bread Archives | Page 5 of 9

May 9, 2017June 28, 2017 by Lin Carson

What Do You Drink? Day 37

Today is another white bread kind of day. So I mixed it up with Oroweat’s 100% Whole Wheat and Artesano white bread. This is about the third time I’ve got to enjoy eating Artesano. It really toasts up very well.

Sara Lee’s Artesano bread.

There has been inquiries on my beverage consumption. Do you not drink soda? How about alcohol? Don’t you need caffeine? No, no and yes.

I drink about 10 cups of water on most days. I don’t measure it out. It has always been part of my routine. Or perhaps it’s been my mom nagging me all these years. I love water and I don’t really need anything else. I view soda and alcohol as empty calories. That is the main reason I don’t consume either. Honestly, I’d rather consume my calories in a foreign sounding dessert (Kouign Amman anyone?) than a large cup of soda or a milk shake.

I do ONE cup of black coffee in the morning, with Stevia, therefore I don’t report it in my caloric consumption. I really believe in the potent antioxidant content in coffee, I’m a true believer in good coffee, and one cup of caffeine is really all I need to drive me through the day.

Mixing it up

As Connie told me to increase my calcium consumption in the form of nut milk, I decided to be bold and try different nut milks. The almond kind was okay. Bland, but palatable. Then I tasted Cashew nut milk last night. It was the most horrendous drink I have ever consumed. It tasted like a slurry of chalk and Elmer’s glue! Did this big brand even send this product for sensory testing? How can it be ok to sell this? I want my money back. Least to say, it would be cruel for me to pass this nut milk off to someone at NedSpace, so I had to pour it down the sink.

One thing I cannot get enough of is coconut water. I drink it because it is high in potassium and I need potassium to counteract the sodium levels in my bread diet. It has calories, so I do limit myself to 2 cups a day. I stock up on coconut water at the Asian grocery store. They are much cheaper there because they import it directly from Thailand (coconut water capitol of the world).

Yes, I do drink many kinds of healthy beverages, but I also keep away from unhealthy ones. A good diet is all about making the right choices, and understanding where your calories are coming from. With this diet, I hope to show you that you can have a ton of fun, eat the food that you enjoy, and not gain a single pound. I can do it. So can you!

Here’s what I ate on Day 37 of EB90:

Food	Portion	Calories
Oroweat® Whole Grains	6 slices (38g)	480
Sara Lee® Artesano	6 slices (38g)	600
Sugar Free Strawberry Jam	2 Tbsp	160
Coconut water	2 C	100
Butter	1 Tbsp	100
Homemade Pesto	1 Tbsp	80
Yogurt Cheese Spread	1 Tbsp	22.5
Nutella	1 Tbsp	100
BBQ Pork	2 oz	140
Sauteed Greens	100g	150
Orange	1/2 orange	40
Blueberries	1/2 C	40
Strawberries	4	20
Run		-500
Total		1532.5

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May 9, 2017May 17, 2017 by Katie Jones

Around the World: Breads of Africa

Grains and starches make up a large portion of the foods eaten in Africa. These foods include rice, yams, corn meal, mashed beans, cassava, sorghum and millet. Africans also have unique types of breads which are different from the ones eaten in Europe and the US. African breads are baked, steamed, cooked on a griddle or deep fried. African breads were influenced by neighbors from India and southern Europe. The colonization of Africa also played huge difference on the types of bread. Below are five of the most common types of breads consumed in Africa.

The Nigerian Puff Puff Bread

Puff Puff is a wheat bread that is common in Nigeria. Unlike loaf bread that is baked, the yeasted batter resembles a donut or fry bread. Flour, water, yeast and sugar are combined to make a dough which is then fried to produce Puff Puff bread. This bread is very popular in Nigeria and the neighboring west African countries.

The Nigerian Puff Puff Bread.

South African Green Mealie Bread

Corn or maize is commonly known as mealies in South Africa and Mozambique. Maize is part of the daily diet of the people in the mentioned countries. There are various recipes of making bread from ground maize. The breads are easy to make and they are very delicious. One of the breads is the traditional steamed green mealie bread which is made using a slightly green mealie. Others includes easy mealie bread and cheesy mealie bread.

