What is your favorite natural fragrance?
As recent studies show, freshly baked bread, clean sheets and freshly cut grass are the smells most liked by people. The list also includes the smell of gasoline and roasted bacon! The smell calms down. For me, smell of freshly baked bread is not only stimulates my taste buds, but also bring me back to my early childchood memories. As a daughter of baker, I know all about breads and buns.
Bread is obtained from baking a dough, which is a homogeneous combination of different kind of flours and water, most often, but not always, alcoholic fermentation (using yeast) or lactic (bacterial) fermentation, formed into various shapes and sizes. Bread is one of the main human meals and is one of the basic ingredients of our diet.
It’s also plays an important cult role – for example, it is mentioned in the Old Testament and culturally symbolic. The first bread was probably made of seeds of wild grasses, long before wheat was cultivated. Initially, it was baked on hot stones and had the shape of flat cakes. While the former were quite primitive, as indicated by the paintings on the walls of the tombs in ancient Egypt, around XXV century BC. baking bread has become a certain art. Rare dough, made of sieved wheat flour in clay bowls, poured into forms heated in the oven, resembling an inverted pyramid. Whereas the real gourmands of bread were the ancient Greeks – in the third century BC. there were over 70 of its kinds.
Just only one way to make it? Hell no!
Bread is a source of fiber and starch, protein and B vitamins and minerals. The content of these nutrients varies depending on the type of bread. We can distinguish rye, mixed and wheat bread. Both rye bread and mixed bread can be wholemeal, sieve, bolle or white.
Diffrent types of loaf:
-wheat – the most popular varieties: wheat bread, wholemeal bread, graham bread,
– rye – the most popular varieties: rye bread, light milk, wholemeal, wholemeal, old Polish, wholemeal on honey, wholemeal with soy and sunflower, as well as tourist bread and pumpernickel bread,
Dietetically and healthy
The healthiest breads are products that do not contain yeast. It is recommended to eat wholemeal rye bread and wheat-rye bread. Regular consumption of bread prepared on natural sourdough supports the digestive system. During the production of leaven, the fermentation process mentioned above takes place. Then all toxins, mold and carcinogenic compounds are destroyed, and phytic acid (an anti-nutrient substance) is inactivated. Bread, which has been prepared on the basis of yeast, and not on natural sourdough is not very beneficial for health. In addition, in the fermentation process, beneficial lactic acid bacteria are formed, which are found in vain in products with the addition of yeast.
But how it is look like in other countries?
The most famous French types of bread, no problem also available in bakeries or supermarkets, are baguettes and croissants.
A baguette, also known as a French roll or a Paris roll, is a wheat baking usually about 1 meter long and 5-6 centimeters wide and 3-4 centimeters thick. It has a crunchy skin and a soft, soft center. This good quality will return to its original shape after we squeeze it.
The baguette was invented in Napoleon’s time – for the sake of its specific shape, every soldier could easily put it in his pocket. Today, baguettes are eaten by the French most willingly for breakfast. It is worth seeing that the baguette does not cut, but tears, and its pieces are dipped in chocolate or jam. Add to it a coffee and voilà! We have a French breakfast!
Croissants is the second favorite breakfast product of the French. These are baked croissants – according to the traditional recipe without filling. Officially, the first recipe for croissants comes from 1839 and is associated with the person of August Zang, the owner of a Vienna bakery in Paris. According to unofficial reports, the croissants were invented shortly after the end of the Vienna siege in 1683. Apparently, the Polish nobleman, spy and diplomat Jerzy Franciszek Kulczycki, the owner of a café in Vienna, persuaded the owner of a nearby bakery, Peter Wendel, to start baking crescent shaped rolls to commemorate the victory over the Turkish army. Croissants, similar to baguettes, are usually dipped in sweet additions and washed down with coffee.
In addition to baguettes and croissants, the French also often eat briochi. These are small rolls from yeast dough, not very sweet, but very greasy. Brioschi are not very popular in central europe, but you can easily bake them yourself. On the Internet and cookbooks, you can find many recipes for various types of brioshki (they are available in regional versions, hence there is not only one recipe).
The most important and the most popular Italian bread is certainly foccacia. It forms the basis of a pizza, but it is also served as a side dish for many other dishes, and also serves before the actual lunch or dinner, so that guests can satisfy their first hunger. Foccacia, such as the aforementioned French brioches, is a baked dough with the addition of yeast, which, moreover, occurs in many varieties, depending on which region the particular recipe comes from. Sometimes herbs, dried tomatoes or olives are added to it, sometimes they are dipped in olive oil, etc.
In Italy, ciabatta is also gladly eaten. Ciabatta is a yeast bread, long and rather flattened. Most often it is very light and has, like a French baguette, a crispy crust. Small ciabatta are available in many stores and shape resembles rectangular rolls.
A notable Italian bread is the Tuscan pane sciapo, baked without salt. For its production uses whole-grain flour and purified flour, water, yeast and olive oil.
