Man does not live by bread alone

treeguy64 said:
Earth Balance Spread. I use very little, but when I need to spread a butter-like substance, this suffices. I normally use Spanish Olive Oil as my go-to on toasted bread, with a dusting of oregano and rosemary, along with turmeric and garlic. Yum!
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I only use real salted butter and sometimes sprinkle it with garlic powder (or rub a clove on it if it's rye bread) and I love turmeric (can attest to its health benefits), but never tried it on toast. Heading for the kitchen and doing that NOW!
 
Here at the cabin, my lady bakes her bread in the BBQ

Gotta say, it turns our rather well

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I agree man does not live on bread alone. Fresh bread, butter (real butter) with some peanut butter crunchy of course. That combination
WILL keep you alive. Very partial to that myself. Lunch time, where is that bread knife?
Yummm 😇 😇 :ROFLMAO:
 

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Question
What was the first margarine?
Back in the 40's
The gallon bucket that came came with a separate packet of coloring.
It looked like grease, you stirred it and stirred it, it still tasted
like grease (it was animal fat). That was my job, it stank.

It wasn't called margarine, can't remember name. I think it
was Oleo, but it had more letters-bad stuff
 
jerry old said:
Question
What was the first margarine?
Back in the 40's
The gallon bucket that came came with a separate packet of coloring.
It looked like grease, you stirred it and stirred it, it still tasted
like grease (it was animal fat). That was my job, it stank.

It wasn't called margarine, can't remember name. I think it
was Oleo, but it had more letters-bad stuff
Click to expand...
I remember a sealed plastic package of white stuff with a bright orange circle in the middle. We took turns squashing it around until it was yellow. I suppose that was margarine.
 
I make Italian bread starting with a biga that's sat overnight, followed up with (4) separate one hour rises. It takes a while but the results are worth it. Same with ciabatta buns I make.

Regarding butter, I mostly use Amish butter from an independent store up the road from me. I make my own ghee, and there is something structurally different about the Amish butter. Every commercial butter (and I've tried them all) reacts the exact same way when simmering off the whey and precipitating out the milk solids, but the Amish is way way different.

There are lots of opinions on the web as to what this structual difference is, but I've yet to find a definitive explanation.

Regarding loaf bread: If anyone has a recipe for a good wheat (whole or partial) sandwich loaf, I'll take it. I don't make loaf bread because (for me) I've yet to find a recipe that makes decent sandwiches.
 
Pinky, my doctor said the same.

About the oleo and having to mix in the coloring. It could easily have been done at the factory but the dairy industry pressured congress into making it illegal to do so.
 
I'm also a bread lover, a white bread lover. I remember when a child, mom making big waterf biscuits, some as big as a saucer,
we'd pour sweetened coffee over the biscuit and that was breasfast. Then we graduated to a watered down can milk buscuit. I
was in second or third grade before I ever tastedc whole raw milk and butter from real cream that rose on the milk, skimmed off
and made into butter. Later we ggo light bread, white bread sliced. Any meal I ate, good or bad white bread has balanced it off, mad other foods better. For forty-five years I ate Mrs. Biard's bread and/or Rainbo bread. Then both those disappeared, bought out by a Mexican
manufacturer. Slowl;y the breads I ate disappeared, bought out by Bimbo. Now I am quitting white breads. My son has been getting me a diffent loaf each week for me to try. I am going to Oaknut bread for my staple. I have hated whole wheat breads. I only bTry to lose a few pounds again. Bread used to be a favorite food. Now it hasbecome second rate. Tastes not too good with baloney and cheese. Ugg.
 
IKE said:
My mom never made homemade loaf bread but she always made Parker House rolls for Thanksgiving.....I'd normally eat so many hot out of the oven rolls with butter that I didn't want much Thanksgiving dinner. :)

Mama and I quit using margarine several years ago and switched over to Land O Lakes real butter with canola oil added to make it easier to spread.

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I mean does them rolls lood good or what? I, too use the land of lakes. Used Irish butter for a good while. Started gaining weight,
not because it was Irish butter, although it has a lot more calories, but because of what all I used the butter on.
 
Love bread, particularly white bread. The only problem is that ... it puts weight on us like crazy. I'm sure wheat bread would too, but white is the favorite. And we do have a bread machine.

Our solution is to -- every once in a while -- bake a loaf of white bread. But not week in and week out for months on end! Not crazy about having to lose weight.
 
C'est Moi said:
I made a loaf of french bread on Tuesday; there is nothing to compare with the smell of baking yeast bread. Sigh.
🥖 I have a bread machine and usually make only one loaf at a time; there's just the 2 of us and we really don't eat a lot of bread, though I love it.
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I had a machine one time and cooked bread for a year on it. All good breads. I gained thirty pounds. I went out to buy some new britches
where I had shopped for years. They told me I needed to go to a specialty store for big men's sizes. At that time I didn't know such a store
existed. I went there, bought some ugly pants I was embarrased to wear. Gave my machine away. Took me three years to get back to normal.
But the bread was good.
 

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