Types of Bread Around World

• bread is the most widely consumed food in the world
• is made up from flour, water, yeast, and salt

  baguette
• this is also called French bread or French sticks

  Baguette
• Made with butter and eggs. Sweet in its flavor

  Brioche Bread
• Made from water, salt, yeast, and wheat flour

  Ciabatta Bread
• It is quite similar to pizza dough. Can be eaten itself, dipped in soup, or used with sauce

  Focaccia Bread
• Usually uses grains such as oats, barley, flax, and millet, as well as others

  Multigrain Bread
• Perfect for stuffing with meat and other foods. Made mostly using wheat flour.

  Pita Bread
• Made with both rye flour and regular bread flour. Considered to be the bread of the lower class.

  Rye Bread
• Usually consists of a fermented combination of water and flour. Can be used to make any type of sandwich for a mild and delicious bread option.

  Sourdough Bread
• Wheat grain is used in making. More nutritious and fibrous than white bread.

  Whole Wheat Bread
• Mostly eaten in Colombia and Venezuela. Made from cornmeal. It is not made with wheat so naturally gluten-free

  Arepa Bread
• Usually made by boiling the dough in water for a short time than baking it afterward.

  Bagels
• Usually grilled until it gains a freckled appearance. Usually made with whole-wheat flour and cooked with no oil.

  Chapati Bread
• Made from flour, water, salt, and sometimes milk

  Damper Bread
• Made from either white or whole wheat flour.

  English Muffins
• Can be flavored with herbs and spices. Used as a before-dinner alternative to regular or garlic bread.

  Grissini Bread
• Made from a tiny grain called teff, which comes from Ethiopia.

  Injera Bread
• Contains a lot of fiber. Can also include various herbs and spices, and is both delicious and nutritious.

  Knackebrod Bread
• Made from flour, salt, and water. Can also add poppy or sesame seeds to it for a little more flavor.

  Lavash Bread
• Used in many traditional Jewish dishes. It is made of the five grains mentioned in the Hebrew Bible -- wheat, barley, rye, oats, and spelt

  Matzo Bread
• Can also find this bread in many of today's supermarkets and even at farmers' markets.

  Naan Bread
• Made only using flour, yeast, salt, water, and milk.

  Obi Non Bread
• Made from whole-wheat flour. Can be made and eaten with vegetables, potatoes, onions, eggs, and many other fillings.

  Paratha Bread
• Filled with mased potatoes, millet, and even various types of meat.

  Qistibi Bread
• Similar to chapati bread. Usually made with whole wheat flour and water.

  Roti Bread
• Ingredients include buttermilk, salt, baking soda, and flour. Also known commonly as "Irish soda bread."

  Soda Bread
• Used in numerous Mexican dishes. Can be used in any number of dishes.

  Tortilla
• Usually topped with sugar and almonds and sprinkled with raisins or other dried fruits.

  Vanocka Bread
• Can include this type of bread in pastries with either sweet foods such as nuts or dried fruits, or with foods such as meats, cheeses, and vegetables.

  Yufka Bread
• It is made mostly using white flour, yeast, milk, butter, and eggs.

  Zopf Bread
• The Science of Baking by Sonya Veligodskaya
• When baking, eggs play a crucial role in determining the edibility of the cake
• Applying chemical and physical principles in baking helps create new flavor combinations, textures, and structures in cakes
• Having a basic knowledge of chemistry is vital in becoming a better baker
• Room-temperature butter is responsible for the fluffiness of a sponge cake
• Whisking butter and sugar together

  Sugar crystals act as tiny shovels digging air pockets within the butter
• If butter is cold, sugar crystals can't create air pockets, affecting the fluffiness of the cake
• Mixing in baking involves chemistry
• Placing cookies in the oven

  Series of chemical reactions occur: butter melts, water evaporates, proteins in eggs change, water boils away, sodium bicarbonate reacts with acids to produce carbon dioxide, Maillard reactions occur at 155 degrees Celsius