South African Green Mealie Bread.

Moroccan Pita Bread

Morocco is a North African country that is close to the European countries. Moroccan meals are a blend of Italian, French, Turkish and Spanish ingredients. Wheat breads are more common in North Africa. Wheat is more commonly grown in North Africa than in the rest of Africa. Instead of baking, Pita bread is cooked on a griddle. It is eaten warm with honey and butter. The bread has a chewy texture which is brought about by semolina flour which has a high gluten content.

Moroccan Pita Bread.

Chapatti from Coconut Oil

Chapatis are a common bread in east Africa which originated from India. In the African preparation of chapatis, coconut milk is used in place of water. Coconut milk adds a rich creamy taste and softer texture to the chapatis. Flour and salt are combined and added into the coconut milk. It is kneaded into a dough which is allowed to rest for at least an hour. The dough should be soft and smooth, but not sticky. Allow the chapatti dough to rest for at least 20 minutes. This resting stage ensures your chapatti will be soft! The dough is then rolled using a rolling pin and a brushed with coconut oil. It is then placed in a heated oiled pan where it is cooked until all sides are brown.

Chapatti from Coconut Oil.

Ethiopian Injera Bread

Ethiopia and Liberia are the only African countries that were not colonized by European powers. Ethiopia thus retained its cultural identity which includes their unique cuisine. Ethiopia grows wheat and various other grains. Injera bread is made from a grain called Teff which is Ethiopia’s indigenous grain. Its preparation starts with putting the Teff in a mixing bowl and adding water slowly while stirring. After stirring, the batter is placed aside for a day to allow fermentation to take place. This allows flavor development as the batter acquires a slight tanginess. Yeast is sometimes added to accelerate the fermentation. Salt is then stirred in.

A nonstick pan is heated until a water drop can dance on its surface. The pan is coated with a thin layer of batter. It is then cooked until holes starts appearing on the bread surface. The bread is removed when the surface is dry. Injera is a spongy, sour flatbread that is used to scoop up stews, meats and side dishes traditionally served as part of the meal.

Ethiopian Injera Bread.

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May 8, 2017June 28, 2017 by Lin Carson

The Bread Police: Day 36

I had Alvarado St. Bakery’s Sprouted Whole Wheat tucked neatly behind my computer today so no one could see it and my desk wouldn’t be so cluttered. Usually, I’d pile my bread up on a plate beside my computer and ate away at the pile for the rest of the day. I felt that this really dries up the bread slices, and the bread doesn’t taste good at the end of the day. So I stopped prepping my bread slices in the morning, and I prepare them all throughout the day. Slice by slice.

A delicious sandwich made with sprouted whole wheat bread.

Apparently I didn’t let the Bread Police (a.k.a. my biggest fans) know about this change. A couple of them came by my desk, didn’t see my neat pile of bread slices, and started lecturing me. “Where is your bread? Why aren’t you eating your bread?” Chill, mateys! Breads right here behind the computer.

I guarantee you all, I’m still devouring over a pound of bread a day. Today, I even had the privilege of sneaking a delicious cranberry bagel in there (fruit + bread = my weakness). Also, if you haven’t noticed, I’ve added coconut water to my diet for the potassium. I really am glad I found this natural source of electrolytes. It’s really delicious and low calorie also. Don’t worry my friends, no need for the sirens, I’m still eating my bread.

Here’s what I ate on Day 36:

Food	Portion	Calories
Alvarado St. Bakery Sprouted 100% Whole Wheat	9 slices (43g)	810
Cranberry Bagel	1 (108g)	310
Ricotta Cheese	1/4 C	100
Coconut water	2 C	100
Smoked Ham	4 Slices	60
Whipped Mixed Berry Spread	2 Tbsp	50
Apple	1	95
Dark Chocolate Penut Butter	2 Tbsp	170
Strawberry Jam	2 Tbsp	100
Sauteed Spinach	1 C	48
slice swiss cheese	1 Slice	106
Roasted Vegetables	1 Tbsp	100
Lox	2oz	120
Chicken wings	4	160
Fresh pineapple	1 C	82
Walk		-345
Calcium Supp
Total		2066

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May 7, 2017June 28, 2017 by Lin Carson

Adding Beta Glucans to my Diet: Day 35

Today, my loaf of choice is Alvarado St. Bakery sprouted Barley Bread. Why Barley? Well, because barley is high in beta glucans: prebiotics that are beneficial to your gut bacteria. It was a hearty loaf, and it make me feel full all day. Thank you Alvarado St. Bakery!

