Bread Making

INTERNATIONAL BREAD
The Different Types Of Bread From Around The World
Timmary/Shutterstock


There are numerous types of bread, many specific to a
certain region and cuisine. Here are some of the most
common types worldwide:
Bagel
Image Source
Country of Origin: Poland
 Bagels are a ring-shaped bread 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.
Baguette
Image Source
Country of Origin: France
 A baguette is a long, thin loaf of bread commonly

served with a simple spread or 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.
Banana Bread
A_Lein/Shutterstock
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 as a result
of themass production ofbaking powder and baking
soda, 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,
raisins or can even be made intomuffins.
Breadstick
Brent Hofacker/Shutterstock
Country of Origin: Italy
 Bread sticks are long, thin sticks of bread commonly

served on the side of Italian dishes or as appetizers.
 According to a Turin, Italy, tradition, they were
invented in the town by a baker in the 1670s.
 They're commonly served warm and topped with
garlic or cheese, but can also be a served as a dessert
covered in cinnamon sugar.
Brioche Bread
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Country of Origin: France
 The rich and tender brioche is light, fluffy and

crumbly because of its high content of butter and
eggs.
 This bread is centuries old and so rich that it's
delicious served plain with butter, but it is even
better when made into desserts such as bread
pudding or pain au chocolat. It's also sometimes used
as a base for delicate and buttery foie gras.
Brown Bread
Billion Photos/Shutterstock
Country of Origin: Ireland
 Brown bread ismade of whole wheat, wheat germ,

and brown sugar, and can be eaten as part of a
traditional Irish breakfast covered with butter and
jam.
 Traditionally, brown bread was favored by the
lower classbecause of its low price.
Challah
studio evasion/Shutterstock
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 is
removed during preparation andburned for a blessing
ritual.
 This decorative bread is made from eggs and
topped with poppy seeds and sesame seeds.
Ciabatta Bread
Country of Origin: Italy
 Ciabatta is white bread made from wheat

flour, salt, yeast and water. It's 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's a relatively new type of bread -- it wascreated in
1982 and didn't take off in commercial markets until
the 1990s.
Cornbread
Darryl Brooks/Shutterstock
 Unlike most types of bread, cornbread is not made
from yeast. Instead, it is heavy with cornmeal and
relies on baking powder to leaven or ferment and
rise.
 The recipeoriginated with the Native
Americans and was adopted by English settlers.
 Today, cornbread is a popular side in the southern
U.S.
Naan Bread
MariaKovaleva/Shutterstock
Region of Origin: South Asia
 Naan is a leavened, baked flatbread native to South

Asia, Central Asia and the Middle East.
 It's a staple of Indian cuisine and served in a variety
of flavors with various curries, spices and fillings, but
is commonly served hot and brushed with butter.
Pita Bread
Joshua Resnick/Shutterstock
Region of Origin: Middle East
 Pita bread has been traced back to Mesopotamia
around 25000 B.C., and is now traditionally
associated with Greek and Middle Eastern foods.
 Pita is a slightly leavened flatbread and has a
pocket that is stuffed so the bread becomes a
sandwich or a wrap.
 It's commonly served with gyros, falafel or kebabs.
This type of bread is also commonly paired
with hummus or, in Greece, tzatziki sauce.
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 dogs.
 The classic pretzel has many ways it can be served,
with various toppings and seasonings, dipping sauces
and can even be used for sandwiches.
Pumpernickel
Nattika/Shutterstock
Country of Origin: Germany
 Pumpernickel is a heavy, dark and sweet type of

rye bread that originated in present-day Germany.
 There are many stories of how this bread got its
name, with one folklore tale attributing it to a French
man who declared the coarse bread wasfit only for
his horse, Nicol -- "C'est du pain pour Nicol." Though
amusing, the story is just a tall tale, but the real way
the bread got its name is equally silly.
 "Pumpernickel" had a few other meanings in the
German language, including "devil's fart."
 The bread began being known as pumpernickel
after it was served to German soldiers during the
Thirty Years War and they would suffer indigestion
from this "peasant bread."
Rye Bread
mama_mia/Shutterstock
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 many different ways in 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.
Sourdough Bread
Lev Kropotov/Shutterstock
Country of Origin: Unknown
 Sourdough bread is an ancient type of bread -- it is

even older than metal. The oldest loaf of sourdough
found was in Switzerland anddates back to around
3500 B.C., but it's 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.
Tortilla
Shutterstock
Origin: Mexico
 Tortillas are thin, unleavened flatbread traditionally

