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For other uses, see Bread (disambiguation).
A variety of breads at the Boudin Bakery
A variety of breads at the Boudin Bakery
Bread, white (typical)
Nutritional value per 100 g (3. The Boudin Bakery (pronounced "bo-DEEN" is a Bakery situated in San Francisco California known for its Sourdough Bread (called 5 oz)
Energy 270 kcal   1110 kJ
Carbohydrates     51 g
- Dietary fiber  2. Carbohydrates (from ' Hydrates of Carbon ' or saccharides ( Greek σάκχαρον meaning " Sugar " are the most Dietary fibers are the indigestible portion of plant foods that move food through the Digestive system, absorbing water and easing Defecation. 4 g  
Fat 3 g
Protein 8 g
Thiamin (Vit. B1)  0. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl For the similarly spelled pyrimidine see Thymine Thiamin or thiamine, also known as Vitamin B1 5 mg   38%
Riboflavin (Vit. B2)  0. Riboflavin ( E101) also known as vitamin B2, is an easily absorbed Micronutrient with a key role in maintaining Health 3 mg   20%
Niacin (Vit. B3)  4 mg   27%
Sodium  681 mg 45%
Percentages are relative to US
recommendations for adults. Niacin, also known as vitamin B3, is a water-soluble vitamin which prevents the deficiency disease Pellagra. For sodium chloride in the diet see Salt. Sodium chloride, also known as common salt, table salt, or Halite, is a Reference Daily Intake (or Recommended Daily Intake ( RDI) is the daily dietary intake level of a nutrient which was considered (at the time they were defined to be sufficient
Bread, whole-wheat (typical)
Nutritional value per 100 g (3. 5 oz)
Energy 250 kcal   1030 kJ
Carbohydrates     46 g
- Dietary fiber  7 g  
Fat 4 g
Protein 10 g
Thiamin (Vit. B1)  0. Carbohydrates (from ' Hydrates of Carbon ' or saccharides ( Greek σάκχαρον meaning " Sugar " are the most Dietary fibers are the indigestible portion of plant foods that move food through the Digestive system, absorbing water and easing Defecation. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl For the similarly spelled pyrimidine see Thymine Thiamin or thiamine, also known as Vitamin B1 4 mg   31%
Riboflavin (Vit. B2)  0. Riboflavin ( E101) also known as vitamin B2, is an easily absorbed Micronutrient with a key role in maintaining Health 2 mg   13%
Niacin (Vit. B3)  4 mg   27%
Sodium  527 mg 35%
Percentages are relative to US
recommendations for adults. Niacin, also known as vitamin B3, is a water-soluble vitamin which prevents the deficiency disease Pellagra. For sodium chloride in the diet see Salt. Sodium chloride, also known as common salt, table salt, or Halite, is a Reference Daily Intake (or Recommended Daily Intake ( RDI) is the daily dietary intake level of a nutrient which was considered (at the time they were defined to be sufficient

Bread is a staple food prepared by baking a dough of flour and water. A staple food is a Food that forms the basis of a Traditional diet. Baking is the technique of prolonged Cooking of Food by dry heat acting by conduction, and not by radiation, normally in an Oven, Dough is a paste made out of any Cereals (grains or leguminous crops by mixing the Flour with a small amount of Water. Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability Water is a common Chemical substance that is essential for the survival of all known forms of Life. [1] It may be leavened or unleavened. A leavening agent (sometimes called just leavening or leaven) is a substance used in Doughs and batters that causes a foaming action intended Salt, fat and a leavening agent such as yeast are common ingredients, though breads may contain a range of other ingredients: milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy seeds). Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water A leavening agent (sometimes called just leavening or leaven) is a substance used in Doughs and batters that causes a foaming action intended Baker's yeast is the common name for the strains of Yeast commonly used as a Leavening agent in Baking Bread and related products where it converts Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. A spice is a dried Seed, Fruit, Root, Bark or vegetative substance used in Nutritionally insignificant quantities as a Food additive The term fruit has different meanings dependent on context and the term is not synonymous in Food preparation and Biology. Raisins are dried Grapes They are produced in many regions of the world such as the United States, Australia, Chile, The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan Nut is a general term for the large dry oily Seeds or Fruit of some Plants. Walnuts (genus Juglans) are Plants in the family Juglandaceae. A seed (in some plants referred to as a kernel) is a small embryonic Plant enclosed in a covering called the seed coat usually with some stored A poppy is any of a number of showy Flowers typically withone per stem, belonging to the poppy family.

Bread is one of the oldest prepared foods, dating back to the Neolithic era. The Neolithic (from Greek νεολιθικός — neolithikos from νέος neos, "new" + λίθος lithos The development of leavened bread can probably also be traced to prehistoric times. Fresh bread is prized for its taste, aroma and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Staling is a chemical and physical process in Bread that reduces its palatability Modern bread is often wrapped in paper or plastic film, or stored in an airtight container such as a breadbox to keep it fresh longer. Paper is thin material mainly used for writing upon printing upon or packaging Plastic is the general common term for a wide range of synthetic or semisynthetic organic solid materials suitable for the manufacture of industrial products A breadbox, also called a bread bin, particularly in British English is a container for storing Bread and other baked goods to keep them fresh Bread that is kept in warm, moist environments is prone to the growth of mold. WikipediaManual_of_Style#National_varieties_of_English --> Molds (or Bread kept at low temperatures, for example, in a refrigerator, will develop mold growth more slowly than bread kept at room temperature. A refrigerator (often called a " fridge " for short is a cooling appliance comprising a thermally insulated compartment and a Heat pump - However, unwrapped bread kept in the low-humidity air of the typical household refrigerator will turn stale quickly due to the low humidity. The inner, soft part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. This article refers to the cooking profession For other uses see Baker (disambiguation A baker is someone who primarily Bakes Culinary art is the Art of Cooking. The word "culinary" is defined as something related to or connected with cooking or Kitchens A culinarian The outer hard portion of bread is the crust.

