Bread is bad news. I avoid it like the plague -- too high on the glycemic index. That isn't to say I don't indulge once in a while, because I do love me some fresh-baked Italian bread with REAL butter, especially when it's hot out of the oven. The very thought of it is making me hungry, and I am halfway into a 24 hour fast at the moment.
Fresh baked white rolls. They are bad for you, but so, so good. I also like multigrain with seeds all through it.
anyone tried this? i heard about it the other day, sounds like it might be fun. http://www.complex.com/city-guide/2013/05/ice-cream-bread-is-a-thing-that-exists-and-its-heavenly
It sounds kind of gross to me. I would try it if someone else made it, but I don't want to be stuck with a whole loaf of disgusting.
I looooove bread. All kinds. I recall when I was just a wee one, we would feed the birds down by the lake old moldy bread. I would totally sneak a bite when no one was watching. I haven't dabbled in making my own, mainly because I know I can get some awesome store bought bread for cheap. Time is money, guys.
i've already seen the title of this thread like 3 times.. every time.. i accidently read it as "beards" lol.
I hate bread. Okay, I mean home made bread is pretty good actually..and tho I have a breadmaker machine thing I don't think I've used it for 4 or 5 yrs now... Anyways, when I say I hate bread-I mean if I picture a piece of toast or something with just reg. whole wheat (or white) bread, I think "yuck".
Lesser known breads, such as raw and sprouted. http://www.livestrong.com/article/368871-list-of-healthy-types-of-breads/
Don't you get tired of saying real butter?? I like pumpernickel, it's probably my favorite too. Croissants, Ciabattas and Baguettes are great too. Sourdough! Naan! Bread is so freaking great.
An article about sprouted grains. http://health.usnews.com/health-news/blogs/eat-run/2012/11/27/what-are-sprouted-grains "There is a brief period in the life cycle of a grain or seed—right after it has started to sprout, but before it has developed into a full-fledged plant—when it's considered to be a "sprouted grain." The outer bran layer will have split open, and the beginnings of a young shoot may be visibly peeking out of the grain. In this stage, some of the starchy portion of the grain will have been digested by the young shoot to fuel its awakening. It is this change in state that results in the observed nutritional difference between sprouted and conventional (ungerminated) grains. Due to the loss of some of the grain's starch, the other nutrients, like proteins, vitamins, and minerals, will increase slightly as a percentage of the total unit of grain. Some studies also suggest that certain minerals—namely iron and zinc—may become more "bioavailable", or more easily absorbed, after sprouting. That's likely due to a reduction in the content of natural compounds called phytates, which normally inhibit mineral absorption from many plant foods. For this reason, sprouted grains may offer the most promising nutritional benefits for vegetarians, whose intake of these important minerals tends to be lower. "
