Even if bread is your favorite food group and you include homemade banana bread and / or sourdough among your quarantine accomplishments, you may not know half of what is common among traditional breads at your local grocery store. In fact, there are many different types and types of bread that you may not be familiar with.
Although most bread recipes start with four basic ingredients – flour, water, salt, and yeast – there are infinite ways to differentiate the end product, starting with the yeast, sayS. Chef Richard J, Coppedge, Jr. Certified Master Baker, Professor of Baking and Pastry at the Culinary Institute of America. “A good bread baker’s kitchen is like a pharmacy where everything is weighed and mixed properly,” says Coppedge.
Most breads fall into one of two categories: they are made with either commercial yeast yeast found in store-bought packets, or sourdough yeast (the bowl of many pandemic bakers who are regularly “fed” during quarantine). There are also chemical leavening agents such as baking soda and baking soda; these are used in quick breads, which are often fortified with ingredients such as sugar, eggs, milk, and butter.
But let’s get back to the basics: Lean doughs (without enriching ingredients) can also vary depending on the type of flour, cooking time and shape, which is often dictated by culture or tradition.
Here is an exhaustive but incomplete list of the many bread names, types, and types of bread you may come across if you are one of the biggest bread fans or want to include bread bakers on your resume:
21 different types of bread
With a firm crust and a moist, chewy core, sourdough breads can come in a variety of shapes and sizes. Thanks to the acidic fermentation that takes place in the sourdough starter, which lowers a bread’s pH, these breads have an acidic tartness that can take days to hours to develop, says Coppedge, who likes to share that his starter is out of time before him is married in 1986. The flavors of sourdough bread vary depending on the type of flour. The acidity depends on which cereal you choose and how much starter or yeast is used.
This soft, flat Italian bread is thicker than pizza but thinner than baguette, for example. Coppedge calls this bread “fortified” because it contains tons of olive oil that is poured over the dough before it goes into the oven. Although it is naturally dairy free, Focaccia can be topped with anything from rosemary and salt to caramelized onions and various types of cheese. Served in squares, strips or wedges, it has a “velvety crumb and crust,” says Coppedge.
Banana bread is a popular quick bread that is fortified with sweeteners, as well as eggs and milk. “They scale the ingredients, mix them, and put them in a pan in a preheated oven,” says Coppedge, reciting recipe instructions that pale compared to sourdoughs that take days to rise.
With a soft and delicate consistency, banana bread’s closest cousin would be cake if it weren’t for its shape: traditionally, banana bread is baked in a loaf pan. Coppedge recommends storing peeled bananas in a sealed plastic bag in the refrigerator for several days before tossing them into your banana bread batter with liquid and all. “The more ripe or rotten the bananas are, the better, because the starch is supposed to be converted into sugar,” he says.
Related: 44 Best Fruit Bread Recipes
Boston fast bread
Also known as New England Brown Bread, this whole-grain dark bread gets its rise from chemical leaners and its rich taste from molasses. It’s sometimes sprinkled with raisins and is traditionally canned and / or steamed, adding to its distinctive cylindrical shape with lines similar to what you’d have after dumping a solid can of cranberry sauce. Tasters describe the consistency of Boston Quick Bread as moist like banana bread.
Another fortified bread, corn bread, requires oil or butter, as well as milk or buttermilk. It’s usually made sweeter in the north, while southern recipes tend to be less sugar-free, notes Coppedge. Either way, the main ingredients are cornmeal and flour or cornstarch. It starts out as a dough rather than a dough, and thanks to chemical leavening agents it rises in the oven.
Irish soda bread
That growing quick bread list includes traditional Irish soda bread, a raisin-laden, light brown, whole-grain bread that is sometimes made with caraway seeds. In the United States, says Coppedge, the concoction is sweeter, whiter, and can be made with currants. “Sometimes recipes change with migration,” he explains.
In addition to water, flour, salt, and commercially available yeast, the ingredient in challah includes eggs and / or egg yolks, oil, and sugar and / or honey, says Coppedge, adding that the yellow bread isn’t overly sweet. Because it is traditionally prepared for the Jewish Sabbath, when milk and meat are not mixed, challah is free from milk and butter. A special feature of the bread is its weave, which usually consists of six strands of dough, which result in a very soft and somewhat elastic bread with a soft crust. In the fall around the Jewish New Year, you may also find round challahs, which represent continuity.
“It’s like Challah, but based on milk,” says Coppedge, explaining this French bread from Bordeaux. He describes brioche as “butter eater on butter with eggs”. The highly fortified bread gets its yellow color and tenderness from the butter and egg yolk, but it also contains sugar and milk. Often found in bun form, brioche bread can add value to an ordinary burger or fried chicken sandwich.
Rye bread is made from the grayish grain of rye and is particularly popular in the Scandinavian countries of Eastern Europe, says Coppedge. Its texture is very heavy and it is full of filler fibers. “After two slices, you are ready to take a nap,” he adds. When you think of the type of bread that goes on a Reuben sandwich, read on – you think of American rye.
American rye bread
Also known as Jewish rye, this lighter-colored bread contains some rye flour and is sometimes strewn with caraway seeds. Despite its name, rye only makes up about 20 percent of its total flour content. It’s a percentage that wouldn’t fly in Europe, notes Coppedge. “It’s not rye bread for Eastern Europeans,” he says. On the shelves of grocery stores, you can also spot marble rye, which features swirls of light and dark rye bread dough. All American varieties tend to be less dense than traditional rye bread you would find overseas.
Related: Basic Sourdough Recipe
Pumpkin seed bread
Pumpernickel bread is a dark bread made from whole grain rye. In the United States, molasses or caramel are often used to darken bread, says Coppedge. Elsewhere, pumpernickle bread is dense thanks to its high wholemeal content. It is often cut into thin slices and buttered or topped with smoked fish.
“Multigrain bread is a catchphrase,” says Coppedge, explaining the bread that can be made from basic wheat flour and then sprinkled with grains for a healthy facade. When properly prepared, bakers soak grains such as oatmeal, wheat semolina, rye or flaxseed in water overnight and then add them to every basic bread recipe.
“The total amount of grains can vary widely. It all depends on what type of cereal is added and how much, so look for the fiber content on the nutrition label, “he says, adding that he likes to toss a cup of cooked oatmeal into his multigrain breads to add texture mitigate.
Ciabatta’s recipe is made from flour, yeast, water and salt and has no frills. Its most prominent properties are its high water content and its slipper-like shape. “It has a crispy crust and a light, smooth texture thanks to lots of water,” says Coppedge. “It is a loose loaf that is rural in origin.”
Baguettes are also known as French bread, another collective term. Baguettes are long, soft breads with a hard crust, the length and freshness of which are strictly regulated in France.
This Middle Eastern flatbread is known for its pocket. Made with flour, water, some yeast, and some salt, it is formed into slices and thrown into a super-hot oven, where it reacts by inflating itself to form an air bubble. Pitas can be filled, topped, or torn and submerged.
Hard as a cracker, matzo bread is made under kosher supervision from water and flour mixed and baked in less than 18 minutes to prevent the enzyme activity that would otherwise cause it to spike, says Coppedge. It is traditionally eaten on Passover by Jewish people in honor of their ancestors who did not have time to wait for the bread to rise when they escaped from slavery.
Also a flatbread, this soft and sometimes sticky Indian bread is made with yogurt for softness and acidity. It hit the inside of a hot beehive oven that “could burn the hair off your arms,” says Coppedge. There it is cooked for 30 seconds, just long enough to collect black, caramelized charcoal stains. Naan bread is often served with the main course and is used to soak up juices.
Related: Easy Savory Bread Recipes
Made from grains that are moistened until they begin to sprout or sprout, sprouted breads have a heavier texture and higher fiber content than your average white bread, according to Coppedge. They can often be found in the sliced bread department.
Bagel with cream cheese on wooden table
Bagels are thick and tough, slice-shaped breads that are often cut in half and coated with cream cheese and smoked fish. They’re made from a high-gluten flour that makes a chewy dough, which Coppedge says explains why they’re labor-intensive. Unlike typical breads that go straight to the oven, traditional bagels are boiled in water before baking. This “pre-gelatinizes” the starch in the flour, explains Coppedge, a chemical process that makes the crust shiny and tough.
A special feature of the bagel is its shape, which has a center hole that is created by rolling out a strip of dough, wrapping it around the hand and then pressing the ends together.
A close relative of the bagel, bials are also disc-shaped with no hole in the center. Biales aren’t boiled in water, so they lack a shiny crust, explains Coppedge. Instead, they’re made by filling a center well with chopped onion, poppy seeds, and oil to keep the center soft.
Most commonly found in bun form, potato bread gets its soft and subtle fortification from potato starch and / or potato flour, which is used to replace some of the flour in a standard bread recipe, says Coppedge. It can also contain added sugar and milk; In the case of potatoes, these additives contribute to the consistently soft texture.
Next: How to Make Bread Without Yeast
Guiding the way to thrive
Jan Juc naturopath Rebecca Winkler has always found joy in the practice of cooking nourishing meals for others.
That pastime spilled over into developing recipes and it was during lockdown that her culinary passion led her to become a qualified plant-based chef and a raw dessert chef.
Now the mum-of-two has expertly thrown all of her skills into the mix to achieve a long-held goal of producing a book.
Released as an eBook, with a print version to hopefully follow, 14 Day Whole Food Feast is a comprehensive two-week meal plan designed to nourish the body and delight the tastebuds.
Within its pages are recipes for whole food snacks, lunch and dinner meals, lunchbox ideas, and time-saving tips.
14 Day Whole Food Feast by Rebecca Winkler is available now as an eBook.
“My motivation was both personal and professional,” Rebecca says.
“On a professional note, I found so many patients were having difficulty finding family-friendly, whole food recipes to help them navigate various dietary needs.
“The recipes are easy to follow, a shopping list is provided and time frames are taken into account so slower cooked meals or more time-consuming recipes are saved for weekends.”
Rebecca says the eBook can function purely as a recipe resource or be followed meticulously for a 14-day reset.
“Food prep guidance is given at the start of each week in order to get ahead and be organized as possible.
The eBook includes lunch, dinner and snack ideas, as well as shopping lists and naturopathic advice.
“Dinners are often incorporated into leftovers for lunch the next day and naturopathic guidance is provided around ways to maximize your time by incorporating regular exercise and practicing self-care.”
The idea for the book began to brew in 2019 during a solo trip Rebecca took with colleagues which gave her the space to establish a clear vision for the content she wanted to share.
“I began developing and refining recipe, enlisting a beautiful photographer and graphics team to allow my dream to be realised.
“The long-term plan is to release a number of other eBooks and, eventually, print a hard copy, real-life book to be loved and to splash your chocolate and bolognaise sauce on. The kind of recipe book that you find yourself grabbing time and time again.”
The eBook is filled with nutritious recipes and much more.
So, what are some of Rebecca’s personal favorites featured in her carefully curated eBook?
“Ooh, that’s like trying to choose a favorite child,” she laughs.
“I know it might seem boring, but the slow-cooked bolognaise with hand-made gluten-free fettucine is an absolute favourite.
“We make it weekly in my house and every time my kids exclaim ‘this is the best bolognaise ever’.”
The slow cooked beef pie, kafir lime chicken balls and whole food cranberry bliss balls are also hard to pass up, she says.
Rebecca avoids listing ideal ingredients for people to incorporate into their diet, instead saying the most beneficial ingredients are those that make you feel at your best.
“Not everyone tolerates grains, some don’t tolerate fruit, others have difficulty digesting meat and protein.
“My advice is to listen and take note of how your body feels when you eat.
“Are you bloated, do you have pain in your gut, loose stools, headaches or fatigue?
Rebecca is a qualified naturopath, as well as being a plant-based chef and raw dessert chef.
