13 Types Of Bread – Healthy Foods Update 12/2021

types of bread

Toasted bread is often served with butter, cheese, and marmalade. Other toppings include ham and eggs, bacon, or sausage.

Bread may also be served as a side dish in soup or stew to soak up the broth; this is known as “sopping.” Dipped into honey for breakfast; dipped into tea as a snack; slathered with peanut butter for lunch – there are many ways we enjoy our bread!

Today I would like to share with you some of the different types of bread found around the world today.

Bagels

Bagels

A bagel is a bread product made from dough consisting of wheat flour, water and yeast. Traditionally, it is shaped by hand into the form of a ring from plain dough before being cooked; some varieties are topped afterwards with poppy or sesame seeds, or other coatings.

It is much thicker than pretzels and somewhat larger than hard rolls. Bagels may be boiled before baking, then baked in an oven, or they may be untoasted or directly heated and eaten cold.

Bagels are sometimes served as part of a bagel breakfast with cream cheese, lox, egg, and other toppings. They may also be served as part of a ploughman’s lunch or used as sandwich bread.

Baguette (French)

Baguettes are long thin breads made of wheat flour. They are baked in a long cylindrical shape and are usually found fresh, rather than being packaged.

Baguettes can be fresh or toasted with butter or dipped in olive oil. In French style cuisine, they are served as an accompaniment to dishes of cheese (e.g., fondue, raclette). In Spain and Latin America, it is also a type of popular food sold by street vendors in a long roll composed of twin baguettes joined at one end by an elastic band.

Baguette are made in various sizes. The length ranges from 40-50 cm (16-20 inches) long, and the width ranges from 2-3 cm (1 inch). Baguettes may be sold plain or coated with seeds, herbs, grains or food coloring to give them their characteristic appearance.

Brioche

Brioche

Traditional French Brioche is a large, rich bread. It uses flour, water, eggs, and butter in its preparation. Brioches are made with a high proportion of butter or egg yolks compared to the amount of flour.

Brioches are sent fresh from the oven every morning as a breakfast treat (or pain au chocolat, with a filling of chocolate inside, or fruit jam) in areas where there are brioche bakeries.

Brioches are made from several shapes. The most common type is the “boule” (ball), a large round loaf, which can be either plain or with various additions such as almonds, raisins, and candied fruit.

There are also small loaves called “petits pains” (little breads), which are often covered with sesame seeds or poppy seeds.

Crackerbread

Crackerbread is a flatbread made from wheat flour, yeast and water. It may be leavened with yeast or sourdough starter and cooked on plates in a domestic oven to create hot crunchy bread. Salt and sometimes seeds are added to the dough; poppyseeds, sesame seeds and flaxseeds are popular additions.

Crackerbread is commonly eaten with lunch or dinner, sometimes accompanied by butter and jam. It may be dipped into soup or cooked food to soften it before eating.

It can also be eaten as a snack with drinks such as milk, coffee or tea.

Crackerbread is popular in Denmark and Sweden; it is particularly a favorite of children. It may sometimes be referred to as “knäckebröd” in Swedish: ‘Knäck’ means crunchy, and describes the way in which the bread is produced.

Croissants

Croissants

Croissants are a type of buttery, flaky pastry named for the crescent shape. They are made of dough that is layered like puff pastry and then rolled into sheets, which are then folded into triangles and layered again with more dough. The layers create the distinctive air pockets in the finished product.

Croissants were first mentioned in a French cookbook around the mid 1500s, although the exact origins of them are unknown. The croissant name means “crescent”, a reference to its shape, and they may have evolved from the crescent-shaped Turkish börek.

They became popular in France during the nineteenth century and were originally made with layers of puff pastry. Croissants are a common part of continental breakfast in France and are sold at most bakeries.

English muffin

An English muffin is a type of bread, often flavored with aniseed, sesame or black salt and cooked on a griddle. Some English muffins are similar to American-style pancakes (especially blueberry pancakes), but they are denser and fluffier and have no sugar. The texture is firm enough so that the muffin can be split in half and toasted, or used as a platform for eggs Benedict. English muffins are sometimes eaten with butter and jam or topped with ingredients such as bacon, ham, avocado slices or cheese. English muffin recipes were popularized in the United States by baking companies including Mrs Butterworth’s and Thomas’ who still sell products labeled “English muffins” under license from Johnson & Wales University.

Flatbreads

Flatbreads

Flatbreads are leavened with yeast or sourdough starter and cooked on plates in a domestic oven to create hot crunchy bread. Salt and sometimes seeds are added to the dough; poppyseeds, sesame seeds and flaxseeds are popular additions.

Flatbreads are commonly eaten with lunch or dinner, sometimes accompanied by butter and jam. It may be dipped into soup or cooked food to soften it before eating.

It can also be eaten as a snack with drinks such as milk, coffee or tea.

Flatbreads are popular in Denmark and Sweden; they are particularly a favorite of children. They may sometimes be referred to as “knäckebröd” in Swedish: ‘Knäck’ means crunchy, and describes the way in which the bread is produced.

Garlic bread

Garlic bread is an Italian loaf made with sliced ​​bread, which is brushed with garlic-flavored oil or butter and topped with cheese and other ingredients such as herbs.

In North America, it is usually served with pasta dishes and spicy sauces.

The bread used for garlic bread can vary in hardness and crustiness. It is typically mild in flavor to balance the strong taste of the oil or butter, which varies depending on region or household recipes. In northern Italy, white, sourdough-based loaves are used, while in southern Italy a softer bread that can become soggy when brushed with oil is more common. The North American version usually contains Parmesan and garlic or herbs mixed in with the olive oil or butter; herbs such as basil, oregano and parsley are popular choices.

