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Specialist Breads

 
Description: The range of speciality breads continue to grow as consumers look for new tastes and textures. Opinions submitted here ... more
Specialist Breads ... will be rejected if they do not contain sufficient detail.

Newest Review: ... in fibre. However, that, in itself, does not make it remarkably different from any other bread. What makes it really ... more

 ... different is that it is a low-GI bread. GI or Glycaemic Index is a measure of how quickly our bodies absorb different carbohydrates. A low-GI bread is therefore one which sustains steady blood sugar levels to help you feel fuller for longer. Much has been said about the health benefits of low-GI foods in recent years by experts and dieticians, and most agree that such foods are highly beneficial to health. As well as being a low-GI food, Burgen Soya and Linseed bread prides itself on being a rich source of plant oestrogens ...more

More other in Food     
Bryn+Pearson
Crowned Review Specialist Breads: Up for a muffin? (655 words)
by Bryn Pearson - written on 05/03/02 (Very useful, 462 readings)
Rating:

I suspect most people don't reall think of the humble muffin as a bread product, but bread it is. It is very easy to make muffins, if a touch time consuming. If for any reason you want to make bread on an open fire, it is one of the best breads to make. There are now a number of themes on a variation of muffin, as they follow the same trend as the American bagel, but more on that later. What is a muffin? Basically it's a bread roll that has been cooked in a short space of time over intensive heat. To make them at home, all you need is a basic bread recepie -strong flour, some fat, yeast, salt, sugar and water - nothing complex. I'm going to assume ...

darkchild_ie
Crowned Review BAGELS - A bread and a half (1233 words)
by darkchild_ie - written on 16/01/02 (Very useful, 513 readings)
Rating:

Anyone who read my previous opinion will recognise this as the famous bagel opinion - hope it was worthwhile!! ____________________________________________ Dear Friend, I am writing to tell you about something very close to my heart. I hope it will touch you, as it has touched me. It is a very serious matter and should not be taken lightly. Please leave your comments after you have finished reading. Anyone who has read my opinion on Boston will know that I spent quite a few months there last summer. You would also know that I spent the first night in a hostel. It wasn't the most pleasant night's sleep. There were 10 of us in a tiny room (3 sets ...

sandrabarber
Crowned Review Specialist Breads: The King of Sliced Breads (563 words)
by sandrabarber - written on 13/12/02 (Very useful, 272 readings)
Rating:

I've always preferred the taste of wholemeal bread for a sandwich, but usually used to buy white for one main reason: commercially available pre-sliced wholemeal bread was often very, very dry, and seldom very soft. I only got the texture and freshness I wanted if I bought unsliced from a bakery, and would then find myself eating huge doorsteps due to my lack of bread-cutting expertise, which did not improve with practice. I have now, however, discovered sliced Kingsmill Gold Wholemeal, and no more do I need to drive off to a traditional bakers shop or embarrass myself with my cutting clumsiness. Kingsmill Wholemeal Gold is made by Allied Bakeries ...

 

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