Contents

Usage

Bread can be served at any temperature ranging from room temperature to hot. Temperature is a physical property of a system that underlies the common notions of hot and cold something that is hotter generally has the greater temperature Room temperature (also referred to as ambient temperature) is a common term to denote a certain Temperature within enclosed space at which humans are accustomed Once baked, it can subsequently be toasted. Toast is sliced Bread which has been browned by exposure to dry Heat ("toasted" It is most commonly picked up and eaten with the hands, or sometimes with a knife and fork. It can be eaten by itself or as a carrier for another, usually less compact food. Bread may be dunked or dipped into a liquid (such as beef gravy, olive oil, or sardine pâté), topped with various spreads, both sweet and savory, or serve as the enclosure for the ubiquitous sandwich with any number of meats, cheeses, vegetables or condiments inside. Gravy is an English Sauce made often from the juices that run naturally from meat or vegetables during cooking Olive oil is a fruit oil obtained from the olive ( Olea europaea; family Oleaceae along with Lilacs Jasmine and ash trees For the hide and seek-like game see Hide and seek. Sardines, or pilchards, are a group of several types of small Oily A sandwich is a food item made of two or more slices of Bread with one or more layers of a filling A condiment is a prepared edible substance or Mixture, often preserved or fermented (usually a liquid that is added in relatively small

Etymology

The word itself, Old English bread, is common in various forms to many Germanic languages; such as Frisian brea, Dutch brood, German Brot, Swedish bröd, and Norwegian and Danish brød; it has been claimed to be derived from the root of brew, but more probably is connected with the root of break, for its early uses are confined to broken pieces, or bits of bread, the Latin crustum, and it was not until the 12th century that it took the place—as the generic name for bread—of hlaf (hlaifs in Gothic: modern English loaf), which appears to be the oldest Teutonic name; Old High German hleib and modern German Laib, or Finnish leipä, Estonian leib, and Russian хлеб (khleb) are similar (all are derived from the Old Germanic word for "loaf"). The Germanic languages are a group of related languages that constitute a branch of the Indo-European (IE Language family. West Frisian ( Frysk) is a Language spoken mostly in the province of Friesland ( Fryslân) in the north of the Netherlands. Dutch ( is a West Germanic language spoken by around 24 million people 22 million of which are from the Netherlands, Belgium and Suriname The German language (de ''Deutsch'') is a West Germanic language and one of the world's major languages. Swedish ( is a North Germanic language spoken by more than nine million people predominantly in Sweden and parts of Finland, especially along the Norwegian ( norsk) is a North Germanic Language spoken primarily in Norway, where it is an official language Danish ( d̥ænsɡ̊ is one of the North Germanic languages (also called Scandinavian languages a sub-group of the Germanic branch of the Brewing is the production of Alcoholic beverage and Alcohol fuel through fermentation. Latin ( lingua Latīna, laˈtiːna is an Italic language, historically spoken in Latium and Ancient Rome. Gothic is an extinct Germanic language that was spoken by the Goths. The Germanic languages are a group of related languages that constitute a branch of the Indo-European (IE Language family. The German language (de ''Deutsch'') is a West Germanic language and one of the world's major languages. Finnish ( or suomen kieli) is the language spoken by the majority of the population in Finland (92% As of 2006) and by ethnic Finns outside Estonian (; ˈeːsti ˈkeːl is the official language of Estonia, spoken by about 1 Russian ( transliteration:,) is the most geographically widespread language of Eurasia, the most widely spoken of the Slavic languages

History

Bread is one of the oldest prepared foods, dating back to the Neolithic era. The Neolithic (from Greek νεολιθικός — neolithikos from νέος neos, "new" + λίθος lithos The first breads produced were probably cooked versions of a grain-paste, made from ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of these early breads are still commonly made from various grains worldwide, including the Iranian (Persian) lavashs, tabuns, sangaks, Mexican tortilla, Indian chapatis, rotis and naans, Scottish oatcake, North American jonnycake, Middle Eastern pita, and Ethiopian injera. For a topic outline on this subject see List of basic Iran topics. Lavash ( Armenian: լավաշ from Turkish: lavaş; also known as lahvash or Armenian cracker bread) is a soft thin Flatbread Sangak (or nan-e sangak) is a plain rectangular or triangular blanket-like Persian Flatbread. The United Mexican States ( or commonly Mexico (ˈmɛksɪkoʊ () is a federal constitutional Republic in North America. In Mexico, Central America, the Caribbean, the United States, and Canada, a tortilla is a type of thin unleavened India, officially the Republic of India (भारत गणराज्य inc-Latn Bhārat Gaṇarājya; see also other Indian languages) is a country Chapati is a staple flat bread of North India, East Africa and Western India. Roti ( Hindi: रोटी; Dhivehi: ރޮށި; Punjabi: ਰੋਟੀ; Urdu: روٹی; Gujarati: રોટલી; roʈi For the kibbutz see Na'an Naan ( Urdu / Persian: نان, नान ਨਾਨ nɑːn is a round Flatbread Scotland ( Gaelic: Alba) is a Country in northwest Europethat occupies the northern third of the island of Great Britain. An oatcake is a type of cracker or Pancake, made from Oatmeal, and sometimes Flour as well Jonnycake (also spelled "johnnycake" johnny cake and "journey cake" is a baked Cornmeal Flatbread, and was a popular American pioneer The Middle East is a Subcontinent with no clear boundaries often used as a synonym to Near East, in opposition to Far East. Pita (also called and less commonly known as pitta or pide (Turkish pitka (Bulgarian and pronounced "pitta" in Greek is an often round NOTE This intro is the result of careful NPOV work Please do not make potentially controversial edits to it without first discussing on the talk page Injera ( Ge'ez እንጀራ ɨndʒǝra sometimes transliterated enjera) or taita is a Pancake -like Bread made out of Teff The basic flat breads of this type also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets. Sumer ( Sumerian: sux-Latn [[Ki (earth ki]]-[[EN (cuneiform en]]-'''ĝir15''', Akkadian: Šumeru; possibly Biblical Shinar [2]

