Bread

Bread

We love our bread, don’t we?

But bread, for me, is a complicated subject because I’m self-diagnosed as gluten-intolerant. Eliminating wheat from my diet ended a three-decades-long digestive problem. But, oh what I gave up! 

Yes, I had plenty of tests to try to figure out what was wrong with me. I was told I had acid reflux. But the treatment program didn’t help. Once the medication was removed, the pain and suffering was back. Only when I took myself off wheat, did the problem disappear. Within days, I experienced a state of normal I hadn’t known in years. The pain was gone. 

BreadBut here’s the thing. I’m not convinced the problem is wheat. I suspect, though I can’t prove it’s true, that my real issue has to do with pesticides, herbicides, and the way wheat has been genetically modified over the decades. I doubt I’ll ever know for sure. 

In doing a little research on bread, I happened on this fun Canadian blog that discusses the history of bread. Did you know historically grains have been eaten for 30,000 years? As I read on, I became curious about the company the blog belongs to. They use only organic certified wheat, which means non-gmo, no pesticides, and no herbicides. If I lived in that town, I’d be there first thing to give their bread a try.

I’m wondering now, after four years of gluten-free, if I could tolerate an organic, artisanal bread. One day, I’ll try and let you know. In the meantime, the gluten-free options have improved tremendously. I have a toast I thoroughly enjoy and one restaurant in town makes a gluten-free pizza to die for.

So, I still get to enjoy bread, but it’s not the same. Sometimes, when I’m at a restaurant that bakes it’s own bread, I’ll just smell it for the remembered pleasure.

 

 

 

*** This giveaway is closed! *** The winner is Sandra L. Congrats, Sandra! For a chance to win a $25.00 Amazon gift card, scroll to the bottom of the page and read the details for entering. You will be leaving a comment as the entry requirement. Contest ends 6/15/2017 at midnight Arizona, USA time.

And now, here are the photos! Enjoy!  (Photos from Pixabay…)

Bread Bread Bread Bread Bread Bread Bread

I hope you enjoyed these photos. Be sure to keep scrolling to leave a comment for the weekly prize draw. Details below!

Caris Roane Home Page

~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~

Caris Roane Home PageDo you enjoy free books!?! All year, I’ll be giving away copies of my e-books through my newsletter. I also run subscriber-exclusive giveaways, so be sure to sign up on my home page in the right hand column where it says: Subscribe to Our Mailing List! Once you do, you’ll receive a welcome letter with a link to your free e-book! Enjoy and hugs, Caris Roane!

BE SURE TO LOOK FOR YOUR WELCOME LETTER WHICH HAS THE LINK TO YOUR FREE E-BOOK!!!

~ ~ ~   ~ ~ ~   ~ ~ ~  

Most Recent Release:

A VAMPIRE’S EMBRACE

A VAMPIRE’S EMBRACE ~ Book 2 of the Blood Rose Time Travel Series

Having lost his entire family, Mastyr Rez vowed never to love again…

‘Rez drew closer and caught her softly pointed fae chin. “You buy shoes on the black market because it’s exciting and different. You can’t fool me, Holly. You’re a secret rebel.”’

For Buy Links and to Read More 

~ ~ ~

For More about my books, check out my Books Page!!!

Giveawy lizard!*** This giveaway is closed! *** The winner is Sandra L. Congrats, Sandra! To be in the running for a $25 Amazon Gift card, please leave a comment at the bottom of this post. Also, feel free to post comments on every Caris Roane blog, Monday thru Thursday this week, to increase your chances of winning this week’s prize drawing. 

*** This giveaway is closed! *** The winner is Sandra L. Congrats, Sandra! Contest ends midnight, Arizona time on Thursday, June 15, 2017! Some time on Friday, June 16th, Arizona time, I’ll select the winning blog then the winning comment. I’ll use Random.org to make my selection!

*** This giveaway is closed! *** The winner is Sandra L. Congrats, Sandra! To be entered into the giveaway drawing, please leave a comment about bread, anything that comes to mind. Do you love toast? Do you have sandwiches everyday? What’s your favorite kind of bread? Have you ever made bread from scratch? Feel free to share whatever comes to mind and share from the heartAlso, be sure to tell us where you’re from and I’ll try to remember to do the same, lol!  

And Remember: Live the fang!!!

