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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 had to be imported. Used for very festive occations 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 festive occations. • Lefser can contain fine wheat, fine barley and perhaps potatoes, milk and eggs. • Also used as wraps with various fillings such as salmon and cream cheese.
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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-baked bread. • Dried in an oved until crisp. • Can be stored for a long time and traditionally used on long sea voyages. • Today used for example in desserts.
Today • Bread is a very important part of our meals. • 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-grain and 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 purchase bread in supermarkets. • Some bakeries still sell bread, but these are more expensive. • Many make their own bread 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.
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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:
4~If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon 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.
3/4 cup warm water 1 package active dry yeast
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 board and knead.
9~Preheat oven at 375 degrees F. 10~Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes.
1 tsp salt
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.
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 dissolved 2~Add salt, sugar, shortening, and milk to bowl. Stir. 3~Mix in the first 2 cups of flour.
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 water.
The bread may have been developed by accidental 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 Rohwedder.
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
Fruit bread (dried fruit in it)
Soft inside , around it a crispy crust
Juicy with slightly harder dough
Ingredients:
Ingredients:
Rye flour
Dried pears
Wheat flour
Raisins
Water
Figs
Fennel
Pine nuts
Caraway
Walnuts or almonds
Coriander
Candied orange peel
Yeast
Mixed spice
Salt
Pear brandy
Baking/Acidifier
Eggs
Vegetable oil
Honey
bran
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
Easter Bread
Eggs
Special bread for Easter Time
Honey
Golden baked
Flour
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 island In Bras
As this kind of bread was introduced recently in Reunion, 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 chinois� (Chinese shops). There, it's possible to buy many different things.We
Panon, near our high school, there are the ruins of an old oven. It dates back to the beginning of the also buy bread in our supermarkets, like in every 20th century.The bread that was made there was European region ! composed of maize and cassava. Nowadays, we eat bread made of wheat flour, like anywhere in France and in Europe.
The Bonbon miel is a little honey drop that is consumed 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 Macatia is a little sweet typical bread of Reunion and crispy onthe outside, it is almost as composed of liquid honey inside it is thickest part. It is often Island. It looks like as a cake.The macatia is a part of Reunion gastronomy sold in Chinese shop and it is a symbol of Island's identity
Traditional confectioneries of Reunion Island
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 consumed in Reunion island.Made from a dough of flour, rice, and sugar which is subjected to frying oilis sold in backeries and convenience stores, particulary in Chinese shops
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The Gateau Manioc is a sweet cake which contains cassava grated. Itis a former traditional cake of Reunion island. Gateau patate is a cake with sweet potatoes, that is consumed in reunion island but also in French Antilles. Basics ingredients for is manufacturing 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 vanilla, red colouring agent, brown sugar. In Reunion island ther are others traditional salted food. Stuffed hot pepper, « croquette » of chicken, samossas, « bonThe Gateau Manioc is a sweet cake bon piment » which contains cassava grated. Itis a former traditional cake of Reunion island. Gateau patate is a cake with sweet potatoes, that is consumed in reunion island but also in French Antilles. Basics ingredients for is manufacturing are : sweet potatoes, butter, eggs, vanilla pod and sometimes rum.
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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 divide 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 covered 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 째 C (gas mark 78 ) 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.” During the Middle Ages Poland was a great power in grain cultivation. It was exported 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. Defending 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 symbol 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 otherwise 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 believed 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 ordinary bread’s eater” (someone usual)- these are the most popular sayings concerning 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 doubts, our deep faith distinguishes us from other European countries- although our civilization roots our common. Bread constitutes an important symbol for the whole Judeo- 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 tradition which is associated with Christmas Eve is to share the Christmas 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