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5 " READS
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#/,,%'% /& !'2)#5,452!, 3#)%.#%3 #//0%2!4)6% %84%.3)/. " READS!2/5.$ 4(% 7/2,$ 2EAD THE FOLLOWING INFORMATION CAREFULLY BEFORE STARTING THE PROJECT h"READS AROUND THE 7ORLDv IS A PROJECT DESIGNED FOR ADVANCED ( FOODS AND NUTRITION MEMBERS WHO HAVE ALREADY LEARNED HOW TO MAKE BOTH QUICK AND YEAST BREADS !LTHOUGH EVERY EFFORT HAS BEEN MADE TO lND TYPICAL RECIPES OF A COUNTRY OR CULTURE CONSIDER THESE RECIPES A STARTING POINT !SK FRIENDS OR RELATIVES TO SHARE THEIR TECHNIQUES AND RECIPES )T IS VERY SPECIAL TO HAVE A RECIPE PASS DOWN FROM GENERATION TO GENERATION "READS ARE SO MUCH A PART OF CULTURAL HERITAGE -ANY ARE BAKED FOR HOLIDAYS AND CELEBRATIONS 3OME YOU WILL HAVE TO TRY AGAIN AND AGAIN TO PERFECT 4O OBTAIN BETTER PRODUCTS USE AN OVEN THERMOMETER TO TEST YOUR OVEN PRIOR TO BAKING $O NOT USE A CANDY OR OTHER TYPE OF THERMOMETER -EASURE INGREDIENTS CAREFULLY USE THE EQUIPMENT SPECIlED AND DO NOT INCORPORATE TOO MUCH mOUR INTO THE DOUGH 5SE THE FRESHEST AND BEST INGREDIENTS YOU CAN lND &OLLOW THE DIRECTIONS 3UBSTITUTIONS MAY BE NECESSARY BUT THESE INGREDIENTS MIGHT AFFECT THE lNAL PRODUCT ! SWEET DOUGH RECIPE HAS BEEN SELECTED AS A BASE FOR SEVERAL RECIPES TO ALLOW YOUTH TO PRACTICE THEIR SKILLS 0LAN AHEAD 3OME INGREDIENTS MAY BE DIFlCULT TO lND )F YOU TRAVEL TO LARGE CITIES INTERNATIONAL MARKETS SELL A VARIETY OF SPICES (ARD TO lND INGREDIENTS CAN BE OBTAINED THROUGH SPECIALTY CATALOGS OR ON THE )NTERNET )F PURCHASED AHEAD MANY CAN BE FROZEN OR REFRIGERATED TO EXTEND THEIR USE 4HE HOLIDAYS ARE A GOOD TIME TO STOCK UP ON INGREDIENTS YOU CANT lND DURING OTHER MONTHS 3OME INGREDIENTS AND SPICES ARE EXPENSIVE 4HEY MAY BE SOLD IN SMALL PACKAGES TO DEFRAY THE EXPENSE )F NOT CONSIDER REDUCING THE COST TO EACH MEMBER BY DIVIDING THE SPICES INTO SMALLER WELL LABELED AND UNUSED FOOD CONTAINERS %NJOY EXPLORING DIFFERENT BREADS AND CULTURES 9OUR LOCAL LIBRARY CAN SUPPLY YOU WITH ADDITIONAL RESOURCES RECIPES AND CULTURAL INFORMATION 7HILE THIS PROJECT MENTIONS RELIGION PHILOSOPHY AND LORE NO ATTEMPT WAS MADE TO ENCOURAGE OR DEMEAN RELIGIOUS OR CULTURAL PRACTICES "ECAUSE OF THE LIMITATIONS OF THIS PUBLICATION ONLY A SMALL NUMBER OF RECIPES ARE INCLUDED 4HIS PROJECT SHOWCASES CULTURAL BREADS AND THE DIVERSITY OF FEELINGS CONCERNING BREAD %NCOURAGE YOUTH TO TRY NEW FOODS AND BAKING TECHNIQUES AND VISIT BAKERIES THAT SPECIALIZE IN CERTAIN ETHNIC BREADS 3OME RECIPES WERE ADAPTED FROM "READ OF -ANY ,ANDS BY #LARA 'EBHARD 3NYDER )F YOU HAVE RECIPES OR INFORMATION YOU WOULD LIKE TO SHARE FOR OUR NEXT EDITION PLEASE LET THE AUTHORS KNOW &OOD SAFETY NOTES &OOD PREPARATION REQUIRES COOKS TO TIE THEIR HAIR BACK AND WEAR NETS OR CAPS (ANDS SHOULD BE WASHED WITH SOAP FOR SECONDS RINSED THOROUGHLY AND DRIED ONLY ON CLEAN TOWELS !LL COUNTERS BREAD BOARDS AND EQUIPMENT SHOULD BE CLEANED WITH SOAP OR DETERGENT RINSED THOROUGHLY AND DRIED NATURALLY OR IN A DISHWASHER &OOD SHOULD BE FRESH AND OF HIGH QUALITY -EAT AND EGGS SHOULD NEVER BE OUT OF THE REFRIGERATOR FOR MORE THAN HOURS &LOUR SHOULD BE FREE OF INSECTS AND STORED IN COVERED CONTAINERS IN CLEAN CABINETS AWAY FROM ANY HOUSEHOLD CLEANERS &LOUR AND SPICES IN OPENED CONTAINERS SHOULD NOT BE USED AFTER ONE YEAR FOR BEST RESULTS 7HOLE WHEAT mOUR NUTS AND FATS CAN BECOME RANCID DURING LONG TERM STORAGE EVEN WHEN STORED IN THE REFRIGERATOR ! "RIEF (ISTORY (UNGARIANS SAY THAT hBREAD IS OLDER THAN MANv -ORE THAN YEARS AGO PEOPLE MADE mAT BREADS BY MIXING mOUR AND WATER AND PLACING THESE hCAKESv IN THE SUN TO BAKE "READ WAS LATER BAKED ON HEATED ROCKS OR IN HOT ASHES %GYPTIANS WERE THE lRST TO USE A hSTARTERv OF WILD YEAST FROM THE AIR TO LEAVEN DOUGH !CCORDING TO LEGEND A ROYAL SLAVE FORGOT THE DOUGH HE SET ASIDE 7HEN HE RETURNED IT HAD DOUBLED IN SIZE 4RYING TO HIDE HIS MISTAKE HE PUNCHED THE DOUGH FURIOUSLY AND BAKED IT 4HE lNISHED BREAD WAS THE LIGHTEST ANYONE HAD TASTED 4HE ANCIENT 'REEKS HAD MORE THAN KINDS OF BREAD 4HIS GOVERNMENT BUILT PUBLIC BAKERIES AND OVENS FOR EVERYONE TO USE 4HEY BECAME POPULAR PLACES FOR THE COMMUNITY TO GATHER 4HE 2OMANS CONTINUED THIS IDEA 4HEY ALSO REQUIRED EVERY BAKER TO PUT AN IDENTIlCATION STAMP ON THEIR LOAVES 'RAIN WAS GROUND WITH MILLSTONES AND THE lNEST mOUR WAS SIFTED THROUGH SILK SHEETS ,IKE PEOPLE BREADS HAVE REGIONAL AND NATIONAL CHARACTERISTICS "ECAUSE OF CLIMATE SOIL AND OTHER CONDITIONS DIFFERENT GRAINS GROW BETTER IN CERTAIN REGIONS 4HE TYPE OF mOURS READILY AVAILABLE THE SHAPE OF THE LOAF ITS SEASONINGS AND DECORATION CAN DENOTE THE BREADS CULTURE COUNTRY AND OFTEN ITS BAKER
"READS !CROSS 2EGIONS AND .ATIONS #ERTAIN BREADS ARE MORE POPULAR IN DIFFERENT REGIONS OF THE 5NITED 3TATES &OR EXAMPLE HUGE SOFT PRETZELS ARE SOLD IN 0HILADELPHIA RUNZAS IN .EBRASKA SOURDOUGH IN 3AN &RANCISCO AND SPOON BREAD AND HUSH PUPPIES IN THE 3OUTH "READS SUCH AS *OHNNY #AKES ALSO CALLED JOURNEY CAKES AND CORN DODGERS WERE POPULAR IN THE PAST BECAUSE THEY TRAVELED WELL 3PECRAUSISI OR 0IEROCK PRONOUNCED PEA ROCK ARE hTRAVELINGv BREADS POPULAR IN ,ATVIA 4HEY ARE ALSO SERVED FOR FESTIVE OCCASIONS
0IEROCK PRONOUNCED hPEA ROCKv 5SE A RICH DOUGH A HOT ROLL MIX OR CANNED REFRIGERATED DOUGH
&ILLING $ICE A POUND OR LESS OF LEAN BACON TURKEY BACON WORKS WELL $ICE VERY lNELY AN EQUAL AMOUNT OF ONION -IX TOGETHER 0EPPER LIBERALLY 2OLL DOUGH TO INCH THICK #UT BREAD DOUGH INTO INCH CIRCLES &ILL EACH CIRCLE WITH TABLESPOONS OF THE BACON AND ONION lLLING 3EAL THE EDGES TOGETHER AND PIERCE THE TOP THREE TIMES WITH A FORK TO ALLOW STEAM TO ESCAPE "RUSH THE TOPS OF THE ROLLS WITH AN EGG AND MILK MIXTURE TO KEEP THEM SOFT AND SHINY "AKE ON A COOKIE SHEET AT ª& FOR n MINUTESUNTIL THE ROLLS ARE GOLDEN BROWN 7ATCH THEM CAREFULLY TO PREVENT BURNING 4HE ROLLS CAN ALSO BE MOON SHAPED
4HE 5NITED 3TATES IS AGRICULTURALLY DIVERSE 7HEAT BARLEY CORN RICE AND MANY OTHER GRAINS ARE GROWN HERE 4HE AMOUNT CULTIVATED DEPENDS ON WEATHER THE MARKET FOR GRAIN PRODUCTS CROP ROTATION AND IRRIGATION 4HIS COUNTRY IS ALSO DIVERSE IN TERMS OF PEOPLE -OST OF OUR ANCESTORS CAME FROM OTHER COUNTRIES AND HAVE PASSED DOWN RECIPES STORIES AND FOOD PREPARATION TECHNIQUES )F YOU TRAVEL TO A DIFFERENT STATE OR COUNTRY lND A BAKERY AND TRY SOMETHING NEW )N 3WITZERLAND AND 'ERMANY A GILT PRETZEL OVER THE DOOR MEANS IT IS A BAKERY 2EMEMBER AS YOU TRAVEL ITEMS WITH SIMILAR NAMES CAN TASTE QUITE DIFFERENT 7HILE BREADS VARY ACROSS NATIONALITIES THEY ARE REMARKABLY SIMILAR #OMPARE A 2USSIAN BLINI .ORWEGIAN LEFSE &RENCH CREPE AND -EXICAN TORTILLA TO A PANCAKE $IFFERENT mOUR BAKING PANS OR PREPARATION TECHNIQUES CREATE THESE VARIATIONS