17 thoughts on “Bread

  1. I’ve never made bread from scratch, but I have in one of those machines. They were really popular for a couple years when I was younger, but I don’t hear too much about them anymore, but I remember the breads being super tasty. I had a very yummy sourdough bread with dill. I love dill! I also like to get this bread that has Kalamata olives added to it, and I love all types of olives, so I’m totally on board when they are added to breads!

  2. I have made bread from scratch and rolls and fry bread. Mostly when my kids were growing up. I love bread but don’t eat too much now. I have a bread machine and have used it but not so much now. My favorite bread is Western Hazelnut by Franz Bakery in Oregon. I got 4 of it last September and still have one more. I’ll get more this September. Our favorite recipe is the Sweet Roll dough recipe from the Betty Crocker Cook Book. You can do just about anything with that dough.

    • Debra, you know you’ve just sent a bunch of people to hunting down this recipe, lol! Everyone should report back what they’ve made. That would be fun. Or you’ve sent some locals to Franz Bakery. That Western Hazelnut sounds amazing. I’ll bet it makes the best toast ever.

  3. Hmmmmm . . . Bread! Yes! LOVE. IT. I don’t know what I would do if I couldn’t eat bread. We have a wonderful bakery here that bakes some fun breads. Last week, being asparagus festival, it was all about asparagus bread. The week before I found a marvelous Apple bread. It was so good toasted.

    I used to make bread from scratch back in high school. You know, the “olden days.” 😀 Got an “A” in that section of home-ec just because I knew how to make bread. I don’t so much anymore for a number of reasons/excuses, but I think about it – a lot! I love the smell of fresh baked bread. I can gain ten pounds from the aroma alone. (One of the reasons I don’t bake it myself anymore.)

    I feel for you not being able to eat bread. I so get the thought about the outside influences on the wheat products. There are so many ailments from pesticides and additives that the powers that be just don’t want to acknowledge. But well that is a rant for another blog. 😛

    In the mean time, forgive me, but I think I am going to go get my tea and have some toast.

    • Pansy, I was at my writer’s meeting Tuesday afternoon on, so I didn’t get back to these posts until today. Oh, that apple bread! What a great bakery you have. You are so fortunate! And of course, you’re doubly fortunate because you don’t have my annoying gluten issues! Ah, well. I can take pleasure vicariously. I’ll bet your toast and tea was fantastic. I had potato skins and a Cosmo martini, though, so I’m not complaining!

  4. We made bread from scratch every Sunday when we were growing up (at least my Dad did). He taught my Mom to cook as he was a chef for a long time, as well as all 9 of us kids. We still make yeast rolls from scratch every holiday when we can get together and everyone look forward to it. My brother-in-law makes the best cinnamon rolls I’ve ever had. This is making me hungry guys……….

    • Mattie how fortunate you all were! I can see you as a big family, gathered around and enjoying you dad’s baking. But I’ll bet it got quiet when it was time to eat the homemade goodies! My grandmother wrote in her memoirs: “My mother’s bread could bring a dead man to life.” I’ve always loved she’d written that. It told me more about her childhood than anything else. Sounds like you guys had a similar experience.

  5. Oh Caris.
    I’m sorry that you have to deny yourself one of life’s greatest and simple pleasures. As others have mentioned, just the smell of bread baking is so comforting.
    Well that and anything chocolate baking.

  6. Hopefully you can try a non-gmo whole grain bread again, but I don’t blame you for avoiding it. I have Crohn’s and there are a few foods I’ve given up because they make my life miserable, so I do understand.

    My church even has a g-free option for communion wafers/bread.

    denise

    • Denise, it is amazing when a food causes such problems for us. I’ve also recently started avoiding both corn and dairy. These seemed to be causing inflammation in my knees. Once I gave them up, it’s like I have a new pair of knees. Again, I know that our food is polluted. So I don’t know if it’s the corn itself or because of the genetic modifications or the pesticides. Same with dairy, with the antibiotics given to the animals as well as the hormones. I’m just trying to listen to my body and be sensible. I will, however, cheat as necessary, like popcorn at the movies!

      • I can see how both corn and dairy can bother you. Corn is not easily digested. And milk sensitivities, allergies, and intolerance are real.

        I love movie theater popcorn. Except the one theater near me uses too much coconut oil in their “butter” topping. I like coconut, but not so much it tastes like it’s on the popcorn, and it bothers me, too. But, yet, I stick my hand back in the bag.

