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Norwegian Bread Culture

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History

• Bread an important part of our diet.

• Barley is the oldest grain and mainly used in the Northern regions.

• Oats more frequently used in coastal regions.

• Wheat products were very exclusive and hadto be imported. Used for very festiveoccations such as Christmas.

• In some areas dried fish was used as a substitute and served buttered.

Traditional Food: Lefse

• The Norwegian lefse is often used for festiveoccations.

• Lefser can contain fine wheat, fine barley and perhaps potatoes, milk and eggs.

• Also used as wraps withvarious fillings such as salmon and creamcheese.

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Traditional Food: Flatbrød

• Flatbrød is a traditional unleavened bread, usually eaten with fish, salted meats and soups.

• Made from flour and water.

• Could be stored for years.

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Traditional Food: Kavring

• A leavened long-bakedbread.

• Dried in an oved untilcrisp.

• Can be stored for a longtime and traditionallyused on long seavoyages.

• Today used for examplein desserts.

Today

• Bread is a veryimportant part of ourmeals.

• Many eat bread for breakfast, lunch(packed lunches)and evening meals.

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Popular Types of Bread

• Bread made of rye, barley, wheat, multi-grainand wholegrain.

• New international types such as naan bread, ciabatta, foccacia, pita and bagels are also popular.

• Old, traditional recipes containing spelt have become very popular lately.

Habits

• Most people purchasebread in supermarkets.

• Some bakeries still sellbread, but these aremore expensive.

• Many make their ownbread at home.

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History of bread in Spain

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Introduction

Bread has been eaten by people for centuries, Its name comes from the Latin word “pannus”, which means white dough.

History of bread in Spain

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Our opinion about bread

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BREEAD IN TURKEY

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A Slice Of History

•Like many other Mediterranean countries, Turkey has a rich

history steeped in exceptional cuisine.

•One of the best examples of this is the unique style of bread.

Our authentic range of stone oven breads are handcrafted using

natural ingredients - without preservatives.

The reason Turkish Bread tastes so good is the care and time

we take to make it. We bake it the traditional way which gives

our bread a unique and great taste. The sensational aroma of

stone oven fresh bread makes it irresistible.

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Our Daily Bread

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Ottoman Period

• The bakers of the Ottoman period believed that after Adam's expulsion from the Garden of Eden, the Patron Saint of Bakers learned how to make bread from the Archangel Gabriel. Obviously, the secret is still held dear by present-day Turkish bakers. No other bread tastes as good as everyday Turkish bread.

• One realises the wonderful luxury of Turkish bread only upon leaving the country. This glorious food is enjoyed in large quantities and is loved by all; rich and poor, simple and sophisticated. Every neighbourhood has a bread bakery that produces the fresh golden loaves twice a day, morning and afternoon, filling the streets with their irresistible and wholesome aroma.

• People pick up a few loaves on their way home from work, and end up eating most of it by the time they get there! After a hard day's work, holding a warm loaf is the best reward.

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Authentic, Natural, Preservative Free... and It Tastes Delicious!

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In Turkey, and much of Europe, fresh bread is eaten

with every meal. There's nothing quite like the smell

and taste of fresh bread straight from a hot stone

oven.In rural parts of our country making bread is a

part of daily life – people bake their own or send

their dough to a communal village oven. Bread is a

big part of the community in every way. It has been

this way for centuries.. Our products are still

handcrafted the traditional way they have been for

centuries in Turkey.

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Turkish Bread can be eaten at any meal – or

between meals as a snack. Tear, slice, fill, fry,

bake, toast, grill or throw it on the barbie. It

always tastes best, however, when shared with

family or friends....

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Bread Making

Prep Time: 3 hours

Cook Time: 45 minutes

Total Time: 3 hours, 45 minutes

Ingredients:

3/4 cup warm water

1 package active dry yeast

1 tsp salt

1-1/2 tbsp sugar

1 tbsp vegetable shortening

1/2 cup milk

3 cups all-purpose flour, approximately

Preparation:

1~In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dis-solved

2~Add salt, sugar, shortening, and milk to bowl. Stir.

3~Mix in the first 2 cups of flour.

4~If needed, begin adding more flour, one table-spoon at a time, until the dough chases the spo-on around the bowl.

5~You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.

6~Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.

7~Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.

8~Punch down dough. Turn out onto floured bo-ard and knead.

9~Preheat oven at 375 degrees F.

10~Form dough into loaf and set in buttered bre-ad pan. Cover and let rise for about 30 minutes.

11~Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.

12~Turn out bread and let cool on a rack or clean dishtowel.

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Bread in Austria

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History of bread

First bread= a cooked version of a grain-paste,

made from roasted and ground cereals and wa-

ter.

The bread may have been developed by acci-

dental cooking or deliberate experimentation

with water and grain flour.

Rich people: white bread.

Poor people: dark bread.

Industrialization of bread-baking.

Father of sliced bread: Otto Frederick Rohwed-

der.