!MERICAN )NDIAN &RY "READ CUPS mOUR
TABLESPOON BAKING POWDER
TEASPOON SALT
TABLESPOONS POWDERED MILK
CUPS WARM WATER -IX INGREDIENTS WITH CLEAN HANDS UNTIL THE DOUGH IS SOFT 0AT A PORTION OF DOUGH INTO A mAT CAKE -ELT CUP OF SHORTENING IN A MEDIUM FRYING PAN "ROWN CAKES ON BOTH SIDES TURNING THEM WITH A SPATULA 9OU MAY WANT TO WEAR AN APRON TO PREVENT SPLATTERS FROM STAINING YOUR CLOTHES 3TACK FRIED CAKES ON A PLATE AND SERVE WITH STEW OR SPREAD WITH JAM HONEY OR SYRUP
-EXICAN )NDIANS CALLED TORTILLAS hUAHSv 3PANISH CONQUISTADORS RENAMED THEM TORTILLAS WHICH MEAN hLITTLE CAKESv &RIED TORTILLAS ARE CALLED hTOASTADOSv "READ IS VERY POPULAR IN *APAN -ORE VARIETIES EXIST IN *APAN THAN IN THE 5NITED 3TATES )N *APAN BREAD IS ABOUT TIMES THE THICKNESS OF OUR SLICED BREAD 9OU USUALLY DONT lND OUR PACKAGED COMMERCIAL WHITE BREAD IN MOST COUNTRIES (OWEVER MANY STILL VALUE WHITE mOUR BECAUSE IT PRODUCES A LIGHTER PRODUCT "ASIC DARK LOAVES MAY BE CONSIDERED PEASANT FOOD IN ONE PART OF THE WORLD AND FOUND ONLY ON SOPHISTICATED GOURMET TABLES IN ANOTHER )F YOU USE RECIPE BOOKS FROM OTHER COUNTRIES YOU MAY HAVE TO ADJUST TO METRIC MEASUREMENTS $RY INGREDIENTS SUCH AS mOUR MAY ALSO BE WEIGHED INSTEAD OF LEVELED IN A MEASURING CUP "READS§ 3YMBOLISM -ANY LANGUAGES HAVE BREAD METAPHORS )N !MERICAN %NGLISH hBREADv AND hDOUGHv ARE SLANG FOR MONEY ! hBREAD WINNERv EARNS MONEY FOR THEIR FAMILY ! hBREAD BASKETv OFTEN REFERS TO A GEOGRAPHICAL REGION THAT HAS AN IMPORTANT GRAIN SUPPLY (AVE YOU EVER THOUGHT ABOUT THE EXPRESSION hTHE GREATEST THING SINCE SLICED BREADv 4HE 2USSIAN WORD FOR HOSPITALITY TRANSLATES INTO hBREAD AND SALTv )N 2USSIA IT IS CUSTOMARY TO GIVE A ROUND FRESHLY BAKED LOAF OF BREAD TO A GUEST WITH A SMALL WOODEN BOWL OF SALT AS A SIGN OF HONOR AND RESPECT "READ ALSO COINCIDES WITH RELIGIOUS SEASONAL AND NATIONAL EVENTS )N THE BIBLE REFERENCES TO BREAD ARE
FOUND ,EGENDS ALSO PLAY A PART IN BREAD MAKING HISTORY AND SOME BREADS ARE NAMED FOR THEIR REGION OF ORIGIN OR SHAPE #ALZONE MEANS hPANTS LEG v PROBABLY BECAUSE OF ITS RESEMBLANCE TO THE BILLOWY TROUSER LEGS FAVORED BY MEN IN THE TH AND TH CENTURIES !NADAMA BREAD 3ALLY ,UNN 0ANETTONE 2UM "ABAS HOE CAKES AND HUSH PUPPIES ALL HAVE STORIES OF ORIGIN !NADAMA BREAD WAS NAMED WHEN A 9ANKEE WIFE LEFT WHILE PREPARING CORN MEAL MUSH FOR HER HUSBAND 4HE MUSH AND A PITCHER OF MOLASSES WAS ALL SHE HAD SET OUT FOR SUPPER 4HE ANGRY HUSBAND TOSSED THE MUSH AND THE MOLASSES TOGETHER AND BAKED IT AS BREAD )T WAS DELICIOUS 3ALLY ,UNN IS A RICH SPONGE LIKE hCAKEv THAT IS MADE IN A DEEP PAN 3ALLY ,UNN WAS SAID TO HAVE SOLD CAKES IN "ATH %NGLAND DURING THE TH CENTURY -ANY VERSIONS OF THIS RECIPE CLAIM AUTHENTICITY 4HE NAME 3ALLY ,UNN MAY HAVE BEEN ADAPTED FROM hSOLEIL ET LUNN v &RENCH FOR THE hSUN AND MOONv 3UNDAY BRUNCH OR AN INFORMAL SUPPER IS A GOOD TIME TO SERVE 3ALLY ,UNN !NY KIND OF JAM OR JELLY IS APPROPRIATE TO SERVE WITH IT BUT THE "RITISH MOSTLY USE ORANGE MARMALADE
3ALLY ,UNN LOAF CUP OF MILK
PACKAGE ACTIVE DRY YEAST OR CAKE COMPRESSED YEAST
CUP WARM NOT HOT WATER
TABLESPOONS SUGAR
TEASPOON SALT
TABLESPOONS SHORTENING
CUPS SIFTED mOUR
EGG 3CALD MILK !DD SUGAR SALT AND SHORTENING 3TIR TO DISSOLVE 0OUR INTO A MIXING BOWL #OOL TO LUKEWARM 7HILE MILK COOLS SPRINKLE YEAST INTO THE WARM WATER AND STIR UNTIL DISSOLVED !DD CUPS mOUR TO COOLED MILK -IX WELL AND BEAT UNTIL SMOOTH ABOUT MINUTES 3TIR IN DISSOLVED YEAST !DD EGG AND BEAT AT LEAST MINUTE 3TIR IN REMAINING mOUR AND BEAT UNTIL SMOOTH ABOUT MINUTES 3CRAPE BATTER DOWN FROM THE SIDES OF THE BOWL #OVER AND LET IT RISE UNTIL IT DOUBLES ABOUT HOUR 3TIR DOWN AND TRANSFER BATTER INTO A GREASED INCH ROUND CAKE PAN THAT IS INCHES DEEP OR INTO LOAF PANS INCHES WIDE BY INCHES LONG ,ET BATTER RISE UNTIL IT DOUBLES ABOUT HOUR "AKE AT ª& FOR MINUTES 4URN OUT ONTO A RACK AND COOL SLIGHTLY 3ERVE WARM WITH MARGARINE BUTTER OR MARMALADE 3EPARATE PIECES WITH TWO FORKS INSTEAD OF CUTTING IT WITH A KNIFE
!CCORDING TO LEGEND 2UM "ABAS BABA AU RHUM GOT THEIR NAME WHEN 0OLISH KING 3TANISLAS ,ESZCYNSKI WAS EXILED TO ,ORRAINE (E FOUND THE BREAD KOUGLHOPF TOO DRY AND DIPPED IT IN RUM 4HE KING WAS SO ENCHANTED WITH HIS CREATION THAT HE NAMED IT AFTER HIS FAVORITE HERO FROM ! 4HOUSAND AND /NE .IGHTS !LI "ABA (IS CHEF RElNED THE SWEET BREAD BY USING BRIOCHE DOUGH ! DIFFERENT STORY CLAIMS THAT THE 2USSIAN WORD FOR GRANNY IS hBABAv AND THESE RUM SOAKED CAKES MADE IN TAPERING MOLDS RESEMBLE OLD FASHIONED SKIRTS (USH PUPPIES WERE SAID TO QUIET DOGS WHILE lSHING #OLONIAL HOE CAKES WERE MADE FROM A SIMPLE BATTER COOKED OVER AN OPEN lRE ON A mAT GARDEN HOE AND EATEN WITH SOUP OR VEGETABLE STEW )NDIAN CORN PORRIDGE BECAME POPULAR IN THE 3OUTH AS hSPOON BREADv !T LEAST THREE EXPLANATIONS EXIST FOR THE NAME AND ORIGIN OF PANETTONE AN EGG AND BUTTER RICH CYLINDRICAL LOAF THAT DATES BACK TO THE TH CENTURY &IRST 0ANETT WAS THOUGHT TO BE EATEN DAILY AND AS A RESULT CALLED PANETTONE 3ECOND 0AN DI TONO WAS A hRICH AND FANCYv BREAD MADE AT #HRISTMAS 4HE THIRD STORY CENTERS AROUND 4ONY A BAKER WHO WAS GIVEN hALL THE INGREDIENTS HE NEEDED FOR THE ULTIMATE LOAF OF BREADv BY A NOBLEMAN IN EXCHANGE FOR HIS DAUGHTER 4HE BREAD WAS THEN CALLED PAN DI 4ONIO OR h4ONYS BREADv
0ANETONE MAKES LOAVES ! GLOSSY GOLDEN BROWN AND FRUITED )TALIAN BREAD PACKAGES ACTIVE DRY YEAST CUP WARM WATER nª& CUP LUKEWARM MILK SCALDED THEN COOLED CUP SUGAR TEASPOON SALT EGGS CUP BUTTER OR MARGARINE SOFTENED n CUPS mOUR CUP CUT UP CITRON CUP RAISINS TABLESPOON ANISE SEED TABLESPOONS PINE NUTS IF DESIRED
'LAZE EGG
TABLESPOON WATER $ISSOLVE YEAST IN WARM WATER 3TIR IN MILK SUGAR SALT EGGS BUTTER AND CUPS mOUR "EAT UNTIL SMOOTH -IX IN FRUIT ANISE SEED NUTS AND ENOUGH OF THE REMAINING mOUR TO MAKE THE DOUGH EASY TO HANDLE 4URN DOUGH ONTO A LIGHTLY mOURED BOARD KNEAD UNTIL SMOOTH AND ELASTIC ABOUT MINUTES 0LACE IN A GREASED BOWL AND TURN THE DOUGH UNTIL THE GREASED SIDE IS UP #OVER AND LET IT RISE IN A WARM PLACE UNTIL IT DOUBLES ABOUT n HOURS 0UNCH DOWN THE DOUGH AND DIVIDE IT IN HALF 3HAPE EACH HALF INTO A ROUND SLIGHTLY mAT LOAF 0LACE EACH HALF IN OPPOSITE CORNERS OF A GREASED BAKING SHEET #UT A CROSS INCH DEEP ON TOP OF EACH LOAF ,ET LOAVES RISE UNTIL THEY DOUBLE ABOUT HOUR 0REHEAT OVEN TO ª& 7HILE OVEN IS HEATING BLEND EGG WITH TABLESPOON OF WATER AND BRUSH MIXTURE ON LOAVES "AKE n MINUTES $O NOT USE SELF RISING mOUR IN THIS RECIPE
