BREADS FROM AROUND THE WORLD Member Resource for the November 2016 Mammoth Cave Area Extension Homemakers Leader training. Compiled and adapted by: Lynn A. Blankenship, Metcalfe County Extension Agent for Family and Consumer Sciences Introduction: are one of the most common types of food made with ; there are thousands of different types of breads across the globe. Some breads are unleavened, such as Matzoh and tortillas, which contain no leavening ingredient and remain flat after cooking. The first breads made by humans over 12,000 years ago, were unleavened flat breads and were made by mixing and water, forming it into flat and leaving them on stones in the hot sun to “bake”. Other breads are quick breads that rise from the use of leavening agents such as powder or soda, which react chemically with acidic and alkaline compounds in the , causing gas to form that when combined with steam from high temperature baking, causes the to rise quickly as it cooks, think of corn bread as a common example. breads, of which the Egyptian culture was the first to innovate, rise from the action of the yeast digesting the from the starches in the flour and emitting carbon dioxide during the rising process, which can take from 30 minutes to over an hour, depending on the type of yeast used and the room temperature during rising. Some yeast breads require multiple rounds of rising, punching the dough down and allowing it to rise again, then forming the loaves and allowing them to rise yet again before baking. Think of the loaves of bread from the grocery, as a common example of yeast bread. Interesting facts: o Yeast is a live, single celled fungus, of which there are around 160 species on our planet, many of which exist in the environment all around us. Commercial baking yeast is dehydrated and is then reactivated, when added to water or moist dough. o is "double acting" – it has different ingredients that create carbon dioxide during different stages of the baking process. All baking powders contain (just like baking soda), baking powder also contains two additional acid ingredients. One of these is monocalcium phosphate and one of two second types of acid are also added, either sodium acid pyrophosphate or sodium aluminum sulfate.

o Cream of Tartar is used in some quick bread recipes such as , to neutralize acids in the , baking soda.

o flour contains two proteins, glutenin and gliadin which, when combined with water and kneaded, form gluten. Gluten is also present in , rye, and triticale – a wheat hybrid.

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Tips for success in bread baking:

o Use fresh ingredients: old yeast might not rise - check the use by date on the package, stale flour or old butter can also throw off the flavor and quality of the whole recipe!

o Check your temperature first with an oven thermometer and adjust the temperature accordingly, to avoid over or under baking your recipe.

o Use actual graduated measuring cups and spoons of the largest size needed, to insure that the correct proportion of all ingredients are used. (For example, use a 1 cup dry measure cup to measure 1 cup of flour instead of using a ½ cup measure twice).

o Use a straight edge to level off the dry ingredients that are first heaped into the measuring cup, before adding to the mixing bowl.

o Set liquid measuring cup on a level surface while filling, to insure that correct amount is poured into the cup.

o With regard to food safety: Always wash hands with warm water and soap for at least 20 seconds and dry with paper towels, prior to beginning the food preparation process. Longer hair should be tied back and covered with a cap or hairnets should be used, to avoid loose hair making its way into the recipe. All food preparation surfaces, cooking utensils, bowls and cutting boards should be washed well with hot soapy water, rinsed thoroughly and allowed to air dry, or run through a dishwashing machine. Cooks should wear an apron to protect clothing from splashes.

Africa - MEALIE BREAD

This traditional South African dish, Mealie Bread is more of a thick, steamed corn pudding that can be sliced, it is not sweet and can easily be substituted for a bread at any meal.

Traditionally in South Africa, this recipe is made with fresh corn cut from the cob and steamed in fresh green corn , to cook it. To simplify, this recipe can be baked in the oven in a loaf pan, lined with fresh corn husks or soaked, dried corn husks and set into a larger casserole dish with warm water in it. Frozen sweet corn can also be substituted for the fresh corn as a time saver. Dried corn husks can usually be found in larger grocery stores, in the international, or Mexican foods section.

