Rachel
09-25-2010, 02:06 PM
I never thought of cooking or baking as a hobbie, but perhaps it is that to me. I bake bread nearly every day. I leave the buns or loaf to rise over night so that it is super light and perfect by next morning. I just finished taking some out of the oven and it was not until I opened the door to watch Clayton go to work and pray over him that I could smell the delicious aroma wafting out side , mmmmm
I am just learning about quinoa and spelt and such and finding out to my happy surprise that they are very low on the glycemic index and chock full of wonderful things.
I like to make my 'daily bread' just that, each day making enough for that day and a little left over. I just don't like freezing it unless pressed to, because it is the very freshness and aroma that make the whole thing such a wonderful experience.
I know most people give their breads an egg white wash while in the oven. I don't. I break the rules by taking a silicone basting brush and brushing the buns, etc with a heart smart butter substitute. I like the result and it adds flavour to the finished product.
Also, if one has forgotton the bread and it is a little dark on top, hopefully that doesn't happen, but if it does, the above brush over instantly softens the top enough to make it perfect again.
For wraps I like to make a huge batch and put each one between wax paper then freeze in batches of four to six. I love knowing that there is no hydrogenated or partially hydrogenated anything in my food. I am appalled at the growing number of items on the shelf that have that deadly addition and no wonder even children can have clogged arteries . Scarey.
I like adding things like salsa or just mashed black beans and corn or other tasty foods to my wraps, they add protein and interest and are great with mexican or middle-eastern fillings.
I am just learning about quinoa and spelt and such and finding out to my happy surprise that they are very low on the glycemic index and chock full of wonderful things.
I like to make my 'daily bread' just that, each day making enough for that day and a little left over. I just don't like freezing it unless pressed to, because it is the very freshness and aroma that make the whole thing such a wonderful experience.
I know most people give their breads an egg white wash while in the oven. I don't. I break the rules by taking a silicone basting brush and brushing the buns, etc with a heart smart butter substitute. I like the result and it adds flavour to the finished product.
Also, if one has forgotton the bread and it is a little dark on top, hopefully that doesn't happen, but if it does, the above brush over instantly softens the top enough to make it perfect again.
For wraps I like to make a huge batch and put each one between wax paper then freeze in batches of four to six. I love knowing that there is no hydrogenated or partially hydrogenated anything in my food. I am appalled at the growing number of items on the shelf that have that deadly addition and no wonder even children can have clogged arteries . Scarey.
I like adding things like salsa or just mashed black beans and corn or other tasty foods to my wraps, they add protein and interest and are great with mexican or middle-eastern fillings.