The development of leavened bread can probably also be traced to prehistoric times. Yeast spores occur everywhere, including the surface of cereal grains, so any dough left to rest will become naturally leavened. Although leavening is likely of prehistoric origin, the earliest archaeological evidence is from ancient Egypt. Scanning electron microscopy has detected yeast cells in some ancient Egyptian loaves. However, ancient Egyptian bread was made from emmer wheat and has a dense crumb. Emmer wheat ( Triticum dicoccon) also known as farro especially in Italy is a low yielding awned Wheat. In cases where yeast cells are not visible, it is difficult, by visual examination, to determine whether the bread was leavened. As a result, the extent to which bread was leavened in ancient Egypt remains uncertain. [3]

There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than other peoples. Gaius or Caius Plinius Secundus, ( AD 23 – August 25, AD 79 better known as Pliny the Elder, was an ancient Author Gaul (Gallia was the Roman name for the region of Western Europe comprising present day northern Italy, France, Belgium, western The Iberians were a set of peoples that Greek and Roman sources (among others Hecataeus of Miletus, Avienus, Herodot and Strabo " Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening however was to retain a piece of dough from the previous day to utilize as a form of sourdough starter. A pre-ferment (pâte fermentée also called a "sponge" or a "bread starter" is a Fermentation starter used in Bread Baking. [4]

Even within antiquity there was a wide variety of breads available. In the Deipnosophistae, the Greek author Athenaeus describes some of the breads, cakes, cookies, and pastries available in the Classical world. The Deipnosophistae ( deipnon, "dinner" and sophistai, "professors" original Greek title, Deipnosophistai, English The term ancient Greece refers to the period of Greek history lasting from the Greek Dark Ages ca Athenaeus ( Ancient Greek - Athếnaios Naukratios Latin Athenaeus Naucratita of Naucratis in Egypt Greek rhetorician and grammarian flourished Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit. The type and quality of flour used to produce bread could also vary as noted by Diphilus when he declared "bread made of wheat, as compared with that made of barley, is more nourishing, more digestible, and in every way superior. Diphilus, of Sinope, was a poet of the new Attic comedy and contemporary of Menander ( 342 - 291 BC) " In order of merit, the bread made from refined [thoroughly sieved] flour comes first, after that bread from ordinary wheat, and then the unbolted, made of flour that has not been sifted. "[5]

Peasants sharing bread, from the Livre du roi Modus et de la reine Ratio, France, 14th century. (Bibliothèque nationale)
Peasants sharing bread, from the Livre du roi Modus et de la reine Ratio, France, 14th century. (Bibliothèque nationale)

Within medieval Europe bread served not only as a staple food but also as part of the table service. A staple food is a Food that forms the basis of a Traditional diet. In the standard table setting of the day the trencher, a piece of stale bread roughly 6 inches by 4 inches (15 cm by 10 cm), served as an absorbent plate. trencher (from Old French tranchier; "to cut" is a type of Tableware, commonly used in Medieval cuisine. At the completion of a meal the trencher could then be eaten, given to the poor, or fed to the dogs. It was not until the fifteenth century that trenchers made of wood started to replace the bread variety. [6]

Otto Frederick Rohwedder is considered to be the father of sliced bread. Otto Frederick Rohwedder (July 7 1880 Des Moines Iowa –November 8 1960 Concord Michigan) who grew up in Davenport Iowa, United States Sliced bread is a loaf of Bread which has been pre-sliced and packaged for convenience In 1912 Rohwedder started work on inventing a machine that sliced bread, but bakeries were reluctant to use it since they were concerned the sliced bread would go stale. Year 1912 ( MCMXII) was a Leap year starting on Monday (link will display the full calendar of the Gregorian calendar (or a Leap year starting It was not until 1928, when Rohwedder invented a machine that both sliced and wrapped the bread, that sliced bread caught on. Year 1928 ( MCMXXVIII) was a Leap year starting on Sunday (link will display full calendar of the Gregorian calendar. A bakery in Chillicothe, Missouri was the first to use this machine to produce sliced bread.

For generations, white bread was the preferred bread of the rich while the poor ate dark bread. However, in most western societies, the connotations reversed in the late 20th century with dark (whole grain) bread becoming preferred as having superior nutritional value while white bread became associated with lower-class ignorance of nutrition. The twentieth century of the Common Era began on Nutrition (also called nourishment or aliment) is the provision to cells and Organisms of the materials necessary (in the form of food to support

Another major advance happened in 1961 with the development of the Chorleywood Bread Process which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. The Chorleywood Bread Process, or CBP was developed in 1961 by the Flour Milling and Baking Research Association at Chorleywood and is now used to make 80% of the UK’s Fermentation in Food processing typically refers to the conversion of Sugar to Alcohol using Yeast under Anaerobic conditions This process is now widely used around the world in large factories.

More recently, and especially in smaller retail bakeries, chemical additives are used that both speed up mixing time and reduce necessary fermentation time, so that a batch of bread may be mixed, made up, risen, and baked in less than 3 hours. Bread improver has been a common ingredient in Bread since the early 1950s and is used to speed up bread production Dough that does not require fermentation because of chemical additives is called "no-time bread" by commercial bakers. Common additives include reducing agents such as L-cysteine or sodium metabisulfite, and oxidants such as potassium bromate or ascorbic acid. Not to be confused with Cystine, its oxidized dimer Cysteine (abbreviated as Cys or C) is an α- Amino acid with Sodium metabisulfite or sodium pyrosulfite (IUPAC spelling Br Potassium bromate (KBrO3 is a Bromate of Potassium and takes the form of white crystals or powder This article deals with the molecular aspects of ascorbic acid [7] Often these chemicals are added to dough in the form of a prepackaged base, which also contains most or all of the dough's non-flour ingredients. Using bases and sophisticated chemistry, commercial bakers have made possible the fresh production of imitation artisan and sourdough breads by semi-skilled labor working in smaller shops.

Recently, domestic breadmakers that automate the process of making bread are becoming popular in the home.

