Bolo-Rei Bread
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A Portuguese yeast bread that is traditionally served to celebrate Epiphany. The dough, prepared with white bread flour or all-purpose flour, is enriched with butter and eggs, flavored with raisins, pine nuts, and orange and lemon zest, and topped with candied fruits, sugar, and citrus zest. It is formed into a large ring shape and baked until golden. It is the custom to insert a dried bean and a small coin or gift into the dough before baking. Whoever receives the slice of bread containing the bean is the person designated to make the bread the following year. A similar recipe known as “Twelfth Night Bread” is the Spanish version of the bread.
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Bread Making Demonstration:Quick Bread
Banana Bread
Banana bread is a popular quick bread that is usually flavored with bananas that have been mashed. Most often, the best bananas to use for banana bread are ones that are overripe and may not be very palatable when eaten as is.
Bread Making Demonstration:Quick Bread
Lemon Bread
Lemon bread is a popular quick bread that is usually flavored with lemon zest or lemon extract to provide a distinct lemon flavor.
Bread Making Demonstration:Flat Bread
Pita Bread
Pita bread is a type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.
Bread Making Demonstration:Basic Bread
Basic White Loaf
A standard white loaf leavened with the direct of straight yeast method is one of the easiest of the basic breads to prepare.
Homemade Blueberry Nut Bread is easy to prepare and tastes great. Blueberry Nut Bread serves as either a breakfast bread or dessert bread. Follow these simple instructions to create a bread that your family will love.
Bread Shapes | Bun and Roll Shapes
Bread Shapes
Bread and rolls are produced in all shapes and sizes, which are determined by a number of factors including:
The type of flour used for making the bread
Whether or not the bread is leavened
How the bread is used
Local or regional tradition
How the dough is cooked, such as baked, steamed, deep-fat fried, etc.
Standard Loaf Pan | Bloomer | Cob or Boule | Coburg | CottageMolded Tin or Split Pan | Baguette | Épi | Fougasse | Braided | Ring | Flat Breads
After the dough has been punched down, kneaded, and then has rested briefly, it is ready to be shaped.
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A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing.
A type festival bread that traditionally is served on Russian Easter. The white flour yeast dough is most often enriched with eggs, milk, and butter.
A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings.
A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.
A common type of bread in the British Isles and the United States in which the name refers more to the shape and style of the bread loaf than to any particular recipe.
A type of sourdough bread made famous in San Francisco. It is one of the most well known varieties of American bread outside of the United States.
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