Amish white bread

The benefits of bread
Sliced white bread is as healthy as brown. A small study looking at the effects of eating different types of bread — white versus brown sourdough — didn’t find significant differences. But the researchers also report that responses differ from person to person, depending on the gut bacteria. The study measured 20 health indicators, but focused mainly on an increase in blood sugar levels after eating (glycemic control).

The researchers found no overall differences in blood sugar control when people ate white bread compared to wholegrain bread. But when they looked at people’s reactions to bread, they found that some responded better to white bread, while others responded better to leavened bread. The researchers said the response can be predicted by the types of bacteria that live in the gut. The question of whether white bread or brown bread is healthier was not resolved by this study, which lasted only two weeks and involved 20 people. Whole meal bread is a good source of fiber – a high-fiber diet reduces the risk of bowel cancer, aids digestion, and may help people feel full and avoid weight gain.

What are the benefits of bread

Whole wheat bread is made from whole grains, just like regular whole wheat bread. Whole-wheat white bread is made with the whole grain — the bran, germ, and endosperm — similar to regular whole-wheat bread. The difference between white whole wheat bread and regular whole wheat bread is the type of wheat used. White whole wheat bread is made from white wheat, which lacks the color of the bran. It also has a milder flavor and smoother texture. In contrast, regular whole wheat bread is made with red wheat, which is a darker color. It has a slightly bitter taste and a coarse texture. So even though both types of bread are made from whole grains, they have different color, taste and texture.

White bread is an important source of energy and fast-digesting starches, which are provided by bran.
White bread contains types of necessary supplements such as folic acid and B vitamins, which are found in some types of white flour.
White bread has a long shelf life.
The white bread has a soft texture and a light weight.

Benefits of bread for pregnant women

Plain white bread is made with refined grains, which go through a process of stripping certain parts of the grain — along with some nutrients and fiber. Although refined grains are enriched — they again have some nutrients added — they may not have the same composition as whole grains. If you prefer the taste and texture of white bread but want the natural nutritional benefits of whole wheat, choose white bread made with whole wheat. Choose bread that says “100% whole grain” or list “whole wheat” as the first ingredient. If the label doesn’t say “whole” first, it isn’t a whole grain product. For example, a product label might simply say “white wheat,” which is different from white whole wheat. Here are the benefits of white bread for pregnant women.

Bread helps stabilize pregnancy and reduces the risk of miscarriage.
Bread helps the birth of fetuses complete.
2 Cups warm water about 110-120 degrees
⅔ Cups white sugar
1½ Tablespoons yeast
1½ Teaspoons salt
¼ cup vegetable oil
6 cups flour
Place sugar and water in bowl
Sprinkle with yeast and let dissolve 5-15 minutes
Add salt, oil and half the flour mix together.
Add remaining flour. Change to dough hook and mix till its pulling away from the sides.
Pull out onto lightly floured surface and knead shortly
Place in greased bowl flipping to cover both sides.
Top with saran wrap or damp warm towel
Set aside in draft free area and let rise till doubles in size. About 1 hour
Remove cover and punch down.
Lay out on lightly floured surface and cut in half.
Flatten out into rectangle and “jelly” roll into a loaf.
Pinch ends together and place in greased 9×5 bread pans.
Repeat with other half.
Cover and let rise till double in size about 30-50 minutes.
Pre-heat oven to 350 degrees.
Once double in size bake for 25-30 minutes.
Pull out and brush top with butter.
Let rest 10 minutes before removing to cooling rack.
*Bakers notes: I’ve decreased the sugar down to ¼ cup or ⅓ cup instead of using full amount.
I’ve also cut the oil down to 2 Tablespoons and substituted the oil for butter.