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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. ...read more.


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 or toasted. In Ireland, typically the flour is made from soft wheat; so soda bread is best made with a cake or pastry flour (made from soft wheat), which has lower levels of gluten than a bread flour. Various forms of soda bread are popular throughout Ireland. Soda breads are made using either wholemeal or white flour, with the former known colloquially as "brown bread" in the Republic of Ireland. Rye Bread Rye bread is a type of bread made with flour from rye grain of variable levels. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. ...read more.


Most pitta breads are baked at high temperatures causing the flattened rounds of dough to puff up dramatically. When removed from the oven the layers of baked dough remain separated inside the deflated pitta, which allows the bread to be opened into pockets, creating a space for use in various dishes. Chapatti Chapatti is a thin, unleavened flat bread of South Asia and East Africa. It is also found in Turkmenistan, Uganda, Ghana and parts of West Africa. Chapatti sizes vary depending on region and change slightly from kitchen to kitchen. In general, a Pakistani chapatti is between 15 and 30 cm in diameter while an Indian chapatti is usually smaller, ranging from 12-15 cm in diameter, although it can be as small as 5 cm across. Chapattis are made from a dough consisting of atta flour (whole grain durum wheat), water, and salt. The dough is rolled out into discs of approximately 14 cm in diameter on a platform with a rolling pin. It is then heated on both sides on a very hot, frying pan. ...read more.

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