Saturday, September 11, 2010

Breads of the veggie variety

I combined the idea of Sam eating vegetables with Sam eating a variety of cold lunches at school, and I came up with carrot cake and zucchini bread! Although the recipes call for white flour, I went ahead and substituted half the amount for whole wheat flour, thinking that that makes the breads even healthier! I don't know how the cups of sugar figure into the health equation, but I have a feeling there is a direct and negative effect. Hm.
That's a photo of banana bread because I forgot to photograph the zuke bread. Does it look weird? Trader Joe's is now on my shit list! (I know, this is the first curse word on this blog. I hope I have not driven you away. It won't happen again. Well, no promises.) The reason I am mildly annoyed with my beloved TJs is that they packaged baking soda (that's bicarbonate for my British readers) in the same sort of container as baking powder! What? Everyone knows that soda comes in the box and you use the flap to level off your scoop. The powder comes in a can with a 1/3 cover-like thing that you use to level your scoop. Well, TJs used the can for the soda! When I grabbed my supply of baking powder out of the cabinet I discovered - yikes - that it was baking soda. Curses! Meaning I had to bake bread with no powder. I know that they have different functions and was fairly certain that my bread would rise anyway because we do have Irish soda bread which, of course, uses baking soda as the leavener. But, knowing that one often uses both white powdery substances in baked goods, I did worry a tad. The bread rose, but not normally. It was good, so hey.

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