Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread naktsi. Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples, or berries, and sometimes combine it with beans or potatoes. Modern versions of cornbread are usually leavened by baking powder.
A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others.
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.
Portuguese sweet bread refers to an enriched sweet bread or yeasted cake originating from Portugal. Historically, these sweet breads were generally reserved for festive occasions such as Easter or Pentecost and were typically given as gifts. However, in contemporary times, many varieties are made and consumed year round. Outside of Portugal, Portuguese "sweet bread" translated as "pão doce" is often associated with Azorean "massa sovada" which are similar but traditionally prepared differently.
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.
Broa is a type of maize bread traditionally made in Portugal, Galicia, Angola, Mozambique, Cape Verde and Brazil, however in those countries it is more closely related to cornbread and its original recipe from Native Americans, where it is traditionally seasoned with fennel. Broa is made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda.
Bread is a staple food of Finland. It is served with almost every meal and many different types are produced domestically.
Mamón are traditional Filipino chiffon or sponge cakes, typically baked in distinctive cupcake-like molds. In the Visayas regions, mamón are also known as torta mamón or torta. Variants of mamón include the larger loaf-like version called taisan, the rolled version called pianono, and ladyfingers known as broas. Mamón also has two very different variants that use mostly the same ingredients, the cookie-like mamón tostado and the steamed puto mamón.
The pane ticinese is a white bread traditionally made in the Swiss canton of Ticino, but also available in the rest of Switzerland, where it is known as "Bread of Ticino". In Ticino, it is referred to by a number of names specific to the region, including pane riga, reale or lireta.
A flour tortilla or wheat tortilla is a type of soft, thin flatbread made from finely ground wheat flour. Made with flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. The simplest recipes use only flour, water, fat, and salt, but commercially-made flour tortillas generally contain chemical leavening agents such as baking powder, and other ingredients.
Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.
Santomean cuisine comprises the cuisine, dishes and foods of São Tomé and Príncipe, a Portuguese-speaking island nation in the Gulf of Guinea, off the western equatorial coast of Central Africa. The country consists of two archipelagos around the two main islands: São Tomé and Príncipe, located about 140 kilometres (87 mi) apart and about 250 and 225 kilometres, respectively, off the northwestern coast of Gabon.
Bread in Spain has an ancient tradition with various preparations in each region. Wheat is by far the most cultivated cereal, as it withstands the dry climate of the interior of the country. Since time immemorial, bread is a staple food that accompanies all daily meals, all year round. In fact, the Iberian Peninsula is one of the European regions with the greatest diversity of breads. The Spanish gourmet José Carlos Capel estimated a total of 315 varieties of bread in Spain, although the barra is, by far, the most consumed variety of bread (75%). In addition to food, bread in Spain has a historical, cultural, religious and mythological function.
Pão de Mafra is an historical bread particular to Mafra, Portugal. It is derived from the pão saloio, a common staple bread made since the Middle Ages. Historically, pão de Mafra was a domestic bread made at home until the middle of the 20th century.
Pão de Ló is a Portuguese sponge cake made of eggs, sugar, and wheat flour. Unlike other cakes or breads, yeast or baking powder is generally not used. Rather, to provide volume, air is suspended into the cake batter during mixing.
