread you are only seeing the spores and fruiting bodies. Your loaf of bread may have millions of mycelium, thin thread like roots, running throughout, but invisible to the eye. The USDA recommends discarding moldy bread and baked goods. Mold has been shown to cause allergic reactions and respiratory problems. Eating moldy bread is not recommended.

Can I put my bread upside down?

If you are in France it is a big No-No to place a loaf of bread upside down on a table. The French consider this a sign of bad luck.

What do you call the end pieces of a loaf of bread?

Heel, butt, and crust are common names for the ends of your loaf. In the US it breaks down like this:

61 percent of people surveyed call it “heel”
15 percent of people surveyed call it “end”
14 percent of people surveyed call it “crust”
3 percent of people surveyed call it “butt”

Which bread is better – French or Italian?

Hmmm, I think we better let you answer this one!

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April 19, 2017August 10, 2017 by Katie Jones

Bread Q&A: Is Today’s Bread like Neolithic Bread & More

Does today’s bread resemble Neolithic bread?

The basic process is the same. The whole grains are ground and milled and the basic ingredients are the same today as neolithic bread. Bakers through the centuries have learned through trial and error how to make the best bread possible. And we’re still enjoy bread today!

What is the most popular bread?

It depends on who you ask. With all the varieties available, we all have our preferences. According to research, the most popular types are French, Sourdough, Whole-wheat, Rye, and Multigrain. And just like with everything else, trends change as new varieties are introduced.

On average how much bread is consumed in one day?

According to 2016 statistics, most households consume 1-2 loaves of bread per week. Over all, each of us eats about a ton of food each year.

Is bread fattening?

Bread, like most tasty things in life, contains fat such as oil and eggs. But it also contains healthy grains and ingredients our bodies need. And relatively speaking, bread is lower in fat than foods made with bread, such as pizza, bread pudding, egg-bakes, and sandwiches, not to mention hamburgers and other delicious foods we love to sandwich between bread.

Who invented sourdough?

Sourdough bread was invented by ancient Egyptians by accident. They brewed a lot of beer and the yeast likely originated from that process and got accidentally mixed in with their unleavened bread ingredients. Then, poof! The yeast introduced air pockets into their flat bread, and the resulting bread was lighter and tastier. Then Egyptians recreated the process and began refining it to continue making improvements.

Why are there lines, crosses or other designs in bread loaves?

What we typically call Artisan breads today are loaves formed and baked on sheets rather than in pans. Often the loaves are baked in wood fired brick ovens. The designs and lines on the loaves create a distinct look, but also serve an important purpose in the bread baking process. These lines, called scoring, are made by the baker just before putting the loaves in the oven. The cuts create a weak spot on the surface of the loaves which prevents bursting, like poking holes in a potato before baking it to let the steam escape during baking.

How did Wonder bread get its name?

The name comes from its advertising campaign. Consumers were told by the media back in 1921 that a Wonder was coming and the name stuck. If you haven’t every squished and rolled a slice of Wonder bread in your hands, try it, it’s tasty.

Do I need to give up bread to lose weight?

In a word, no. Reducing overall calories and increasing exercise are the best ways to lose weight. Bread and carbs are not the enemy, so toast on, my friend. Enjoy slicing up a loaf and creating your new favorite sandwich. Bread is one of the good guys!

Neolithic bread, bread questions, bread, types of bread

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April 17, 2017August 10, 2017 by Katie Jones

Bread Q&A: What Kind of Bread is Good for You & Other Questions

For a food as simple as bread, there are lots of questions about it! What kind of bread should I eat? How many kinds are there? Who came up with that whole sliced bread thing? Here are a few answers:

What kind of bread is good for you?

The key with picking out a healthy loaf is the ingredients. If the label says it has whole grains and seeds, then you are getting the most vitamins, minerals, fiber and protein that can be packed into bread. There are also breads that have lower amounts of sugar. However, generally speaking, bread won’t hurt you!

Will eating a loaf of bread a day for 90 days make me fat?

Maybe, it depends on what you are sandwiching between the slices. Are you slathering gobs of Nutella on every slice? Or buttering each slice? Or eating 8 tuna fish sandwiches every day? Or spending your days munching on peanut butter and banana sandwiches? Or crafting super cheesy grilled cheese sandwiches? The kind of bread influences some things as well.

How many types of bread are there?

There are endless varieties of bread. New forms of yeasty deliciousness are dreamed up by bakers all the time. Grocery stores typically have over 50 different varieties of bread on their shelves at all times. And that doesn’t include in-store bakeries.

