cycling rocks

Two things. Seriously. This will save you loads of time trying to figure out the nutritional information label on food.

1) When you’re shopping, look at the ingredients. If it lists high fructose corn syrup or evaporated cane sugar or any of ose’s (fructose, glucose, etc); find another brand that doesn’t have that in it. Oh. You mean ALL the breads has sugar in it? Sheeze, what to do?

Buy some yeast, get some bread flour and go home and bake some. It’s really easy. I make ciabatta that takes forever to setup, but you know, bread is bread. You can make decent bread in a couple hours. You can even use a bread maker. Below is an easy recipe from Caprial and John’s here in Portland. I leave out the bleu cheese.

2) When you’re shopping, look at the ingredients. If it has partially hydrogenated anything, don’t get it. You don’t need it.

Rolled Blue Cheese Bread
Makes 1 loaf

1 ½ cups warm water
2 teaspoons dry active yeast
2 tablespoons extra virgin olive oil
About 3 cups flour
2 teaspoons salt
4 ounces good quality blue cheese
Sea salt

Place the water, yeast and olive oil in the bowl of a mixer fitted with a paddle. Mix and allow to stand until the mixture starts to foam about 5 minutes. Add about 2 cups of flour and mix well. Add the remaining flour a bit at a time until the dough starts to clean the side of the bowl. Add the salt and mix about 5 minutes. Remove from the bowl and form into a ball. Lightly oil a large zip lock bag with olive oil and add the dough. Let rise about 1 hour until doubled in volume. Remove from the bag and gently form into a 6 x 12-inch rectangle. Sprinkle with crumbled blue cheese. Roll like a jellyroll and pinch to seal the ends. Let rise about 30 minutes. Heat oven to 425 degrees while the bread is rising. Place the bread on a stone and slash the top and top with a bit of sea salt. Cook until golden brown and reaches an internal temperature of 200 degrees. Remove from the oven and allow to cool before slicing.

Wednesday, September 27th, 2006 at 7:45 am.
Filed under Cycling.
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