-ANY SUPERSTITIONS EXIST ABOUT BREAD 3OME PEOPLE BELIEVE THAT WHEN A CRUMB DROPS OUT OF YOUR MOUTH DEATH COMES IN A WEEK OR WHEN A LOAF IS CUT FROM BOTH ENDS THE DEVIL WILL mY OVER YOUR HOUSE 3TORIES EXIST OF WARS BEING WON OR LOST BY BARTERING FRESHLY BAKED BREAD !T ONE TIME &RENCH SOLDIERS DEMANDED WHITE BREAD TO GIVE THEM COURAGE 'REEK WOMEN TUCKED A PIECE OF BREAD INTO THEIR HUSBANDS CLOTHING AS THEY WENT OFF TO WAR AS A REMINDER OF THEIR HOME "AKERS IN MANY COMMUNITIES CELEBRATE POLITICAL VICTORIES BY INTRODUCING A SPECIlC SHAPE OR TYPE OF BREAD 4HE CRESCENT
SHAPED CROISSANT ORIGINATED IN "UDAPEST IN WHEN THE 4URKS ATTEMPTED TO INVADE THE CITY AT NIGHT VIA UNDERGROUND PASSAGES "AKERS WHO WORKED THROUGH THE NIGHT HEARD THE INVADERS AND SOUNDED THE ALARM TO SAVE THEIR CITY !FTERWARD THEY MADE PASTRIES IN THE SHAPE OF THE CRESCENT ON THE /TTOMAN mAG TO CELEBRATE THE VICTORY #OLOMBA DI 0ASQUA SHAPED LIKE A DOVE AND OFTEN NOW MADE FOR %ASTER MIGHT HAVE BEEN CREATED BY BAKERS FOLLOWING THE APPEARANCE OF TWO hHEAVEN SENT v DOVES THAT APPEARED AFTER THE DEFEAT OF %MPEROR &REDERICK "ARBAROSSA IN THE TH CENTURY
)TALIAN %ASTER $OVE WITH /RANGE (ONEY "UTTER EASIER WITH A MIX PACKAGE COMMERCIAL HOT ROLL MIX TABLESPOONS SUGAR TABLESPOON GRATED ORANGE PEEL *UICE OF ORANGE PLUS HOT WATER TO MAKE CUP LIQUID OR CUP FROZEN ORANGE JUICE CONCENTRATE PLUS CUP HOT WATER TEASPOON ALMOND EXTRACT EGG SLIGHTLY BEATEN )N A LARGE BOWL COMBINE THE HOT ROLL MIX AND YEAST PACKETS 3TIR IN THE ORANGE JUICE LIQUID ALMOND EXTRACT AND EGG UNTIL DRY PARTICLES ARE MOISTENED $O NOT OVER MIX 4URN DOUGH OUT ONTO A LIGHTLY mOURED SURFACE 7ITH GREASED OR mOURED HANDS SHAPE THE DOUGH INTO A BALL +NEAD IT FOR MINUTES UNTIL SMOOTH &OLLOW DIRECTIONS ON BACK OF PACKAGE FOR KNEADING )F NECESSARY SPRINKLE mOUR LIGHTLY OVER THE SURFACE TO REDUCE STICKINESS #OVER THE DOUGH AND LET IT REST FOR MINUTES 'REASE A LARGE COOKIE SHEET $O NOT SET THE COOKIE SHEET ON THE mOURED SURFACE BECAUSE THE mOUR WILL BURN AND BAKE ONTO THE SHEET $IVIDE THE DOUGH IN HALF /N A LIGHTLY mOURED SURFACE WITH A ROLLING PIN OR YOUR HANDS SHAPE THE lRST HALF INTO A BY INCH OVAL FOR WINGS 0LACE CROSSWISE IN THE CENTER OF A PREPARED COOKIE SHEET 3HAPE SECOND HALF INTO A TRIANGLE INCHES HIGH AND INCHES ACROSS AT THE BOTTOM #ENTER THE TRIANGLE LENGTHWISE OVER THE OVAL 4WIST THE NARROW END OVER TO CREATE THE HEAD 0INCH A POINT TO FORM A BEAK &OLD WIDE END IN THE OPPOSITE DIRECTION FOR A TAIL -AKE SIX INCH CUTS AND SEPARATE TO MAKE TAIL FEATHERS #OVER COMPLETELY WITH A CLEAN TOWEL AND LET IT RISE FOR MINUTES OVER A LARGE PAN CONTAINING VERY HOT WATER 0REHEAT OVEN TO ª& !FTER MINUTES REMOVE THE COVER "AKE AT ª& FOR n MINUTES OR UNTIL THE LOAF IS GOLDEN BROWN AND SOUNDS HOLLOW WHEN TAPPED 7HILE THE BREAD IS BAKING MAKE THE SPREAD BY MIXING
CUP BUTTER OR MARGARINE SOFTENED CUP HONEY TEASPOON GRATED ORANGE PEEL 2EMOVE BREAD FROM THE BAKING SHEET AND PLACE ON A COOLING RACK 7HEN IT IS COOL FROST THE WINGS WITH THE BUTTER MIXTURE AND PLACE SLICED ALMONDS ONE BY ONE COVERING THE WINGS WITH A SINGLE LAYER $UST THE ENTIRE hBIRDv IN CONFECTIONERS POWDERED SUGAR
.ECESSITY IS THE MOTHER OF INVENTION 0UMPERNICKEL A 'ERMAN BAKER DEVELOPED A HEARTY LOAF OUT OF RYE WITH A LITTLE WHEAT mOUR DURING A FAMINE AROUND 'RAHAM POPULARIZED WHOLE WHEAT mOUR TO INCREASE THE NUTRITIONAL VALUE OF BREAD !LSO PIZZA MAY HAVE GOTTEN ITS START WHEN A .APLES COOK ROLLED UP AND TOPPED LEFTOVER SCRAPS OF DOUGH WITH CHEESE TOMATOES AND SEASONINGS BEFORE BAKING 3OME PEOPLE BELIEVE BREAD CAN PREVENT ILLNESS !LTHOUGH NOT PREVALENT IN OUR COUNTRY TODAY DISEASES DO OCCUR FROM A LACK OF " VITAMINS SUCH AS NIACIN THIAMIN AND RIBOmAVIN OR FROM IRON DElCIENCY !LL PURPOSE mOUR IS ENRICHED TO PROVIDE THESE NUTRIENTS "READ IS ALSO A SIGN OF FRIENDSHIP ESPECIALLY WHEN GIVEN TO A SICK PERSON
&RENCH "READ LOAVES OR LOAF AND ROLLS 4HE &RENCH SERVE THIS BREAD WITH ALMOST EVERY MEAL 4HEY USE PIECES TO hMOP UPv GRAVIES AND SAUCES ON THEIR PLATES &OR BREAKFAST THEY MAY EAT IT PLAIN OR SPREAD WITH MARGARINE OR BUTTER "ECAUSE IT IS CRISP AND HAS A DELIGHTFUL THOUGH BLAND mAVOR IT IS GOOD WITH ENTREES AND SALADS
CUPS WARM NOT HOT WATER
PACKAGE ACTIVE DRY YEAST OR CAKE COMPRESSED YEAST
TABLESPOON GRANULATED SUGAR
TEASPOONS SALT
CUPS SIFTED mOUR
EGG WHITE UNBEATEN -EASURE WARM WATER INTO A WARM BOWL RINSE THE BOWL WITH WARM WATER lRST 3PRINKLE DRY YEAST OVER WATER OR CRUMBLE COMPRESSED YEAST INTO THE LUKEWARM WATER 3TIR UNTIL DISSOLVED !DD SUGAR SALT AND CUPS mOUR 3TIR TO MIX AND BEAT UNTIL SMOOTH AND SHINY 3TIR IN CUPS MORE mOUR 3PRINKLE PART OF THE REMAINING CUP mOUR ON A BREAD BOARD PASTRY CLOTH OR COUNTER 4URN DOUGH OUT ONTO THE mOURED SURFACE AND KNEAD UNTIL SATINY SMOOTH ABOUT n MINUTES 3HAPE INTO A SMOOTH BALL 'REASE ANOTHER BOWL LIGHTLY WITH SHORTENING 0RESS THE TOP OF THE BALL OF DOUGH INTO THE GREASED BOWL AND TURN IT OVER TO COAT BOTH SIDES #OVER WITH WAXED PAPER AND A CLEAN TOWEL ,ET BREAD RISE UNTIL DOUBLE ABOUT HOUR 0UNCH DOWN $IVIDE INTO HALVES 3HAPE EACH HALF INTO A BALL #OVER AND LET IT REST FOR MINUTES 7ITH A LITTLE SHORTENING ON THE PALMS OF YOUR HANDS ROLL EACH BALL OF DOUGH TO FORM A LONG SLENDER LOAF ABOUT INCHES IN DIAMETER 3TART ROLLING AT THE CENTER AND GENTLY WORK HANDS TOWARD ENDS OF THE LOAF 9OU CAN ALSO MAKE THE BALL INTO A RECTANGLE AND ROLL IT INTO A JELLY ROLL STARTING WITH THE LONG END 0LACE THE LOAVES INCHES APART ON A LIGHTLY GREASED BAKING SHEET 7ITH A SHARP KNIFE CUT DIAGONAL SLASHES ABOUT INCH DEEP AND ABOUT INCHES APART ON THE TOP OF EACH LOAF #OVER AND LET IT RISE UNTIL IT IS A LITTLE MORE THAN DOUBLE ITS SIZE ABOUT AN HOUR "AKE AT ª& FOR ABOUT n MINUTES 2EMOVE THE LOAVES FROM THE OVEN AND BRUSH
THEM WITH EGG WHITE 2ETURN THEM TO THE OVEN FOR MINUTES TO BROWN 2EMOVE LOAVES FROM THE BAKING SHEET AND COOL ON A RACK 4O MAKE ROLLS CUT THE DOUGH INTO EGG SIZED PIECES 3HAPE EACH PIECE INTO A SMOOTH BALL BY FOLDING THE EDGES UNDER EACH ROLL 0LACE ROLLS ON A LIGHTLY GREASED BAKING SHEET ABOUT INCHES APART 7ITH CLEAN KITCHEN SCISSORS MAKE A CROSS SHAPED SLASH INCH DEEP IN THE TOP OF EACH ROLL #OVER AND LET ROLLS RISE UNTIL DOUBLED "AKE AT ª& FOR n MINUTES 2EMOVE FROM OVEN "RUSH ROLLS WITH EGG WHITE AND RETURN TO OVEN FOR MINUTES 2EMOVE ROLLS FROM BAKING SHEET AND PLACE THEM ON A COOLING RACK 3ERVE HOT OR COLD
)N MANY COUNTRIES BREAD IS NOT SOLD WRAPPED IN PLASTIC )T IS NOT UNUSUAL TO SEE PEOPLE IN PUBLIC HOLDING SEVERAL LOAVES OF BREAD )N ANCIENT %GYPT WORKERS WERE PAID WITH LOAVES OF BREAD PER DAY )N 4AHITI BREAD IS DELIVERED DAILY IN THE !S AN ALTERNATIVE TO SCORING THE BREAD CUTTING WITH SCISSORS CREATES MAILBOX )SRAELI BAKERS MAY BRING BREAD TO THE CITY IN A A LOAF RESEMBLING A STALK OF WHEAT BICYCLE BASKET OR CARRIED ON TOP OF THEIR HEAD "READ AND 2ELIGION "READ HAS BEEN OFFERED AS A SACRIlCE )N THE -IDDLE %AST A HUNGRY MAN WILL KISS A PIECE GIVEN TO HIM AND MURMUR AN INVOCATION BEFORE KNEADING THE DOUGH )N MANY COUNTRIES PEOPLE CONSIDER BREAD SO PRECIOUS THAT IT IS A SIN TO WASTE IT 3OME TYPES OF BREAD ARE MORE POPULAR AT CERTAIN TIMES OF THE YEAR DUE TO RELIGIOUS OR OTHER HOLIDAYS "READS CAKES AND PASTRIES MAY BE DIFlCULT TO DISTINGUISH BECAUSE OF THE AMOUNT OF SUGAR FAT AND OTHER INGREDIENTS USED TO MAKE THEM SPECIAL 3WEET "READS ! VARIETY OF SWEET BREADS ARE MADE IN MOST %UROPEAN COUNTRIES 3OME ARE FESTIVE SPECIAL OCCASION BREADS /THERS ARE YEAR AROUND TREATS TO ENJOY WITH A CUP OF COFFEE OR TEA HOT CHOCOLATE OR A GLASS OF MILK 4HE DOUGH FOR MOST OF THESE BREADS IS SWEET AND RICH IN SUGAR EGGS AND SHORTENING 3HAPES AND mAVORINGS MAKE THESE BREADS DISTINCT 3OME CONTAIN RAISINS CANDIED CITRON CHERRIES NUTS OR A MIXTURE OF THESE INGREDIENTS !LMONDS ARE COMMON #INNAMON AND MACE ARE OFTEN USED SPICES AND THE GRATED RIND OF A LEMON IS A POPULAR mAVORING ! FOUNDATION FOR MANY OF THESE BREADS IS THIS "ASIC 3WEET $OUGH
"ASIC 3WEET $OUGH PACKAGE ACTIVE DRY YEAST OR CAKE COMPRESSED YEAST
TEASPOON SALT
TABLESPOONS MELTED SHORTENING
CUP WARM NOT HOT WATER
AND CUPS SIFTED FOUR
CUP MILK
EGG
CUP SUGAR 3PRINKLE DRY YEAST OR CRUMBLE COMPRESSED YEAST INTO THE LUKEWARM WATER 3TIR UNTIL DISSOLVED 3CALD MILK 0OUR INTO A LARGE MIXING BOWL !DD THE SUGAR SALT AND SHORTENING #OOL UNTIL JUST WARM 3TIR IN CUP mOUR -IX IN DISSOLVED YEAST "EAT EGG SEPARATELY AND ADD IT TO THE BATTER 3TIR IN CUPS SIFTED mOUR 3PRINKLE TABLESPOONS OF THE REMAINING CUP mOUR ON A BREAD BOARD OR PASTRY CLOTH 4URN DOUGH OUT AND KNEAD ADDING MORE mOUR AS NEEDED TO MAKE IT SOFT +NEAD UNTIL SMOOTH AND SATINY ABOUT MINUTES 3HAPE INTO A BALL 7ASH MIXING BOWL AND GREASE LIGHTLY 0RESS THE TOP OF THE DOUGH BALL INTO THE BOWL AND TURN IT OVER #OVER AND LET IT RISE UNTIL IT DOUBLES ABOUT HOURS 0UNCH DOWN #OVER AND LET IT REST n MINUTES 4HIS DOUGH IS THE FOUNDATION FOR $ANISH #OFFEE 4WIST &EAST "READ OF 'REECE 'ERMAN 3TOLLEN !USTRIAN 3TREUSEL AND 2USSIAN +ULICH
#HALLAH PRONOUNCED HALL AH IS A TRADITIONAL *EWISH EGG AND BUTTER RICH BREAD )T MEANS hDOUGH OFFERINGv IN (EBREW AND DATES FROM THE 4EMPLE PERIOD IN "# WHEN A PORTION OF DOUGH FROM THE 3ABBATH LOAF WAS GIVEN TO PRIESTS 4HE ACT OF CHALLAH IS TO BURN A SMALL PART OF THE DOUGH AS AN OFFERING BEFORE THE REST IS BAKED #HALLAH IS SERVED ON &RIDAY NIGHTS FOR THE 3ABBATH DINNER AND ON HOLIDAYS &RIDAY NIGHT CHALLAH IS GENERALLY BRAIDED BUT 2OSH (ASHANAHS IS ALWAYS ROUNDED AND SMOOTH /N 2OSH (ASHANAH THE *EWISH .EW 9EAR IT IS CUSTOMARY TO DIP A PIECE IN HONEY TO SYMBOLIZE THE SWEETNESS OF THE UPCOMING YEAR 4HIS BREAD IS BROKEN NOT SLICED AT THE BEGINNING OF THE MEAL %ACH PERSON BREAKS OFF A PIECE AND PASSES IT AROUND THE TABLE "AKERY CHALLAHS ARE OFTEN MADE OF SIX STRANDS OF DOUGH TWO BRAIDS BUT SYMBOLIC CHALLAH HAS SEVEN STRANDS REPRESENTING EACH DAY OF THE WEEK
#HALLAH MAKES LOAVES CUP WARM WATER nª
PACKAGE ACTIVE DRY YEAST
CUP SUGAR
TEASPOONS SALT
CUP SALAD OIL
EGGS SLIGHTLY BEATEN
CUPS UNSIFTED ALL PURPOSE mOUR
EGG YOLK
TABLESPOONS WATER
TABLESPOONS SESAME SEEDS )F POSSIBLE CHECK WATER TEMPERATURE WITH A THERMOMETER )N A LARGE BOWL SPRINKLE YEAST AND SUGAR OVER WATER STIRRING UNTIL DISSOLVED !DD SALT OIL EGGS AND CUPS mOUR BEAT WITH ELECTRIC MIXER UNTIL SMOOTH ABOUT MINUTES 9OU CAN ALSO KNEAD BY HAND 'RADUALLY ADD THE REMAINING mOUR MIXING WITH YOUR HANDS UNTIL THE DOUGH IS STIFF ENOUGH TO LEAVE THE SIDES OF THE BOWL 4URN OUT DOUGH ONTO A LIGHTLY mOURED PASTRY CLOTH OR BOARD +NEAD UNTIL SMOOTH AND ELASTIC ABOUT MINUTES 0LACE IN A LIGHTLY GREASED LARGE BOWL TURNING THE DOUGH OVER TO BRING THE GREASED SIDE UP #OVER WITH A TOWEL AND LET DOUGH RISE IN A WARM PLACE FREE FROM DRAFTS FOR ABOUT HOUR UNTIL DOUBLE IN BULK 4URN OUT DOUGH ONTO A LIGHTLY mOURED PASTRY CLOTH OR BOARD $IVIDE TWO THIRDS OF THE DOUGH INTO THREE EQUAL PARTS 5SING THE PALMS OF YOUR HANDS ROLL EACH PART INTO INCH LONG STRIPS "RAID THE THREE STRIPS AND PINCH THE ENDS TOGETHER 0LACE ON A LARGE GREASED COOKIE SHEET $IVIDE THE REMAINING ONE THIRD INTO THREE EQUAL PARTS 2OLL EACH INTO INCH LONG STRIPS BRAID THE THREE STRIPS AND PINCH THE ENDS TOGETHER 0LACE ON TOP OF THE LARGER BRAID #OVER WITH A CLEAN DISH TOWEL AND LET IT RISE IN A WARM PLACE ª& FREE FROM DRAFTS UNTIL IT DOUBLES IN BULK ABOUT n MINUTES 0REHEAT OVEN TO ª& "RUSH SURFACE OF THE LOAF WITH THE EGG YOLK MIXED WITH TABLESPOONS OF WATER 3PRINKLE WITH SESAME SEEDS "AKE FOR n MINUTES OR UNTIL A RICH GOLDEN BROWN )F THE CRUST SEEMS TOO BROWN AFTER MINUTES OF BAKING COVER WITH FOIL OR BROWN PAPER 2EMOVE TO A WIRE RACK TO COOL 3ERVE BREAD WARM OR COLD
-ANY *EWISH PEOPLE EAT MATZOH DURING 0ASSOVER 4HE mAT BREAD MADE WITHOUT YEAST RECALLS THEIR HISTORY 4HEIR ANCESTORS COULD NOT WAIT FOR THE DOUGH TO RISE AS THEY mED FROM THE PHARAOHS ARMY &LAT BREAD IS A CONVENIENCE FOOD FOR MUCH OF THE WORLD BECAUSE IT CAN BE PREPARED QUICKLY AND USED TO SCOOP OR HOLD OTHER FOODS )N )NDIA CHAPATTI IS AN INmATED CRISP CRACKER THE SIZE OF A LARGE DINNER PLATE )RANIAN BREAD IS CALLED hNAANv AND IS SIMILAR TO CHAPATTI 3AINT !NTONIO !BATE IS THE PATRON SAINT OF BREAD BAKERS AND MANY VARIETIES EXIST THAT ARE DEDICATED TO RELIGIOUS lGURES 4HE FEAST OF 3AINT *OSEPHS $AY -ARCH IS HELD TO GIVE THANKS FOR SPECIAL BLESSINGS RECEIVED DURING THE PAST
YEAR SUCH AS RECOVERY FROM AN ILLNESS A VISIT FROM A LONG LOST RELATIVE OR THE BIRTH OF A CHILD &AMILY FRIENDS AND EVEN COMPLETE STRANGERS ARE WELCOME TO PARTICIPATE 4HE BREAD EVERYONE SHARES IS SHAPED INTO A NUMBER OF DESIGNSBRAIDS LILIES CROWNS CROSSES OR CARPENTERS TOOLS 4HE LOAVES ARE EITHER INDIVIDUAL SIZE OR SLIGHTLY LARGER $ECEMBER THE SHORTEST DAY AND LONGEST NIGHT IN 3WEDENS OLD CALENDAR IS WIDELY CELEBRATED IN 3WEDEN )TALY AND OTHER COUNTRIES TO HONOR 3AINT ,UCY 3HE WAS A TH CENTURY 3ICILIAN WHO BECAME A #HRISTIAN AND DEVOTED HER LIFE TO SERVING THE POOR 3HE WAS TORTURED AND KILLED IN AN UNSUCCESSFUL ATTEMPT TO GET HER TO RENOUNCE HER FAITH /N 3AINT ,UCYS DAY IN 3WEDEN THE OLDEST DAUGHTER WEARS A WHITE ROBE AND LIGHTED CROWN AND TREATS HER PARENTS TO BREAKFAST IN BED SERVING HOT COFFEE AND SAFFRON BUNS ,USSEKATTER BEFORE DAWN 4HIS BREAD CAN BE SHAPED IN MANY WAYS INCLUDING A CROWN CROSS WREATH OR SIMPLE h3v lGURES THAT REPRESENT THE EYES OF 3AINT ,UCY 4HE LIGHTED CROWN AND SAFFRON DOUGH SYMBOLIZE THE RETURN OF THE SUN #HRISTMAS "READS /N %PIPHANY *ANUARY (ISPANIC FAMILIES GATHER TO FEAST ON A FRUIT AND NUT lLLED YEAST BREAD AND SIP COFFEE HOT CHOCOLATE OR LIMEADE *ULEKAGE OR 9ULE CAKE IS A SWEET YEAST #HRISTMAS BREAD SERVED IN .ORWAY $ENMARK AND )CELAND )T IS SIMILAR TO THE )TALIAN PANETTONE BUT HAS CARDAMOM