made from finely ground corn, though today it can be
made from flour or whole wheat as well.
 It's thought that tortillas werecreated in 10,000
B.C. by the Ancient Aztecs and Mayans in the
mountains of Mexico.
 It's a staple of Mexican cuisine and vital to many
dishes including burritos, tamales, quesadillas
and tacos.
White Bread
Gamzova Olga/Shutterstock
 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 its origins in the 1950s, the sliced bread took
off in the U.S. with each personeating an average of a
pound and a half of it each week by the 1960s.
 It is only in recent years that the popularity of
white bread has begun to falter to other options,
namely wheat bread.
Whole Wheat Bread
S
hutterstock
 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,
including being a good source of fiber, iron and
magnesium.
Bread is a staple food of many cultures. Inexpensive and easy to make, it's
a good source of energy and filling, too. Strictly speaking, bread is any
dough made from flour and water, which leaves the actual outcome open to
interpretation. Here are 10 of our favorite interpretations.
Naan: India
Naan (Photo: Nadir
Hashmi/Flickr)
This flatbread is popular in several South Asian countries, in America

we associate it with India because Indian cuisine is popular in the U.S.
Typically brushed with butter, it's great for dipping in rich sauces.
Focaccia: Italy
Foccacia (Photo: michelle@TNS/Flickr)
Italy is full of amazing bread, but focaccia might be the best. Usually
made with flour, oil, water, salt and yeast, it has made its way across
the Atlantic to the U.S., where it is a common site at markets and
restaurants. It's usually sprinkled with a little sea salt and olive oil or
topped with vegetables.
Pita: Israel
Pita (Photo: cunaplus/Shutterstock)
This slightly leavened flatbread is as comfortable

cradling shawarma, falafel and vegetables in its "pocket" as it is
being torn to pieces and dipped in hummus, baba ghanoush or any
number of other condiments. Israelis love it and for good reason – it
doesn't need to be smothered in butter or salt.
Tortilla: Mexico
A basket of tortillas (Photo: David Boté Estrada/Flickr)
The flour tortilla was introduced to Mexico when Europeans brought

wheat flour to the New World many centuries ago. Today, along with
the corn tortilla (which has been around much longer), it dominates
Mexican cuisine. Tortillas are so versatile that it's almost impossible to
sit down to a meal without them being served.
Quick Bread: United States
Beer bread (Photo: Paul Capewell/Flickr)

Quick bread was most likely created by Americans in the late 18th
century who were in need of sustenance but lacking in yeast and
eggs. Instead, other leavening agents were used such as baking
powder, which made the dough rise quickly (hence "quick" bread) .
Banana bread, beer bread, biscuits and many other familiar fixtures at
American dining tables are versions of quick breads.
Lavash: Armenia
Lavash (Photo: Marco
Polo/Flickr)
A common site at any Armenian meal is lavash, a flatbread made from

a simple combination of flour, water and salt. Usually thin, it's perfect
for dipping but is also used for wraps. Lavash is an integral part of the
country's identity.
Baguette: France
Baguettes in a basket (Photo:
wideonet/Shutterstock)
Perhaps the most iconic of all breads, synonymous with the French
way of life to such an extent that its dough is defined by French law, is
the baguette. Long and lean, it's essential to most meals in a country
where it could be said that there are actually three certainties in life:
Death, taxes and a baguette at the dining table.
Crumpet: United Kingdom
Crumpets on a plate (Photo: D.
Pimborough/Shutterstock)
These little hockey puck-shaped griddle cakes are an English
tradition. Like quick bread baking soda is used rather than yeast.
Unlike quick bread, crumpets seem to exist for little purpose other
than as a vehicle for butter or jam (or both).
Arepa: Colombia/Venezuela
An Arepa (Photo: Steven Depolo/Flickr)
Arepas are made with corn or dough and are common in the northern
part of South America, especially Colombia and Venezuela. It can be
served whole with cheese or avocado, but is usually sliced in half and
used to make sandwiches. In the U.S. its popularity has begun to grow
in recent years, with shops specializing in arepa sandwiches popping
up in places like New York and Los Angeles.

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INTERNATIONAL BREAD

The Different Types Of Bread From Around The World

 A baguette is a long, thin loaf of bread commonly

 This sweet bread is made from mashed bananas

 Bread sticks are long, thin sticks of bread commonly

 The rich and tender brioche is light, fluffy and

 Brown bread ismade of whole wheat, wheat germ,

 Challah is a special braided bread, typically eaten

 Ciabatta is white bread made from wheat

 Naan is a leavened, baked flatbread native to South

 Soft pretzels are a type of baked bread traditionally

 Pumpernickel is a heavy, dark and sweet type of

 Rye bread was popular throughout Europe during

 Sourdough bread is an ancient type of bread -- it is

 Tortillas are thin, unleavened flatbread traditionally

 Commonly referred to simply as "sandwich bread,"

Whole Wheat Bread

 Whole wheat bread is a type of brown bread made

interpretation. Here are 10 of our favorite interpretations.

This flatbread is popular in several South Asian countries, in America

This slightly leavened flatbread is as comfortable

The flour tortilla was introduced to Mexico when Europeans brought

Quick Bread: United States

Beer bread (Photo: Paul Capewell/Flickr)

A common site at any Armenian meal is lavash, a flatbread made from

Baguettes in a basket (Photo:

Crumpet: United Kingdom

Crumpets on a plate (Photo: D.

An Arepa (Photo: Steven Depolo/Flickr)

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