🍞 Breads 🍞
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Bread in bible times was considered the mainstay of the human diet. How has that concept changed over the years? Allergies, dieting, gluten intolerance, among other things, has changed the way we think about bread.
That said, there are so many other factors that affects the goodness of bread, grains and other foods making it unhealthy. With all of the chemicals and other additives that are used to grow, bleach, preserve, texturize, and so on, it’s a wonder it is even edible at all. That’s why I try to use organic when possible. But even then, there’s no guarantee it is totally as healthy as grains just a few decades ago, and certainly not as healthy as in ancient times. But we each have to decide what is best for us and our families. Some people never give it a second thought, and some have cut bread and related things from their diets (for these and other reasons). I have to admit I love breads, desserts, sweets and such probably more than I should. I do try to limit them. But it is always a treat to have these using very basic, plain, simple ingredients that are still very tasty…whether store-bought or homemade I try to do this. And they are far better than ones with ingredients you can’t even pronounce. Just check the labels! Find the ones with simple ingredients. I was reading an old Home Economics book recently, and happened to noticed a term I don’t recall ever hearing. It stated that we need “Acid and Salt”…Better to illustrate than misquote, so look at the photo below. Recipes coming soon. . . IRISH SODA BREAD
4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 to 1 1/2 cups buttermilk Preheat the oven to 425°. Sift the flour, soda and salt together into a large mixing bowl. Gradually add 1 cup of buttermilk, mixing with a large spoon until the dough is firm. Shape into large ball. If the dough crumbles, add a little buttermilk, one tablespoon at a time. Place the dough on a lightly floured surface, and pat and shape it into a flat round loaf about 8 inches in diameter and 1 1/2 inches thick. Set the loaf on a lightly greased/floured baking sheet. Cut a 1/2 inch X or cross crease from side to side into the dough with a knife that has been dipped in water, so dough can be easily divided into four quarters after baking. Bake for about 45 minutes, or until the top is golden brown. Remove from the ovenand wrap in a clean linen or cotton cloth, let cool on a wire rack for about 20 minutes. Source unknown |