In the south of Italy Taralli is also readily eaten, i.e. a fragile bread with a round shape and a diameter of 4 to 7 or even 8 centimeters. It is baked in both sweet and savory versions (with the addition of eg pepper or garlic).
Pan rustico, or traditional Spanish bread, is relatively similar to Polish bread. His loaves are quite large, usually round, have a crunchy skin and a delicate, “riddled” flesh. Pan rustico is baked with wheat flour, with the addition of (not very big) yeast.
Spanish wheat buns called pitufos have, however, not round, as most often, Polish, but rectangular shape. They are most often eaten for breakfast – dipped in olive oil or cut and greased with dried tomato paste.
Norwegian bread is reminiscent of bread, which is usually bought by people who care about the line or those who do not like typical bread. Knekkebrød, as it is called, is thin and crunchy slices baked from wholemeal flour with the addition of pumpkin seeds, sunflower seeds, linseed, oatmeal, etc. They taste well with salt and sweet additions. Knekkebrød is a great idea for a healthy and filling breakfast.
The recipe for the popular bread in the Netherlands, or tiger bread, most probably comes from Asia, because it is baked with rice paste and sesame oil. The tiger bread has a cracked and thick top crust (it is spread with the mentioned paste) and is characterized by a delicate aftertaste and sesame flavor (sesame oil is added to the dough before baking). The recipe for bread tiger is also baked rolls.
A popular Dutch pastry is also krentenbol, a small and soft yeast roll with raisins with a round shape and a darker skin. In the Netherlands, it is usually eaten for breakfast or lunch and, interestingly, not only with butter or without any additions, but also with … yellow cheese.
A characteristic Irish bread is the so-called soda bread. Its name comes from the fact that soda is used for its baking. The other most important components of soda bread are primarily wholemeal or purified wheat flour – produced from a wheat variety with less gluten – and buttermilk or yoghurt. Sometimes yeast is also added to it.
Lithuanian bread has a dark color and a slightly sticky medium. It is baked on sourdough, from rye flour with a small addition of wheat flour, and seasoned with caraway seeds. Lithuanian bread has high nutritional values – it is, for example, a rich source of B vitamins, minerals such as magnesium and zinc, and fiber.
Perhaps hardly anyone knows that this is quite popular in my country pumpernickel comes from Germany. The recipe for this delicious but specific bread probably comes from the fifteenth century. According to a traditional recipe, pumpernickels bake at low temperatures (about 130 degrees) for 18-20 hours, and then arrange in a suitable room and wait until they “mature”. Production pumpernickel is long and complicated, hence in many stores, especially those in Poland, on the shelves we find “fake” pumpernickel.
The most popular bread in England are malt bread, prepared from malt flour and malt extracts (usually barley, sometimes additionally fermented). They are usually large and very fluffy, because the malt flours emit carbon dioxide during baking, which melts the dough. The most important varieties of malt bread are malt sticky bread, brown bread (has the highest fiber content), slightly malty bread and medium malty bread.
The most important Syrian bread, also very popular in Greece, is pita. Pita bread is a yellow, round cake made of barley or wheat flour, baked with the addition of water and yeast. It is served filled with various fillings – mainly meat with vegetables and spicy sauce. In Greece, pita is wrapped so that, filled with stuffing, it resembles the shape of cones, but in the original version it creates a kind of “pocket” in which the stuffing is put.
The most important Indian bread is chapati, a flat cake made of lightly acidified dough made of lightly purified flour and oil. Chapati is usually baked just before the meal, under which will be consumed, because it quickly stale.
One of the varieties of chapati is paratha. These pancakes are prepared from wheat flour with the addition of salt and water. Rolled out, greased with butter, folded in half, then again spread with butter, folded and then fried in golden color. Paratha is not prepared every day, but rather a festive dish, intended for important celebrations.
Naan, or another Indian bread, is a yeast cake (various spices, garlic etc. are often added to the dough for naan). It is served with vegetables, lamb, cheese, sesame and nuts and raisins.
A popular bread in Ethiopia is the inductor, or thin crumbs that reach a diameter of up to 50 centimeters. They are baked from teff flour – cereal, which is not found in Europe, so you can not try the same injera. The inductor is slightly sour, because the flour from which the dough is prepared for its baking is pre-fermented.
Japanese bread is rather sweet. They are only an addition to dishes and are to be primarily visually appealing. Japanese buns are stuffed with, for example, adzuki bean paste or baked with the addition of curry. The popular toast bread in Japan resembles a familiar chalice rather than a bread to bake, but the biggest hit there are kumapan rolls, shaped like a lovely bear’s head, and momopan buns almost like peaches.
Vietnamese bread is bánh mì. It is stuffed with various additions (usually sauerkraut, radish, cucumber, mayonnaise, tofu, poultry meat, scrambled eggs, pork skin, sausage, etc.) wheat and rice baguette.
Do you would like to know how to make a delicious, homemade bread or Tiger Loaf? Nothing easier! You can find this and more recipes in recipes section or simply click: