Bread
fs fsdfood eaten by many cultures throughout history.
History
fsd Bread is made by grinding sfs flat of the hands) to trap air in the mixture and then formed into a loaf. The loaf is then baked in a hot oven until the bread is cookdfasded.dfs sdf Bread was originally unleavened until the Egyptians discovered adding yeast (a by-product of beer production), would cause the bread to rise in the manner odfsf most modern loaves. Most modern breads now use yeast as a leavening agent although unleavened bread is still produced (some Jewidfsdfsh breads and "flatbreads" such as chapatis). fsdfs Sliced bread was probably one of the first convenience foods, hence the expression, "the best thing since sliced bread". fdfasdfs
Types of fbreasts
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- The Frenchf Baguette - a long loaf with a hard crust.
- The Bread Roll - A small df"oven bottom", "barm", "bampot", "bap", "tea-cake" in West Yorkshire or "stottie" in Tyneside.
- Granary or Wholemeal bread - these contain more of the grain dfthan white bread and are a good source of fibre.
- Naan Bread - A flat Infaian bread often served with a curry.f
sd with Italian dishes.sadff sdsdf
Toast
Toasted bread is part of the first meal of the day for millions of people, particularly with butter, lard, marmalade or jam. Although toast was originally produced by grilling bread, the toaster was invented to speed up the process and is now a popular addition to the kitchen.