Cultural and political importance of bread

As a foodstuff of great historical and contemporary importance, in many cultures in the West and Near and Middle East bread has a significance beyond mere nutrition. The Lord's Prayer, for example, contains the line 'Give us today our daily bread'; here, 'bread' is commonly understood to mean necessities in general. The Lord's Prayer, also known as the Our Father or Pater noster, is probably the best-known Prayer in Christianity. In Israel the most usual phrase in work related demonstrations is "lekhem, avoda" [bread, work], and during the 1950s, the beatnik community used the term bread as a euphemism for money. For a topic outline on this subject see List of basic Israel topics. The 1950s Decade refers to the years of 1950 to 1959 inclusive Money is anything that is generally accepted as Payment for Goods and services and repayment of Debts. The word bread is now commonly used around the world in English speaking countries as a synonym for money (as also is the case with the word dough. English is a West Germanic language originating in England and is the First language for most people in the United Kingdom, the United States This article deals with the general meaning of the term "synonym" Dough is a paste made out of any Cereals (grains or leguminous crops by mixing the Flour with a small amount of Water. ) The cultural importance of 'bread' goes beyond slang, however, to serve as a metaphor for basic necessities and living conditions in general. A 'bread-winner' is a household's main economic contributor and has little to do with actual bread-provision, for example. This also goes along with the phrase "putting bread on the table. " A remarkable or revolutionary innovation is often referred to as "the greatest thing since sliced bread. " In the USSR, Lenin and his fellow Bolsheviks promised "Peace, Land, and Bread," which thereby became a mainstay slogan of Soviet propaganda. In Newfoundland, bread was seen as having the power to protect against fairies. Newfoundland and Labrador (ˈnuːfɨn(dlənd ən(d ˈlæbrəˌdɔr (Terre-Neuve-et-Labrador is a province of Canada, the tenth and latest to join the Confederation A fairy (also fay, fey, fae, faerie; collectively wee folk, good folk, people of peace, fair The term "breadbasket" is often used to denote an agriculturally productive region. The Breadbasket of a country is a region which because of richness of Soil or advantageous Climate, produces an agricultural surplus which is often considered In Slavic cultures bread and salt is offered as a welcome to all guests. Bread and salt is a Slavic welcome Greeting ceremony Known by its local names Хлеб-соль Хліб-сіль

The political significance of bread is considerable. In Britain in the nineteenth century the inflated price of bread due to the Corn Laws caused major political and social divisions, and was central to debates over free trade and protectionism. The 19th century of the Common Era began on January 1, 1801 and ended on December 31, 1900, according to the Gregorian calendar The Corn Laws were Import tariffs designed to support domestic British corn prices against competition from less expensive foreign-grain imports between 1815 and 1846 Free trade is a system in which the trade of goods and services between or within countries flows unhindered by government-imposed restrictions For the protectionist Australian political party from the 1880s to 1909 see Protectionist Party The Assize of Bread and Ale in the thirteenth century showed the importance of bread in medieval times by setting heavy punishments for short-changing bakers, and bread appeared in Magna Carta a half-century earlier. The Assize of Bread and Ale (Assisa panis et cervisiæ was a 13th-century Statute ( Assize) in late medieval English law that set standards of Magna Carta ( Latin for Great Charter, literally " Great Paper " also called Magna Carta Libertatum ( Great Charter of Freedoms

In contrast, in much of Asia rice is much more prominent as a staple and much of the connotations of bread as a cultural symbol of basic necessities are replaced by rice. To the more conservative elderly generations of Chinese in southern China, the appearance of rice on the table is a fundamental constituent of a meal. Alternative meaning In Geology, North China (continent and South China (continent were two ancient landmasses that correspond to modern northern Meals made of bread, such as a sandwich, however substantial they may be, are considered as only light snacks in the eyes of the elderly generation. A sandwich is a food item made of two or more slices of Bread with one or more layers of a filling

Types

Bread is a popular food in Western and most other societies, although East Asian societies typically prefer rice or noodles. Food is any substance usually composed primarily of Carbohydrates Fats water and/or Proteins that can be eaten or drunk by an Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many A noodle is food made from unleavened Dough that is cooked in a boiling liquid It is often made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. Wheat ( Triticum spp is a worldwide cultivated grass from the Levant area of the Middle East. Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability Dough is a paste made out of any Cereals (grains or leguminous crops by mixing the Flour with a small amount of Water. An oven is an enclosed compartment for Heating, Baking or Drying. Owing to its high levels of gluten (which give the dough sponginess and elasticity), common wheat (also known as bread wheat) is the most common grain used for the preparation of bread, but bread is also made from the flour of other wheat species (including durum, spelt and emmer), rye, barley, maize (or corn), and oats, usually, but not always, in combination with wheat flour. Gluten is a composite of the proteins Gliadin and Glutenin. These exist conjoined with Starch, in the Endosperms of some Common wheat, Triticum aestivum, (also known as bread wheat) is a cultivated wheat species Durum wheat or macaroni wheat (also spelled Durhum Triticum durum or Triticum turgidum durum) is the only Tetraploid species of Wheat Spelt ( Triticum spelta) is a Hexaploid species of Wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times Emmer wheat ( Triticum dicoccon) also known as farro especially in Italy is a low yielding awned Wheat. Rye ( Secale cereale) is a grass grown extensively as a grain and forage crop Barley ( Hordeum vulgare) is an annual Cereal Grain, which serves as a major animal Feed crop, with smaller amounts used for Maize (ˈmeɪz ( Zea mays L. ssp mays) known as corn in some countries is a cereal grain domesticated in Mesoamerica Oats redirects here It may mean either the common cereal oat discussed here or any cultivated or wild species of the Genus Avena. Although common wheat is best suited for making highly-risen white bread, other wheat species are capable of giving a good crumb. Spelt bread (Dinkelbrot) continues to be widely consumed in Germany, and emmer bread was a staple food in ancient Egypt. Canadian bread is known for its heartier consistency due to high protein levels in Canadian flour. Canadian white is a style of bread produced by several bread companies including Pepperidge Farm, and J

