One bread, different homelands
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.
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.
Flatbrød is a traditional unleavened bread, usually eaten with fish, salted meats and soups.
Made from flour and water.
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
Bread is a very important part of our meals.
Many eat bread for breakfast, lunch (packed lunches)and evening meals.
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.
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Most people purchase bread in supermarkets.
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Some bakeries still sell bread, but these are more expensive.
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Many make their own bread at home.
Bread has been eaten by people for centuries, Its name comes from the Latin word “pannus�, which means white dough.
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.
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 presentday Turkish bakers. No other bread tastes as good as everyday Turkish bread.
Authentic, Natural, Preservative Free... and It Tastes Delicious!
In Turkey, and much of Europe, fresh bread is eaten ith 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.
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....
Traditional Turkish breakfast.
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
Typical pastries in Austria
Farmhouse bread
Kletzen bread
Easter bread
White bread
Pinzen bread
Carnival donut
Brioche Crescents
Farmhouse bread
Fruit bread (dried fruit in it) Juicy with slightly harder dough Ingredients: Dried pears Raisins Figs
Pine nuts
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
Walnuts or almonds
Water
Candied orange peel
Fennel
Mixed spice
Caraway
Pear brandy
Coriander
Eggs
Yeast
Honey Flour
Salt Baking/Acidifier Vegetable oil bran
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
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
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 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 also buy bread in our supermarkets, like in every European region !
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 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. 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 and crispy onthe outside, it is almost as composed of liquid honey inside it is thickest part. It is often sold in Chinese shop
The Gateau Manioc is a sweet cake Bonbon banane and gateau manioc are which contains cassava grated. Itis a for- both pancakes dipped into the oil. One mer traditional cake of Reunion island. with banana, and an other with cassava Gateau patate is a cake with It comes from China. It is composed of sweet potatoes, that is consumed in re- sugar, flour, sesame seed and yeast, it's union island but also in French Antilles. Basics ingredients for is manufacturing are : sweet potatoes, butter, eggs, vanilla pod and sometimes rum. 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, « bon- bon piment »
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.
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 be-
yond the baker’s cooperatives. Putting the emblem on the seals of baker’s cooperatives they 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). Among traditions which survived to this day. We should also men-
tion 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.
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.
“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.
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.
POLAND 2014