fruit Archives | Eat Bread 90

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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April 15, 2017May 9, 2017 by Lin Carson

You Must be Cheating: Day 13

Sonoma Sun from Alvarado St. Bakery.

You only eat bread all day? How can you finish so much bread in a day? I don’t believe it, you must be cheating on your diet. There’s no one who can eat so much bread and not gain weight.

Honestly, these are some of the more common remarks that come at me every day. Yet when I started this challenge, I knew it would be controversial and turn people’s heads. Which brings up the real reason I’m eating so much bread: I did this to make a point! I’m showing others (the doubters and believers) that anyone can eat this amount of bread, and still not gain weight.

For those who don’t believe that I am eating this large amount of bread, just hang out at NedSpace—the co-working space where BAKERpedia is headquartered at. You’ll see me stuffing my face all day. I place a portion and calories table at the end of each blog to show all my followers that eating bread can be fun, and it can be done with a variety of bread. So no cheating is needed.

Open faced cheese and egg sandwich to launch my spring training day.

It was a beautiful day in Oregon, and we had to clear some brush (due to the windstorm that came by last week), so we started a campfire in our backyard. Today is also the start of my Spring training. As you can see, I expanded quite a lot of calories, so I treated myself to roasted marshmallows tonight.

Roasted marshmallows on a slice of Sonoma Bread.

Yes, I ate that with bread too (as you can see in the picture). Honestly, it didn’t taste that great, but some chocolate would have pushed the envelope on calories. I really did this because I had to finish the last slice of the day.

Here’s what I ate on Day 13 of EB90:

Food	Portion	Calories
Alvarado St. Bakery® Sprouted Wheat Coffee Pumpkin Cranberry Bread	4 slices (32g)	400
Alvarado St. Bakery® Sonoma Bread	8 slices (43g)	960
Kraft® Marshmallows	8pc	200
Egg	1	78
Tillamook sliced cheddar	1 Slice	45
Nutella®	2 tbsp	200
Nature’s Hollow Sugar Free Strawberry Jam	2 Tbsp	160
Skippy® Peanut Butter	1 Tbsp	95
Apple	1	95
Green Beans	1 C	31
Hebrew National® Beef Hot Dogs	2	340
Bike & Run		-550
Total		2054

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April 11, 2017May 9, 2017 by Lin Carson

Raisins and Water: Day 9

Klosterman Organic Raisin Bread.

The pain in my finger seems like a distant memory, now that I drink at least 8 cups of water a day. Hydration is key.

While I continue to keep a close eye on my sodium intake by not consuming too much deli meats, I try to stay away from high sodium spreads like cream cheese and peanut butter as well. Over the last two days, I realized that if I stayed away from sodium, I replaced it with sugar instead. This is not easy. Sugar-free jam, you’re my next best friend.

The fruit breads do not have as much sodium as their non-fruity counterparts. So I had no problem eating buttered raisin toast all day. Good raisin bread is best eaten this way, and the Klosterman’s brand had so much raisins in it, it tasted so good! I could have eaten the whole loaf itself, but I had to pace myself.

Buttered Raisin Toast from Klosterman’s.

I also had to watch my sugar, so I had to eat half a loaf of the Organic whole wheat. This paired well with the savory items I had on my menu today like the tri tip steak. Thanks to my friends at Klosterman’s, this day was very enjoyable! I love your raisin bread!

Caramelized onions and steak sandwich on whole wheat bread.

Caramelized onions and steak sandwich on Klosterman’s whole wheat bread.

Here’s what I ate on Day 9 of EB90:

Food	Portion	Calories
Klosterman’s Organic Raisin Bread	6 slices (40g)	660
Klosterman’a 100% Organic whole wheat	6 slices (40g)	600
Tillamook® Salted Butter	2 Tbsp	200
Almond Breeze® chocolate almond milk	1 C	40
Steak	3oz	158
Ham	1oz	30
Salami	1oz	50
Brussel sprouts		38
Squash soup	1 C	20
Flan		200
Papaya	1C	67
Total		2063

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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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