Does Bread makes you fat?
Due to many diet fads over recent years carbohydrates such as Bread, Potatoes and Pasta have received some bad press and many of us are now cautious about how much we consume of these food types. However, often it's more about what you spread on, pour over or cook these foods in that results in the high calorie intake rather than the food stuff itself. Strip off these high fat extras, such as cheese, butter and oil and what you are left with could actually be helpful in your quest for a healthy diet. Bread, for example, if you opt for the wholemeal kind which has more fibre than white bread, will help to fill you up for longer making you less likely to snack between meals. Take this one step further and why not bake the loaf yourself, then you know exactly what ingredients you are consuming. You can either oven bake your bread or use a bread maker.
Why does Bread go Mouldy?
Moulds are a type of fungi and their spores float about in the air all around us. Because mould grows rapidly in warm, moist and dark places when it lands on bread it can have the perfect environment upon which to thrive. The mould can then reproduce by sending more spores into the air and in no time your bread will be covered in an unsightly grey/greenish growth. So how can you avoid your bread going mouldy? Essentially you need to do your best to keep it dry and cool. Many people attempt this by storing it in the fridge. Personally I find that this tends to dry the bread out too much. Freezing is another option; if your loaf is sliced then you can just defrost several slices at a time. Great for toasting but not so good for sandwiches as the bread can be left moist during the defrosting. The other alternative is to invest in a decent bread bin. Having researched this it seems to me that a terracotta or grazed crock is a better choice than a wooden bin. This is because those sneaky little spores can hole up in the warm wood and jump out when you put in a nice fresh loaf. The use of Sourdough will also help to naturally preserve the bread if you are using a bread machine. Interesting to note however that moulds are not all bad and some can actually be good for you. Did you know that penicillin, a form of antibiotic, is a mould? That said I would certainly not recommend encouraging any form of mould in your home!
Bread Machine versus Oven Baked.
There is nothing like the smell of freshly baked bread and I certainly prefer the taste of a home-made loaf over one bought from a shop. That said the convenience of shop bought loaf means many people still buy commercially baked bread from their convenience store and miss out on the benefits of home baked loaf. My answer to this is to invest in a bread machine. You won't look back! I think it's fair to say that most people would prefer the taste and texture of an oven baked loaf. Additionally, the crust is often superior when the bread is cooked in the oven. However, for me it's all about time and when it comes to ease of baking a bread maker just can't be beaten. The reason for this is that you can put all the ingredients in and leave the machine to do the rest. No need for mixing, kneading and all the hard bits. The other benefit is that if you really do love the oven baked look then you can use the bread machine for the majority of the making and baking process and pop the loaf in the oven for the final ten minutes. These days bread machines come fully loaded with feature such as delayed start, allowing you to wake up to the smell of freshly baked bread and beeps to indicate when to add raisins etc. When I found out I had a wheat intolerance it was essential that I avoided gluten in my diet. With a bread machine you know exactly what ingredients you are adding, and therefore consuming, so can also feel rest assured that you are avoiding all the preservatives and additives often found in modern day foods.
Why does bread always land butter side down?
Let's admit, it's happened to all of us at some point, you make a lovely slice of toast, smothered jam or dare I say it Marmite, and then it slips from your hand and always seems to land on the floor spread side down! Murphy's Law? Well actually, no. There are a number of factors that contribute to this frustrating event and it's all down to physics. As well as being influenced by the height from the floor (did you know if you drop it from twice the height of your counter top it's much more likely to land butter side up - try it!!), the size of bread can also have an affect. As can the angle when its dropped (usually its being held on one side only so it begins to tip as soon as you let go). However it's mainly down to gravity and the fact that the weight of the side with spread on will gravitate faster than the side with no cover. So if your buttering up, keep a tight hold on your toast!!
Bread Machine history.
Archaeologists have found evidence of bread making from as far back in time as 8000 years ago and bread is a food that a huge number of cultures and races have eaten as a basic form of sustenance across the globe. But when was the bread machine actually invited? The year was 1986 and it was a Japanese company that released the world's first Bread Maker. The company was called Matsushita Electric Industrial Co. and is now better known as Panasonic. The original bread machines baked what was often considered an unusual loaf being vertical, square or cylindrical in shape. These days however, the result produced is more commercial in look, commonly horizontal and rectangular in shape. There are now a huge variety of Bread Makers on the market and if you are considering purchasing one its worth reading through some Bread Machine Reviews to help you understand which one may suit your requirements and help you to find the best bread machine for you.
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