How many different bread are there
An example is yeast bread: A ring-shaped bread product made of strands of dough twisted into a spiral that is boiled and sprinkled with salt , poppy seeds , sesame seeds, etc. There are many recipes for beer-batter breads; different types of beer can be used to provide lighter or heartier flavors.
The Story of New England Cooking. Univ of North Carolina Press. Breadmaking Baker percentage Bread in Europe History of bread. Eish merahrah Injera Khubz Lahoh Ngome. Recipes on WikiBooks Category: Biscuit History of California bread List of American breads. List of Chinese bakery products.
Chinese breads Food portal The China Portal. French breads Food portal The France Portal. Indian breads Food portal The India Portal. Category Commons Cookbook Food portal Mexico portal. List of Pakistani breads. Pakistani breads Food portal The Pakistan Portal. Lists of prepared foods. American British Indian Pakistani. French fry accompaniments Indian Japanese Pakistani.
Bread recipes for making great bread
Made with fenugreek seeds and maize; dough allowed to ferment overnight, then flattened and baked. Made with buckwheat flour and potato. United States New England. India Kerala Sri Lanka. Bowl-shaped thin pancakes, made of fermented rice flour, shaped via cooking utensil, neutral taste, served usually with spicy condiment or curry, for breakfast or dinner.
Dish different of ground corn dough or cooked corn flour, similar to Mesoamerican tortilla and Salvadoran pupusa. China Northwestern YunnanNaxi people. Ring there, usually with a dense, chewy interior; usually are with sesame or poppy seeds baked into the surface. Thin elongated loaf, made of water, flour, yeast, salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion. Round, flat, easy to make, made of barley flour, water, baking powder, cooked in frying pan; Balep Korkun is a type of Bannock. Made by frying a mix of cassava root and salt in coconut oil, dipped in coconut milk and then refried.
Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes how traditional yeast breads. Modern types are made bread baking soda or baking powder as leavening agent, giving a light, airy texture. May be baked or fried. Some Native American many in North America prepare their own versions of bannock. Sometimes termed 'speckled bread', raisinscurrants and candied peel are added to dough.
Sweeter than sandwich bread, but less rich than cake, contains sultanas and raisins to add texture. Bastone Italian stick, cane, staff. A type of waffle popular in North America and in Belgium. Compared to the standard American waffle, it is identified by its larger size, lighter batter, larger squares, and a higher grid pattern that forms deep pockets. Usually grayish in color, made of cereals and thus high in protein and fiber like Jowar, Bajra or Maize. Similar to a bagel, but instead of a hole it has only a dimple on top, which is filled with a bit of butter and diced onion or garlic.
Known as a cebularz in Poland. Made of rye grain, usually dark colored and high fiber, ranges from crispy in texture to dense and chewy. Doughy, white bread bun roll specialty; particularly associated with Waterford, Ireland. Cornbread can be very dense and crumby.
Croissant — Croissants are flaky, buttery, and very rich, and shaped like crescent moons. They are French rolls, made by baking puff pastry and yeast dough together in layers. Croissants are traditionally considered a breakfast pastry, and are often served with coffee in European countries, particularly France.
Chocolate croissants are very popular as well; they are baked the same way, but a piece of dark chocolate is placed in the dough first. Cracker — Crackers are like small segments of very crispy bread, originally made by combining flour, salt and water and baking the mixture. Crackers are distinguished from bread because they are not prepared with leavening.
There are countless brands and flavors of crackers available today. Crouton — A crouton is a small piece of very crunchy bread that has been baked twice, usually after bread has gone stale.
Croutons are cut into small cubes, seasoned, and used to garnish foods like soups and salads. Date Nut — Date nut bread is made by combining dates, walnuts, and sometimes pecans, with egg, baking soda and a dough-like batter.
It is rather rich and sweet, and is often topped with cream cheese.
Dough — Dough is used to make almost all bread. It is made by grinding grains down into a fine flour, and adding water.
It is often seasoned, and leavening is added in order to allow the bread to rise when it is baked. Dosa — Dosa is native to the southern regions of India. It is a very thin and flat bread, and is used to wrap fillings such as spiced vegetables and nuts.
English Muffin — The English muffin is a round yeast roll, often prepared by cooking dough on a griddle. Like a crumpet, an English muffin can be very dense and filled with air pockets. They are most often used as a breakfast roll, particularly as a base for breakfast sandwiches. Focaccia — Focaccia bread was originally made in Italy.
It tends to be relatively flat, as it is not kneaded before it is baked. It is not an entirely flat bread, because yeast is still one its ingredients, which causes it to rise slightly. Focaccia has a very rich flavor, and retains a lot of moisture, since it is brushed with olive oil before it is baked. Fruit Bread — Fruit bread comes in almost countless varieties, consisting of dried fruit, and sometimes nuts.
One of the most popular fruit breads is banana bread. Fruit bread is prepared very much like a cake, usually in a pan rather than as a freestanding loaf, and the mixture does not rise. Here, discover breads including arepas, bialys and brioche. Click on the links below to visit other pages.
You can also return to the overview and the history of bread or select from many there food glossaries featuring your favorite foods. Click on a letter to get to the appropriate glossary section:. This glossary is protected by copyright and cannot be reproduced in whole or part. BAGEL A bagel is a are circle of yeast dough the size of a large bread, which is first boiled and then baked.
It originated among the Jewish population of Central Europe. A traditional bagel is dense and chewy, although versions have evolved that are not much more than bread in a circle. The original bagels were made of wheat flour; early versions were plain or topped with poppy seeds. Bagels have how from a breakfast bread to serve as a sandwich bread as well. The baguette is three or four inches in diameter and can be up to a yard long, although it is most likely about two many in length.
It is not the most slender of the French loaves; see ficelle. Sandwich-sized baguettes are called demi-baguettes. While it is closely identified with France, the prototype was developed in Vienna in the midth century, when the first steam ovens made possible the different crust and the porous with holes white crumb. It is typically served buttered witha cup of tea. It can be made with wheat, rye or other grains. An example is yeast bread: After the batter is mixed, it is allowed to rise, and then is baked.
There are many recipes for beer-batter breads; different types of beer can be used to provide lighter or heartier flavors.
Different Types of Bread
See photo at right. There are numerous varieties: Beaten biscuits, buttermilk biscuits and cheese biscuits are popular recipes. Milk bread is made from ordinary dough, to which milk has been added. This improves the flavor and adds to its nutritive properties, but it does not keep sweet very long. Flour is usually mixed to the proper consistency and then flattened out into thin cakes or strips, and baked quickly.
Very nice biscuits can be made by mixing flour or milk at a very low temperature ice coldand baking in an unusually hot oven. The biscuits must be made thin, and the heat sufficient to quickly generate steam enough to make the biscuits almost as light as if chemicals had been used. Malted bread is made by the addition of barley malt to the sponge or dough.
This quickens the fermentation and makes a very sweet bread; so that malted bread is said to be more digestible than ordinary bread, and the flavor more pleasant.