Here’s what I ate on Day 35 of EB90:

Food	Portion	Calories
Alvarado St. Bakery Sprouted Barley Bread	13 Slices (34 g)	1170
Lemon Curd	2 Tbsp	120
Nutella	2 tbsp	200
Spring Rolls	5 rolls	250
Capocollo	6 slices	160
Spinach	1 C	48
Banana		105
Orange	1 orange	81
Cookie	1	100
Coconut water	2 C	100
Dark Chocolate Penut Butter	2 Tbsp	170
Calcium Supp
Walk		-250
Total		2254

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May 6, 2017June 28, 2017 by Lin Carson

Bread from Across the World: Day 34

My family and I went to a Vietnamese restaurant today because I knew they would be happy with a hot bowl of Pho, while I could eat Bánh Mì. In Vietnamese, Bánh means bread, and mì means wheat. It was introduced by the French during their colonial period in Vietnam.

Bánh mì sold on the streets of Vietnam. Photo courtesy of Chris Conway, Hilleary Osheroff.

Bánh mì is shorter than the French baguette, airier and has a very thin crispy crust. I ordered Bánh mì Bo Kho, a slow cooked beef stew served with two Bánh mì. I finished up the delicious stew, but I could only stomach one Bánh mì.

Bo Kho is a delicious Vietnamese beef stew with carrots.

Therefore, I brought the other one home with me. I compared the Bánh mì and the Baguette from Puratos side to side. The former had a uniform lighter crumb, and a very thin and crispy crust. Meanwhile latter is heavier and moister with an irregular crumb and a thick crunchy crust.

I believe the main difference between these two bread is the quantity of protein and hydration, with the Bánh mì requiring a lower protein flour and lower hydration levels. I am thinking I should go visit a Bánh mì bakery one of these days. Anyway, I had a great time eating crusty white breads today.

Here’s what I ate on Day 34 of EB90:

Food	Portion	Calories
Bánh mì	200g	600
Puratos® O-tentic Baguette	285g	750
Bo Kho	2 C	400
Coconut water	2 C	100
Grilled Pork	2 oz	150
Coconut Cardamon Almond Cashew Butter	1 Tbsp	95
Brussel sprouts		38
Orange	1 orange	81
Lemon Curd	2 Tbsp	120
Siggi’s® Skyr Vanilla	1/2 C	60
Calcium Supp
Total		2394

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May 5, 2017June 28, 2017 by Lin Carson

Sun and Sprouts: Day 33

This week again I was surprised with 2 boxes of sprouted bread from Alvarado St. Bakery. So I guess you’ll be hearing me talk a lot about them. The unique thing about Alvarado St. Bakery is that they sprout their grains and seeds all at the plant with the use of solar power. Solar powered sprouts? Yes, I’ve found another deeply passionate baking company!

I gave Michael Girkout, Director of Marketing, a call for an interview. I wanted to learn more about how they are depending on solar power, how the red kitty Greta was in charge of food safety, and most importantly, why they are not located on Alvarado St. Hear more about this interview on Podcast #5.

Least to say, I enjoyed their sprouted onion poppy seed bagel with ricotta cheese and pesto, and had a wonderful day eating their sprouted whole wheat bread.

Fresh baked bread waiting to be sliced on a solar powered line.

This was Greta taking her naps in between catching rodents at the bakery. Greta left the bakery in the ’80s and has since passed on.

The Alvarado St. Bakery logo with Greta on it.

