I made bread today – 12 crescent rolls and 20 round rolls. The bread complemented chicken soup that has been slowly cooking atop the range all day, waiting for the bread to rise twice and cook – both being enjoyed as a simple feast of quality food products.
I used the recipe from www.Cooks.com “Recipe Search” for Wheat Rolls. What I feel deeply good about is knowing that I used the best ingredients that are natural; and that when dinner is served, what we eat will provide maximum benefit for our nutritional needs. This will make our bodies feel sooooo good!
I have been pondering the rise of such products as Bisquik. Just as the name implies, using Bisquik makes baking biscuits (and other varieties of bread products) fast and easy. The difference is in the ingredients that the cook must handle in order to turn out a quality bread. Note the contrast of ingredients between Bisquik and the Wheat Roll recipe:
You might wonder about some of the descriptive terms used in these products. Let’s take a look at some definitions.
1. Enriched flour – According to www.bhawkindustries.com
“What does “enriched” mean? Enriched flour is flour in which most of the natural vitamins and minerals have been extracted. This is done in order to give bread a finer texture, increase shelf life and prevent bugs from eating it (bugs will die if they attempt to live off it).
Why is enriched flour bad? When the bran and the germ (the parts of the wheat that contain vitamins and minerals) are removed, your body absorbs wheat differently. Instead of being a slow, steady process through which you get steady bursts of energy, your body breaks down enriched flour too quickly, flooding the blood stream with too much sugar at once. Your body then has to work hard to absorb the excess and stores it as fat. This causes quick highs and lows in your blood-sugar level which can lead to type-two diabetes and obesity. All this and you’re not even getting close to the amount of nutrients that whole grains contain.”
2. partially hydrogenated…oil – According to www.treelight.com“Consuming partially hydrogenated oils is like inhaling cigarette smoke. They will kill you — slowly, over time, but as surely as you breathe. And in the meantime, they will make you fat! [1700 words]
3. butter – Ingredients: Cream (milk), natural flavoring
4. sodium aluminum phosphate – According to www.answerbag.com “The main use for SODIUM ALUMINUM PHOSPHATE, is as a leavening agent or acid for mixing baking powders, this is a new product in the baking industry. The SODIUM ALUMINUM PHOSPHATE, has a different performance profile than other leavening agents; it reacts slowly with the Sodium Bicarbonate in the mixing stage, there is only a 20 to 30 % Carbon Dioxide delivery from available. The difference is released during the oven stage.”
5. monocalcium phosphate – According to www.answers.com “it is a dough enhancer and preservative.”
6. unbleached all purpose flour – According to www.bigoven.com – All-purpose flour is available bleached or unbleached. Bleached flour has been treated with bleaching chemicals (likely benzoyl peroxide or chlorine dioxide) after milling to make it whiter. Your supermarket may also carry organic varieties that are produced without the use of synthetic fertilizers or pesticides
Okay, so a closer look at ingredients in some of our current American products might make a cook leery of using them. I well remember back in the 70s when easy products made cooking supper quick. These products tasted good, mainly because of additives such as salt, and their use cut down significantly on prep time. What could be bad about that? (lots!)
I have recently taken a renewed interest in cooking and in, perhaps, taking the long way around to producing a meal that is quality. Sure, having to knead dough for 10 minutes is much more arduous than breaking open a box of Bisquik; but the end result is much more satisfying when I start from scratch, use quality products, and produce a meal that is both tasty and nutritional. Certainly, I will continue down this path!
By Joy Healy