lightly toasted with butter
If I didn't have some willpower, I could easily eat about 8 slices.
Almost always stick with 2, but I've been known to inhale 4.
Also good right out of the bag.
It makes an excellent bacon sandwich when toasted & spread with cream cheese.
Their Blueberry Swirl Bread is my crack
High fructose corn syrup
That's in almost everything R6, but not every thing tastes as good as the OP bread.
I have had it, and very good. Not good for you but neither is beer, pizza, alcohol, chocolate, butter and the list goes on.
OP you are soooo right!!!! Fresh out of the toaster, piping hot, with butter and honey, or cinnamon....GODDAMMIT I MISS IT....I used to keep it in the freezer always, it was like a staple in my kitchen...it was the BEST late night snack when I couldn't sleep, and some mornings I would have it for breakfast with cream cheese if I was in a hurry...GODDAMMIT I MISS IT SOOO MUCH.
R4 must be a miserable, chain-smoking homosexual.
R8, unless you have celiac disease, gluten-free is way over blown as far as how "bad" it is for you.
It's like giving up eating peanuts because some people have an allergy to it.
There is something about cinnamon that men respond to.
Cinnamon is rich in antioxidants that inhibit blood clotting and stabilize blood sugar, reducing the risk of type 2 diabetes.
So eat up!
Pay no attention to the health trolls. In their world there would be no Artisan bread because it contains white flour, no meat because it contains fat, no dairy because it comes from an animal and no sweets because it contains gluten.
Their idea of a delicious snack is my front lawn!
R11, Girls respond to cinnamon too. OP, to reduce your cravings, how about adding cinnamon to your coffee or oatmeal?
Aren't most spices really beneficial? Many countries' cuisine is very spicy.
We have Aunt Millie's - no HFCS in most of their products.
I have a crazy ant too R15. Dose not mean she can bake. HFCS or High Fructose Corn Syrup is just sugar.
In fact, due to their similar structures, your body can’t tell the difference. Your body metabolizes both the same way.
You cant keep things soft like a Chocolate Ganache, or soft chewy cookies, or even bread for longer then a day without it.
Also, sugar like salt kills bacteria.
Not the same, but has anyone here tried Dave's Killer Bread?
HFCS effects are highly debated, R16. I decided to avoid it when there are other options after looking at the glycemic index being developed in Australia. Sodas with HFCS appear to spike blood sugar more than sodas with cane or beet sugar.
Never tried that R17. But if its all about being healthy it probably dose not taste good.
As someone who has dived into baking artisan type bread from home, most commercial bread sucks by comparison.
Most bread recipes only contain flour, water and salt. Sometimes a little sugar, or oil. So making "drug" free bread is easy.
Also, if you have an aversion to white flour, you might be surprised to know whole wheat bread is 50/50 blend with white flour.
That is because white flour is unique in the amount of gluten it makes. Without it the bread has not structure. That is why you cant make 100% whole wheat bread. Unless you want a hokey puck.
True dat, the flavor of white flour bread has been the number one choice around the world for 2 thousand years.
We are not talking about soda R18. A regular can of soda is about half sugar. So duh, sugar spike.
But for bread, I am sorry, you are talking maybe 1 to 2 Tbsp of corn syrup per loaf. Divide that by 20 slices its almost nothing.
You will get a higher glycemic Index rise from a baked potato without toppings.
[quote]You cant keep things soft like a Chocolate Ganache, or soft chewy cookies, or even bread for longer then a day without it.
Of course you can, R16. You don't know much about baking, do you?
I use a little Lyle's Golden Syrup or some invert sugar syrup in ganache or cookies. For bread I sub 1/3 cup of potato flour for 1/3 cup of the wheat flour called for in the recipe.
Another product placement thread brought to you by the makers of Empty Calories with artificial flavors and chemically altered ingredients. This time with sulfured raisins! Oh joy!
No worries r22...
You sap the joy out of everything.
oh my god R10 moved and seconded.
Hey if you get joy being a corporate schill, at least you're doing something you love, r23. Even if you aren't very good at it.
Meanwhile, I honestly don't care what junk food people enjoy. I love chocolate, and corn chips and coffee and pizza, etc., etc. But the "spontaneous praise for Product X" schtick is beyond tired. At this point you'd think even the most stupid marketers would have figured out that it's likely to generate as much negative buzz as positive. But hey, maybe it easier than I think to fool people.
