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!
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.
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):
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!
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 halved onions,
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.
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!