INSTEAD OF LEMON AND VANILLA AS ITS CHIEF mAVOR )T CAN BE A ROUND OR RECTANGULAR SANDWICH TYPE LOAF OR A BRAID OR BRAIDED WREATH %ACH BAKER HAS HIS OR HER OWN COMBINATION OF DRIED FRUITS NUTS SUGAR ICING AND WAY OF SHAPING THE BREAD 3CANDINAVIANS TEND TO COLLECT JULEKAGE RECIPES 3COTTISH "LACK "UN IS A MOIST LOAF SERVED DURING THE #HRISTMAS HOLIDAYS AND ESPECIALLY FOR .EW 9EARS %VE CELEBRATIONS &RUITS AND NUTS ARE MIXED INTO A PORTION OF THE DOUGH AND THEN WRAPPED INSIDE THE REST OF THE DOUGH $URING RISING AND BAKING THE BREAD IS WEIGHTED TO CREATE A UNIFORM LOAF THAT IS DENSE IN TEXTURE )N )CELAND LACE BREAD IS CUT AND FRIED IN MELTED BUTTER &AMILIES GATHER BEFORE #HRISTMAS TO PREPARE THIS TREAT EACH PERSON DECORATING THEM WITH HIS OR HER OWN DESIGNS #HRISTOPSOMO IS A 'REEK BREAD hPSOMEv MEANS BREAD DECORATED WITH AN EARLY FORM OF THE #HRISTIAN CROSS AND HAS ENDS THAT SPLIT AND CURL INTO CIRCLES 3OMETIMES INITIALS BIRTH DATES AND AGES ARE ADDED TO CELEBRATE OTHER OCCASIONS )T IS A RICH ROUND LOAF SCENTED WITH WINE SOAKED lGS ANISE AND ORANGE 4HE BREAD SOMETIMES CONTAINS MASTIIHI A DRIED PINE
RESIN OF THE -IDDLE %AST )T IS SERVED WITH HONEY ON #HRISTMAS %VE &AMILIES LEAVE PIECES ON THE TABLE BELIEVING #HRIST WILL EAT THE BREAD DURING THE NIGHT 'ERMAN STOLLEN IS OVAL IN SHAPE AND FOLDED IN HALF AFTER IT IS lLLED WITH ALMONDS CANDIED CHERRIES CURRANTS CITRON GRATED LEMON ORANGE PEEL AND A CINNAMON MIXTURE LACED WITH SCHNAPPS OR BRANDY 'ERMANS TRADITIONALLY SERVE IT FOR #HRISTMAS BREAKFAST 4HIN SLICES ARE SOMETIMES GIVEN WITH COFFEE OR A GLASS OF WINE TO VISITORS DURING THE HOLIDAY SEASON MUCH LIKE FRUIT CAKE 4HE STOLLENS SHAPE MAY REPRESENT THE #HRIST CHILD IN SWADDLING CLOTHES
3TOLLEN LOAF RECIPE BASIC SWEET DOUGH
CUP CHOPPED BLANCHED ALMONDS
CUP lNELY CUT CANDIED CITRON
CUP lNELY CUT CANDIED CHERRIES
TEASPOON GRATED LEMON RIND
TABLESPOON SOFT MARGARINE OR BUTTER
TABLESPOONS SUGAR
TEASPOON CINNAMON -AKE BASIC SWEET DOUGH RECIPE 3TIR IN ALMONDS CITRON CHERRIES AND LEMON RIND BEFORE ADDING THE LAST CUP OF mOUR OR DUST ADDED INGREDIENTS IN mOUR BEFORE ADDING THEM TO THE DOUGH 3HAPE INTO A SMOOTH BALL 0LACE IN A LIGHTLY GREASED BOWL TURNING THE DOUGH OVER TO BRING THE GREASED SIDE ON TOP #OVER AND LET IT RISE UNTIL IT DOUBLES ABOUT HOURS 0UNCH DOWN #OVER AND LET IT REST FOR n MINUTES 7ITH THE PALMS OF YOUR HANDS PRESS DOUGH INTO INCH THICK OVAL SHAPE 3PREAD HALF OF THE OVAL WITH SOFT MARGARINE OR BUTTER -IX SUGAR AND CINNAMON AND SPRINKLE OVER MARGARINE OR BUTTER &OLD OTHER HALF LENGTHWISE OVER THE SUGAR AND CINNAMON HALF MAKING EDGES EVEN ,IFT ONTO A LIGHTLY GREASED BAKING SHEET #OVER THE ENDS SLIGHTLY 0RESS THE FOLDED EDGE DOWN NOT THE OPEN EDGE WHICH WILL HELP THE LOAF KEEP ITS SHAPE AS IT RISES AND BAKES #OVER AND LET IT RISE UNTIL IT DOUBLES ABOUT HOURS "AKE AT ª& FOR n MINUTES 2EMOVE FROM THE BAKING SHEET 7HEN COOL FROST AND DECORATE
&ROSTING CUP SIFTED CONFECTIONERS SUGAR
TABLESPOON CONDENSED MILK OR CREAM
CANDIED CHERRIES SLICED
TABLESPOONS CHOPPED OR SLIVERED ALMONDS -IX SUGAR AND CREAM TO MAKE A SMOOTH THICK FROSTING 0OUR IT OVER THE TOP OF THE BAKED LOAF LETTING THE FROSTING DRIP DOWN THE SIDES $ECORATE WITH SLICED CHERRIES AND SPRINKLE WITH ALMONDS
-ORAVIAN LOVE FEAST BREAD IS TRADITIONALLY MADE IN THE SHAPE OF SWEET ROLLS AND SERVED AFTER CHURCH SERVICES ON #HRISTMAS %VE 4HIS WONDERFULLY SWEET BREAD HAS AN ORANGE AND SPICE TASTE "ARA "RITH IS A 7ELSH SPECKLED BREAD MADE FOR SPECIAL OCCASIONS SUCH AS %ASTER #HRISTMAS AND THE (ARVEST FESTIVAL )T IS ONE OF MORE THAN 7ELSH LOAVES EACH DIFFERING IN SHAPE AND TASTE %ASTER "READS #RESCIA IS SAVORY EGG BREAD EATEN DURING %ASTER CELEBRATIONS IN )TALY 4HE DOUGH IS SPECKLED WITH COARSELY GROUND BLACK PEPPER AND mAVORED WITH SHARDS OF AGED 0ARMESAN CHEESE /N 'OOD &RIDAY FRUITED AND FROSTED HOT CROSSED BUNS ARE TRADITIONALLY MADE IN MANY COUNTRIES +ULICH IS A BREAD FROM 2USSIA WHICH IS BAKED IN TALL SLENDER CANS 7HEN THE DOUGH RISES ABOVE THE TOP OF THE CAN IT RESEMBLES THE DOME OF MANY /RTHODOX CHURCHES 4HE ICING REPRESENTS THE MELTING SNOW 4HE LETTERS 86 h#HRIST IS 2ISEN v ARE SOMETIMES ADDED TO THE TOP OF THE LOAF WITH TINY STRIPS OF DOUGH AND COLORED SPRINKLES ON THE ICING ! ROSE IS ALSO TRADITIONALLY LAID ACROSS THE ICING 4HE BREAD IS SO DELICATE THAT BAKERS USED TO PUT PILLOWS AROUND THE PAN WHILE COOLING TO PREVENT IT FROM FALLING INTO ITSELF )T WAS ALSO SOMETIMES FORBIDDEN TO WALK THROUGH A 2USSIAN KITCHEN WITH HEAVY BOOTS UNTIL THE +ULICH LOAVES WERE SAFELY OUT OF THE OVEN
+ULICH LOAVES /RIGINALLY A HOLIDAY BREAD +ULICH IS ALSO APPROPRIATE AT OTHER TIMES OF THE YEAR )TS ROUND SLICES ADD INTEREST TO ANY MEAL WHETHER SERVED FRESH OR LIGHTLY TOASTED
RECIPE FOR BASIC SWEET DOUGH
CUP CHOPPED ALMONDS
CUP RAISINS
TEASPOON GRATED LEMON RIND -AKE THE BASIC SWEET DOUGH 3TIR IN RAISINS ALMONDS AND LEMON RIND BEFORE MIXING IN THE LAST CUP OF mOUR &INISH MIXING DOUGH AND KNEAD 3HAPE INTO A BALL AND PLACE IN A LIGHTLY GREASED BOWL TURNING OVER TO GREASE THE BOTTOM OF THE DOUGH AS WELL AS THE TOP #OVER AND LET IT RISE UNTIL IT DOUBLES ABOUT HOURS 0UNCH DOWN $IVIDE IT INTO HALVES AND SHAPE INTO BALLS 0RESS EACH BALL INTO A CLEAN GREASED POUND COFFEE CAN #OVER AND LET EACH RISE UNTIL THEY DOUBLE ABOUT HOURS "AKE IN A MODERATE OVEN ª& FOR n MINUTES 2EMOVE BREAD FROM THE CANS AND COOL ON A WIRE RACK 7HEN COOL ADD FROSTING AND DECORATE 4O SERVE CUT ROUND SLICES KEEPING THE DOME TO REPLACE ON THE TOP OF THE UNCUT BREAD TO PRESERVE FRESHNESS OR CUT SLICES FROM TOP TO BOTTOM SO EACH HAS FROSTING
&ROSTING CUP SIFTED CONFECTIONERS SUGAR TABLESPOONS SLIVERED ALMONDS TEASPOONS TOP MILK OR CREAM CANDIED CHERRIES SLICED -IX SUGAR AND MILK TO MAKE A SMOOTH THIN FROSTING 7HEN THE LOAVES ARE COOL POUR IT OVER THE TOPS ALLOWING THE ICING TO DRIP DOWN THE SIDES $ECORATE WITH ALMONDS AND SLICED CHERRIES OR SPRINKLE WITH SMALL COLORED CANDIES
7ANT TO MAKE TALL SLENDER LOAVES IN COFFEE CANS MOLDS OR SPECIALLY MADE PANS ! FEW TIPS CAN HELP &ILL THE PAN A LITTLE MORE THAN HALF FULL 4HE OVEN SPRING DURING THE lRST n MINUTES WILL MAKE IT HIGHER -AKE SURE THE OVEN RACK IS LOW ENOUGH SO THE TOP OF THE BREAD DOES NOT TOUCH THE OVEN OR BROILER 'REASE THE PANS WELL BEFORE SHAPING AND RISING ,ET THE BREAD COOL ON ITS SIDE FOR MINUTES BEFORE REMOVING IT FROM THE PAN #UT THE BREAD ON ITS SIDE -ILESTONES -ANY CULTURES USE BREAD TO CELEBRATE MILESTONES IN LIFE SUCH AS MARRIAGE BIRTH AND DEATH
