In Bread: 70 brilliant sandwich recipes

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The ancient Egyptians, Greeks, and Romans all considered the degree of refinement in the bakery arts as a sign of civilization. [6]

Molella, Art (8 February 2012). "How the Phrase 'The Best Thing Since Sliced Bread' Originated". The Atlantic . Retrieved 30 September 2016.Bread is sometimes referred to as "the staff of life", although this term can refer to other staple foods in different cultures: the Oxford English Dictionary defines it as "bread (or similar staple food)". [71] [72] This is sometimes thought to be a biblical reference, but the nearest wording is in Leviticus 26 "when I have broken the staff of your bread". [73] The term has been adopted in the names of bakery firms. [74] See also Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened (e.g. matzo). Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnut) or seeds (such as poppy). [35] Spiekermann, Uwe: "Brown Bread for Victory: German and British Wholemeal Politics in the Inter-War Period", in: Trentmann, Frank and Just, Flemming (ed.): Food and Conflict in Europe in the Age of the Two World Wars. Basingstoke / New York: Palgrave, 2006, pp.143–71, ISBN 1-4039-8684-3 Cauvain, Stanley (2015). Technology of Breadmaking. Springer. p.377. ISBN 978-3-319-14687-4. In the past, maize (corn), barley, oats, sorghum, millet and rice have all found their way into bread products at some time, usually when wheat and rye have been in short supply.

Small differences in the amount of water, yeast or salt can make a big difference to your finished loaf. Too much heat will kill the yeast, so don’t prove it in a very hot place, and use water that is warm rather than hot. Test the water with a clean finger – it should be about body temperature. You can also use colder water if you want a slower rise. 7. Consider vitamin C Hayward, Tim (2020). Loaf Story. Hardie Grant Publishing. ISBN 9781787134782 . Retrieved 25 January 2021. Young, Linda; Cauvain, Stanley P. (2007). Technology of Breadmaking. Berlin: Springer. p.54. ISBN 978-0-387-38563-1. Dean, Sam (2 August 2013). "The Etymology of the Word 'Bread' ". Bon Appetit . Retrieved 30 September 2016.Gobbetti, Marco; Gänzle, Michael, eds. (2012). Handbook on Sourdough Biotechnology. Springer. ISBN 978-1-4899-9189-8. Sourdough breads are made with a sourdough starter. The starter cultivates yeast and lactobacilli in a mixture of flour and water, making use of the microorganisms already present on flour; it does not need any added yeast. A starter may be maintained indefinitely by regular additions of flour and water. Some bakers have starters many generations old, which are said to have a special taste or texture. [49] At one time, all yeast-leavened breads were sourdoughs. Recently there has been a revival of sourdough bread in artisan bakeries. [52]