What’s Your Secret… Bread?
I decided to learn to make my own bread simply because it sounds like fun, and the smell is awsome. The problem is, that when I calculated my recipe (which tastes great!) even when it’s made with Splenda, and most butter is subbed to canola, a slice (and a pretty thin one) is still more than twice the clories of the commercial whole-wheat bread. Ie ~200 cals vs 80 cals. Most calories come from flour itself. Does anyone know how the industry ‘lightens up’ their loaves? I am guessing it has to do with making them puffier and making smaller amounts of dough to raise heigher? Also, how do they keep the bread soft for a few days? I am going to check a few books from the library to see if they have the answers, but I am curious if anyone knows. 
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sorry I cannot help you thre at all. But I love fresh bread especially from German or french places YUMMM.. sorry no help at all just wanted to let you know. who cares about 200 versus 80 it is so so so dang good LOL
can’t help you either but I feel your pain lol. Bread is my most favorite food in the world. Really. I could never make my own bread because the smell would make me eat the whole loaf in one sitting.
You know I don’t know girl! LOL When it comes to cooking (that includes baking) you could fit my knowledge into a thimble! I just wanted to come by and show you some love.
Boy I don’t know anything about baking, bread or anything for that matter. I’m curious and can learn from you.
Aww, ladies, you are so sweet to just drop by and comissariate!
Basically, I researched the nutrients a little, and what I will need to watch for is making sure I find the good porportion of liquid vs flour, since flour adds up fast! So, I need to make sure that it’s 2 cups per loaf. This should bring me to about 120-150 cals per slice.
I just need to explain to my husband why he’s getting 1 sandwich instead of 2! But i think it will be worth it, if we can have different bread every few days, not the Old Mill day in, day out!
I am a baker, and bread is one of my specialities (if I do say so). I make it for everyone…and I’ve been thinking about your question. Yes, bread has a lot of calories and carbs, but not all calories are created equal, right? I bake for my kids each week and use wheat flour and fresh fruits and veggies to add nutrients. Also, they use preservatives to keep it fresh and soft longer…so it is lighter, but has chemicals and things you don’t want to consume in it. I have tons of healthy bread recipes (as well as some not so healthy) and feel it is one of the most important ways I feed my picky nine year old. You can put so much in bread and still have it be delicious! OK, I’m rambling, but bread is one of my passions. So ironic that I’m not eating any ’cause of my fat ass!
I don’t know either, but yum!
I was gonna say wheat flour too
I love baking fresh bread..white,wheat..doesnt matter. I make a mean Hawaiian bread. Sweetened with pineapple juice 