7EDDING "READS /N !LL (ALLOWS %VE IN )RELAND BAKING A WEDDING RING IN THE "ARM "RACK LITERALLY hYEAST BREADv DOUGH IS A TRADITION 4HE lNDER WILL BECOME ENGAGED BY THE END OF THE YEAR "ARM "RACK IS A SPICY ROUND BREAD DOTTED WITH CURRANTS )T WAS ORIGINALLY BAKED IN A CAST IRON POT SUSPENDED OVER A lRE "ARM "RACK IS SIMILAR TO "ARA "RITH BUT IS SWEETER AND MORE CAKE LIKE 4HE 'REEKS CELEBRATE ENGAGEMENTS WEDDINGS AND BIRTHS WITH A BREAD RING CALLED h+OULORESv )T IS AS BEAUTIFUL AND INTRICATE AS ANY WEDDING CAKE )N THE NORTHERN PART OF 'REECE THIS BREAD IS DECORATED WITH WILDmOWERS /N #RETE IT IS DECORATED WITH SMALL lGURES AND SYMBOLS MADE OF DOUGH )N SOUTHERN -EXICO BREAD IS SERVED AT WEDDINGS TO SYMBOLIZE THE COUPLE 3ARDINIAN WEDDING BREADS ARE DELICATE AND RESEMBLE VALENTINES 'ERMAN +UGELHOPF MOLDS ARE HIGHLY DECORATED AND WERE ONCE AN ESSENTIAL PART OF A WOMANS TROUSSEAU /N THE WEDDING DAY THE MOTHER WOULD GIVE THE BRIDE THE FAMILYS +UGELHOPF RECIPE
+UGELHOPF OR 'UGLHUPF CUP MILK
PACKAGE ACTIVE DRY YEAST OR CAKE COMPRESSED YEAST
CUP WARM NOT HOT WATER
CUP SUGAR
TEASPOON SALT
EGGS
CUP MELTED MARGARINE OR BUTTER
CUPS SIFTED mOUR
CUP CHOPPED RAISINS
TEASPOON GRATED LEMON RIND ZEST
&OR PAN TABLESPOON MARGARINE OR BUTTER TABLESPOONS lNE BREAD CRUMBS OR lNELY GROUND ALMONDS n WHOLE BLANCHED ALMONDS 3CALD MILK 0OUR THE MILK INTO A MIXING BOWL AND COOL UNTIL WARM NOT HOT 7HILE MILK COOLS SPRINKLE DRY YEAST INTO WARM WATER IN A CUP OR CRUMBLE COMPRESSED YEAST INTO LUKEWARM WATER 3TIR UNTIL DISSOLVED 4O THE MILK IN THE BOWL ADD SUGAR SALT AND CUPS mOUR -IX WELL !DD DISSOLVED YEAST AND BEAT UNTIL SMOOTH !DD EGGS AND BEAT THOROUGHLY )F YOU PREFER BEAT THE EGGS lRST IN A SEPARATE BOWL !DD MELTED AND COOLED MARGARINE OR BUTTER ABOUT A TABLESPOON AT A TIME MIXING THE INGREDIENTS WELL BEFORE ADDING MORE 3TIR IN THE REMAINING CUPS mOUR AND BEAT THE BATTER FOR ABOUT MINUTES AN ELECTRIC MIXER SET AT MODERATE SPEED WORKS WELL 7ITH A RUBBER SCRAPER SCRAPE BATTER DOWN FROM THE SIDES OF THE BOWL #OVER AND LET IT RISE IN A WARM PLACE UNTIL IT DOUBLES ABOUT HOURS 7HILE BATTER RISES PREPARE BAKING PAN 5SE A FANCY MOLD THAT HOLDS A QUART TWO PINT MOLDS OR A INCH ANGLE FOOD CAKE PAN 'REASE THE INSIDE OF THE PAN GENEROUSLY WITH MARGARINE OR BUTTER AND SPRINKLE WITH lNE BREAD CRUMBS COATING ALL SURFACES !RRANGE ALMONDS IN A DESIGN ON THE BOTTOM OF THE PAN 7HEN THE BATTER HAS DOUBLED STIR IT DOWN -IX IN THE RAISINS AND LEMON RIND AND CAREFULLY SPOON THE BATTER ON TOP OF THE ALMONDS TO PRESERVE YOUR DESIGN #OVER AND LET THE BATTER RISE IN A WARM PLACE UNTIL IT DOUBLES ABOUT HOURS "AKE IN A MODERATE OVEN ª& FOR n MINUTES #HECK THE CAKE AFTER IT HAS BAKED FOR MINUTES )F IT STARTS TO BROWN LAY A PIECE OF FOIL OR CLEAN BROWN WRAPPING PAPER OVER THE TOP AS IT CONTINUES TO BAKE THIS RICH BATTER BROWNS QUICKLY 7HEN IT IS DONE TURN IT OUT OF THE PAN ONTO A WIRE RACK )F YOU WISH DUST LIGHTLY WITH CONFECTIONERS POWDERED SUGAR 4O MAKE A DESIGN LAY A SCALLOPED LACE PAPER DOILY ON THE CAKE AND SIFT CONFECTIONERS SUGAR OVER IT ,IFT THE DOILY CAREFULLY
)N 5KRAINE BREAD IS AN INTEGRAL PART OF WEDDING CEREMONIES 3EVEN BRIDESMAIDS GRIND mOUR FROM WHEAT GROWN IN SEVEN DIFFERENT lELDS 4HIS mOUR IS SIFTED TOGETHER AND MADE INTO BREAD DOUGH 2OSETTES DOVES AND CUPID HEARTS MADE OUT OF BREAD SOMETIMES ORNAMENT THIS GOOD LUCK LOAF 4HROUGHOUT MUCH OF %UROPE IT IS CUSTOMARY TO BRIEmY PLACE BREAD IN A NEWBORNS MOUTH TO ENSURE THE BABYS HEALTH AND HAPPINESS 0IECES TUCKED INTO A BRIDES SHOE WERE THOUGHT TO HELP HER HAVE CHILDREN
"READ AND $EATH !T 7ELSH FUNERALS A LOAF OF BREAD REPRESENTS THE SINS OF THE DEAD -ANY THINK THAT EATING THIS BREAD FREES THE SPIRIT AND KEEPS IT FROM HAUNTING THE LIVING )N ANCIENT %GYPT A PRAYER FOR THE DECEASED BEGAN WITH A WISH OF LOAVES OF BREAD FOR HIS OR HER SPIRIT 4HEY PLACED BREAD IN TOMBS TO PROVIDE ENERGY FOR THE LONG JOURNEY TO THE AFTERLIFE 4HE -ETROPOLITAN -USEUM OF !RT IN .EW 9ORK #ITY HAS A LOAF FOUND IN AN %GYPTIAN TOMB THOUGHT TO BE MORE THAN YEARS OLD 0AN DE LOS -UERTOS LITERALLY hBREAD OF THE DEAD v COMMEMORATES DEPARTED FAMILY MEMBERS ON !LL 3OULS $AY .OVEMBER -EXICAN BAKERS FASHION IT INTO A NUMBER OF SHAPESA DOLL CROSS mOWER OR PLAIN LOAFAND MAY WRITE THE NAME OF THE DECEASED ON THE TOP WITH ICING OR BEANS 6ILIPURI TWIST IS FROM +ARELIA 4HE BREAD IS BASED ON AN ANCIENT CALENDAR SIGNA CIRCLE WITH A DOT IN THE CENTER THAT SIGNIlED THE SOLSTICE 4O ANCHOR THE DOT THE CIRCLE WAS DIVIDED INTO FOUR QUADRANTS REPRESENTING THE SEASONS
.ATIONAL 3YMBOLS &RENCH !GRICULTURE -INISTER 0HILIPPE 6ASSEUR LAUNCHED AN AD CAMPAIGN TO BOOST SALES OF BAGUETTES WHICH HAD BEEN DECLINING FOR SEVERAL YEARS h"READ IS A PART OF OUR NATIONAL IDENTITYIF THERE ISNT ANY LEFT WE WONT KNOW WHO WE REALLY AREv -ANY OTHER COUNTRIES HOLD A SIMILAR SENTIMENT 4HE TRADITIONAL BREAD OF )RELAND IS SODA BREAD WHICH IS MADE FROM SELF RISING mOUR AND BUTTERMILK AND COOKED ON TOP OF A STOVE IN A HEAVY CAST IRON SKILLET 2ECIPES APPEAR IN MANY COOKBOOKS AND MAGAZINES CLOSE TO 3AINT 0ATRICKS $AY 4HE 3WEDES MAKE A VARIETY OF RYE BREADS BUT LIMPE IS ONE OF THEIR FAVORITES 4HEY BAKE IT IN PLUMP ROUND LOAVES OR IN A REGULAR LOAF PAN #ARAWAY SEEDS CUMIN FENNEL AND ORANGE GIVE IT A SPICY mAVOR ,IMPE MAY BE SERVED WITH CHEESE AND IT MAKES EXCELLENT SANDWICHES )N 3WEDISH HOMES IT ALMOST ALWAYS APPEARS ON THE TABLE AT SMORGASBORDS
3WEDISH ,IMPE LOAVES CUPS WATER
CUP WARM NOT HOT WATER
CUP BROWN SUGAR
PACKAGE ACTIVE DRY YEAST OR CAKE COMPRESSED YEAST
TEASPOONS CARAWAY SEEDS
TABLESPOONS SHORTENING
CUPS SIFTED WHITE mOUR
TEASPOONS SALT
CUPS SIFTED RYE mOUR )N A SMALL SAUCEPAN MIX CUP WATER BROWN SUGAR CARAWAY SEEDS SHORTENING AND SALT "RING TO A BOIL AND SIMMER GENTLY FOR MINUTES 2EMOVE FROM HEAT AND POUR INTO A SMALL MIXING BOWL !DD CUP COLD WATER AND PLACE INTO A LARGE BOWL )NTO A CUP OR ANOTHER SMALL BOWL MEASURE CUP WARM WATER 3PRINKLE DRY YEAST OVER WATER OR CRUMBLE COMPRESSED YEAST INTO LUKEWARM WATER 3TIR UNTIL DISSOLVED 7HILE YEAST IS DISSOLVING MEASURE CUPS OF WHITE mOUR INTO THE LARGE BOWL WITH THE WATER AND ADD THE WATER SHORTENING AND SEASONING MIXTURE "LEND INGREDIENTS AND INCORPORATE THE YEAST MIXTURE !DD THE REMAINING CUPS WHITE mOUR AND MIX WELL 3TIR IN CUPS OF RYE mOUR RESERVING THE REMAINING CUP FOR KNEADING 3PRINKLE CUP RYE mOUR ON A BREAD BOARD OR PASTRY CLOTH 4URN DOUGH OUT ONTO THE mOURED BOARD OR CLOTH AND KNEAD UNTIL SMOOTH AND SATINY 5SE THE REMAINING CUP RYE mOUR ONLY IF THE DOUGH FEELS STICKY AND TOO SOFT 0LACE THIS BALL INTO A GREASED BOWL PRESSING THE TOP OF THE DOUGH INTO THE BOWL TO COAT IT LIGHTLY WITH FAT 4URN THE BALL OVER TO GREASE BOTH SIDES #OVER AND LET THE DOUGH RISE UNTIL IT DOUBLES ABOUT HOURS