European sweetbread (strucla)

Four loaves

French bread

Breads and Bread Rolls at a bakery

Tin Vienna bread

Bread in a traditional oven

Pre-sliced bread

Bread rolls

Pain aux noix (nut bread)

A cereal grain

Close up of sourdough bread slice

A selection of breads

Crust-less bread covered by a mold

Composition and chemistry

Formulation

The amount of water and flour are the most significant measurements in a bread recipe, as they affect texture and crumb the most. Vienna bread is a type of Bread that is produced from a process developed in Vienna, Austria in the 19th century that was brought to Denmark Rhizopus stolonifer ( black bread mold) is a widely distributed Mucoralean Mold. Professional bakers use a system of percentages known as Bakers' Percentage in their recipe formulations, and measure ingredients by weight instead of by volume. Baker percentage, sometimes called formula percentage, is a way of indicating the proportion of ingredients when making Bread. Measurement by weight is much more accurate and consistent than measurement by volume, especially for the dry ingredients.

Flour is always 100%, and the rest of the ingredients are a percent of that amount by weight. Common table bread in the U. S. uses approximately 50% water, resulting in a finely-textured, light, bread. Most artisan bread formulas contain anywhere from 60 to 75% water. In yeast breads, the higher water percentages result in more CO2 bubbles, and a coarser bread crumb. One pound (500 g) of flour will yield a standard loaf of bread, or two French loaves. For other uses of the words gram or gramme see Gram (disambiguation.

Calcium propionate is commonly added by commercial bakeries to retard the growth of molds. Calcium propionate or calcium propanoate has the formula Ca ( C 2 H 5 C[[Oxygen O]] O)2

Flour

Main article: Flour

Flour is a product made from grain that has been ground into a powdery consistency. Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability It is flour that provides the primary structure to the final baked bread. Commonly available flours are made from rye, barley, maize, and other grains, but it is wheat flour that is most commonly used for breads. Each of these grains provides the starch and protein necessary for the production of bread.

The quantity and quality of the proteins contained in the flour serve as the best indicator of the quality of the bread dough and the finished bread. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl Dough is a paste made out of any Cereals (grains or leguminous crops by mixing the Flour with a small amount of Water. While bread can be made from all-purpose wheat flour, for quality bread a specialty bread flour, containing more protein, is recommended.

Wheat flour in addition to its starch contains three water-soluble protein groups, albumin, globulin, proteoses, and two non-water soluble protein groups, glutenin and gliadin. Albumin (Latin albus white refers generally to any Protein with water Solubility, which is moderately soluble in concentrated salt solutions and experiences Globulin is one of the two types of serum Proteins the other being albumin. A proteose is any of various Water-soluble Compounds that are produced during digestion by the Hydrolytic breakdown of Proteins short of the Glutenin (or e) is the Glutelin derived from wheat Gluteninis a Protein best known for its role along with Gliadin, in the creation of Gliadin is a Glycoprotein present in Wheat and several other Cereals within the grass genus Triticum. When flour is mixed with water the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting dough. When worked by kneading, the glutenin forms strands of long thin chainlike molecules while the shorter gliadin forms bridges between the strands of glutenin. For kneading of clay see wedging Kneading is a process in the making of Bread, used to mix together the ingredients and add strength The resulting networks of strands produced by these two proteins is known as gluten. Gluten is a composite of the proteins Gliadin and Glutenin. These exist conjoined with Starch, in the Endosperms of some Gluten development improves if the dough is allowed to autolyse. In biology autolysis may refer to the destruction of a cell through the action of its own Enzymes It may also refer to the digestion of an enzyme by another molecule

Liquids

Water, or some other liquid, is used to form the flour into a paste or dough. The volume of liquid required varies between recipes, but a ratio of 1 part liquid to 3 parts flour is common for yeast breads while recipes that use steam as the primary leavening method may have a liquid content in excess of one part liquid to one part flour by volume. In addition to water, other types of liquids that may be used include dairy products, fruit juices, or beer. In addition to the water in each of these they also bring additional sweeteners, fats, and/or leavening components.

Leavening

Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread consumed in the West is leavened. However, unleavened breads have symbolic importance in Judaism and Christianity. A flatbread is a simple Bread made from flattened Dough. Many flatbreads are unleavened&mdashmade without Yeast or Sourdough culture Judaism (from the Greek Ioudaïsmos, derived from the Hebrew יהודה Yehudah, " Judah " in Hebrew יַהֲדוּת Yahedut Christianity ( Greek Χριστιανισμός from the word Xριστός ( Christ)is a monotheistic Religion centered on the life and teachings Jews consume unleavened bread called Matza during Passover. Matza (also Matzah, Matzoh, or Matsah) מַצָּה in Ashkenazi matzo or matzoh, and in Yiddish, matze Passover ( Hebrew, Yiddish: פֶּסַח Pesach, Tiberian: pɛsaħ Israeli: Pesah, Pesakh, Yiddish They are also used in the Christian liturgy when they celebrate the Eucharist, a rite derived from the narrative of the Last Supper when Jesus broke bread with his disciples during a Passover Seder. A liturgy is the customary public worship done by a specific religious group according to their particular traditions The Eucharist, also called Holy Communion or Lord's Supper and other names is a Christian Sacrament by which in a common interpretation those In the Christian Gospels the Last Supper (also called the Lord's Supper or Mystical Supper) was the last meal Jesus shared with his Jesus of Nazareth (7–2 BC / BCE —26–36 AD / CE) The Passover Seder Meal ( Hebrew: סֵדֶר seðɛɾ "order" "arrangement" is a Jewish ritual feast held on the first (and for some the

Chemical leavening

A simple technique for leavening bread is the use of gas-producing chemicals. There are two common methods. The first is to use baking powder or a self-rising flour that includes baking powder. Baking powder is a dry chemical Leavening agent used in cooking mainly baking Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability The second is to have an acidic ingredient such as buttermilk and add baking soda. Buttermilk is a Fermented dairy product produced from Cow's milk with a characteristically sour taste Sodium bicarbonate or sodium hydrogen carbonate is the Chemical compound with the formula NaHCO3 The reaction of the acid with the soda produces gas.