Here’s what I ate on Day 33 of EB90:

Food	Portion	Calories
Alvarado St. Bakery® Sprouted whole wheat	10 slices (38g)	900
Alvarado St. Bakery® Onion Poppy Seed Bagel	1 Bagel (95g)	250
Ricotta Cheese	1/4 C	100
Orange	1 orange	45
Homemade Pesto	1 Tbsp	80
Sugar Free Strawberry Jam	2 Tbsp	160
Steamed Broccoli	1C	35
Butter	1 Tbsp	100
Pan Fried Chicken	113g	230
Almond and cashew nut butter	2 Tbsp	190
Apple	1	95
Orange	1 orange	81
Coconut water	2 C	100
Calcium Supp
Bike		-200
Total		2121

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May 4, 2017July 10, 2018 by Katie Jones

History of Bread

Here’s a quick timeline of the History of Bread: From the first flat bread and ovens, to sliced breads and bagels and everything in between. Bread history infographic

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May 4, 2017June 28, 2017 by Lin Carson

It’s a Sweet Day: Day 32

Puratos fired up their ovens for me again this week. They used their best quality Belgium white chocolate (Belcolade), cranberries, pecans and O-tentic Durum. This combination resulted in a sweet and luxurious fruit and nut bread.

White chocolate cranberry pecan from Puratos.

White chocolate cranberry pecan bread from Puratos.

By now you should have figured that I am a sucker for sweet bread, especially the chocolate and fruit kind. I am very peculiar about my chocolate. Especially with white chocolate, I get irritated when bakers use the cheap kind. How would I know? With white chocolate, like Belcolade Blanc, it gave a rich cocoa butter taste and a smooth mouthfeel.

With many baker’s white chocolate out there, it tastes milky and leaves a waxy mouthfeel. So I was pleased that this bread was made with high quality stuff, and that really made a difference in the bread tasting experience. Yes, I indulged in this bread all day.

Here’s what I ate on Day 32 of EB90:

Food	Portion	Calories
Puratos White Chocolate Pecan Bread	9 slices (40g)	990
Alvarado St. Bakery Onion Poppy Seed Bagel	1 Bagel (95g)	250
Lox	2oz	120
Apricot Sugar-Free Jam	2 Tbsp	40
Ricotta Cheese	1/4 C	100
Philadelphia cream cheese spread	1 Tbsp	40
Nutella	2 tbsp	200
Apple	1	95
Orange	1 orange	81
Artichoke Bruschetta spread	2 Tbsp	67
Capers		5
Roasted chicken dinner w green beans		400
Run		-340
Total		2048

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May 3, 2017August 6, 2017 by Lin Carson

You Can Eat Bread on Paleo with This! Day 31

When Holista Foods sent in their paleo bread, I was puzzled. Why make bread that has no grains? I don’t understand. So I did some research.

The Paleo Diet

Simply put, it emulates the diet of our hunter-gatherer ancestors, and it advocates consumption of unprocessed animals and plants, including meat, fish, eggs, vegetables, fruits, nuts and seeds. I don’t know where bread fits into this diet. If you study the diet itself, it gets boring after a while, and there needs to be a carrier for all these fish, meat and eggs.

Paleo bread from Holista Foods.

Therefore, someone created the paleo bread, using a flour blend of coconut, almonds, seeds and eggs.

And because it’s made without grain, it is also a gluten-free bread. Some of there other benefits include:

All Natural
Clean and Clear Label
Non GMO
No Grains
No Dairy
No Soy

It is a difficult bread to make, so hats off to Holista Foods who makes it possible to make a great tasting product!

Here’s what I ate on Day 31 of EB90:

Food	Portion	Calories
Holista Foods® Paleo Bread	1 loaf (300)	219
Holist Foods® Low GI Bread	6 slices (25g)	334.5
Apple	1	95
Butter	2 Tbsp	200
Ricotta Cheese	1/4 C	100
Deli Chicken Breast	3 slices	50
Almond and cashew nut butters	2 Tbsp	190
Grilled Pork	2 oz	150
Sugar Free Strawberry Jam	2 Tbsp	160
Orange	1 orange	81
Spaghetti with meatballs	2 C	400
Coconut water	2 C	100
Calcium Supp
Bike		-100
Total		1979.5

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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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