0UNCH DOWN &OR A lNER GRAINED BREAD LET THE DOUGH RISE A SECOND TIME $IVIDE DOUGH INTO HALVES 3HAPE EACH HALF INTO A BALL 0LACE THEM ON A LIGHTLY GREASED BAKING SHEET ABOUT INCHES APART )F DESIRED MAKE OR CUTS INCH DEEP WITH A SHARP KNIFE ACROSS THE TOPS OF THE LOAVES #OVER AND LET THEM RISE UNTIL THEY DOUBLE ABOUT HOUR "AKE IN A MODERATE OVEN ª& FOR n MINUTES 2EMOVE FROM THE BAKING SHEET AND COOL IT ON RACKS AWAY FROM DRAFTS &OR A SHINY CRUST BRUSH TOPS OF LOAVES WITH MILK OR EGG WHITE AND RETURN TO THE OVEN FOR MINUTES $OUGH CAN ALSO BE SHAPED INTO REGULAR LOAVES AND BAKED IN BREAD PANS
0UPUSAS ARE %L 3ALVADORS NATIONAL DISH 4HESE WHITE CORNMEAL GRIDDLECAKES ARE mAVORED WITH CHEESE AND TOPPED WITH CHILI PICKLED CABBAGE AND CARROTS )CELANDS BRANCH BREAD IS CRISP LONG LASTING AND UNLEAVENED 4HEY ROLL IT AS THIN AS A mOWER PETAL AND SERVE IT WITH SOUPS CHEESES PÊTES AND DIPS )T IS SOMETIMES GIVEN TO TEETHING BABIES WHEN THE TOPPING HAS NO SALT +AISER AND BROTCHEN ROLLS ARE 'ERMAN STAPLES +AISER ROLLS ARE LARGE WITH A lVE SIDED PINWHEEL DESIGN A PRESS TO MAKE THE IMPRINT MAY BE FOUND IN CATALOGS "ROTCHEN ARE SMALLER OVAL SHAPED AND SPRINKLED WITH COARSE SALT AND CARAWAY SEEDS ! NUMBER OF TRADITIONAL "RITISH BREADS ARE RECOGNIZABLE BY THEIR SHAPE AND DESIGN BLOOMERS COBURGS RUMPIES COTTAGE LOAFS BAPS ROLLS $EVONSHIRE SPLITS AND SCONES EATEN WITH CLOTTED CREAM AND JAM %NGLISH MUFlNS AND CRUMPETS
-OCK #LOTTED #REAM MAKES CUP 2EAL CLOTTED CREAM IS NOT PASTEURIZED AND AS A RESULT IS NOT AVAILABLE IN THE 5NITED 3TATES 4HE FOLLOWING RECIPE SIMULATES ITS TASTE AND TEXTURE "EAT TOGETHER OUNCES OF WHIPPED CREAM CHEESE AND CUP STICK OF SOFTENED UNSALTED BUTTER 5SE AS A SPREAD WITH RASPBERRY JAM
%ACH )TALIAN VILLAGE HAS ITS OWN STYLE OF FOCACCIA h&OCACCIAv DERIVED FROM hFOCUSv AND IS SIMILAR TO PIZZA IN SHAPE BUT HAS hPOKE MARKSv COVERING ITS SURFACE !LMOST ALL %UROPEANS BAKE BRAIDED LOAVES 4HEY CAN BE BASIC SWEET DOUGH OR lLLED WITH FRUITS AND NUTS 4HE LOAVES MAY BE SERVED PLAIN GLAZED FROSTED OR SPRINKLED WITH CHOPPED NUTS 3OME EVEN HAVE LAYERS OF THREE OR FOUR BRAIDS )N !USTRIA THESE BREADS ARE CALLED 3TRIESEL
6IENNESE 3TRIESEL LARGE LOAF RECIPE BASIC SWEET DOUGH TEASPOON MACE CUP SEEDLESS RAISINS CUP CONFECTIONERS SUGAR CUP CHOPPED CANDIED CHERRIES TABLESPOON TOP MILK OR CREAM TABLESPOONS CHOPPED CANDIED ORANGE RIND CUP CHOPPED NUTS -AKE BASIC SWEET DOUGH 3TIR IN RAISINS CHERRIES ORANGE RIND AND MACE BEFORE MIXING IN THE LAST CUP OF mOUR !DD THE LAST CUP OF mOUR AND lNISH MIXING THE DOUGH THEN KNEAD 3HAPE INTO A BALL AND PLACE IN A LIGHTLY GREASED BOWL TURNING IT OVER TO GREASE BOTH SIDES #OVER AND LET IT RISE UNTIL IT DOUBLES ABOUT HOURS 0UNCH DOWN AND DIVIDE INTO NINE PIECES 3HAPE EACH PIECE INTO A BALL #OVER AND LET THEM REST FOR MINUTES 2OLL EACH PIECE INTO A INCH LONG STRAND 7EAVE FOUR STRANDS INTO A LOOSE BRAID ,AY THEM ON A LIGHTLY GREASED BAKING SHEET OVERLAPPING AT THE CENTER 3TART BRAIDING FROM THE CENTER AND CONTINUE TOWARD EACH END 7ITH THE SIDES OF YOUR HANDS MAKE A hTRENCHv DOWN THE CENTER "RAID THE NEXT THREE STRANDS LOOSELY STARTING FROM THE CENTER TOWARDS EACH END ,AY THIS BRAID ON TOP OF THE lRST ONE PLACING IT IN THE TRENCH 4WIST THE TWO REMAINING STRANDS LOOSELY AROUND EACH OTHER AND LAY THEM ON TOP OF THE LOAF 4UCK THE ENDS UNDER THE LOAF #OVER AND LET THE DOUGH RISE UNTIL IT DOUBLES ABOUT HOURS "AKE AT ª& FOR n MINUTES ON THE CENTER RACK -AKE FROSTING BY MIXING CONFECTIONERS POWDERED SUGAR WITH SMALL AMOUNTS OF MILK OR CREAM 7HEN THE BREAD HAS COOLED SPREAD ON THE LOAF AND SPRINKLE WITH CHOPPED ALMONDS OR WALNUTS
9OU CAN ADD FRUIT AND NUTS TO BASIC SWEET DOUGH IN TWO WAYS !DDING THEM JUST BEFORE STIRRING IN THE LAST CUP OF mOUR IS THE EASIEST !T THIS STAGE THE DOUGH IS STILL SOFT AND FRUIT CAN BE DISTRIBUTED EVENLY 9OU CAN ALSO MAKE BASIC SWEET DOUGH AND LET IT RISE UNTIL IT DOUBLES 7HEN YOU PUNCH THE DOUGH DOWN TURN IT OUT ONTO A PASTRY CLOTH AND mATTEN IT WITH YOUR HANDS 3PRINKLE THE FRUIT OR NUTS OVER HALF OF THE DOUGH &OLD THE OTHER HALF OVER AND KNEAD UNTIL THE FRUIT OR NUTS ARE WELL DISTRIBUTED WHICH TAKES n MINUTES OF KNEADING #OVER AND LET THE DOUGH REST FOR MINUTES )T IS THEN READY TO SHAPE 4HESE RECIPES DESCRIBE ONLY SOME OF THE THOUSANDS OF VARIETIES OF BREAD THROUGHOUT THE WORLD 3PECIAL BREAD CAN MAKE ANY DAY FESTIVE )T CAN ALSO SYMBOLIZE LARGER CONCEPTS SUCH AS COMMUNITY AND FRIENDSHIP h4HE STAFF OF LIFE AND THE BOND OF FRIENDSHIP 4O BREAK IT IS TO SHARE 4O MAKE IT IS TO CAREv
"!3)# 25,%3 !.$ 34%03
$ISSOLVING THE YEAST 7HEN MAKING YEAST BREADS TEMPERATURE IS IMPORTANT 4HE YEAST IS lRST DISSOLVED IN WARM WATER WHICH SEPARATES THE INDIVIDUAL CELLS SO EACH CAN START TO GROW AND LEAVEN THE BATTER OR DOUGH !CTIVE DRY YEAST SOFTENS QUICKLY IN WARM WATER 4OO HOT OR TOO COLD WATER KILLS THE YEAST ! THERMOMETER IN THE WATER SHOULD READ BETWEEN nª& ! DROP PLACED ON THE INNER SIDE OF YOUR WRIST WOULD FEEL PLEASANTLY WARM BUT NOT HOT #OMPRESSED YEAST IS MORE SENSITIVE TO HEAT BECAUSE IT IS ALREADY MOIST ,UKEWARM WATER IS NEEDED TO SOFTEN IT WHICH MEANS THE WATER IS nª& AND FEELS SCARCELY WARM ON YOUR WRIST 5SE THE APPROPRIATE TEMPERATURE FOR THE YEAST 4HE RECIPES IN THIS PROJECT USED REGULAR YEAST PACKAGES 2APID 2ISE © OR SIMILAR BRANDS ALLOW FOR HOTTER WATER AND THEIR TECHNIQUE IS DIFFERENT +NEADING THE DOUGH 3TIRRING BEATING OR KNEADING FORMS GLUTEN IN THE BATTER OR DOUGH 4HE GLUTEN TRAPS THE LEAVENING GAS THE YEAST MANUFACTURES AND CAUSES THE BREAD TO RAISE "EATING CAN BE BY HAND OR WITH AN ELECTRIC MIXER "EATING VIGOROUSLY AFTER THE lRST TWO CUPS OF mOUR HAVE BEEN STIRRED IN STARTS GOOD GLUTEN FORMATION 7HEN THE BATTER LEAVES THE SIDES OF THE BOWL AND FOLLOWS THE SPOON YOU CAN STOP )T WILL LOOK SHINY AND SMOOTH +NEAD A BREAD MIXTURE THAT IS TOO THICK TO STIR 4O KNEAD TURN THE DOUGH OUT OF THE BOWL ONTO A LIGHTLY mOURED BREAD BOARD OR PASTRY CLOTH ! CLEAN CANVAS PASTRY CLOTH OR A lRMLY WOVEN DISH TOWEL WILL MAKE KNEADING ESPECIALLY EASY )F DOUGH BECOMES TOO STICKY SPRINKLE WITH MORE mOUR BUT DO NOT INCORPORATE TOO MUCH mOUR INTO THE DOUGH 4O START KNEADING mATTEN THE DOUGH WITH PALMS OF YOUR HANDS 0ICK UP THE EDGE FARTHEST FROM YOU FOLD IT OVER TO THE EDGE CLOSEST TO YOU AND PUSH GENTLY BUT lRMLY 4URN THE DOUGH A QUARTER FOLD IT OVER AGAIN AND PUSH 2EPEAT THIS TURNING FOLDING AND PUSHING MOTION UNTIL IT IS SMOOTH AND SATINY !LSO USE A ROCKING ROLLING MOTION AS YOU KNEAD 7HEN THE DOUGH LOOKS SMOOTH AND DOES NOT FEEL STICKY YOU CAN STOP KNEADING 2ISING !FTER YOU KNEAD THE DOUGH PLACE IT ON A COUNTER OR BAKING
