“Too Good” Bread
School kids have been complaining about the tasteless lunches mandated by the USDA. Meanwhile, at least one school in Sweden had the opposite problem:
A talented head cook at a school in central Sweden has been told to stop baking fresh bread and to cut back on her wide-ranging veggie buffets because it was unfair that students at other schools didn’t have access to the unusually tasty offerings.
Annica Eriksson, a lunch lady at school in Falun, was told that her cooking is just too good. Pupils at the school have become accustomed to feasting on newly baked bread and an assortment of 15 vegetables at lunchtime, but now the good times are over.
The municipality has ordered Eriksson to bring it down a notch since other schools do not receive the same calibre of food – and that is “unfair”.
From now on, the school’s vegetable buffet will be halved in size and Eriksson’s handmade loafs will be replaced with store-bought bread.
Setting aside the health ramifications of serving “too good” bread to students, this incident underscores an attitude among some people (including many voters in the U.S., unfortunately) that drives me nuts: If some people are better off than I am, that somehow makes my situation worse, so I don’t want them to be better off. The kids in other schools who don’t have access to Ms. Eriksson’s good cooking aren’t being harmed, but somehow it’s more “fair” to them if the kids in her school don’t get to enjoy her meals anymore.
I don’t know anything about Swedish politics, but it would be interesting if food fairness became a campaign issue. I can picture some burly Swede named Joe the Baker confronting a Swedish candidate (one who has never baked anything and has no idea where bread comes from or how the baking business works) and demanding an explanation.
“Look, I don’t have anything against you,” the candidate will answer. “I just think we need to, you know, spread the bread around.”
“But it’s my bakery. I saved for years and worked 80-hour weeks to get this going.”
“You didn’t build that. Somewhere along the way you had some help.”
I didn’t mind giving up bread when I went low-carb, but I do occasionally miss tuna melts, patty melts, BLTs and other sandwiches, so I’ve kept an eye out for grain-free bread recipes.
We tried this one last week and thought it was pretty good, although the loaf only rose to about half the height of sandwich bread. So we tweaked it and tried again. This time the load produced sandwich-worthy slices. Here’s the tweaked recipe:
- 16-oz. jar creamy almond butter
- 6 eggs
- 2 teaspoons baking power
- ½ teaspoon salt
- ¾ cup warm water
1. Pre-heat the oven to 325 degrees.
2. Mix the ingredients in a mixing bowl.
3. Pour the batter into a 9 x 5 greased bread pan.
4. Bake until firm. (In our oven, it took one hour.)
While watching Sunday Night Football, I decided to taste-test the bread by making one of my long-ago favorite sandwiches, a grilled cheese with ham and a fried egg. (Yes, I know cheese isn’t paleo.) I’m pleased to report that the almond-butter bread held up well. Chareva also informed me the bread holds up to being toasted in a toaster.
I took a ham and salami sandwich to work today and it was quite filling, no doubt because the almond-butter bread has a very high fat content. Since Chareva’s parents are visiting later this week in honor of her 40th birthday and her dad loves bagels, we ordered some bagel pans. With any luck, the recipe will work for onion bagels.
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