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BREAD...AN ANCIENT ART Adapted from information from Pepperidge Farms (Permission and copyright clearance has been given.)

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Presentation on theme: "BREAD...AN ANCIENT ART Adapted from information from Pepperidge Farms (Permission and copyright clearance has been given.)"— Presentation transcript:

1 BREAD...AN ANCIENT ART Adapted from information from Pepperidge Farms (Permission and copyright clearance has been given.)

2 first processed food currency and wages offering to the gods physical charm to ward off evil spirits. badge of wealth symbol of poverty.

3 The Evolution of Bread man chewed the cereal grains grow and harvest the grain grind it into flour. water to this flour form a sticky paste baked on a flat stone in the sun or over a fire. – hard on the outside, – soft on the inside

4 the discovery of raised or leavened bread. Legend states that a baker prepared some dough and forgot it. The next day, the mixture was found...doubled in size. The baker was amazed, and frightened too, for he was fearful of losing his job (and his head) for ruining a batch of bread. He placed the puffed up dough in the oven and sat down to await the results. Imagine his delight when the finished loaf was taken out and tasted! It was so delicious and of such different shape and texture that he repeated and perfected his "mistake" of souring dough before baking. A new kind of bread was born and the baker kept his job.

5 The Evolution of the Oven The Egyptians – clay pot ovens set in hot coals. – oven made of clay or mud adobe – partition in the top for the bread – on the bottom for coals. The Greeks – beehive design of their own. – retained the heat more effectively. – developed the first mill. The Romans – enclosed the oven with thick walls – added a chimney. – peel --long-handled shovel used to place bread in the baking chamber. – still used in parts of the world today. Many towns had bake houses or communal ovens that became social centers. The ladies could bring dough and chat while it was baking.

6 The History of Bread Greeks – delicious array of breads... – 50 to 75... – honey, oil, cheese, dates, and fruits. Romans – similar to our French toast. – dipped in milk and fried. – England started the first trade guild; – baker's dozen Henry VIII stated that a baker's dozen of rolls must weigh a fixed amount. If it does not, the baker will be beheaded. Small wonder customers were given 13 rolls to the dozen!

7 Breads of the world Ireland – soda bread – Boxty:a bread made of potatoes, flour, butter, and salt. Korea – dates, radishes, sesame oil, bark of pine trees, and leaves of rare plants. – Yellow Rose, Chrysanthemum, or Cockoo bread. Mexico, – tortilla – tostado

8 More Breads of the World Sweden – limp, a delicious sweet rye bread. India – Chapati--a flat, crisp cracker the size of a large dinner plate. Israel – challah. – Matzo

9 Bread in the US corn bread made by a recipe learned from the Indians. first wheat bread was a basic part of the diet. carried in almost every wagon heading west.

10 Bread in the US “knead bread for from 45 minutes to one hour"! Cowboy cooks slept with to keep it warm and usable. By 1640, commercial bakeries were operating in America.

11 Bread of Today, most bread is made by bakers It is a precision product, – expertly weighed – handled Science has improved the ancient art of bread making Enriched loaves, produced under rigid quality control vast variety

12 BREAD BOX TIPS dry and cool. Wash with solution of water and vinegar to retard mold. Rewrap bread after use and seal in its own bag or wrapper.

13 Refrigeration Effects accelerate staling, retard mold growth. Heating or toasting will restore freshness freeze bread for prolonged periods of time.

14 THE SANDWICH BOARD John Montague, Fourth Earl of Sandwich, England. This swashbuckling statesman – notorious gambler and – card player. he refused to stop for dinner. – ordered his meat put between two slices of bread

15 SUGGESTIONS FOR BETTER AND TASTIER SANDWICHES fine, even-texture and at least twenty-four hours old. Choose from a variety of breads and rolls for sandwich creations. Choose thin, even slices of bread. spread bread first with softened butter or margarine. Spread it with so edges will match when the slices are laid together. Do not trim the crust from the bread (unless you are making petite party canapes)

16 More sandwich tips Advance prep – wrap well with foil or plastic wrap and refrigerate. – dainty sandwiches remove the crust and cut the sandwiches into any desired shape. – Cookie cutters can be used to cut thin slices of bread. Extra moist filling – wrapped separately and – added at serving time – green vegetables should be added just before serving. Use very fresh bread for sandwich roll ups. – Press bread flat Sandwiches may be kept from drying out by wrapping them in plastic wrap.

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