“I am more inclined to advise people to source good quality ingredients, grow what they can, and cook from scratch as much as time and money allows.
“Eat three meals a day and snack only if you are hungry, growing, pregnant or exercising.
“Try to consume 30-35ml of water per kg of body weight. Add plenty of vegetables, fresh herbs, variety and colour.
“Our gut flora thrives on variety, so mix up your veggies, fruits, grain, legumes and proteins. Eat the rainbow.”
To get the most out of the eBook, the author suggests reading it from cover-to-cover and choosing a 14-day period where you are at home and have minimal social engagements.
Rebecca is passionate about naturopathy which she describes as a holistic, comprehensive view of the body in its entirety and “a wonderful adjunct to Western Medicine for patients as it ensures medical due diligence is exercised, adequate diagnostic testing where appropriate and an individualized approach to restoring health”.
Rebecca’s advice is to “eat the rainbow” when it comes to healthy food choices.
She says many of her clients are seeking ways to regain optimal health following extended periods of lockdown during the pandemic.
“There is no doubt that most of us found ourselves allowing more in alcohol and comfort foods over lockdown, which is nothing to feel ashamed about.
“In such a difficult, confining and overwhelming time, we sought comfort where ever it may lie for us.
“This is not a failure, it was merely a way for so many to cope. I never judge anyone’s choices, I merely try to support, understand and listen.
“Often we already know what we need to do to rebuild or move forward, simply sharing and being heard without shame or judgment is therapeutic.
“I cannot describe to you the genuine joy that seeing people thrive provides.”
14 Day Whole Food Feast retails for $19.95 and on the Rebecca Winkler website. Discover more and contact Rebecca via her Facebook page, Instagram @rebeccawinklernaturopath or email [email protected]
Get to know farro and other superfood whole grains
By Casey Barber, CNN
Quinoa has reached a level of superfood status not seen since the great kale takeover of the aughts. Equally embraced and mocked in pop culture, it’s become the symbol of the grain bowl generation. It’s not the only whole grain that’s worth bringing to the table, however.
The world of whole grains is wide, and if quinoa and brown rice have been the only grains on your plate, it’s time to expand your palate. Here’s an introduction to whole grains, along with tips for cooking and enjoying them.
What’s a whole grain?
The term “whole grains” encompasses all grains and seeds that are, well, whole. They retain all their edible parts: the fiber-rich outer bran layer; the carbohydrate-rich endosperm center, which makes up the bulk of the grain itself; and the inner core, or germ, which is packed with vitamins, protein and healthy fats.
On the other hand, refined grains such as white rice and all-purpose flour have been milled to remove the bran and germ, stripping away much of the fiber, protein and vitamins, and leaving only the starchy endosperm.
“A lot of people don’t realize that whole grains contain several grams of protein in addition to vitamins and antioxidants,” said Nikita Kapur, a registered dietitian nutritionist in New York City. With every serving of whole grains, “you get a ton of minerals, B vitamins and fiber, which is especially important for good health.”
So-called “ancient grains” fall under the umbrella of whole grains, though the phrase is more of a marketing term than a marker of a more nutritious option. Ancient grains refer to whole grains like millet, amaranth, kamut and, yes, quinoa that have been the staple foods of cultures for several hundred years. They are not hybridized or selectively bred varieties of grains, like most modern wheat, rice and corn.
And though quinoa has gotten all the press as a whole grain superfood, there’s good reason to try others. Trying a variety of whole grains isn’t just a way to mix up your same-old side dish routine. It’s also a chance to get a wider portfolio of minerals and more into your diet.
“Suffice to say, we need to have a more diverse plant-based diet” to get the full complement of recommended nutrients in our meals, Kapur said, “and we can’t get it from the same 10 or 20 foods.
“One grain might have more manganese, another more zinc or magnesium, and another more protein,” she added. “Try one as a pasta, one as a porridge — you do you, as long as there’s a variety.”
Familiar foods like oats, corn, brown and other colors of rice, as well as wild rice (which is an aquatic grass), are all considered whole grains, but there are many others you’ll want to add to your regular repertoire.
