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Country
Name
Description
Comments
Puri
Deep-fried chapatis
Paratha
Part white flour and added butter, fried
in ghee
Similar to chapatis
Naan
Yeast bread similar to pita or lavash,
also baked in hot oven
May also be made with
baking powder
USA
Boston brown bread
Baking powder bread made with whole
wheat, cornmeal, molasses and raisins
New Mexican anise
bread
Unknown origin
North American
Indian
Corn bread
Piki bread
Both yeast and chemically leavened
breads (leavening obtained from ash of cooking potatoes, corn
certain plants)
Yeast was made from
and sugar into a dough
and fermenting the
mass
Made with thin corn gruel and ash
Poured on very hot flat
stones and peeled off
like a thin pancake as
soon as it sets
Adobe bread
Made with yeast and wheat flour
Baked in hot adobe
ovens
Flour and corn tortillas
Adopted by Indians
from Mexican kitchens
Indian fry bread
Bannock
Made with baking powder dough
Fried like a tortilla
Canada
Cuba
Whole wheat flour, baking soda, sugar, Northern Canadian
herbs
Prairie Indian Bread
Cuban bread
French-type yeast bread with white
flour
Baking starts in cold
oven
Caribbean
Mexico
Paraguay
Cassava bread and
coconut-banana bread
Sweetened baking powder breads using
cassava, coconut and banana
Tortillas, wheat and
corn flour
Unleavened
Sopa Paraguaya
Leavened with baking powder and
flavored with mild cheese, cottage
cheese, onions and spices
Sopa means soup -
reason for calling this
bread soup is unknown
Most of the breads in the table are oven-baked, but cooks and bakers may also fry some
traditional bread dough in doughnut-size pieces. Deep-fried bread dough is wonderful and appears
in various forms throughout the world. The American Indian fry bread, the Mexican sopaipilla, the
Bulgarian mekitsi and the Hungarian lángos are examples of simple but delicious crisp-brown
crusted, soft and chewy breads that are only good when still warm and fresh.
Bakers make sopaipilla and Indian fry bread from a baking powder dough that is stiff
enough to tear into pieces for deep-frying. They make lángos with yeast that gives it the exquisite
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