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Ingredients

2 Tbsp. butter melted and cooled slightly, plus 1 more Tbsp. butter for greasing baking dish 3 cups fresh or frozen corn kernels (defrost if frozen) 3 eggs 2 Tbsp. flour 2 Tbsp. 2 tsp. baking powder 1 tsp. salt Soaked corn husks or other lining for baking pan

Method

Preheat oven to 375 degrees Fahrenheit Grease sides and bottom of a loaf pan with butter then line with soaked corn husks or parchment paper. Combine eggs and corn kernels in a blender or food processor and process for 10 pulses, breaking up the corn into smaller pieces BUT NOT pureeing it fully. Pour corn into mixing bowl and add melted butter, sugar, flour, baking powder and salt, stirring to mix well. Pour into prepared loaf pan, placing that pan into a larger baking pan, then fill larger pan ½ way with warm water. Cover the loaf pan/batter with a few corn husks or cover loosely with aluminum foil. Bake 1 hour or until knife inserted into center of loaf comes out clean. Cool in pan then remove by lifting it out using the corn husks lining the loaf pan.

America - NATIVE AMERICAN FRY BREAD

In the America’s there are many versions of fry breads, with regional and tribal variances. This simple recipe is traditional to the Blackfeet Indian Tribe.

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Native American Fry Bread Recipe continued: Ingredients

4 Cups all-purpose flour 1 Tbsp. baking powder 1 tsp. salt 2 Tbsp. powdered milk 1 ½ cups warm water

Method

Mix ingredients with clean hands until the dough is soft. Shape dough into small balls then pat or roll the balls into flat cakes. Melt 1 cup of in a medium fry pan (cast iron pan works best). Heat oil on medium-high heat until hot enough to fry. Drop 3 cakes into hot oil and fry until golden on both sides, using a metal to flip them. Stack fried cakes on a platter and serve with soup, stew or spread with jam, honey or syrup.

Asia -

“Naan” means bread, in the Persian language, it is a puffy bread used in Indian cooking, to soak up lovely curry sauces and other gravies.

Ingredients

1, (.25 ounce package) active dry yeast 1 cup warm water 1/4 cup sugar 3 Tbsp. milk 1 egg, beaten 2 tsp salt 4 1/2 cups bread flour 2 tsp minced garlic 1/4 cup butter, melted

Method

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in an oiled bowl, cover with a damp cloth, set aside to rise for 1 hour until the dough has doubled in size. 4

Naan Bread Recipe continued: Punch dough down and knead in the garlic. Pinch off small golf ball size handfuls of dough and roll into balls, place on a bread board or tray and cover with a towel. Allow to rise until doubled in size (about 30 minutes). During the second rising, preheat lightly oiled grill to high heat. At grill side, roll one ball of dough out into a thin circle. Place dough on grill, cook for 2 - 3 minutes or until puffy and lightly browned. Brush uncooked side with melted butter, and turn over grilling 2 – 4 minutes, until browned. Remove from grill, and continue the process until all the naan has been prepared.

Australia

AUSTRALIAN BUSH BREAD – “DAMPER”

Drovers, the Australian name for cowboys - baked Damper in covered Dutch oven type camp pots buried in hot coals, while working in the Outback. This traditional Australian bread can also be baked in a kitchen oven. Traditionally, Damper is pulled into large rustic chunks, spread liberally with butter, topped with something sweet, like honey or jam and eaten with a cup of tea.

Ingredients

4 cups self-rising flour 1/2 teaspoon salt 1 1/2 cups milk butter, for greasing the pan extra flour

Method

Sift the flour and salt into a bowl and make a well in the middle. Pour in the milk and mix. Liberally grease the Dutch oven or round baking pan and dust with flour. Place dough in the Dutch oven or pan. Cut a cross in the top surface of dough. Close lid of the Dutch oven and cover with hot coals baking in your campfire coals for about thirty minutes - or bake in preheated, 425 degree Fahrenheit kitchen oven, for 30 minutes (without lid on your Dutch oven, if baking in conventional oven).