Some whole grains to get to know
amaranth is a tiny gluten-free grain that can be simmered until soft for a creamy polenta-like dish, but it also makes a deliciously crunchy addition to homemade energy bars or yogurt bowls when it’s been toasted. To toast amaranth seeds, cook over medium heat in a dry pan, shaking frequently until they begin to pop like minuscule popcorn kernels.
Buckwheat is gluten-free and botanically related to rhubarb, but these polygonal seeds (also called groats) don’t taste anything like fruit. You might already be familiar with buckwheat flour, used in pancakes and soba noodles, or Eastern European kasha, which is simply toasted buckwheat.
Faro is the overarching Italian name for three forms of ancient wheat: farro piccolo, or einkorn; farro medio, or emmer; and farro grande, or spelled. The farro you typically find at the store is the emmer variety, and it’s a rustic, pumped-up wheat berry that’s ideal as a grain bowl base. Or make an Italian-inspired creamy Parmesan farro risotto.
Freekeh is a wheat variety that’s harvested when unripe, then roasted for a surprisingly smoky, nutty flavor and chewy texture. Freekeh’s taste is distinctive enough that it steals the spotlight in your meals, so use it in ways that highlight its flavor. It’s fantastic in a vegetarian burrito bowl paired with spicy salsa, or in a warming chicken stew.
kamut is actually the trademarked brand name for an ancient type of wheat called Khorasan, which features large grains, a mild taste and tender texture. It’s a good, neutral substitute for brown rice in a pilaf or as a side dish. Or try this high-protein grain in a salad with bold flavors like arugula, blood orange and walnut.
millet is a gluten-free seed with a cooked texture similar to couscous. Teff is a small variety of millet that’s most frequently used as the flour base for Ethiopian injera flatbread. Try raw millet mixed into batters and doughs for a bit of crunch, like in this millet skillet cornbread recipe, or use either teff or millet cooked in a breakfast porridge.
How to cook any whole grain
While cooking times vary for each grain, there’s one way to cook any whole grain, whether it’s a tiny seed or a large, chewy kernel: Boil the grains like pasta.
Bring a large pot of water to a boil and add a handful of kosher salt. Add the grains and cook, tasting as you go, until tender. Small grains like amaranth and quinoa can cook fully in five to 15 minutes, while larger grains like farro and wild rice can take anywhere from 30 minutes to one hour — so keep an eye on your pot and check it frequently.
Drain well in a mesh strainer (to catch all those small grains) and either use immediately or allow to cool slightly, then refrigerate for later meals. Cooked whole grains can also be portioned, frozen and stored in airtight bags for up to six months.
If you want to cook your whole grains in an Instant Pot or other multicooker, this chart offers grain-to-water ratios for many of the grains mentioned here.
The CNN Wire
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Casey Barber is a food writer, illustrator and photographer; the author of “Pierogi Love: New Takes on an Old-World Comfort Food” and “Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats”; and editor of the website Good. foods Stories.
Travel: A quaint county seat with Mayberry charm | Lifestyles – Travel
I finally ventured out for my first road trip of 2022 earlier this month. It’s been way too long since I took a little trip and it was long overdue. My last little getaway was in Chicago the week of Christmas. The day I returned I wasn’t feeling very well and an at-home test confirmed that I had COVID — again.
The first time was in November 2020 and it was a severe case that landed me in the hospital with pneumonia and difficulty breathing and then many months of recovery. Luckily this time around it just lasted a couple of weeks. At the same time I was pushing through COVID we were in the process of moving. And my Dad, who had tested positive for COVID not long before me, passed away. So, it’s been a heck of a start to 2022. A getaway was much needed.
It was a brief 24 hours in the Indianapolis area, but as always I packed a bit in and had a lot of good food. On our way down we stopped off in Rensselaer for lunch at Fenwick Farms Brewing Co. and took a little walk to check out the murals that are part of the Ren Art Walk. That evening I attended a media opening of the newly reopened Dinosphere exhibit at the Children’s Museum of Indianapolis.