  7. I love bread! But gluten hates me. But growing up my mo. Baked lots and taught me how to. So now I make my osn gluten free flour mix with rice flour and xanthum gum wich make wonderful bread I came across i fo said could use insted of and been making itt myself I even make pizza dough if you want the recipe I am willing to share bobs red hill makes all the stuff needed and can get at any grocery store its real long or would share here.

    • Kim, I would love, love, love the recipe, especially for your own flour. One of my goals is to learn to make a really great gluten-free cake. Though I’m mostly content without wheat products, every once in a while I just want a great slice of bread or a wonderful spice cupcake with cream cheese frosting! If you could post the recipe here, I’m sure there will be other gluten-free folks who would love to have it as well. Or, you can send it to me at carisroane@gmail.com. I’ll include it in my newsletter as well. Thanks!

      • Here is my flour recipe and a bread recipe with a few uses

        All Purpose Gluten Free Flour Mix

        Ingredients
        4 1/4 Cups Brown Rice Flour
        4 1/4 cups White Rice Four
        4 1/4 Cups Sweet Rice Flour
        4 1/2 Cups Tapioca Flour
        2 1/2 TBSP Xanthan Gum (this replaces the gluten)

        Pour all of the ingredients into an extra large bowl and mix until well incorporated – this will take about 3-5 minutes with a whisk.

        Store flour in an airtight container.

        Soft Gluten Free yeast Bread Recipe

        Ingredients

        YEAST MIX:

        1½ Cups Milk
        3-4 Tablespoons Sugar
        2½ Teaspoons Dry Active Yeast

        DRY MIX:

        3 Cups of All Purpose Gluten Free Flour Mix
        1½ Teaspoons Xanthan Gum (in addition to whats already Flour Mix)
        4 Teaspoons Baking Powder
        1 Teaspoon Salt

        WET MIX
        2 Teaspoons Vinegar
        ¼ Cup Olive Oil
        2 Large eggs

        Instructions
        In measuring cup, measure & warm milk about 98 degrees it should be warm to the touch (not hot or cold). Stir in sugar till desolved and add Yeast last. Set-aside & let proof for approx. 10 minutes.
        Combine Dry Mix ingredients in small bowl.
        Combine Wet Mix ingredients in bowl of stand mixer Mix just for a few seconds.
        Add in the proofed Yeast Mix and mix again for just a few seconds.
        Add the Dry Mix and beat on medium-high for approx. 3 minutes. Dough will be wet, but thick and sticky!
        Oil and flour your 9×5 Loaf Pan
        Using a spatula, scrape the bread mixture into your prepared loaf pan and set on top of your stove to proof while the oven is preheating. Be sure to smooth out the loaf with spatula or wet fingers before proofing as the loaf will not smooth out itself.

        Preheat your oven to 375° Degrees Fahrenheit.
        Important: Do NOT over-proof the bread – Just let it rise approx. 20-30 minutes depending on your room temperature. Don’t let it rise above your loaf pan like regular bread or let it crest the top. Gluten free breads do not maintain their structure and will flow over the pan or collapse if left to over-rise or over-filled. The remaining rise will occur in the oven.

        Bake for approx. 35-45 minutes. If the crust is darkening too quickly, you can cover it with foil (tent open ended) and return to baking until done. I usually cook mine until I get an internal temperature of 210 degrees on my digital thermometer).

        Unlike regular bread, Do NOT let the loaf sit in the pan to rest. Carefully remove loaf from the oven – Within 1-2 minutes, gently turn it out onto its side onto your cooling rack. Allow to cool completely before attempting to cut into slices. I use my meat slicer or a sharp serrated bread knife to achieve even slices.
        Notes

        FOR PIZZA:

        I use a 9×13 Cake Pan, let rise as directed, & bake a thick flat loaf – once it cools cut it in half sideways and split it open to prepare with my toppings. Or, you can shape into rounds, let rise for approx. 15 min. and then bake at 450 until done.

        FOR HAMBURGER BUNS:
        Prepare as you would for Pizza in a 9×13 Cake Pan and then cut into 12 square ‘buns.

        • Hi again, Kim! I tried to respond last night, right after you posted the recipe, but my Internet went down! Ugh! I appreciate this soooo much! I’ve already copied and pasted it into a Word Doc and will print it out. I feel so encouraged! I plan on using the blend to make the cake I’m craving. Wish me luck!

Leave a Reply