HE 52.

1 – Basic Foods II, Laboratory

BREAD

Name: Leslie Ann Mesolis Section Code: BSND 1A

Baguettes
- Long and thin bread of French
Bread that is made from basic
lean dough. It is unique by its
length and crisp crust.

Pretzels
- A common origin of pretzel is
that they were created by a
monk around 610 A.D. in Italy.
The monk baked strips of
dough that he folded into a
shape resembling a child
crossing its arm in prayer. He
called his creation pretiola,
which meant “little reward”.

Subway Rolls
- Subway rolls bread, originated
from Bridgeport, Connecticut,
United States, an oval shaped
bread that is soft, fluffy, and
has lightly crisp crust. It is used
as a Subway sandwich.

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 Panini
- Panini, meaning small bread,
also known panino, meaning
bread roll, is bread from Italy
and invented by Thomas
Edison. Panini uses a specific
Italian bread like Focaccia or
Ciabatta. Its usually served
warmed by grilling or toasting
with cheese and meat.

Croissants
- It is a French buttery, flaky,
viennoiserie pastry in Austria.
The baker baked a crescent
shaped pastry in the shape of
the Turk’s Islamic emblem, the
crescent moon, so that when his
fellow Austrian’s bit into the
croissant, they would be
symbolically devouring the
Turks.

Bagels
- Bagels bread of Poland is look
like doughnuts and they are
leavened with yeast. It’s had a
crisp, shiny crust and a dense
inside. They are different from
doughnuts because they are
boiled before baked.

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 Challah
- Challah is a Kosher loaf of
braided bread from Israel,
and the Jewish diaspora.
Challah has long been a
symbolic centerpiece for a
Rosh Hashanah spread and
it’s at the heart of many
Jewish celebrations, including
shabbat and Purim.

Focaccia
- Focaccia is a type of Italian
yeast bread, and similar in style
and texture to pizza dough.
Sometimes it topped with
herbs and vegetables. It can
be used as a side to many
meals or as sandwich bread.

Chapati
- Chapati are one of the most
common wheat breads which
are a staple food in Indian
subcontinent. A round flat
unleavened bread that is
usually made of whole wheat
flour and cooked on a griddle.

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 Pita
- Pita is a family of yeast-
leavened round flatbreads,
originally from Middle East. It is
soft and slightly chewy and
often features a pocket inside,
which is a result of baking the
bread in a hot oven.

Shaobing
- Shaobing or huoshao, known
as common type of street
food in Northern China with a
variety of fillings. It is a type of
baked, unleavened, layered
flatbread typically topped
with sesame seeds.

Ciabatta
- Ciabatta is an Italian white
bread with wheat flour and
yeast. The literal translation of
the word is slipper because of
its shape. It is a porous bread
with a crispy crust, baked in a
flattish, usually oblong loaf.

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 Naan
- Naan is a form of flatbread
common throughout Southeast
and Central Asia, particularly
India, Pakistan, Afghanistan,
Iran, and Uzbekistan. It comes in
the form of a flat, generally
circular piece of bread. It is
traditionally cooked on the
walls of a tandoon oven.

Brioche
- Brioche is an enriched French
bread, meaning that the
dough contains a high
proportion of fat in. It is light
slightly sweet bread made
with rich yeast dough.

Monay
- Monay is the most basic bread
types in the Philippines, also
known as the “mother of all
Filipino breads”. It is made all-
purpose flour, milk, and salt. It
has a characteristics shape,
with an indentation down the
middle dividing the bread into
two round halves.

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