Wednesday, January 13, 2021

Bread

 


I've not started baking any of my own bread yet, but I do intend to at some point during the Challenge.

  I have a few flours that I am shopping from home from and a tub of yeast, but no bread flour unfortunately, although I will have a go using some of my normal flours and see what I can turn out.  But for now I will mostly continue to buy the supermarket basic square loaf, which although sliced is similar in many ways to the National Loaf .... except it doesn't go hard and turn into a doorstop a day after purchase 😃


I'm not sure what is in this cheap 45p per loaf bread but it stays fresh literally ALL week.  It's amazing stuff and great value for money.



I have found that I'm eating more bread than usual, in the form of toast, sandwiches and to dunk in my soups but it's tasty and very filling and I haven't put any weight on in the two weeks I've been doing this or felt bloated as I sometimes do eating a lot of the seeded breads I used to have.  

I'll be monitoring this situation over the next few months.


Sue xx



13 comments:

  1. That's interesting, Sue - I can't eat supermarket breads (and especially the plain white sliced type) specifically because they make me very bloated! Whereas homemade wholemeal seeded doesnt...well, unless I eat loads of it. Apparently you can make bread with ordinary (not strong) flour - Jack Monroe does - although I've not tried it myself. I'm really enjoying following this latest challenge of yours.

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    1. I don't think I've eaten white bread for years, I definitely couldn't eat the pappy white sliced stuff. When I make my own it's usually one third white flour to two thirds brown. I have made buns in the past out of ordinary flour but never a loaf, I'll definitely be giving it a go 😀

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    2. I use ordinary (all-purpose) for my bread. There are some breads that really need the bread flour’s extra protein to form the structure but for white bread it find all-purpose is fine.

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  2. Like Sooze above supermarket bread makes me bloated too, a lot of trial and error until I found out what was causing it. But I wasn't happy with the preservatives used in it anyway, it might last a long time but I'm truing to eat as naturally and healthily as possible and I've felt much better since doing that.

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    1. I'm okay with the preservatives for now as it makes the loaf last all week, as there's no way it would fit into my tiny freezer 😄

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  3. I have found ordinary plain white or wholemeal makes an OK loaf. It's slightly more 'cakey' in texture but the taste is fine.
    xx

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    1. That's reassuring, I'll be giving it a go ... I have no objection to cakey bread :-)

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  4. I'm going to send you a link later on to a vlogger - she is a Canadian woman who lives in a tiny house (a sensible size - just under 400 sq.ft). I think you two would have a lot to talk about as she is Vegan as well. She does some cooking demos occasionally and one I watched recently was her bread making - a very simple loaf that can be made with many types of flour - even ordinary all purpose flour. Just have to access via my other computer (don't ask).

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    1. That sounds brilliant thank you. My new home will be even tinier than hers, it's 330 sq.ft, so yes I bet we would have lots to talk about. Thanks. xx

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  5. Hi Sue = this is Margie from Toronto - here is the link to the vlogger who lives in a tiny house in Calgary. This is her bread baking video: https://www.youtube.com/watch?v=9y2In8OMoVQ

    And here is her tour of her tiny home which I think you will also enjoy - she explains how she worked with her builder to incorporate what was important to her: https://www.youtube.com/watch?v=DzbaTFgEL8c

    Hope you enjoy them.

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    1. Thanks for the links Margie, I'll have a look over there after I've done todays post ... I'm running late as usual!!

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  6. I think that using regular flour will be okay.

    God bless.

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    1. It should be yes, after all what is bread ... flour, water and salt. And with a bit of extra kneading I should be able to develop the gluten a bit more :-)

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