What proves that bread is a staple of our diet?

Because of all the common expressions that involve bread. When we are not eating it, we are talking about it. Think about how many sayings have risen out of our obsession. No matter how you slice it…breadwinner…bread as another word for money…asking which side is your bread buttered on…and the list goes on.

How long has bread been around?

Bread has been around since the Egyptians invented a grinding stone to crush wheat into flour. Historians believe that the idea of combining yeast with the flour and other ingredients happened accidentally when a pot of hot wheat cereal was left over night and yeast naturally developed.

When did bread start rising in popularity?

Bread got its lucky break with the invention of the sandwich in the mid 1700s when John Montagu, the Fourth Earl of Sandwich, summoned his chef to put his steak between two slabs of bread so he only needed one hand to eat his dinner so he could keep playing cards and gambling with his friends.

Who invented sliced bread?

Sliced bread has probably been around since it was first baked in loaves. An official bread slicing machine was invented in 1912 in Iowa. And it took about 15 years after that in Missouri to set up the first production line for bread that included baking uniform sized loaves, slicing them, and bagging them for easy transporting and sales.

What do the colored tags mean?

Bread is delivered to grocery stores five days a week and the plastic tags are color coded by the day the bread was baked. The colors are alphabetized to correspond with the days of the week, so Monday is Blue, Tuesday is Green, Thursday is Red, Friday is White, and Saturday is Yellow. Now you know what to look for when you want to buy the freshest bread at the store.

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April 10, 2017August 9, 2017 by Katie Jones

10 Bread Misconceptions Debunked

When did bread become the enemy to healthy living? Bread has been around since the beginning of civilization. It is a fundamental food containing gut-healthy fiber, magnesium and protein.

Bread has served as a lunch time companion to meat and veggies or an accompaniment to soup at supper. And where would our breakfasts be without toast or french bread? Cruising around the internet, however, I read so many bread misconceptions and myths.

bread misconceptions, bread myths, bread, healthy

Here are the top 10 bread misconceptions:

Bread makes you fat
Bread causes bloating
Brown bread is healthier than white
Bread causes joint inflammation
Bread is empty calories
Bread causes diarrhea
Eating bread is bad for your blood sugar
Bread is less nutritious than it used to be
Gluten Free bread is healthier
Bread is high in salt

If you follow along with us at EB90 we will be setting the record straight on these common myths. But here I’ll address a few.

Bread makes you fat. False. A bad ratio of calories in and calories out, along with eating food low in nutrition and high in fats, makes you fat. However, by balancing your calorie intake there is plenty of room for bread in a healthy diet. In fact, whole grain breads offer needed nutrients, like fiber, and help you feel full longer.

Brown bread is healthier than white bread. Not quite. The color of bread depends on the type of wheat used: white wheat or red wheat. The nutrition depends on how much of the whole kernel of wheat is used. So you can eat whole grain white bread, that is chalk full of nutrition. Here’s one that I like. Just look for whole grain breads, and you’ll be getting the healthier loaf.

Bread is empty calories. Nope. Bread is bursting with ingredients we need in our daily diet. With whole grain bread, you receive high amounts of fiber and protein. Plus, whole grains are good for your heart.

Eating bread is bad for your blood sugar. Not with this bread! There are a number of breads that have a low GI index and still taste great.

Gluten-free bread is healthier. Actually, it’s usually the opposite. In order to replace grains that have gluten, gluten-free breads use ingredients like rice, potatoes and tapioca. These food are high in starch and sugar. Plus, there is usually little fiber. And unless you are suffering from celiac disease, there’s no reason to cut out gluten.

What bread myths have you been telling yourself?

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gluten free, celiac, celiac disease, wheat allergy, wheat intolerance, gluten misinformation

April 5, 2017August 9, 2017 by Katie Jones

Gluten is Evil and Bad for You. Or is It?

What the heck is the deal with all the gluten misinformation and haters bashing it?