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EUROPE -

This bread, pronounced hall-ah is a lightly sweet, buttery yeast and egg bread. Challah comes from the Jewish tradition and means “dough offering” in Hebrew. Challah has a long tradition that originates from the time 280 B.C.E. The ritual associated with Challah is to burn a small piece of the loaf as an offering before the rest is baked. A braided Challah loaf is traditionally served on Friday nights for the “Sabbath” dinner and a rounded, smooth Challah loaf is served on Rosh Hashanah the Jewish New Year, where a small piece is dipped in honey, to symbolize the sweetness of the upcoming year.

Ingredients 1 ¼ cup warm water (105 – 115 degrees Fahrenheit) 1 package active dry yeast ¼ cup sugar 1 ½ tsp. salt ¼ cup salad oil 2 eggs, lightly beaten 5 ½ cups un-sifted, all-purpose flour 1 egg yolk 2 Tbsp. water 2 Tbsp. sesame Method

In a large bowl, sprinkle yeast and sugar over the warm water, stir until fully dissolved. Add the salt, oil and slightly beaten eggs and 3 cups of the flour. Beat with electric about 2 minutes, or knead with clean hands, until smooth. Begin to mix with hands, gradually adding remaining flour, until the dough is stiff enough to pull away from the sides of the bowl. Turn dough out of bowl onto lightly floured surface. Knead about 5 minutes or until dough is smooth and elastic. Place dough into a lightly greased, large bowl, turning dough in bowl so lightly greased side faces up. Cover and let to rise in a warm place, until doubled in size - for about 1 hour. Turn dough out onto lightly floured surface. Divide two-thirds of the dough, into three equal parts. With hands, roll each 1/3 of dough into 20 inch long strips. Place strips on a large, greased sheet, braid the three strips and pinch ends together. Divide the remaining dough into three parts, roll out with hands into 18 inch long strips then braid, pinching the ends together, 6

Challah recipe, method continued: then place on top of the 20 inch long braided bread on the cookie sheet. Cover with a cloth towel and let rise in warm place until doubled in size, about 1 hour. Preheat oven to 375 degrees Fahrenheit. Brush the surface of the loaf with beaten egg yolk, mixed with 2 Tbsp. of water. Sprinkle with Sesame seeds. Bake 35 – 40 minutes or until rich, golden brown. Check after 25 minutes of baking, if the crust seems like it is brown enough cover loosely, with foil for remaining baking time. Cool on a wire rack. Additional resources on bread baking are available and linked below for those Homemaker members who wish to experiment with different ways to prepare breads or improve their baking skills, from the University of Kentucky, College of Agriculture, Food and the Environment, Family and Consumer Sciences Cooperative Extension: The Art of Baking Bread Publication: http://www2.ca.uky.edu/hes/FCS/SSCBaking/Art_of_Bread_Baking/2SSC_ABB_Pub.pdf Quick Breads Publication: http://www2.ca.uky.edu/hes/FCS/SSCBaking/Quick_Bread/2SSC_QB_Pub.pdf

References: African Mealie Bread Recipe retrieved electronically 7/2016 from: http://www.africanchop.com/mealiebread.htm Australian Bush Bread “Damper” recipe retrieved 7/2016 from: http://www.food.com/recipeprint.do?rid=41616 Bastin S., Ford, T. (2005 / revised in 2010). The Art of Baking Bread, Measuring Savvy. Publication number: FN-SSB.905. The University of Kentucky College of Agriculture, Food and the Environment Cooperative Extension Service. Retrieved electronically 7/2016 from: http://www2.ca.uky.edu/hes/FCS/SSCBaking/Art_of_Bread_Baking/5SSC_ABB_MeasuringPub.p df

Ingram, P., Scholl, J., (2004). Breads from Around the World, 4 – H Publication number JO695a: The Pennsylvania State University, Produced by Information and Communication Technologies in the College of Agriculture Sciences. Retrieved electronically 3/2016, from: http://extension.psu.edu/4-h/leaders/resources/publications/j0695a-breads-around-the-world.pdf

Bread Science 101 from the Science of Cooking – Exploritorium website: Retrieved electronically 7/2016 from: https://www.exploratorium.edu/cooking/bread/bread_science.html;

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