Bread

breadsbreadmakingleavened breadbread makingbread productpanbread-makingcrustcrusty breadleavened
Bread is a staple food prepared from a dough of flour and water, usually by baking.wikipedia
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Dough

Unleavened doughYeast doughaiysh
Bread is a staple food prepared from a dough of flour and water, usually by baking. Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven.
The process of making and shaping dough is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items.

Sourdough

sourdough breadsourdough starterlevain
Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Methods of processing dough into bread include the straight dough process, the sourdough process, the Chorleywood bread process and the sponge and dough process.
Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast, and better inherent keeping qualities than other breads due to the lactic acid produced by the lactobacilli.

Loaf

loaves
The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf), which appears to be the oldest Teutonic name.
A loaf is a shape, usually a rounded or oblong mass of food, typically and originally of bread.

Chorleywood bread process

Chorleywood
The Chorleywood bread process was developed in 1961; it uses the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. Methods of processing dough into bread include the straight dough process, the sourdough process, the Chorleywood bread process and the sponge and dough process.
The Chorleywood bread process (CBP) is a process of making dough in bread production.

Fermentation in food processing

fermentationfermentedferment
The Chorleywood bread process was developed in 1961; it uses the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf.
However, similar processes take place in the leavening of bread (CO 2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt.

Gluten

glutinouswheat glutenglutin
Owing to its high levels of gluten (which give the dough sponginess and elasticity), common or bread wheat is the most common grain used for the preparation of bread, which makes the largest single contribution to the world's food supply of any food.
It is found in wheat, barley, rye, oats and related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, etc.), as well as products derived from these grains (such as breads and malts).

Oven

conventional ovenovensBaking oven
Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven.
Culinary historians credit the Greeks for developing bread baking significantly.

Barm

Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer called barm to produce "a lighter kind of bread than other peoples" such as barm cake.
It was used to leaven bread, or set up fermentation in a new batch of liquor.

Rye

winter ryerye flourLargest rye producer
Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten.
It serves as the main bread cereal in most areas east of the French-German border and north of Hungary.

Bread pudding

Black bread puddingBrødpuddingChocolate bread pudding
Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide crunchy crusts or thicken sauces, sweet or savoury bread puddings, or as a binding agent in sausages and other ground meat products.
Bread pudding is a bread-based dessert popular in many countries' cuisines, made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory, a variety of other ingredients.

Soup

soupscanned soupcondensed soup
Bread can be dipped into liquids such as gravy, olive oil, or soup; it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats, cheeses, vegetables, and condiments.
The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew.

Staple food

staplestaplesstaple crop
Bread is a staple food prepared from a dough of flour and water, usually by baking.
Rice is most commonly cooked and eaten as separate entire grains, but most other staple cereals are milled into a flour or meal that can be used to make bread, noodles, pasta, porridge and mushes like mealie pap.

Baking

bakedbaked goodsbake
Bread is a staple food prepared from a dough of flour and water, usually by baking. 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).
The most common baked item is bread but many other types of foods are baked.

Food pyramid (nutrition)

food pyramidfood guide pyramidfood groups
Nutritionally, bread is categorized as a source of grains in the food pyramid and is a good source of carbohydrates and nutrients such as magnesium, iron, selenium, B vitamins, and dietary fiber.
The pyramid was divided into basic foods at the base, including milk, cheese, margarine, bread, cereals and potato; a large section of supplemental vegetables and fruit; and an apex of supplemental meat, fish and egg.

Steamed bread

steamed
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).
Steamed bread is a kind of bread, typically made from wheat, that is prepared by steaming instead of baking.

Wheat

cornTriticumdwarf wheat
Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. In wheat, phenolic compounds are mainly found in hulls in the form of insoluble bound ferulic acid, where it is relevant to wheat resistance to fungal diseases.
Wheat is a major ingredient in such foods as bread, porridge, crackers, biscuits, Muesli, pancakes, pasta and noodles, pies, pastries, pizza, polenta and semolina, cakes, cookies, muffins, rolls, doughnuts, gravy, beer, vodka, boza (a fermented beverage), and breakfast cereals.

Barley

malting barleysix-row barleyH. vulgare
Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten.
Alongside emmer wheat, barley was a staple cereal of ancient Egypt, where it was used to make bread and beer.

Poppy seed

poppy seedspoppyseedpoppy
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.
The seeds are used whole or ground into meal as an ingredient in many foods – especially in pastry and bread – and they are pressed to yield poppyseed oil.

Baker percentage

Baker's percentageBaker's %baker's percentages
Professional bread recipes are stated using the baker's percentage notation.
Baker's percentage is a notation method indicating the proportion of an ingredient relative to the flour used in a recipe when making breads, cakes, muffins, and other baked goods.

Sponge and dough

spongesponge and dough processsponge dough
Methods of processing dough into bread include the straight dough process, the sourdough process, the Chorleywood bread process and the sponge and dough process.
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, creating the total formula.

Straight dough

bulk fermentationshapingstraight dough process
Methods of processing dough into bread include the straight dough process, the sourdough process, the Chorleywood bread process and the sponge and dough process.
Straight dough is a single-mix process of making bread.

Secoisolariciresinol diglucoside

Three natural phenolic glucosides, secoisolariciresinol diglucoside, p-coumaric acid glucoside and ferulic acid glucoside, can be found in commercial breads containing flaxseed.
In food, it can be found in commercial breads containing flaxseed.

Beer

brewing industrybeersbrewing
Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer called barm to produce "a lighter kind of bread than other peoples" such as barm cake.
Beer is sometimes referred to as "liquid bread", though beer is not a meal in itself.

Kneading

kneadedkneaddough hook
When relatively dry dough is worked by kneading, or wet dough is allowed to rise for a long time (see no-knead bread), the glutenin forms strands of long, thin, chainlike molecules, while the shorter gliadin forms bridges between the strands of glutenin.
Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product.

Ferulic acid

ferulateferulicferuloyl
In wheat, phenolic compounds are mainly found in hulls in the form of insoluble bound ferulic acid, where it is relevant to wheat resistance to fungal diseases.
Ferulic acid glucoside can be found in commercial breads containing flaxseed.