I was so proud of my Amish friendship bread that I was churning out like nobody’s business a few winters ago.  Not only was I having fun experimenting with flavors (I will always love the chocolate-cherry-almond discovery!), but I thought I was making very healthy bread.  Here’s why:

• I put in half whole wheat flour
• I subbed half the fat out for applesauce
• The other half of the fat was canola oil, a healthy fat! (???)
• I cut out 1/4 to 1/2 cup of the sugar called for in the recipe

Unfortunately, although my intentions were golden and some of these efforts are worthwhile, the reality is that Amish bread still DOES have:

• The other half white flour
• Pudding mix with all its processed-ness
• Over a cup of white sugar

In some ways, it’s just cake in a bread pan.

And that canola oil.  Have you been told that it’s the “heart-healthy” alternative to vegetable/corn oil? Is it in your cupboard right now?  Do you pat yourself on the back when you use it in a recipe?

Your mental mission is just this:  Call to mind why canola is billed as a healthy fat. I’ll share both sides before your Monday Mission next week.

UPDATE: Canola oil info

Need some good reading?  Try these back posts:

• How Much Aluminum is Safe in your Infant’s Vaccines?
• 13 Surprising Benefits of a Microwave Free Life
• Want to Eat more Beans and Veggies?  Do it WithOUT Changing Your Meal Plan!
• I Haven’t Worn Deodorant Since Chirstmas!