Try some prunes, asswipe.
And, by all means, eat the whole can in 1 sitting.
Oh I know a lot more then you think R21. Of course anyone can find a "work around" or substitutes in a recipe but usually they take away from the quality, texture or flavor.
Your syrup brand you listed is the same thing you are trying to avoid. It's an invert sugar which is exactly what corn syrup is. Your brand comes from highly process sugar cane. Corn syrup comes from corn. Both are plants. Turns out you body dose not know the difference because chemically they are basically the same.
Your bread example is ridiculous. What if I don't want potato in my bread. And oh now I have to go to a specialty health food store and pay twice the price for your work around. Plus, you just reduced the gluten which is a bad thing when you want to make good rustic artisan bread with all the holes, AKA an open crumb.
[quote]Corn syrup comes from corn. Both are plants. Turns out you body dose not know the difference because chemically they are basically the same.
Regular grocery store corn syrup is not the same thing as high fructose corn syrup. If you don't want to go to your grocery store or Cost Plus to buy Lyle's, make your own invert sugar syrup (a/k/a "simple syrup") out of sugar and water. Nothing high tech about it. I always have a jar in my refrigerator and add it to many baked goods.
Potato flour does not change the structure or flavor of bread. It does give bread a longer shelf life. Potato flour is available in the Kosher section of most grocery stores and is not expensive.
Nothing I recommended requires a trip to the "specialty health food store."
I make nearly all of my own bread, including artisan loaves.
You must live in a big city R29. In my neck of the woods, I am lucky if I can get the local market (VONS) to carry anything other then All-purpose flour.
When I asked the manger to order bread flour she said she never heard of it and didnt see way I just can use all-purpose.
And you want me to try and get potato flour from someone like that? Not likely.
Even a big chain, depending on where you live, they only markets only stock what they think will sell.
R30, I've lived in places like that. If I were you, I would be keeping Amazon busy.
I use King Arthur and Bobs Red Mill flours and grains for nearly everything.
Thanks R31, that is what I have resorted to.
I actually got them to carry King Arthur Bread Flour for a while, then they stopped. Guess I was the only one buying it. It was maybe 2 buck more then the regular brand but in this economy everyone is going for the cheapest option.
Just saying its not so easy to sub things out when they are sort of obscure.
I noticed my large chain supermarket has stopped carrying King Arthur flour, probably because it cost more than the usual flours. Oddly enough, they still carry one of KAF's cake flours.
My shopping days usually consist of visiting a series of stores because none of them carry most of what I use. That's where Amazon comes in.
Well R10 and R24 I guess it's a good thing I have celiac then, isn't it?! Had an endoscopic biopsy of my stomach lining and everything. For all the Marys who jump on the latest bandwagon of gluten or whatever the poison of the moment is there are some of us who actually don't eat it. And if you look, I wasn't being sanctimonious about it (unlike you), I was making a joke about how much I miss that bread.
Jesus you people are so self-righteous.
Sounds like you bitches could use a nice toasted slice of Pepperidge Farm Raisin Cinnamon Swirl Bread, with a generous spread of full fat butter on top. And perhaps some dick thereafter. I promise you wont be so angry.
R34 As if anyone but the food-hatingest, most boylimic douche bag would stop eating gluten to be a trendoid.
I hear it's an insatiable bottom.
I've always said the Corner Bakery Sweet Crisps (same thing taken to another level) were like crack.
Lord, the food police are so tiring. It must be exhausting to go food shopping with them. Much less to a restaurant.
[quote]Also, sugar like salt kills bacteria.
Huh? sugar is known to feed candida (which is actually technically a fungus) like crazy. What bacteria does it kill?
Agree that PF Raisin-Cinn bread is like crack though.
I used to love that bread, OP. Then I met a guy who was a raisin inspector for the U.S. Dept. of Agriculture. After that, I stopped eating anything with raisins.
Some of you should be writing for Ladies Home Journal.
bake your Own goddamned bread!
Fuck you r43. I got better things to do with my time!
Cinnamon Swirl Bread buttered with drifts of cinnamon and sugar on top. Ahh.
The raisin cinnamon bread made by Sunmaid in the red bag is even better. You should try it.
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