Breads of the World

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This is a map showing different breads of the world. I have written about some of these.

Cornbread

Cornbread is a generic name for any number of quick breads (a bread leavened chemically, rather than by yeast) containing cornmeal. Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where wheat bread was prohibitively expensive. In some parts of the South it is crumbled into a glass of cold buttermilk and eaten with a spoon, and it is also widely eaten with barbecue and chili con carne.  

Baguette

A baguette is a specific shape of artisan-style bread, commonly made from basic lean dough, a simple guideline set down by French law, distinguishable by its length, very crisp crust, and slits cut into it to enable proper expansion of gasses and thus formation of the crumb, the white part of bread. The standard diameter of a baguette is approximately 5 or 6 cm, but the bread itself can be up to a meter in length. The minimum required length to be considered a baguette is 80 centimeters. One baguette typically weighs 250 grams (8.8 oz). French food laws define bread as a product containing only the following four ingredients: water, flour, yeast, and common salt. the addition of any other ingredient to the basic recipe requires the baker to use a different name for the final product. As a result, the traditional baguette is made from a very lean dough, made from bread flour, with an average protein content of 11.5%.

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Irish Soda Bread

Soda bread is a type of quick bread in which baking soda (otherwise known as sodium bicarbonate) is used for leavening rather than the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. Other ingredients can be added such as raisins, egg or various forms of nuts. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Soda bread can dry out quickly and is typically good for two to three days; it is best served warm ...

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