White Bread is the Devil

So, last night I baked that delicious loaf of white flour bread, and I had 3oz for breakfast topped with a touch of Olivio spread. I scrambled a couple of eggs for protein. By 10:30am (at work), I had a huge empty pit in my stomach; I was starving!

I ate some yogurt, and soon after, ate my lunch of a small sandwich: 3 oz of the white bread, and Applegate chicken, with an orange.

I had to go grocery shopping after work, and by the time I was finished, the same empty pit was back! I was famished, starving, dying! I haven’t felt that empty pit in a long long time, I don’t even remember how long. I had to purchase a single banana for the ride home, and it still left an empty feeling in my stomach! It felt horrible! And I know that it was due to not eating whole grains like I normally do!

Yeah, the no-knead white bread is fun to make, but I will be sticking to whole grains from now on. Hopefully I can learn how to bake whole grains!

No Knead Bread – My First Loaf

Whoo hoo. My first try at the NY Times (Mark Bittman) No Knead Bread.

My Facebook friends were encouraging me to try this simple recipe, so I did a little bit of research online and I found a blog tutorial from Kaitlyn In the Kitchen, which gave me the inspiration and confidence to try it myself. (Kaitlyn found her recipe details at the Steamy Kitchen)

So, I started the process late yesterday afternoon. It was so easy to mix, almost too easy.

Continue reading “No Knead Bread – My First Loaf”

I Want to Start Baking My Own Bread

Yeah, I have made a few loaves of bread in the bread machine, but my recipes are boring and the bread machine doesn’t seem to be the best way to bake. I have been talking to other bread baking Facebook friends, and I really would love to bake my own bread, even if I use the machine or food processor to knead.

My friend suggested this web site: http://www.thefreshloaf.com and it looks amazing. Wow, the photos and the recipes are inspiring! And there are “lessons” for learning how to start baking bread right on the site.

I will start with the first lesson. Just plain ole white bread. I am sure DH will be happy with white bread for a change. LOL. Yeah, there is nothing like delicious white bread, right?

And I am amazed at the difference in sodium levels in home made! I calculated the nutritional data for the bread I am making today (in the bread machine) per 2 oz (12 servings):

Calories 130.5
Total Fat 1.8 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.3 mg
Sodium 65.2 mg
Potassium 16.4 mg
Total Carbohydrate 25.9 g
Dietary Fiber 2.3 g
Sugars 4.1 g
Protein 3.9 g

That’s well over 200mg (at least) difference in sodium from commercial bread! I really have to start baking my own bread. I think I can do it, sigh. I have always disliked baking because of all that precise measuring. But it would be so much more healthier!

Semi Homemade Pizza

The other day, I bought a ready-made “Rustic Crust” brand thin pizza crust. I know it’s not completely homemade, but the list of ingredients were very good: Unbleached/Unbromated Wheat Flour, Water, Natural Culture, Semolina Flour, Whole Wheat Flour, Sea Salt, Honey, Yeast, Organic Soy Oil, Olive Oil.

Yes, it’s white flour, but it’s pizza! Come on! I would have liked to get the whole wheat crust, but it was more calories. This was thin and crispy and absolutely delicious!

Anyway, here’s how I made the pizza:

I brushed 1 Tbsp of Olive Oil on the crust, and topped it with:
sliced tomatoes,
sliced halved onions,
chopped garlic
fresh spinach (chiffonaded),
fresh mozzarella (about 8 oz, sliced) – I will use less next time, and possibly some Parmasan Reggiano as well.

This photo doesn’t do justice to how wonderful and fresh it looked going into the oven.
homemade pizza - loads of mozzarella

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Homemade Bread

Dragged out the old Breadman breadmaker from storage and made some homemade light whole wheat bread.

I used 1 cup whole wheat and 2 cups regular all purpose white wheat flour. It was okay for a first try but the top kind of squished in and I read somewhere that it was due to lack of glutan. Glutan was on the list of ingredients but I didn’t have any so I just used flour.

I will have to find out where I read that and read more details. I think it was in my breadmaker recipe book. It also stated when making whole wheat, it’s good to run the breadmaker twice through the kneading stage.

It’s all a learning process! At least it tasted pretty good!