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It’s a place I adore and still enjoy visiting even though my kids are teenagers and young adults now. I love being greeted by the huge Bumblebee character on the way in from what is probably my favorite action move, “The Transformers.” The largest children’s museum in the world has so much to see and I’ve loved having the chance to explore it both with and without my kids.
After the event it was a quick overnight at Staybridge Suites in Plainfield, and in the morning we headed to Danville. Danville is the county seat of Hendricks County. I adore county seats with downtown squares and this is one of my favorites. On an earlier visit there we were in town for the Mayberry in the Midwest festival, which had lots of activities related to the classic TV show “The Andy Griffith Show” that was set in the fictional town of Mayberry.
Danville definitely has that charming, inviting, friendly small town vibe that feels like it could be a sitcom setting. We ate at the Mayberry Cafe where old episodes play on television screens and the menu is full of down-home, made-with-love comfort foods, with a specialty being “Aunt Bee’s Famous Fried Chicken.” I tried it and it was very tasty. The whole place made me smile like Opie after a fishing outing with his dad.
This time our dining destination was The Bread Basket. I had tried their desserts at a few events, but it was my first time dining in. It’s located in a house that was built for the president of Central Normal College in 1914 and is cute and cozy. It’s a breakfast and lunch spot, so plan to go early and be prepared for a wait during peak times (but it’s well worth it).
My Dilly Turkey Sandwich on fresh wheat nut bread with an Orchard Salad was delicious. I loved that they had a combo option where you could pick a half sandwich and half salad or cup of soup. But the desserts are the real star here. I stared at that dessert case for several minutes — and I wasn’t the only one.
I was seated next to it, and watched intently each time they removed a pie or cake from the case to cut a slice. I tried the Hummingbird Cake, which was a perfect treat without being too rich, and then noticed another that was so unique I had to get a slice to take home — the Blackberry Wine Chocolate Cake. If you go there and are overwhelmed with choices, go with this. You won’t regret it.
After lunch, we made our way over to the Hendricks County Historical Museum & Old County Jail, which is just off the square. For someone like me who loves history, this was a wonderful stop to incorporate into our day. It was built in 1866 and used as a jail all the way up until 1974. You can go into the old jail cells (two on the female side and four on the male side) and tour the sheriff’s home.
An exhibit has information and artifacts from when Central Normal College existed (later Canterbury College). There’s also a temporary chronological exhibit about music and musicians, featuring many Hoosier hitmakers.
After the visit, I took a breezy little walk around the square, where I was reminded that there is a nostalgic old movie theater. The historic Danville Royal Theater dates back to the early 1900s and shows current movies for just $5 a ticket.
It was then getting close to dinner time, so we decided to eat before we headed back home. A place in the nearby town of North Salem had been recommend to me and I am so glad we took time to visit. I chatted for a few minutes with Damiano Perillo, owner of Perillo’s Pizzeria. He’s a native of Palermo, the capital of Sicily. The food is authentic and almost all of it is made fresh daily, including their garlic rolls, marinara and alfredo sauces. The New York-style pizzas are perfection.
They even have a nearby garden where they grow many of the fresh vegetables and herbs used in their dishes. They have gluten free pastas, too, and the lady at the next table had some and was raving about it. We also tried the homemade Sicilian cannoli and the limoncello flute, and trust me when I say to definitely not skip dessert.
There was one last food stop. Although we had just eaten, I realized we’d be driving right by Rusted Silo Southern BBQ & Brewhouse in Lizton and just couldn’t pass it up. I made my husband pull in and pick up some food to go. We got the brisket and their house made pimento cheese, chorizo and kielbasa and took it home. I was introduced to it last fall and there is a reason they have been voted Best BBQ in the Indy area four years in a row. I loved hearing about how this eatery located next to a railroad literally stops trains in their tracks to get food from this award-winning BBQ joint.
All three of these places — The Bread Basket, Perillo’s Pizzeria and Rusted Silo are ones that you should absolutely include in your itinerary if you happen to be in the Indianapolis area.
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Guiding the way to thrive
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