Production of bread in Austria

Most Austrian people buy their bread in Supermarkets or at a bakery in their

town.

Some also bake their bread at home.

The idea of baking bread in supermarkets as BILLA or SPAR is booming.

They bake the bread in the markets because of the smell.

Then people want the newly-laid bread

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Typical pastries in Austria

Farmhouse bread

Kletzen bread

Easter bread

White bread

Pinzen bread

Carnival donut

Brioche Crescents

Farmhouse bread

Eaten for breakfast with jam and butter

Also eaten at lunch or in the evening

Soft inside , around it a crispy crust

Ingredients:

Rye flour

Wheat flour

Water

Fennel

Caraway

Coriander

Yeast

Salt

Baking/Acidifier

Vegetable oil

bran

Fruit bread (dried fruit in it)

Juicy with slightly harder dough

Ingredients:

Dried pears

Raisins

Figs

Pine nuts

Walnuts or almonds

Candied orange peel

Mixed spice

Pear brandy

Eggs

Honey

Flour

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Kletzenbread

Fruit bread (dried fruit in it)

Juicy with slightly harder dough

Ingredients:

Dried pears

Raisins

Figs

Pine nuts

Walnuts or almonds

Candied orange peel

Mixed spice

Pear brandy

Eggs

Honey

Flour

Easter Bread

Special bread for Easter Time

Golden baked

white and sweet inside

Mostly eaten with meat eggs and

vegetables

Ingredients:

Flour

Yeast

Milk

Butter

Pinch of salt

Sugar

Raisins

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Faschingskrapfen

(Carnival donuts)

Kind of donuts

Baked in hoot fat with a sweet filling out of jam

Mostly bought for carnival

Ingredients:

Flour

Yeast

Butter

Sugar

Salt

Eggs

Milk

Plum brandy

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Traditional confectioneries of

Reunion Island

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Places where we buy bread in Reunion is-land

In Bras

Panon, near our high school, there are the ruins of an old oven. It dates back to the beginning of the 20th century.The bread that was made there was composed of maize and cassava. Nowadays, we eat bread made of wheat flour, like anywhere in France and in Europe.

As this kind of bread was introduced recently in Re-union, we don't usually buy our bread in bakeries like people do in France Usually, we buy them in these small shops. These shops were traditionally owned by people of Reunion who are of Chinese descent. That's why we often call them “boutiques chi-nois” (Chinese shops). There, it's possible to buy many different things.We

also buy bread in our supermarkets, like in every

European region !

Traditional confectioneries of Reunion Island

Macatia is a little sweet typical bread of Reunion Island. It looks like as a cake.The macatia is a part of Reunion gastronomy and it is a symbol of Island's identity

Chez Loulou is a famous bakery, where we can buy

macatias and othersconfectioneries. This shop is

situated in St-Gilles next to the Roches

noires'beach. This bakery has been there for many

years.

The Bonbon Cravate is sweet crunchy that is con-sumed in Reunion island.Made from a dough of flour, rice, and sugar which is subjected to frying oilis sold in backeries and convenience stores, par-ticulary in Chinese shops

The Bonbon miel is a little honey drop that is con-sumed in reunion island.Made from dough of wheat flour which is subjected to a frying oil. It is ina form of small torus which is smaller than a donut. Firm and crispy onthe outside, it is almost as composed of liquid honey inside it is thickest part. It is often sold in Chinese shop

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The Gateau Manioc is a sweet cake which contains cassava grated. Itis a for-mer traditional cake of Reunion island. Gateau patate is a cake with sweet potatoes, that is consumed in re-union island but also in French Antilles. Basics ingredients for is manu-facturing are : sweet potatoes, butter, eggs, vanilla pod and sometimes

rum.

The Gateau Manioc is a sweet cake which contains cassava grated. Itis a for-mer traditional cake of Reunion island. Gateau patate is a cake with sweet potatoes, that is consumed in re-union island but also in French Antilles. Basics ingredients for is manu-facturing are : sweet potatoes, butter, eggs, vanilla pod and sometimes

rum.

Bonbon banane and gateau manioc are both pancakes dipped into the oil. One with banana, and an other with cassava It comes from China. It is composed of sugar, flour, sesame seed and yeast, it's

very delicious ! It is a reunion cake. It is composed of eggs, sugar, melted sugar, vanilla cream, flour, stouch of potato,yeast, liquid vanil-la, red colouring agent, brown sugar. In Reunion island ther are others tradi-tional salted food. Stuffed hot pepper, « croquette » of chicken, samossas, « bon-bon piment »

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Macatia's Recipe : - Put a teaspoon of sugar in water warmed and mix well to dissolve sugar . - Add yeast and wait for a brown foam forms on the surface. - Mix the sifted flour with the butter . - Add 3 tablespoons of sugar to the yeast and mix well. - To over flour - butter the device and the egg and a little warm water to a soft

dough and knead about 4 min. - Cover with a damp cloth or plastic wrap in a warm place (eg in sink filled with hot water) and let the dough point (about 30 min) . - It should double in volume. - Break the dough to remove air and di-

vide into 10.