Chemically-leavened breads are called quick breads and soda breads. Soda bread is a type of Quick bread in which Baking soda has been substituted for yeast This technique is commonly used to make muffins, pancakes, American-style biscuits and sweet breads such as banana bread. A muffin is somewhat like a small Cake, and though it does resemble a Cupcake in that they both have cylindrical bases and rounded conical tops they usually Pancakes are a type of Flatbread prepared from a sweet batter that is cooked on a hot Griddle or in a Frying pan. A biscuit (ˈbɪskɨt is a small baked product the exact meaning varies markedly in different parts of the world Banana bread (also called Banana nut bread is a type of Bread that contains mashed yellow Bananas Banana bread is usually a Quick bread, a sweet

Yeast leavening

Many breads are leavened by yeast. Yeasts are a growth form of eukaryotic Microorganisms classified in the kingdom Fungi, with about 1500 Species currently described The yeast used for leavening bread is Saccharomyces cerevisiae, the same species used for brewing alcoholic beverages. Saccharomyces cerevisiae is a Species of Budding Yeast. It is perhaps the most useful Yeast owing to its use since ancient times This yeast ferments carbohydrates in the flour, including any sugar, producing carbon dioxide. Carbohydrates (from ' Hydrates of Carbon ' or saccharides ( Greek σάκχαρον meaning " Sugar " are the most Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. Carbon dioxide ( Chemical formula:) is a Chemical compound composed of two Oxygen Atoms covalently bonded to a single Most bakers in the U. S. leaven their dough with commercially produced baker's yeast. Baker's yeast is the common name for the strains of Yeast commonly used as a Leavening agent in Baking Bread and related products where it converts Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a pure culture. A microbiological culture, AKA microbial culture, is a method of multiplying microbial organisms by letting them reproduce in predetermined culture media under controlled laboratory Many artisan bakers produce their own yeast by preparing a 'growth culture' which they then use in the making of bread. This culture kept in the right conditions will continue to grow and provide leavening for many years.

Both the baker's yeast and the sourdough method of baking bread follow the same pattern. Water is mixed with flour, salt and the leavening agent (baker's yeast or sourdough starter). Sourdough (or more formally natural leaven or Levain) refers to the process of leavening Bread by capturing wild Yeasts Other additions (spices, herbs, fats, seeds, fruit, etc. ) are not necessary to bake bread, but often used. The mixed dough is then allowed to rise one or more times (a longer rising time results in more flavor, so bakers often punch down the dough and let it rise again), then loaves are formed and (after an optional final rising time) the bread is baked in an oven. Proofing (also called proving) is a step in creating Yeast Breads and baked goods where the yeast is allowed to Leaven the dough An oven is an enclosed compartment for Heating, Baking or Drying.

Many breads are made from a straight dough, which means that all of the ingredients are combined in one step, and the dough baked after the rising time. Alternatively, dough can be made using a pre-ferment, when some of the flour, water, and the leavening are combined a day or so ahead of baking, and allowed to ferment overnight. A pre-ferment (pâte fermentée also called a "sponge" or a "bread starter" is a Fermentation starter used in Bread Baking. On the day of the baking, the rest of the ingredients are added, and the rest of the process is the same as that for straight dough. This produces a more flavorful bread with better texture. Many bakers see the starter method as a compromise between the highly reliable results of baker's yeast, and the flavor/complexity of a longer fermentation. It also allows the baker to use only a minimal amount of baker's yeast, which was scarce and expensive when it first became available. Most yeasted preferments fall into one of three categories: poolish or pouliche, a loose-textured mixture composed of roughly equal amounts of flour and water (by weight); biga a stiff mixture with a higher proportion of flour; and pâte fermentée, which is simply a portion of dough reserved from a previous batch. A pre-ferment (pâte fermentée also called a "sponge" or a "bread starter" is a Fermentation starter used in Bread Baking. Biga is a type of Pre-ferment used in Italian Baking. Many popular Italian Breads including Ciabatta, are made using a Sourdough (also known as levain or "natural leaven") takes it a step further, creating a pre-ferment with flour and water that propagates naturally occuring yeast and bacteria (usually Saccharomyces exiguus, which is more acid-tolerant than S. Sourdough (or more formally natural leaven or Levain) refers to the process of leavening Bread by capturing wild Yeasts cerevisiae, and various species of Lactobacillus. Lactobacillus is a Genus of Gram-positive Facultative anaerobic or Microaerophilic Bacteria. )

Sourdough

Main article: Sourdough
Sourdough loaves
Sourdough loaves

The sour taste of sourdoughs actually comes not from the yeast, but from a lactobacillus, with which the yeast lives in symbiosis. Sourdough (or more formally natural leaven or Levain) refers to the process of leavening Bread by capturing wild Yeasts Sourdough (or more formally natural leaven or Levain) refers to the process of leavening Bread by capturing wild Yeasts Lactobacillus is a Genus of Gram-positive Facultative anaerobic or Microaerophilic Bacteria. This article is about the biological phenomenon for other uses see Symbiosis (disambiguation The term symbiosis (from the Greek The lactobacillus feeds on the byproducts of the yeast fermentation, and in turn makes the culture go sour by excreting lactic acid, which protects it from spoiling (since most microbes are unable to survive in an acid environment). Lactic acid ( IUPAC Systematic name: 2-hydroxypropanoic acid) also known as milk acid, is a Chemical compound that plays a role All yeast-leavened breads used to be sourdoughs, and the leavening process was not understood until the 19th century, when with the advance of microscopes, scientists were able to discover the microbes that make the dough rise. Since then, strains of yeast have been selected and cultured mainly for reliability and quickness of fermentation. Billions of cells of these strains are then packaged and marketed as "Baker's Yeast". Bread made with baker's yeast is not sour because of the absence of the lactobacillus. Bakers around the world quickly embraced baker's yeast for it made baking simple and so allowed for more flexibility in the bakery's operations. It made baking quick as well, allowing bakeries to make fresh bread from scratch as often as three times a day. While European bakeries kept producing sourdough breads, in the U. S. , sourdough baking was widely replaced by baker's yeast, and only recently has that country (or parts of it, at least) seen the rebirth of sour-vinegar dough in artisan bakeries. According to Alton Brown, host of Food Network's "Good Eats" television show, each region of the world has different strains of lactobacillus, hence the flavor of the bread made from home starters is unique. Alton Brown (born July 30 1962 in Los Angeles, California, United States) is an American food personality cinematographer author aircraft pilot and Food Network is a cable network that airs specials and recurring (episodic programs about food and cooking Good Eats is a Television Cooking show created and hosted by Alton Brown that airs in North America on Food Network. The San Francisco Bay Area is especially famous for its sourdough breads. The San Francisco Bay Area, commonly known as the Bay Area, or the Bay, is a geographically and ethnically diverse metropolitan region that surrounds the

