The Phaserl


Pantry Basics: Staple Foods Focus on Bread

from Ready Nutrition:

Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ― James Beard

Staple foods are foods that are eaten consistently and in large quantities to make up the bulk of calories and nutrients in a standard diet. Bread, in all its forms is the most widely consumed staple in the world. In the United States, that food is usually bland, pre-sliced, store-bought white bread made with grains (usually wheat) that has been so stripped of its natural nutritional power that it now needs to be fortified. Learning to bake healthy, delicious bread at home is easier than most people think and certainly more economical.

There are two types of bread: leavened and unleavened. Unleavened breads are typically made with flour, water, and salt and then rolled into flattened dough, are dense in nature, and travel very well. Leavened breads are made by adding a “leavening agent” (also known as a raising agent) to dough which causes gas bubbles to form in the dough. This gives the finished product a lighter, fluffier texture.

“In a heartbeat, a thousand voices took up the chant. King Joffrey and King Robb and King Stannis were forgotten, and King Bread ruled alone. “Bread.” they clamored. “Bread, Bread!”

― George R.R. Martin, A Clash of Kings

Whether you’re living paycheck to paycheck or trying to stretch the foods you put up for winter, homemade bread can play an important role in filling bellies and nourishing the soul. But why go to all the trouble of making bread at home when cheap store-bought bread is so readily available right at your local store?

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