I see you really are serious
about white bread and white rice.
Carbohydrates — When trainers and athletes talk about carbohydrates, they certainly aren't talking
about white bread and sweets.
On the surface, there aren't many good things to say
about white bread — it's had the fiber stripped away from it and can therefore shoot insulin levels through the roof when consumed by itself.
This means forget
about white bread, white rice, white sugar, everything that has fructose etc..
Okay, the fact that your daughter tells everyone
about the white bread is awesome, Donia.
Not exact matches
Pepperidge Farm Farmhouse ™ Hearty
White has been my go - to sandwich
bread ever since I heard America's Test Kitchen talk
about how awesome it is, and this
bread, crafted from small - batch ingredients, tastes every bit as good as what I bake at home — and it's sturdy enough to build a great sandwich but still soft and fresh.
So even if it is a common
white bread recipe with nothing special
about it... Its fantastic.
Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm
white or whole wheat
bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (
about 4 cups), divided
FOR LAMB MEATBALLS (KEFTA) 2 slices firm
white sandwich
bread, torn into small pieces 1 small onion, finely chopped (
about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
1 piece whole wheat
bread 1 tablespoon vegan butter 1 medium sized onion (
about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can
white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese
I made this
white bread the other day — I was hesitant
about the amount of salt, but I went ahead with it anyway, and next time I will definitely reduce it.
If you wish to do that, you will need
about 6 slices of
white bread.
With a family of six who loves fresh sourdough,
white bread, and biscuits and gravy I am excited
about your
bread book.
About the snickerdoodle cookies getting hard... I put mine in a zip - lock bag and put a piece of
white bread in with them... they stay nice and moist.
«We're excited
about the quality, taste, and texture of this new line and are offering two varieties —
white and multigrain,» said Brent Bradshaw, senior vice-president, Fresh Packaged
Breads.
4 large slices
white sandwich
bread, torn into 1 - inch pieces 2 tablespoons unsalted butter, melted 2 tablespoons fresh parsley, minced 1 small shallot, minced (
about 2 tablespoons) 1/4 cup plus 5 tablespoons all - purpose flour 2 large eggs 3 tablespoons mayonnaise 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (optional) 1 1/4 pounds skinless cod, haddock or other thick
white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces Cooking spray Lemon wedges
1 medium cauliflower (
about 2 pounds) 1/4 c extra virgin olive oil 1 medium
white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh
bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary
Ingredients 1 1/2 cups warm water (
about 110 degrees) 1 tablespoon active dry yeast 2 tablespoons sugar 2 tablespoons canola oil 1 1/4 teaspoon salt 2 cups
bread flour 2 cups flour (
white or whole wheat)
1 large egg
white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry
bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens —
about 2 ounces)
Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled
bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed
white bean soup,
about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.
3/4 cup sliced raw almonds, you can use blanch almonds as well 1 slice whole wheat
bread, chopped 2/3 cup
white wine 1 3/4 cup vegetable stock or water Salt to taste, I used
about 2 teaspoons 2 garlic cloves, chopped
You mentioned not having luck with wheat
bread, and I've tried out a really successful combination: King Arthur Flour
White Whole Wheat pastry flour (substituting the full 3 cups) and
about 1 1/2 tbsp honey.
1 medium butternut squash (
about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon
white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or
bread crumbs, or panko crumbs)
(I also used half
white and half whole wheat flour) EVERYONE is raving
about the flavor of this
bread and asking for the recipe.
* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut),
about 1.5 inches thick / 1 pound * 2 cups halved «cherry» tomatoes, or chopped standard tomatoes (use heirloom tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or
white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough
bread or other sturdy whole - grain
bread (or gluten - free
bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)
A slice of good - quality
white bread (used Italian
bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored
bread crumbs, spread on a plate (processed
about 3 - 4 large Italian
bread slices) Vegetable oil
2 medium eggplant, quartered and cut into 1/4 inch slices 2 medium red onions, quartered and cut into 1/4 inch slices 1/4 cup olive oil 1 teaspoon salt 1/2 lemon, juiced 2 tablespoons chives (optional) 1 loaf fresh sourdough or country
white bread, cut into 1 / 2 - inch slices (
about 10) 1/2 cup chive or basil pesto 1 cup
white bean spread (recipe follows)
I can tell you that this is an awesome «real food»
bread recipe (no
white flour, no refined sugar) and I no longer have to worry
about «needing» overly processed bagels before a long run again.
Ever since I read (and made) your
white bread recipe, I've been curious
about the step of mixing it for 6 - 8 minutes to «activate» the xanthan gum.