The soft chewy texture of a great peasant loaf would not be possible without gluten! We realize some people are negatively affected by gluten. For those people, we are so sorry you have to endure those lifeless loaves of gluten free bread.*

If you have jumped on the anti-bread bandwagon you should know that gluten-free bread is not necessarily a healthier bread. Gluten free breads often lack fiber, vitamins and minerals found compared to their whole grain cousins. In fact, gluten offers some things the body needs. So, if you gave up bread due to the negative myths currently being shared, here are some truths about gluten.

gluten misinformation, gluten myths, dough bread

The Truth About Gluten

Gluten is the main structure forming protein it makes your bread dough stretchy and strong!
Gluten gives texture to baked goods!
Gluten is responsible for the nooks and crannies that capture butter in your English muffin.
Gluten is high in protein. Wheat gluten is about 75% protein and all-purpose flour is about 10% gluten.
Gluten is high in iron at a about 4% serving for vital wheat gluten
Gluten is made into seitan, which is a great meat substitute for those on plant based diets. It is high in protein and low in fat.
Gluten is a protein found in many whole grains such as wheat, barley, faro, rye, bulgur, and triticale.
Gluten allows bread to rise and hold the volume by trapping gas bubbles formed during fermentation.
Gluten is elastic and makes bread chewy.
Gluten retards moisture loss in baked goods creating a longer shelf life
Gluten keeps your cinnamon rolls light and fluffy.
Gluten has been consumed by humans for at least ten thousand years.

It is easy to blame gluten for many symptoms of tummy upset or weight gain. In the last decade many diet fads have emerged that promote a bread and gluten free lifestyle. For those of you who still love bread, gluten is not the enemy of all modern day illnesses. In fact, without gluten, one of our oldest known prepared foods would not have existed.

What is some gluten misinformation you’ve come across?

*celiac disease, gluten intolerance, and wheat allergies are serious issues in regard to consuming gluten and wheat products. We are not reducing the importance of a gluten free diet for those who suffer from any of the above.

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March 29, 2017August 2, 2017 by Katie Jones

The Benefits of Bread

Bread has a long history as a nutritive food source. As the oldest known prepared food, it’s no surprise the benefits of bread are many. The nutrition packed away in those grains are an essential part of a healthy diet. Regular consumption of bread prolongs life and can protect our body from common diseases.

People have been eating bread for ages. The origin of bread can be closely linked to the beginning of agriculture in the Fertile Crescent area. Grain was crushed and mixed with water to form gruel. Then, the gruel was baked on hot stones into primitive flat breads. The gruel was then exposed to natural yeasts and microflora and fermented before baking. Three types of bread can be traced back to these early loaves: Multigrain Bread, Rye Breads and Fruit Bread.

whole grains nutrition benefits of bread

Multigrain Bread

Multigrain breads are made from a mixture of whole meal, white or rye flour which contains wheat germ, honey, gluten, non-flat milk solids, cracked and whole grains of wheat and other cereals. Multigrain breads can be obtained by blending various grains, vegetable pieces, nuts, seeds, fruit and spices.

Rye Breads

Rye bread is made from a mix of rye and wheat flour. Rye bread contains only small amounts of dough strengthening proteins. Rye flour has more amylase enzyme which breaks down starch into sugars. Rye doughs have less water than dough from ordinary flour to remain stiff and keep their shape.

Fruit Bread

Fruit breads use a normal bread recipe to which fruit and sugar are added. The fruits used are raisins, currants, orange peel and dried fruits. Some ingredients are used to enhance the appearance and flavor of breads such as cinnamon, nutmeg, egg wash, sugar and water wash.

The Benefits of Bread

Flour and bread are fortified with essential micro-nutrients, provide fiber, proteins and minerals that can aid in the prevention of chronic diseases.

Multigrain bread is nutritious. Frequent consumption of Multigrain bread can reduce the risk of diabetes and coronary heart disease. It can assist with weight maintenance and the recommended intake of fiber. Ingredients such as whole grain mentioned above provide vitamin E which is an intracellular antioxidant that protects polyunsaturated fatty acids in cell membranes from oxidative damage. This vitamin E obtained from whole grains keeps selenium in the reduced state and inhibits the formation of nitrosamines especially at low pH.

The old saying that bread is the staff of life should get you thinking about the fundamental role bread has played in our lives. The benefits of bread can’t be ignored, definitely earnning a place at our tables and with our meals.

References

Jenson, Heather. Food and Nutrition Resources for Educators, Parents, and Professionals. Nova Science Incorporated, 20 July 2014.
Lindberg, Alice E. Vitamin E : Nutrition, Side Effects, and Supplements. WorldCat. 26 Mar. 2017. www.worldcat.org/title/vitamin-e-nutrition-side-effects-and-supplements/oclc/839304254. Accessed 28 Mar. 2017.
Rosell, Cristina M., Joanna Bajerska, and El Sheikha Aly F. Bread and Its Fortification: Nutrition and Health Benefits. Boca Raton: CRC, Taylor & Francis Group, 2016.

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