Archives for posts with tag: Bread

Why am I so afraid of eating carbohydrates? I mean, I am not extremely terrified of the prospect of eating it as I do aim to include decent amounts of carbohydrates in my diet (such as sweet potatoes, dairy, fruit, and wholegrain crackers), but just thinking about eating a whole sandwich, pasta, or rice gives me the chills. Carbohydrates is not fattening. It is nutritionally important, and the average food intake of an individual such as myself should mainly comprise of carbohydrates. 

So why am I afraid?

Well, I guess I know that they are calorie dense, and I also know from reading lots of nutrition articles that excess consumption of carbs leads to storage of fat in the body. 

But seriously, I wish I can get over it! Carbohydrates are essential, and without a doubt important for weight gain. I can not put on proper weight or achieve recovery without eating adequate quantities of carbohydrates….They are really good too I must admit….

Bread…pasta…… yummy 

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I mean there are lots of really nutritious carbohydrate sources, including wholegrain breads, oatmeal, wholegrain crackers, fruit, wholemeal pasta…..

Oh, stupid eating disorder!

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I made this incredible ‘bread’ upon my brother’s request. You see, I made a deal with him. If he gave me money, I will bake him whatever you wanted.

“Hmmm…” He thought deeply, “Banana cake!”

Typical, I thought.

So I flicked through Dorie Greenspan’s “Baking: From my home to Yours” and came across this fantastic recipe. Well and truly, it is a killer! Moist, chocolatey, gorgeous, and delectable. Try it guys! (Also it does not require a mass amount of bananas like most banana bread recipes!)

COCOA-NANA BREAD
Ingredients
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1/2 cup (packed) light brown sugar
  • 2 large eggs
  • 2 ripe bananas, mashed
  • 3/4 cup buttermilk
  • 3 ounces bittersweet chocolate, coarsely chopped, or 1/2 cup store-bought chocolate chips
Instructions
  1. Center a rack in the oven and preheat the oven to 350 degrees F.
  2. Butter a 9×5-inch loaf pan; place on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from overbaking.)
  3. Sift together the flour, cocoa, baking powder, salt and baking soda.
  4. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute, until softened.
  5. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for a minute after each addition.
  6. At this point, the batter may look a little curdled — it’s okay. Reduce the mixer speed to low and mix in the mashed bananas.
  7. Add the dry ingredients in 3 additions, mixing only until they disappear into the batter. Still on low speed, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Scrape the batter into the pan.
  8. Bake for 30 minutes. Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 40-45 minutes (total baking time is between 70-75 minutes), or until a thin knife inserted into the center comes out clean. (If you use mini-loaf pans, plan on four pans. The mini-loaves will bake faster than the larger loaf, so check them first at 25 minutes and expect them to bake for 40-45 minutes, depending on your oven.)
  9. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding it. Invert and cool to room temperature right side up.