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Type of Bread

Bread is the staple food in Europe, European-derived cultures such as the Americas, and the Middle East/North Africa, as opposed to East Asia whose staple is rice. Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. 

BreadsOwing 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.

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.

  • White bread is made from flour containing only the central core of the grain (endosperm).
  • Brown bread is made with endosperm and 10% bran. It can also refer to white bread with added coloring (often caramel coloring) to make it 'brown'; commonly labeled in America as "Wheat" bread (as opposed to "Whole Wheat" bread).
  • Wholemeal bread contains the whole of the wheat grain (endosperm and bran). It is also referred to as 'whole grain' or 'whole wheat' bread, especially in North America.
  • Wheat germ bread has added wheat germ for flavoring.
  • Whole grain bread can refer to the same as 'wholemeal bread', or to white bread with added whole grains to increase its fibre content, i.e., as in "60% whole grain bread".
  • Roti is a whole wheat based bread eaten in South Asia. Chapatti is a larger variant of Roti. Naan is a leavened equivalent to these.
  • Granary bread is made from flaked malted wheat grains and white or brown flour, and trademarked to Hovis. The standard malting process is modified to maximise maltose / sugar content but minimise residual alpha amylase content. Other flavour components are imparted from partial fermentation due to the particular malting process used and to Maillard reactions on flaking / toasting.
  • Rye bread is made with flour from rye grain of varying levels. It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor. It is popular in Scandinavia, Germany, Finland, the Baltic States, and Russia.
  • Unleavened Bread or Matzah used for the Jewish feast of Passover, does not include yeast, thus it does not rise.
  • Sourdough bread is made with a starter.
  • Researchers at the Agricultural Research Service are inventing new whole-grain oat and barley breads that offer more antioxidants and fibers than traditional whole-grain breads.
  • Flatbread, is often simple, made with flour, water, and salt and then formed into flattened dough; most are unleavened, made without yeast or sourdough culture, some are made with yeast.

Quick breads

Main article: Quick bread
Quick breads usually refer to breads chemically leavened, usually with both baking powder and baking soda, and a balance of acidic ingredients, and alkaline ingredients. Examples include:

  • pancakes and waffles
  • muffins and carrot cake
  • Boston brown bread
  • zucchini and banana bread.

Types of bread

Anadama bread
Beer bread
Biscuit
Bread roll
brown bread
Brioche
Broa
Bun
Bush bread
Canadian White
Cardamom bread
Challah
Chapati
Cornbread
Cottage loaf
Damper
Flatbread
Focaccia
Indian bread
Khaboos
Lavash
Matzo
Mantou
Melonpan
Monkey bread
Naan
Pandoro
Paratha
Pita
Portuguese sweet bread
Potato bread
Proja
Pumpernickel
Puri
Rice bread
Roti
Rye bread
Irish soda bread
Seed cakes
Texas toast
Tiger bread
Tortilla
White bread
Whole wheat bread
Zopf

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