Bread making

PLAN
Bread
History of bread
Types of bread
Bread making

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture.

There are many combinations and proportions of types of flour and other ingredients, and also of different traditional recipes and modes of preparation of bread. As a result, there are wide varieties of types, shapes, sizes, and textures of breads in various regions. Bread may be leavened by one of many different processes, ranging from reliance on naturally occurring microbes (so-called "sourdough" recipes) to addition of chemicals or industrially produced yeast to high-pressure artificial aeration methods during preparation or baking. However, some products are cooked before they can leaven, sometimes for traditional or religious reasons. Many non-cereal ingredients may be included, ranging from fruits and nuts to various fats

Depending on local custom and convenience, bread may be served in various forms at any meal of the day. It also is eaten as a snack, or used as an ingredient in other culinary preparations, such as fried items coated in crumbs to prevent sticking, or the bland main component of a bread pudding, or stuffings designed to fill cavities or retain juices that otherwise might drip away.

HISTORY OF BREAD
The importance of bread in the formation of early human societies cannot be overstated. From the western half of Asia, where wheat was domesticated, cultivation spread north and west, to Europe and North Africa, and enabled humans to become farmers rather than hunters and foragers.
This in turn led to the formation of towns, as opposed to the nomadic lifestyle, and gave rise to more and more sophisticated forms of societal organization. Similar developments occurred in eastern Asia, centered on rice, and in the Americas with maize.

TYPES OF BREAD
Bread is also made from the flour of other wheat species, rye, barley, maize, and oats, usually, but not always, in combination with wheat flour. Spelt bread continues to be widely consumed in Germany, and emmer bread was a staple food in ancient Egypt. Canadian bread is known for its heartier consistency due to high protein levels in Canadian flour.

TYPES OF BREAD
Flat bread
Rye bread
quick bread
Barley bread
maize bread
oats bread

BROWN BREAD
BROWN BREAD IS MADE WITH ENDOSPERM AND 10% BRAN. IT CAN ALSO REFER TO WHITE BREAD WITH ADDED COLORING TO MAKE IT BROWN; THIS IS COMMONLY LABELED IN AMERICA AS WHEAT BREAD

RYE BREAD
RYE BREAD IS MADE WITH FLOUR FROM RYE GRAIN OF VARYING LEVELS. IT IS HIGHER IN FIBER THAN MANY COMMON TYPES OF BREAD AND IS OFTEN DARKER IN COLOR AND STRONGER IN FLAVOR. IT IS POPULAR IN SCANDINAVIA, GERMANY, FINLAND, THE BALTIC STATES, AND RUSSIA.

THE MAIN ELEMENTS OF BREAD

STAGES OF MAKING BREAD