SHEET AND COVER IT WITH A CLEAN PASTRY CLOTH -EANWHILE WASH AND DRY THE MIXING BOWL 'REASE THE INSIDE OF THE BOWL LIGHTLY 0RESS THE TOP OF THE BALL OF DOUGH INTO THE BOWL AND TURN IT OVER WHICH GREASES THE SURFACE LIGHTLY SO IT CAN STRETCH AS IT EXPANDS #OVER THE DOUGH WITH A PIECE OF WAXED PAPER AND A CLEAN TOWEL AND SET IT IN A WARM DRAFT FREE PLACE UNTIL IT DOUBLES )N VERY HOT KITCHENS YOU MAY HAVE TO SET THE DOUGH IN A COOL PAN OF WATER TO KEEP IT AT THE PROPER TEMPERATURE 4ESTING FOR LIGHTNESS 7ITH THE TIP OF YOUR lNGER OR A SPOON MAKE A DENT ABOUT INCH DEEP )F IT DISAPPEARS LET THE DOUGH RISE A LITTLE LONGER )F IT REMAINS THE DOUGH IS READY FOR THE NEXT STEP 0UNCHING DOWN !FTER THE DOUGH HAS DOUBLED PUNCH IT DOWN 0LUNGE YOUR lST INTO THE CENTER OF THE DOUGH &OLD THE EDGES TO THE CENTER AND TURN THE BALL OF DOUGH SO THE BOTTOM IS ON TOP 3HAPING BREADS !FTER PUNCHING THE DOUGH DIVIDE IT INTO PORTIONS WITH A LARGE KNIFE 3HAPE EACH PIECE INTO A BALL #OVER WITH A CLEAN PASTRY CLOTH OR TOWEL AND LET THE DOUGH hRESTv FOR MINUTES 4HIS REST PERIOD MAKES IT EASIER TO HANDLE AND ALLOWS THE BREAD TO HOLD ITS SHAPE 4ESTING FOR LIGHTNESS !FTER SHAPING ALLOW BREADS TO RISE AGAIN UNTIL THEY DOUBLE 5SE THE PREVIOUS METHODS TO TEST FOR LIGHTNESS !FTER THE BREAD HAS RISEN IT IS READY FOR BAKING )F TIME IS NOT A PROBLEM SOME LIKE TO RAISE THEIR BREAD TWICE IN THIS FASHION "AKING !LWAYS BAKE YEAST LEAVENED BATTERS AND DOUGH IN A PREHEATED OVEN 4HIS HEAT WILL ALLOW THE BREAD TO RISE QUICKLY DURING THE lRST n MINUTES WHICH IS CALLED hOVEN SPRINGv $URING THIS TIME THE BREAD SHOULD NOT BROWN 0LAIN BATTERS AND DOUGHS ARE BAKED AT MODERATELY HOT TEMPERATURES nª& 2ICHER DOUGH IS BAKED AT MODERATE TEMPERATURES nª& )F BREAD BROWNS TOO RAPIDLY COVER IT WITH A PIECE OF HEAVY BROWN PAPER OR FOIL AND lNISH BAKING #OOLING 7HEN BREADS ARE DONE REMOVE THEM FROM THE BAKING PANS TO COOL 0LACE THEM ON WIRE CAKE RACKS OR ACROSS THE TOP EDGES OF BAKING PANS TO ALLOW AIR TO CIRCULATE AROUND THEM
"2%!$3 !2/5.$ 4(% 7/2,$ 2%#/2$ "//+ .AME ???????????????????????????????? #OUNTY ?????????????????????????????????????? !GE ?????????????????????????????????? 9EAR IN ( ??????????????????????????????????? #LUB ???????????????????????????????????????????????????????????????????????????????? 0ARENT OR GUARDIANS SIGNATURE ?????????????????????????????????????????????????????????? ,EADERS SIGNATURE ???????????????????????????????????????????????????????????????????? "READS PREPARED IN THIS PROJECT ????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? /THER FOODS PREPARED DURING THE YEAR ??????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? 4ITLE OF DEMONSTRATION SHOW AND TELL OR TALK GIVEN THIS YEAR ABOUT THIS PROJECT ????????????????????????????????????????????????????????????????????????????????????? ,OCATION ???????????????????????????????????????????????????????????????????????????? ! MENU THAT INCLUDES ONE OF THE BREADS ?????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? 0EOPLE WHO HELPED YOU WITH THIS PROJECT ????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? 2ESEARCH YOU MAY HAVE CONDUCTED ABOUT BREADS ?????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? 7HICH ACTIVITIES DID YOU TRY /R INDICATE AN EXPERIMENT YOU MAY HAVE DESIGNED ON YOUR OWN ????????????????????????????????????????????????????????????????????????????????????? -Y h"READS AROUND THE 7ORLDv STORY ????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? )NDICATE WHAT YOU LEARNED ABOUT MAKING BREAD OTHER CULTURES AND YOURSELF THROUGH THIS PROJECT 7HICH BREAD DID YOU ENJOY THE MOST AND LEAST $ID YOU LOCATE OTHER RECIPES OUTSIDE OF THIS PROJECT BOOK 7HAT WAS YOUR EXHIBIT AT THE FAIR OR ROUND UP ????????????????????????????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????? ?????????????????????????????????????????????????????????????????????????????????????
(/7 4/ *5$'% 9/52 "2%!$3
7HEN JUDGING YOUR BREAD ANSWER THE FOLLOWING QUESTIONS )S IT ATTRACTIVELY SHAPED )S IT A FAIRLY EVEN GOLDEN BROWN ON THE OUTSIDE )S THE COLOR CONSISTENT ON THE INSIDE )S THE CRUST CRISP OR TENDER DEPENDING ON THE TYPE OF BREAD )S THE BREAD DONENOT DOUGHY $OES THE CRUMB HAVE MANY LITTLE HOLES SIMILAR IN SIZE "READS FROM DOUGH USUALLY HAVE lNER GRAIN THAN THOSE FROM BATTERS )F THE BREAD CONTAINS FRUITS ARE THEY EVENLY DISTRIBUTED THROUGHOUT THE LOAF OR DID THEY SINK TO THE BOTTOM $OES THE BREAD TASTE GOOD
-/2% !#4)6)4)%3 s 7EIGH CUP OF ALL PURPOSE BREAD AND WHOLE WHEAT mOUR 7RITTEN BY *AN 3CHOLL AND 0ATREESE )NGRAM !RE THEY THE SAME WEIGHT !SSOCIATE 0ROFESSORS OF !GRICULTURAL AND %XTENSION %DUCATION WITH TECHNICAL ;THE BREAD MAKING= AND s -OST NATIONS HAVE RECIPES WITH MEASUREMENTS IN KILOS GRAPHIC DESIGN BY 'RETL #OLLINS AND PHOTOGRAPHS BY (OWARD .UERNBERGER 7EIGH THE mOURS IN KILOS IF YOU HAVE A METRIC SCALE OR 6ISIT 0ENN 3TATES #OLLEGE OF !GRICULTURAL 3CIENCES CONVERT THE MEASUREMENTS FROM POUNDS TO KILOS ON THE 7EB HTTPWWWCASPSUEDU s 5SE A 5 3 MAP TO PLOT WHERE GRAINS ARE GROWN AND TASTE 7HERE TRADE NAMES APPEAR NO DISCRIMINATION BREADS THAT ARE POPULAR IN VARIOUS REGIONS IS INTENDED AND NO ENDORSEMENT BY 0ENN 3TATE #OOPERATIVE %XTENSION IS IMPLIED s 4ALK TO FAMILY MEMBERS ABOUT THEIR HERITAGE AND 4HIS PUBLICATION IS AVAILABLE IN ALTERNATIVE PREPARE A RECIPE THAT HAS BEEN HANDED DOWN AT LEAST ONE MEDIA ON REQUEST GENERATION OR ENJOYED FOR A LONG TIME 4HE 0ENNSYLVANIA 3TATE 5NIVERSITY IS COMMITTED TO THE POLICY THAT ALL PERSONS SHALL HAVE EQUAL ACCESS s !SK PEOPLE FROM OTHER COUNTRIES OR REGIONS OF THE TO PROGRAMS FACILITIES ADMISSION AND EMPLOYMENT 5NITED 3TATES ABOUT THEIR CULTURE AND TASTE THEIR BREADS WITHOUT REGARD TO PERSONAL CHARACTERISTICS NOT RELATED TO ABILITY PERFORMANCE OR QUALIlCATIONS s 4O ENSURE THAT RECIPES THAT ARE DIVIDED IN HALF ARE EQUAL AS DETERMINED BY 5NIVERSITY POLICY OR BY STATE MEASURE ON A SCALE (OW ACCURATE ARE YOUR EYES VERSUS THE OR FEDERAL AUTHORITIES )T IS THE POLICY OF THE 5NIVERSITY TO MAINTAIN AN ACADEMIC AND WORK SCALE ENVIRONMENT FREE OF DISCRIMINATION INCLUDING HARASSMENT 4HE 0ENNSYLVANIA 3TATE 5NIVERSITY s 2EAD A STORY OR SHARE A BREAD RECIPE FROM ANOTHER PROHIBITS DISCRIMINATION AND HARASSMENT AGAINST COUNTRY ANY PERSON BECAUSE OF AGE ANCESTRY COLOR DISABILITY OR HANDICAP NATIONAL ORIGIN RACE RELIGIOUS s 4RY RECIPES FROM OTHER PLACES AND LEARN TO ENJOY NEW CREED SEX SEXUAL ORIENTATION OR VETERAN STATUS $ISCRIMINATION OR HARASSMENT AGAINST FACULTY STAFF TASTES AND EXPERIENCES OR STUDENTS WILL NOT BE TOLERATED AT 4HE 0ENNSYLVANIA 3TATE 5NIVERSITY $IRECT ALL INQUIRIES REGARDING THE NONDISCRIMINATION POLICY TO THE !FlRMATIVE !CTION $IRECTOR 4HE 0ENNSYLVANIA 3TATE 5NIVERSITY "OUCKE "UILDING 5NIVERSITY 0ARK 0! 4EL 6 449 0RODUCED BY )NFORMATION AND #OMMUNICATION 4ECHNOLOGIES IN THE #OLLEGE OF !GRICULTURAL 3CIENCES ¥ 4HE 0ENNSYLVANIA 3TATE 5NIVERSITY #!4 */! -PS