Sourdough breads are most often made with a sourdough starter (not to be confused with the starter method discussed above). A sourdough starter is a culture of yeast and lactobacillus. It is essentially a dough-like or pancake-like flour/water mixture in which the yeast and lactobacilli live. A starter can be maintained indefinitely by periodically discarding a part of it and refreshing it by adding fresh flour and water. (When refrigerated, a starter can go weeks without needing to be fed. ) There are starters owned by bakeries and families that are several human generations old, much revered for creating a special taste or texture. Starters can be obtained by taking a piece of another starter and growing it, or they can be made from scratch. There are hobbyist groups on the web who will send their starter for a stamped, self-addressed envelope, and there are even mailorder companies that sell different starters from all over the world. An acquired starter has the advantage to be more proven and established (stable and reliable, resisting spoiling and behaving predictably) than from-scratch starters.

There are other ways of sourdough baking and culture maintenance. A more traditional one is the process that was followed by peasant families throughout Europe in past centuries. The family (usually the woman was in charge of breadmaking) would bake on a fixed schedule, perhaps once a week. The starter was saved from the previous week's dough. The starter was mixed with the new ingredients, the dough was left to rise, then a piece of it was saved (to be the starter for next week's bread). The rest was formed into loaves which were marked with the family sign (this is where today's decorative slashing of bread loaves originates from), and taken to the communal oven to bake. These communal ovens over time evolved into what are known today as bakeries, when certain people specialized in bread baking, and with time enhanced the process so far as to be able to mass produce cheap bread for everyone in the village.

Steam leavening

The rapid expansion of steam produced during baking leavens the bread, which is as simple as it is unpredictable. The best known steam-leavened bread is the popover. A popover is a light hollow roll made from an egg batter similar to that used in making Yorkshire pudding. Steam-leavening is unpredictable since the steam is not produced until the bread is baked.

Steam leavening happens regardless of the rising agents (soda powder, yeast, baking-powder, sour dough, egg snow…)

It is actually the main factor in the rise of bread once it has been put in the oven. CO2 generation, on its own, is too small to account for the rise. Carbon dioxide ( Chemical formula:) is a Chemical compound composed of two Oxygen Atoms covalently bonded to a single Heat kills bacteria or yeast at an early stage, so the CO2 generation is stopped.

Bacterial leavening

Salt rising bread employs a form of bacterial leavening that does not require yeast. Salt rising (or salt risen bread is bread in which the bacterium Clostridium perfringens is used to leaven the bread rather than Yeast or Baking soda. Although the leavening action is not always consistent, and requires close attention to the incubating conditions, this bread is making a comeback due to its unique cheese-like flavor and fine texture. [1].

Aeration

Aerated bread is leavened by carbon dioxide being forced into dough under pressure. Aerated bread is Bread of Flour Dough charged with carbonic acid gas. The technique is no longer in common use, but from the mid 19th to 20th centuries bread made this way was somewhat popular in the United Kingdom, made by the Aerated Bread Company and sold in its high-street tea rooms. The Aerated Bread Company Ltd was founded in 1862 by Dr John Dauglish A tea house or tearoom is a venue centered on drinking Tea. Their function varies widely depending on the culture and some cultures have a variety of distinct

Fats or shortenings

Fats such as butter, vegetable oils, lard, or that contained in eggs affects the development of gluten in breads by coating and lubricating the individual strands of protein and also helping hold the structure together. If too much fat is included in a bread dough, the lubrication effect will cause the protein structures to divide. A fat content of approximately 3% by weight is the concentration that will produce the greatest leavening action. In addition to their effects on leavening, fats also serve to tenderize the breads they are used in and also help to keep the bread fresh longer after baking.

Bread improvers

Main article: Bread improver

Bread improver is commonly used in production of bread to speed up the time that the bread takes to rise and it helps improve the texture and the volume of bread. Bread improver has been a common ingredient in Bread since the early 1950s and is used to speed up bread production Bread improver has been a common ingredient in Bread since the early 1950s and is used to speed up bread production

Breads across different cultures

Sourdough breads like this baguette (left) and roundbread begin with a starter passed down from excess batter from a previous loaf.
Sourdough breads like this baguette (left) and roundbread begin with a starter passed down from excess batter from a previous loaf. A baguette (bəˈɡɛt is a variety of Bread distinguishable by its length very crispy crust and slits cut into it to enable proper expansion
Bread-seller in front of a bakery, Damascus, 1910.
Bread-seller in front of a bakery, Damascus, 1910. Damascus ( دمشق,, also commonly known as الشام ash-Shām) is the capital and largest city of Syria. Year 1910 ( MCMX) was a Common year starting on Saturday (link will display calendar of the Gregorian calendar (or a Common year starting

