I’m Baaaaacccckkkkk!!!

It took some time to get a machine that would bend to my predilection to improvise.  My sister gifted me with a WestBend machine that was so persnickety if I breathed on it the wrong way I’d get a cobblestone instead of a loaf.  So, when that one went the way of the dodo I found a NEW on on Craigslist.com.  So, now I am the proud owner of a BreadMan TR555LC.  I haven’t named it yet.

So, I did the first loaf a 1/2 and 1/2 of white wheat set on a timer (the most important part of having a breadmachine….if you can’t wake up to fresh hot bread why bother (am I right or what?).  Then I got a request for cake-bread, which was made with all the required flour less 1/2 cup for almond meal.  Double Yum!

I want to try some denser breads, more bang for the bite kind of thing.  I’ve invested in some Quinoa (keen-wah) flour, flax meal and gluten.  I’m going to see if  I can produce something that is high in protein, amino acids and other good stuff so the carbohydrate intake will be offset by the fiber and goodness in the rest. I’ll keep you informed…..now that I’m baking again.

Going Nutty

People consider me a bit nutty because when I find something new I completely immerse myself in the process and learning everything I can about it….whatever it is at the time. So, while doing research for Gluten Free flours for bread I had this epiphany: Why can’t I use these flours in gluten-rich bread. I normally try something when I’ve seen it’s been done by someone else, and then make variations around that. I’ve never heard of almond bread…or almnd enhanced bread (if that’s a better way to put it). I’m trying to perfect a hight protein lower carb bread that will keep my carb-hating, fat-avoiding, and politically-vegetarian family members happy.

Nuts. Nuts have a high protein, low carb, okay kinda fatty but in a good way source to plump up the bread in a healthy way. Bob’s Redmill offers Almond meal/flour and though I bought it for my gluten-free experiments I thought I’d add a bit to my bread pale and see what happens. And what happened was pure magic. It gives the bread a more complex taste, the texture is heartier but not necessarily heavier. It toasts like a dream, and don’t even get me started on the heavenly french toast it made for dinner a night or so ago. I’d recommend this process to anyone that wants to perk up their whole wheat bread. It’s worth the %5.00 investment in a small bag of Almond flour for the extra protein (about 16g of protein for a 1/2 of kernels….I don’t know how many are in a half cup of meal…sorry, I’m not that good at puzzles) and a richer flavor is well worth it.