Shaping units balls on a floured surface

(you can stuff it with chocolate, coco-

nut , candied fruit, cheese , in this case ,

close the ball well ) .

- Place macatias on a baking tray cov-

ered with baking paper and leave to rise

again for about 1:30 (beware of drafts) .

- When macatias have doubled in size , brush with milk and bake in a preheated oven at 220 ° C (gas mark 7-

8 ) until browned (10-15 min) .

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Polish history of bread

The first references to Polish bread date back to the time when the king

Bolesław I Chrobry lived. The legend says that “While Bolesław I Chrobry was

travelling to the meeting with Otto III, suddenly he felt a nice smell. The

landlord of the habitation from where the smell was coming, offered him the

bread. The kind to commemorate this event, called this village Piekary.” Dur-

ing the Middle Ages Poland was a great power in grain cultivation. It was ex-

ported to the majority of European countries and was characterized by the

best quality. At that time they baked bread out of grain, which was ground

with the use of quern.

Since the 12th century first mills together with baker’s cooperatives have

started to appear. The oldest baker’s cooperatives in Poland were founded

(by virtue of the privilege of Bolesław V the Chaste) in Kraków in 1260. De-

fending their values in 1637 they issued an order, which was:

“The emblem of baker’s cooperatives is a pretzel with a crown in the middle,

which is hold by griffins.” In this way, the bakers tried to strengthen their

position as compared to their competition beyond the baker’s cooperatives.

Putting the emblem on the seals of baker’s cooperatives they built their

brand.

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“Give us this day our daily bread…”- imagery and customs

Bread through the ages became not only the symbol of food but also the sym-

bol of life. The lack of it signifies hunger and death. It’s said to be a gift

from God and it’s treated with special reverence. Many people don’t get rid of

bread and this what drops is immediately picked up from the floor and kissed

with due respect.

Before each loaf was cut, we used to make the sign of cross on it.

According to the ancient tradition people believed that they couldn’t cut the

first loaf which was taken out from the oven. They could only break it as oth-

erwise it signified that they wouldn’t be able to bake another bread for the

next seven times.

The bread was broken, not cut, also while greeting the guests and newlyweds.

When it comes to the enemies it was a symbol of reconciliation. They also be-

lieved that if someone put the bread on the opposite side he would have an

argument in a family. What is more, no one could get rid of it, also even when

animals didn’t want to eat it. In such circumstances people burnt it in a (holy

fire).

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Among traditions which survived to this day. We should also mention about the

tradition of blessing the food. On Holy Saturday apart from an egg which is

a symbol of reviving life, in our Easter basket we could also put the bread

which guarantees us well-being and prosperity.

Many people treat bread with special honours and they don’t get rid of the

bread which hasn’t been eaten entirely. On the other hand, we don’t treat the

rest of product in the same manner.

In different parts of Poland there are organized various events to celebrate

bread. They are called “The Festival of bread.” It is celebrated i.a. in Kraków.

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Dozhinki (harvest festival)

It also hard to imagine the annual festival dozhinki, without the special baked

loaves. To this day, on different occasions we greet our guests with bread and

salt.

“We won’t have bread out of this flour” (it won’t be effective), “Working hard

for a piece of bread” (working very hard), “A hungry person has bread in

mind” (a slip of the tongue which reveals our true thoughts), “Have money for

bread”(be able to cope financially), “Daily bread”(something usual), “An ordina-

ry bread’s eater” (someone usual)- these are the most popular sayings concer-

ning the bread which were domesticated in our language. Bread is also treated

as a symbol of dignity and the value of human work.

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“Give us this day our daily bread…”- civilization community

Poland is a country which

is associated with a deep

faith. Particularly, because

on its ground Pope John

Paul II was born and grew

up here –a patron of our

school. Without any do-

ubts, our deep faith di-

stinguishes us from other

European countries- al-

though our civilization

roots our common. Bread constitutes an important symbol for the whole Ju-

deo- Christian world, especially for the Europe. It’s identified with Christ. In

the New Testament books of the Bible it is written “I am live bread, which

has come down from heaven.” Bread appears in our prayers. In The Lord’s

Prayer we pray “Give us this day our daily bread.” In this way, we ask God for

earthly advantages. Because of that the bread becomes meaningful because

we learn, that we should

be good as bread and be

willing to share it. A tra-

dition which is associa-

ted with Christmas Eve

is to share the Christ-

mas wafer with others.

This tradition comes

from the times when the

first Christians were

sharing with the holy

bread. A bread wafer is

a symbol of reconciliation, kindness and mutual forgiveness.

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Bread and salt- hospitality and openness of Poles

Poles are the nation of open and hospitable people. We are friendly by nature

(maybe even more towards foreigners than to our compatriots) and we greet

the foreigners with the open arms, according to our tradition with bread and

salt.

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POLAND 2014