There are many variations on the basic recipe of bread, including pizza, chapatis, tortillas, baguettes, brioche, pitas, lavash, biscuits, pretzels, naan, bagels, puris, and many other variations. Pizza (ˈpiːtsə, in Italian:) is a popular dish made with an Oven -baked flat generally round Bread that is covered with tomatoes or a tomato-based Chapati is a staple flat bread of North India, East Africa and Western India. In Mexico, Central America, the Caribbean, the United States, and Canada, a tortilla is a type of thin unleavened A baguette (bəˈɡɛt is a variety of Bread distinguishable by its length very crispy crust and slits cut into it to enable proper expansion Brioche ( Pronunciation, in French; English Received Pronunciation chiefly; American English) is a highly enriched Pita (also called and less commonly known as pitta or pide (Turkish pitka (Bulgarian and pronounced "pitta" in Greek is an often round Lavash ( Armenian: լավաշ from Turkish: lavaş; also known as lahvash or Armenian cracker bread) is a soft thin Flatbread A biscuit (ˈbɪskɨt is a small baked product the exact meaning varies markedly in different parts of the world A pretzel is a bread pastry of German origin that has the shape of a three looped Knot or twisted braid For the kibbutz see Na'an Naan ( Urdu / Persian: نان, नान ਨਾਨ nɑːn is a round Flatbread A bagel is a bread product, traditionally made of Yeasted Wheat dough in the form of a roughly hand-sized ring which is first boiled in water and then baked A puri or poori is a South Asian unleavened Bread prepared in India.

References

  1. ^ "bread. " Britannica Concise Encyclopedia. Encyclopædia Britannica, Inc. , 2006. Answers. com 19 Feb. 2008. http://www.answers.com/topic/bread
  2. ^ Tannahill p. 37, 61, 69
  3. ^ Samuel p. 558
  4. ^ Tannahill p. 68-69
  5. ^ Tannahill p. 91
  6. ^ Tannahill p. 227
  7. ^ Pyler p. 703
  8. ^ http://www.biv-rheinland.de/Brotweltrekord/BWR_WDR-TV_140905.pdf Bread World Record (in German)

Bibliography

See also

External links

A bread clip is a device used to hold plastic bags (such as the ones pre-sliced Bread is commonly packaged in closed Culinary art is the Art of Cooking. The word "culinary" is defined as something related to or connected with cooking or Kitchens A culinarian Baker percentage, sometimes called formula percentage, is a way of indicating the proportion of ingredients when making Bread. Baker's yeast is the common name for the strains of Yeast commonly used as a Leavening agent in Baking Bread and related products where it converts A bread pan is a Kitchen utensil in which Bread is cooked Its function is to shape bread while it is rising during Baking. A quick bread is a type of Bread which is Leavened with chemical leaveners such as Baking powder, Sodium bicarbonate, or Cream of tartar Sliced bread is a loaf of Bread which has been pre-sliced and packaged for convenience Breadcrumbs or bread crumbs (regional variants breading crispies are small particles of dry Bread, which are used for Breading or crumbing foods topping Breading is a dry Grain -derived coating for a piece of food such as meat vegetable poultry fish Shellfish, Crustacean, seitan, or A sop is a piece of Bread or Toast with which liquid food of some sort is soaked up and then eaten Beer bread is a very simple bread based on the idea that both Beer and Bread have a common creation process Yeast is used to turn Sugar into A biscuit (ˈbɪskɨt is a small baked product the exact meaning varies markedly in different parts of the world A bread roll is a piece of Bread, usually small and round and is commonly considered a side dish Brioche ( Pronunciation, in French; English Received Pronunciation chiefly; American English) is a highly enriched A bun is a small usually sweet Bread. Commonly they are hand-sized or smaller domed in shape with a flat bottom Bush bread, or seedcakes, refers to the Bread made by Australian Aborigines for many thousands of years Canadian white is a style of bread produced by several bread companies including Pepperidge Farm, and J Challah ( hallah) ( Hebrew: חלה) also known as khale (eastern Yiddish barches ( German and Cornbread is a generic name for any number of Quick breads (a bread leavened chemically rather than by Yeast) containing Cornmeal. ' Cottage loaves' are a particular shape of Bread in which larger and smaller roughly Spherical balls are squashed together forming a cottage shape Damper is a traditional Australian Outback Soda bread prepared by swagmen, drovers and other travellers A flatbread is a simple Bread made from flattened Dough. Many flatbreads are unleavened&mdashmade without Yeast or Sourdough culture Focaccia (foˈkatːʃa foe-CAH-cha) is a flat oven-baked Italian Bread, which may be topped with herbs or other ingredients Indian breads are a primary food in the daily menu of most people in the Indian subcontinent. Lavash ( Armenian: լավաշ from Turkish: lavaş; also known as lahvash or Armenian cracker bread) is a soft thin Flatbread Matza (also Matzah, Matzoh, or Matsah) מַצָּה in Ashkenazi matzo or matzoh, and in Yiddish, matze Mantou sometimes known as Chinese steamed bun, is a kind of steamed Bun originating from China. For the kibbutz see Na'an Naan ( Urdu / Persian: نان, नान ਨਾਨ nɑːn is a round Flatbread Pita (also called and less commonly known as pitta or pide (Turkish pitka (Bulgarian and pronounced "pitta" in Greek is an often round Portuguese sweet bread ( Massa Sovada or simply Massa, Pão Doce and the Easter version with eggs Pumpernickel is a type of German Bread traditionally made with coarsely-ground rye meal Roti ( Hindi: रोटी; Dhivehi: ރޮށި; Punjabi: ਰੋਟੀ; Urdu: روٹی; Gujarati: રોટલી; roʈi Rye bread is Bread made with Flour from Rye grain of variable levels Tiger bread is made with Sesame oil and with a pattern baked into the top made by painting Rice paste onto the surface prior to baking In Mexico, Central America, the Caribbean, the United States, and Canada, a tortilla is a type of thin unleavened White bread is Bread made from Wheat flour from which the Bran and often the germ have been removed in contrast to Whole wheat Zopf or Züpfe is a type of Swiss Bread made from white Flour, Milk, egg, Butter and Yeast.

Dictionary

bread

-noun

  1. (uncountable) A foodstuff made by baking dough made from cereals
  2. (countable) Any variety of bread.
  3. (slang) Money.

-verb

  1. (transitive) To coat with breadcrumbs.
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