Food

Bread 5 Types Of Bread | Baked | cooked

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A kind of food made of flour or meal that has been mixed with milk or water, kneaded into a dough or batter, with or without yeast or any other leavening agent, and baked.

Bread is a baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods throughout the world. Bread

Why Is Bread So Important?

Bread, in all its various forms, is the most widely consumed food in the world. Not only is it an important source of carbohydrates, it is also portable and compact, which helps to explain why it has been an integral part of our diet for thousands of years.

What Is The History Of Bread?

The first-known leavened bread was made with semi-domesticated yeast and dates back to around 1000 B.C. in Egypt, according to Miller. However, scholars debate the exact origin, as evidence suggests that Mesopotamians also produced yeast-risen bread, as Rubel said.

Who First Invented Bread?

According to history, the earliest bread was made in or around 8000 BC in the Middle East, specifically Egypt. The quern was the first known grinding tool. Grain was crushed and the bakers produced what we now commonly recognize in its closest form as chapattis (India) or tortillas (Mexico).

Which Country Is Famous For Bread?

Germany:

Bread is a staple for most meals in Germany: at breakfast, break-time (sometimes called Pausenbrot, or "break bread") and dinner or Abendbrot, literally the "bread of the evening.

Kind of Breads

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Ciabatta Bread
Country of Origin: Italy
  • The name means ‘slipper’, which is justified by the shape of the bread.
  • The dough of the bread is very soft and becomes difficult to handle and hence, lots of flour is used in the dough to give it a shape. This bread is traditionally topped with lots of flour before baking.
  • Ciabatta is white bread made from wheat flour, salt, yeast, and water. It is distinguishable due to its airy inside and crisp outside, which is similar to French baguettes.
  • This bread is often served alongside olive oil and its fluffy interior soaks the oil right up.
  • It is a relatively new type of bread -- it was created and did not take off in commercial markets until the 1990s.
Ciabatta Bread
Whole Wheat Bread:
Country of Origin: the U.S.
  • Whole wheat bread is a type of brown bread made from flour that is milled partially or entirely from whole-wheat grains.
  • Traditionally, the wealthy ate white bread while the poor ate brown bread, but this ideal was reversed in the 20th century when whole grain bread was discovered to have a greater nutritional value, in addition to being a good source of fiber, iron and magnesium.
Whole Wheat Bread
Sourdough:
  • Sourdough bread is an ancient type of bread -- it is even older than metal. The oldest loaf of sourdough found, was in Switzerland and dates back to 3700 BCE, but it has been thought that the Ancient Egyptians also practiced making this bread.
  • Sourdough is made by slowly fermenting the dough naturally with bacteria and yeast, and has a mild sour taste.
Sourdough
Brown Bread:
Country of Origin: Ireland
  • Brown bread is made from wheat germ, and brown sugar, and can be eaten as part of a traditional Irish breakfast covered with butter and jam.
Brown Bread
Rye Bread:
Region of Origin: Europe
  • Rye bread was popular throughout Europe during the middle Ages.
  • It can be made into many different variations, including flat rye breads, multigrain bread with caraway seeds mixed in or German pumpernickel, and it can be served in many different ways with all meals.
  • The breads range in taste, texture and even color, depending on other ingredients added to the recipe.
  • To be classified as rye bread, the dough must be made at least partially with rye flour.
Rye Bread

Focaccia:

Country of Origin: Italy Place
  • Focaccia is an Italian bread typically baked flat, on a baking sheet or pan. The dough is similar to pizza dough, and is sometimes flavored with fresh herbs and garlic.
  • Often it is coated with olive oil before baking for a distinctly delicate yet crunchy crust.
  • It is often enjoyed on its own, but it is also great for dipping in soups or served with meat and cheese.
Focaccia

Brioche:

Country of Origin: France Pla
  • The rich and tender brioche is light, fluffy and crumbly because of it's high content of butter and eggs.
  • This bread is centuries old and so rich and delicious, that it is served plain or with butter, but it is even better when made into desserts such as bread pudding or pain au chocolate. It is also sometimes used as a base for delicate and buttery foie gras.

White Bread:

Country of Origin: the U.S. Places
  • Commonly referred to simply as "sandwich bread," white bread is most often found as loaves lining the aisles of your local supermarket. It's a light bread made with wheat flour from which the bran and germ layers have been removed.
  • Since it's origin in the 1950s, the sliced bread took off in the U.S. and went on even upto the 1960s.
  • It is only in recent years that the popularity of white bread has begun to falter to other options, namely wheat bread.
White Bread

Baguette:

Country of Origin: France
  • A baguette is a long, thin loaf of bread commonly served with a simple spread of butter.
  • Baguette translates roughly to "wand" or "baton."
  • Originally, a classic French loaf was round, with a flavorful crust and a thick and heavy interior. As more and more customers began preferring the crust to the interior, the bread was stretched into the oblong shape it is today.
Baguette Baguette

Challah:

Country of Origin: Israel
  • Challah is a special braided bread, typically eaten on the Sabbath and other major Jewish holidays.
  • The braids are meant to resemble intertwined arms symbolizing love.
  • Traditionally, a small portion of the challah dough was removed during preparation andburned.
  • This decorative bread is made from eggs and topped with poppy seeds and sesame seeds.

Bagel:

Country of Origin: Poland
  • Bagels are ring-shaped breads commonly eaten for breakfast, plain, toasted, with cream cheese or as a sandwich.
  • This type of bread originated in Jewish communities in Poland back in 1610.
  • Bagels can be plain, made from various yeasts, topped with seeds or infused with berries or chocolate chips.
Bagel

Banana Bread:

Country of Origin: the U.S.
  • This sweet bread is made from mashed bananas and is incredibly moist, almost like a cake.
  • The recipe became popular in the 1930s because of the mass production of baking soda and baking powder, both of which are key ingredients.
  • During the Great Depression, people would use their old bananas to make this bread to avoid wasting food.
  • There are many different variations of the recipe, and the bread can contain chocolate chips, nuts, and raisins or can even be made into muffins.
Banana Bread

Tortilla:

Origin: Mexico
  • Tortillas are thin, unleavened flatbreads traditionally made from finely ground corn, though today it can be made from flour or whole wheat as well.
  • It is thought that the Ancient Aztecs and Mayans in the mountains of Mexico created tortillas.
  • It is a staple of Mexican cuisine and vital to many dishes including burritos, tamales, quesadillas and tacos.
Tortilla

Pretzel:

Country of Origin: Germany
  • Soft pretzels are a type of baked bread traditionally twisted into a knot-like shape and sprinkled with salt.
  • This type of bread has been around for centuries and, along with the classic twisted shape, has variations including pretzel buns, pretzel nuggets andpretzel bites.
  • The classic pretzel can be served in many ways, with various toppings and seasonings, dips or sauces and can even be used as sandwiches.
Pretzel
Rhea
By Rhea Pereira