Breaking Bread Around the World

Bread is one of the oldest prepared foods. It is a dough consisting of flour and water that is baked. In some cultures breads are steamed, fried, or baked. It may be leavened with yeast or unleavened. Bread may contain other ingredients, such as spices, fruits, vegetables, nuts, or seeds.

Bread is prepared on every continent. Here are just a few ways some cultures break bread:

  • China’s traditional, wheat flour bread, Mantou, is steamed or deep-fried and serves as an alternative to rice.
  • Germany has over 1,300 varieties of breads, rolls, and pastries. Germany also has the largest consumption of bread per capita worldwide.
  • In Mexico, the popular bread is pan dulce, which is Spanish for "sweet bread." It is typically served with hot chocolate.
  • Ethiopia has wide, flat, circular bread made from a grain called teff. It is used to scoop up food.
  • Traditional breads in the United States include cornbread and various quick breads, such as biscuits and rolls, to be eaten with meals.

Make some bread to break around your table with these titles from our digital collections.

Review provided by OverDrive
The Bread Bible is the one book on the subject no kitchen should be without. A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits. And don't just think loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns—the choices are endless.

Review provided by Hoopla
Bread Bread Bread offers an enticing collection of easy-to-follow recipes, as well as expert advice and shortcuts, for making fantastic bread at home. The more than 100 recipes include classics like focaccia and fougasse as well as more complex breads such as fig and hazelnut baguettes, naan, and thin multi-grain crisp bread. From scones to baguettes, pizzas to quick breads, this comprehensive collection from a master baker demystifies expert baking for home cooks. The easy-to-follow recipes will appeal to first-time bakers as well as seasoned enthusiasts. TOC and sample recipes: LOAVES: walnut bread, whole grain spelt bread, gotland loaf, carrot loaf. BAGUETTES AND ROLLS: cellar French rolls, raisin rolls, overnight-rising baguettes.

Review provided by OverDrive
Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes.

Review provided by Hoopla
The technique used dates back to ancient Egypt, where bakers who were baking bread in the same facility as wine was being fermented discovering that the natural yeast in the air from the fermenting grapes would leaven the bread and give it special flavor. In 2010, Cohen premiered his beer bread-a chewy, dark-hued creation with a nutty, robust flavor that comes from the Otis Stout from Sixpoint Craft Ales that's mixed into the dough. Artisan Bread will feature the techniques used as well as the recipes for Orwasher's most famous breads adapted specifically to facilitate home baking.

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