Let's talk about BREAD baby....
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Asiago bread from Panera
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Gluten free "Genius" bread, it has this slightly malted taste and is just yummy! I get a loaf only a few times a year though!
My family get Warburton's white farmhouse and I know I shouldn't but will nick a slice or two - usually when I'm feeling self destructive or brave as it's delicious, but ends in a tummy ache!0 -
lindsayh87 wrote: »For sandwiches, aunt Millie's makes a 35 calorie whole wheat bread that I love. I can have a slice of toast with my eggs, PB&J or turkey sandwich without killing my calories for the day. But occasionally I spoil myself with sourdough on the side of my soup or pastas. For me, it's about calories, not carbs
Yes, awesome! Where do u find that brand?
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Anything 100% whole grain and I try to stay away from preservatives.0
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Natures own sugar free whole grain!!0
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I'm honestly not a big bread eater, unless it's cheesy biscuits or garlic bread. For sandwiches or toast I prefer white bread.0
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I make my own now. I remember eating grocery store bread in the US (whole wheat) and wonder why I ever ate the thing. Now: homemade baguettes, 1/2 whole wheat loaves, rye bread, muesli bread, pain au lait when I feel like indulging but it's very rare. I like variety and I don't eat bread everyday so I get to mix things up.
My one and only attempt at sourdough miserably failed. Given the number of people here who mention it I might be missing something. I'll try again soon0 -
I don't keep bread in the house anymore because my pre-diabetic s/o is on low carbs, so bread is a treat. If it's a treat, then I'm eating the best sourdough I can find!0
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For sandwiches and every day use I like silver hills' little big bread, 55 calories a slice. Alternately anything grainy with a decent protein count will do.
For bread because I like bread, I make brioche and eat it hot with butter and jam. Also killer with a fried egg. Takes 8 hours to make and a lot of calories but oh so worth it.0 -
Homemade bread FTW. The bf makes amazing bread. Like, amazing, yo. I bake a half-decent loaf of bread. I added sundries tomatoes in my dough yesterday and it will rise for 24 hours with a 2 to 3 hour second rise. I can't wait!0
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Ok so i found. Natures Harvest Honey 7 Grain. It is 160calories for 2 slices (i usually have 1) its tasty and gets my bread fix.0
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Aspen Mills 100% whole wheat...just 5 ingredients. Keep in the refrigerator or eat it quickly. There is a reason why most bread doesn't mold.0
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FrankWorsley wrote: »Aspen Mills 100% whole wheat...just 5 ingredients. Keep in the refrigerator or eat it quickly. There is a reason why most bread doesn't mold.
Thanks i will look into it! Yeah the amount of crap in vread and food now a days is redick! Thanks i will look this one up or try to find it!!!0 -
I like Sara Lee Butter bread for everyday things like sandwiches or toast. For sides, I like French bread or French bread made into garlic bread. I love Arnold's Italian too. Yum, bread.0
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ciabatta, baguettes, and sourdough mmm... i bake a lot of bread at home0
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I stick with whole wheat, I don't like white bread. My current favorite is the Brownberry Health Nut but the calories are to high so I'm looking at the store for an alternative choice0
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I adore rye. My great-grandmother made her own and dried it out on lines to create those rye chip things. I love that stuff.0
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I like Sara Lee's whole wheat white bread. It's a little healthy than normal white bread and doesn't taste like wheat bread.0
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TBH if I want bread, I want GOOD bread. Not low calorie substitute. I like ciabatta and sourdough. But I am also going to start making my own since I got an awesome book on bread baking
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Homemade bread FTW. The bf makes amazing bread. Like, amazing, yo. I bake a half-decent loaf of bread. I added sundries tomatoes in my dough yesterday and it will rise for 24 hours with a 2 to 3 hour second rise. I can't wait!