*
About 2 cups packed torn sourdough (or ciabatta)
bread pieces * 5 tablespoons olive oil, divided * 6
white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) *
About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
Just add the amt listed in
white) Extra Large Loaf1 / 3 C water1 C mashed very ripe banana (
about 2 medium bananas) 3 T vegetable oil, margarine or butter (I use olive oil) 2 large eggs1 t salt1 / 4 C brown sugar, packed2 C
white flour * 2 C whole - wheat flour1 1/4 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/2 t
bread - machine or instant yeast1 / 3 C each raisins and chopped pecans (optional) * In Canada use all - purpose or
bread flour; in the United States use
bread flour.
Or how
about white sandwich
bread with
white hamburger gravy poured over it?
the secret to get the
bread to look like those artisan loaves is to dust the top with flour to make it
white, then take your sharpest knife and make slits in the top,
about 1/2 cm deep.
1/4 cup extra-virgin olive oil 1 teaspoon coarse sea salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1 medium - size eggplant (
about 1 pound), sliced crosswise into 1 / 2 - inch rounds 2 medium - size red onions, sliced crosswise into 1 / 2 - inch rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch slices 1 loaf of rustic
bread, cut diagonally into eight 1 / 2 - inch slices Freshly ground
white pepper Fine sea salt
About whole foods being cheaper and more filling... I found that with french toast we'd use a loaf and a half of store - bought
white bread to feed our family.
Top each piece of toasted
bread with
about 2 T. of the
white bean puree and one piece of
white anchovy and two strips of Piquillo pepper.
Still, if you're curious, my favorite mix is
about half and half
bread and cake flour by weight (200 grams each), or, in the case of the craggy cookies pictured above, a mix of
bread flour, cake flour, and a whole grain flour like
white whole wheat, sprouted wheat, rye, spelt, etc..
I have a hubby who isn't usually fond of healthy eating (likes
white bread and pasta vs whole grain, disposes non fat dairy products, etc.) and a son who's finicky
about veggies.
Ingredients: 4 boneless center - cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat 4 slices hearty
white sandwich
bread, torn into 1 inch pieces (I used whole wheat
bread) 1 small shallot, minced (
about 2 tbsp) 3 medium garlic cloves, minced (
about 1 tbsp) 2 tbsp.
Ingredients
about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic, chopped One 14 - ounce can
white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe tomato (use sundried or cherry tomatoes if you can't find a good roma or heirloom)
about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain
bread
I'm talking
about those structure-less mayo bombs served on soggy
white bread.
FRIED CROUTONS: Trim the crusts off 4 or 5 slices of country - style, chewy - textured
white bread and cut the
bread into small cubes (
about 2 cups of cubes).
Swiss Chard, Sausage, Apple, and Dried Plum Stuffing: 12 ounces pitted dried California plums,
about 20, halved 1/2 cup dry
white wine 1 (1 - pound) loaf sourdough
bread, cut into 1 - inch pieces 1/4 cup plus 1 tablespoon olive oil 12 ounces Italian sausage, casings removed, crumbled 2 Granny Smith apples, cored, cut into 1 / 2 - inch pieces 1 large yellow onion, chopped 8 green Swiss chard leaves,
about 12 ounces, ends trimmed, leaves coarsely chopped 4 tablespoons unsalted butter, softened 2 tablespoons chopped fresh sage leaves 1 tablespoon chopped fresh thyme 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup chicken stock
Wholemeal — the thing
about wholemeal
bread is that the information floating around
about it generally compares it with
white bread.
1/4 pound
white bread, 2 days old, crusts removed (
about 1/2 pound before crusts are removed) 3⁄4 cup cold water 2 pounds ripe tomatoes, peeled and seeded 2 red jalapeño chiles, seeds and stems removed 1 teaspoon minced garlic 2 egg yolks 1 1/2 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon
white pepper 1⁄3 cup extra virgin olive oil Chopped hard - cooked eggs Minced cilantro In a bowl, soak the
bread in the cold water for a minute or two.
The heavy dressing, flood of Parmesan cheese, and
white -
bread croutons just never made me feel particularly good
about eating this salad.
6 ounces Cabot Sharp Cheddar or Cabot Garlic & Herb Cheddar, grated (
about 1 1/2 cups) 1 1/2 cups fresh
bread crumbs (
about 3 slices firm
white bread) 2 tablespoons Cabot Salted Butter 2 cups chopped onions 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves, crumbled 1/4 teaspoon ground black pepper 2 pounds dry - fleshed winter squash, such as Buttercup, Hubbard or Kabocha, peeled and seeded 3/4 - 1 cup chicken broth
4 ounces (
about 2 slices)
white sandwich, French, or Italian
bread, crusts removed, torn into rough 1 - inch pieces (see note)
About half the people had a better response to the processed,
white flour
bread, and the other half had a better response to the whole wheat sourdough.
The aromatic teardrop in her vial was extracted from the crust of a
white bread loaf a month earlier and is a crucial part of an experiment that could overturn a tightly held belief
about the Maillard reaction, one of the key chemical responses that occurs during cooking.