Hardtack breads

Hardtack breads

Hardtack is a type of very hard cracker made from flour and water. It was used on ships in the Age of Sail as an inexpensive substitute for bread, since water could be stored safely aboard ship for some time without spoiling. During long voyages, it may have been the only food available to sailors.

Hardtack was so common and necessary for sailors that it was also referred to as “sea biscuit” and “hartshorn crackers”. The name may come from the old Germanic word hardu meaning firm or strong.

It is not clear whether the term is related etymologically to modern German words Härte (hardness) or Harte (toughness).

Hardtack was used by US soldiers during the American Civil War, and again in field rations of both world wars. Hardtack is still produced commercially for sale as an emergency food.

Rye breads

Rye bread Rye bread is made from the rye and wheat flours, with other ingredients. It has a dark color, high fiber content and distinctive, slightly sour flavor.

Rye is believed to have been one of the earliest cultivated grains and may have originated somewhere in Western Asia or Eastern Europe. Its use as a cereal was spread by the Romans.

Rye flour is denser than wheat and rye bread has a distinctly dark color, which comes from the bran of the grain. This bran is high in fiber content, particularly the soluble fiber beta-glucan; it also contains lignans (compounds similar to phytoestrogens).

Rye bread is a staple of Northern, Eastern and Central Europe. It became popular in the rest of Europe only after World War II because prior to that time it had been difficult to grow rye as a result of two centuries of conflict with Russia.

Sandwich breads

Sandwich breads

A sandwich loaf, also known as sandwich bread or white sandwich bread, is a sweet, enriched bread roll that is commonly used for making sandwiches. The classic American three-slice version has become so iconic that it was added to the list of “Our National Symbols” by the United States Congress in 1990.

Sandwich loaves are typically made from wheat flour, sugar, yeast, and vegetable oils such as soybean oil or partially hydrogenated vegetable oil. The dough is often leavened with a sourdough starter; the intense sour flavor it imparts has become popular with consumers, who add lemon juice to white sandwich bread in some regions.

Some sandwich breads, including raisin walnut and cinnamon-raisin, include fruits added to the dough. The exact ingredients vary slightly by manufacturer but most contain milk, sugar, yeast, vegetable oil or shortening (vegetable shortening is commonly used in place of lard due to consumer preference), eggs and wheat flour.

Soda and sweet breads

A soda bread also known as a quickbread or, in North America, “refrigerator bread” is a moist, soft, unsweetened bread that does not require the use of yeast as a leavening agent.

Soda breads are made with bicarbonate of soda (baking soda) and may include other ingredients such as buttermilk, eggs, butter or margarine. Soda breads are typically cooked in a pan on the stovetop rather than baked in an oven.

Traditional soda breads are flat round loaves made from flour, salt and bicarbonate of soda (baking soda). The dough may also contain dried fruit and nuts. It is baked on a flat griddle, and may be cut into wedges to serve.

Southern soda bread, also referred to as cornbread or Yankee cornpone, is popular in the Southern United States. Cornbread may be sweet or savory but usually contains no leavening agents; it will rise due to the action of baking powder or baking soda.

It is traditionally leavened with a sour starter of buttermilk, called a “sour”, containing lactic acid-producing bacteria. Savory cornbread was used by Native Americans as an accompaniment to beans and game. Cornbread may be eaten alone, with butter, honey, jam, or jelly; it is also used as an ingredient in dishes such as cornbread dressing, and hoe cakes.

Swirl breads

Swirl breads

Swirl breads are made with a yeast dough that is formed into a spiral before baking. The name swirl comes from the spiral pattern in the finished product. This type of bread originated as a way to use up scraps left over when making other types of bread, an economical “waste not, want not” approach to cooking.

They may be leavened with sourdough or yeast. They may contain grains, seeds and flavorings such as dates, raisins and walnuts.

Not all spiral breads are sweet; some have savory ingredients like cheese, onion and olives added to give the bread a distinct flavor.

Swirl breads are served as part of a bread basket at many restaurants. Because of their interesting shape, they are often used as garnishes or centerpieces on tables.

Swirl breads may be found in sweet and savory varieties. Sweet versions may contain cinnamon, brown sugar or other flavors while savory swirl breads use ingredients such as rosemary, oregano and sun-dried tomatoes.

FAQs

What are the different types of sandwich breads?

There are many types of sandwich breads, but the most popular is white bread which includes wheat flour, sugar and vegetable oils. Another type of sandwich bread is ‘wholemeal’ which is made from wholewheat flour or brown flour.

Which is better, soda or Yeast bread?

To choose between soda bread and yeast bread both are different and have advantages. Soda is more economical as it uses baking soda which is cheaper than yeast used for the yeast-leavened breads.

It also has a short preparation time of 10 minutes compared to an hour preparation of yeasted bread. On the other hand, Yeast leavened breads are more flavourful. Yeast breads have a better texture and softness than soda breads.

How do you make a hot dog bun?

Hot dog buns are prepared using all-purpose flour. Hot dogs an uninflated and are cut into small pieces and cooked together with the dough. After cooking, they can be baked further until it becomes golden brown in colour.

Conclusion

This article is very helpful to learn the different types of bread. By reading this article you can see that there are many types of product in the market, but it depends on the consumers what they like and prefer.

If we want to have a healthy diet then we should include wheat breads in our nutrition because it contains all important vitamins needed for our body.

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