BREAD

BREAD. What is bread? At its simplest it is merely a paste of flour or meal and water cooked over
or surrounded by heat. More complex breads are leavened in various ways and contain salt and
other ingredients, particularly fat and sugar. Although bread is usually thought of as being made
from wheat, it can be made from virtually any grain—rye, corn (tortillas), barley and oats
(bannocks), teff (injera), amaranth, millet, and rice. Only wheat, however, has the gluten that is
essential to a risen loaf, so unless these other grains are mixed with wheat, the loaves will be flat.
Many, such as oat, barley, and pure rye bread, will be heavy and dense as well.

http://www.encyclopedia.com/sports-and-everyday-life/food-and-drink/food-and-
cooking/bread

January 31,2017

JELYAM KAISSER P.AMBALGAN

Wheat and barley were two of the earliest plants to be cultivated, and primitive people living as
early as 5000 B.C. are known to have eaten these grains. Eventually it was discovered that adding
water to the grain made it more palatable, and people experimented with cooking the grain and
water mixture on stones that had been heated in a fire. In this manner, porridge and flat breads
were developed.

The ancient Egyptians were known to grow barley and wheat. Excavations of their cities revealed
that they enjoyed flat breads with nearly every meal. It is likely that leavened, or raised, bread was
discovered accidentally when a wheat and water mixture was left in a warm place, causing the
naturally occurring yeast to produce a puffed-up dough. It is also possible that a piece of leftover
dough was mixed into a new batch, producing the same results.

Read more: http://www.madehow.com/Volume-2/Bread.html#ixzz4XTKnB100

February 1 2017 JELYAM AMBALGAN

Bread is a staple food prepared by baking a dough of flour and water. It is popular around the
world, in every household in Ireland and is one of the world’s oldest foods.

The virtually infinite combinations of different flours and differing proportions of ingredients, has
resulted in the wide variety of types, shapes, sizes, and textures available around the world. It
may be leavened (aerated) by a number of different processes ranging from the use of naturally
occurring microbes to high-pressure artificial aeration during preparation and baking, or may be
left unleavened. A wide variety of additives may be used, from fruits and nuts to various fats, to
chemical additives designed to improve flavour, texture, colour and shelf life.

Bread may be served in different forms at any meal of the day, eaten as a snack and is even used
as an ingredient in other culinary preparations. As a basic food worldwide, bread has come to
take on significance beyond mere nutrition, evolving into a fixture in religious rituals, secular
cultural life and language.

http://patthebaker.com/home/the-importance-of-bread/

February 6 2017 jelyam ambalgan