That sounds delicious! I am making focaccia right now and I started a sourdough starter made with rye. If he likes to make bread, have him check out The Bread Bible. It's an amazing book with tons of different recipes, from boules to crumpets, to rye, to New Zealand bread and everything in between.0 -
enterdanger wrote: »I like rye. I'm allergic to rye. I eat it anyway. Then we all suffer.
/respect0 -
I usually make lettuce wraps instead of using bread.0
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Colorscheme wrote: »Homemade bread FTW. The bf makes amazing bread. Like, amazing, yo. I bake a half-decent loaf of bread. I added sundries tomatoes in my dough yesterday and it will rise for 24 hours with a 2 to 3 hour second rise. I can't wait!
That sounds delicious! I am making focaccia right now and I started a sourdough starter made with rye. If he likes to make bread, have him check out The Bread Bible. It's an amazing book with tons of different recipes, from boules to crumpets, to rye, to New Zealand bread and everything in between.
Sounds like a great book! I admit I've been sticking to the 'ready in 3 hours' kind of breads for now. Sourdough seems oh so complicated, for example.0 -
Always sprouted grain bread0
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I try not to buy bread, but as a treat every once in a while I get the Dempster's Ancient Grain Quinoa bread, I love cinnamon toast.0
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Colorscheme wrote: »Homemade bread FTW. The bf makes amazing bread. Like, amazing, yo. I bake a half-decent loaf of bread. I added sundries tomatoes in my dough yesterday and it will rise for 24 hours with a 2 to 3 hour second rise. I can't wait!
That sounds delicious! I am making focaccia right now and I started a sourdough starter made with rye. If he likes to make bread, have him check out The Bread Bible. It's an amazing book with tons of different recipes, from boules to crumpets, to rye, to New Zealand bread and everything in between.
Sounds like a great book! I admit I've been sticking to the 'ready in 3 hours' kind of breads for now. Sourdough seems oh so complicated, for example.
Nah, it's not. There are a few caveats but a beginner can do it. You can't use chlorinated water [filtered or bottled is fine], or metal utensils or containers to store and stir the starter, but that's about it. You make it on day 1, leave it alone on day 2. day 3 4 and 5, feed it and voila, it's done. It's equal parts flour and water so it's super simple. And a food scale is necessary but I figure most people already have that since it's the most accurate way to cook and we're all here on MPF, so...:P
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holly23cali wrote: »lindsayh87 wrote: »For sandwiches, aunt Millie's makes a 35 calorie whole wheat bread that I love. I can have a slice of toast with my eggs, PB&J or turkey sandwich without killing my calories for the day. But occasionally I spoil myself with sourdough on the side of my soup or pastas. For me, it's about calories, not carbs
Yes, awesome! Where do u find that brand?
Aunt Millie's is only available in the Midwest (unfortunately for me currently). I seem to remember their website has a product locator. They also have a really good white wheat bread that usually was healthier - lower calorie, higher good stuff than most wheat breads without tasting like wheat bread.0 -
I make my own now... Can't stand packaged bread anymore! Easy and much tastier. Or it's fresh bread from the local French bakery if I happen to be that way and I'm low on bread.
Before I liked English muffins and the breads made in store.
^This. I started making my own bread a couple years ago. I don't eat bread often but on baking day, I always have a slice of warm bread with real butter... I did have a slice for breakfast this morning though
So much more flavor and texture than the low cal bread I used to get. I do still occassionally buy whole grain english muffins. 0 -
Usually whole wheat/whole grain... but as for brand... pretty much whatever is on sale, because !!!!!!Have you seen the price of bread!!!!!!!
Also, sometimes I make my own, but that's hard.0 -
CassidyScaglione wrote: »Usually whole wheat/whole grain... but as for brand... pretty much whatever is on sale, because !!!!!!Have you seen the price of bread!!!!!!!
Also, sometimes I make my own, but that's hard.
Awww, don't give up! Bread baking is a bit like science. You need to weigh all your ingredients on a food scale, but other than that, there's nothing too difficult about it. Especially if you do all the mixing in a stand mixer. Keep at it 0
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