Why bother baking white bread?
You can buy it for a fraction of the cost, effortlessly. Waiting for dough to rise is like a cross between babysitting and being grounded. You have to weigh the effort against this:
- The bread you bake yourself wasn’t made in industrial vats by people in hazmat suits. Your bread will not have added calcium sulfate, soy lecithin, calcium carbonate, or datem – which is convenient, because you’d be hard pressed to find any of these things in the spice rack at Whole Foods. You’d think they’d keep them near the Ca(C2H5COO)2, in the same isle as the monoglycerides, right next to the organic free-range Splenda. But no.
- Eight-grain White Bread uses only ¼-tsp sugar per two loaves, which you could eliminate altogether if you wished. The sugar merely kicks those tiny little yeast asses into overdrive. Without the sugar, the yeast would work more slowly, which would result in a tastier bread, but a somewhat more tied-to-the-kitchen baker. Many white bread recipes use at least 8 times more sugar. Why not simply use doughnuts as your sandwich bread?
We interrupt this blogcast to bring you this special
report: This just in: You remember the “Mirror, Mirror”
Star Trek episode? Uh … do I really have to remind you?
It was this one.
Well, 8-Grain White Bread just went through a similar
experience, and here’s its counterpart in the the parallel
universe:
Homemade Whole-Grain Bread
Once again, this has been a special report on bread from a
parallel universe. We now return you to your regularly
scheduled blogcast, already in progress.
Hellο, I enjoy reading through your artiϲle.
I ѡanted to write a little comment to support you.
That looks like grilled cheese just waiting to happen.
You know, I haven’t done that, but I absolutely should.
Hello. Where can I get some organic, free-range Splenda? And Bye.
Not at Whole Foods! 😉
I love this grain white bread. Simple amazing 🙂
Thank you, Marie!