BREAD AND PASTRIES 4TH QUARTER WEEK 1:

Types of Bread and Pastries

The term "baked products" is applied to a wide range of food products, including breads, cakes,
pastries, cookies, and biscuits and many other products. The following are the general types or
categories of baked products. mixing methods employed in producing the baked goods.

BREADS AND PASTRIES

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.
Pastries refer to a group of doughs made with flour, water, and fat. Foods made with this dough
include a large variety of fancy baked goods. Pastry dough is rolled out thinly and used as a base
for baked goods. Common pastry dishes include pies and tarts. Many seasonal fruits go well with
a pie crust. Any of our wide range of desserts can fill in a pastry shell. Buko, banana, mango, and
egg pies are among the favorites.

KINDS OF BREAD IN THE OTHER COUNTRIES

1. Sourdough
Sourdough is one of the most popular alternatives to traditional white or brown bread for many
meals.
Sourdough is a leavened bread that rises during its creation. But it is not from standard baker’s
yeast like other bread types.
Sourdough rises because of the inclusion of wild yeast that reacts to the lactic acid bacteria,
creating fermentation.
This combination, along with water and flour, produces a starter that ferments sugars within the
dough and causes it to rise.
2. Baguette
Baguettes are long French bread with a hard outer crust while remaining soft and chewy inside.
They can range in size but typically be 5 to 6 inches wide and measure around 65 inches long or
more.
Interestingly, this French bread cannot contain extra oil or fat. Because of this element, the
French do not add butter as they consume each piece.

3. Brioche
Although brioche is another French bread alternative, it does contain a high level of eggs and
butter with enriched flour.
This combination creates a soft, rich texture that is slightly sweeter than other bread choices. It is
similar to a pastry.
Brioche is commonly baked into rolls or mini loaves but is available in larger sizes. I enjoy it
with my lunch on the side with a soup.

4. Focaccia
Focaccia is an Italian flat oven-baked leavened bread, similar to pizza dough. But, it contains
more yeast, making it rise and produce a fluffy appearance.
Typically, it will rise between one-half to one-inch thick.
One characteristic of this bread is the punctures before baking. Which helps retain moisture and
gives it a perforated exterior. These indents are also ideal for holding oil when dipping.
5. Ciabatta
Ciabatta is a white bread that is Italy’s answer to France’s baguette.
Its interior sports large airy pores resembling cells and are soft and chewy. while the outer crust
is crisp and firm. And it comes in a characteristic slipper shape, making it easy to handle.
Because of an increase in humidity levels while baking, ciabatta will have larger holes inside
than that of a baguette.
This leavened bread also uses a stronger flour to provide a slightly delicate, sweet taste.
6. Rye Bread
Another popular type of bread is rye, which uses various portions of rye grain and flour.
This combination produces dense, light-to-dark brown bread. And carries a distinctly strong,
earthy taste.

7. Multigrain
Any type of bread that falls into the multigrain category uses two or more grain types to create a
loaf.
These grains could be whole or parts of other grains for a mixture. Using more than one type of
grain boosts the vitamins and phytonutrients that you would get from a standard one-grain loaf of
bread.
8. Pita
A pita is a Greek round-leavened flatbread that is highly versatile for various meal options.
It comes from wheat flour and does not contain as much sodium as other types of bread. This
feature makes pitas a better choice for individuals on a low-sodium diet.

9. Whole-Grain
If you select whole-grain bread at the store, your loaf will contain completely intact grain.
Along with other grains, such as barley, oats, brown rice, and others. As a result, this variety will
be full of vitamins and nutrients not found in non-whole grain.
Whole grain bread is healthier than other types and is suitable for any time of the day or night.
But, this type of bread is best for sandwich meals, toast, or snacks.
10. Challah
Challah is the famous kosher Jewish braided bread that appears on Jewish holidays and
celebrations.
It does have a large concentration of eggs, giving it a yellow hue, and is rich in taste. Some
challah recipes include raisins, seeds, or honey for delicious alternatives.

11. Naan
Naan bread is a Persian flatbread that is versatile and delicious in many ways.
Naan bread uses milk, yogurt, butter, and eggs, while pitas do not. These ingredients make it
softer and more pliable to work with before baking in an oven in round shapes.
12. Soda Bread
Soda bread is an Irish variety that uses sodium bicarbonate rather than traditional yeast to help
the bread rise.
Using only four ingredients, including salt, soft flour, baking soda, and milk, this type of bread is
a staple in Irish traditions.
The baking soda reacts with sour milk or buttermilk to replicate leavening without yeast.

13. Sprouted Bread

Sprouted bread, also known as Ezekiel bread, is a popular choice for many individuals because
of its baking process.
One of the main features of sprouted types of bread is that it does not contain any sugars.
14. Potato bread
It has a soft yet springy texture that keeps fresh longer than traditional white bread.
Potato bread is easy to make, and I am confident that it will not last long once you try it for
yourself.
This type of bread with a mild potato flavor goes well with your chicken or ham sandwich. Or if
you are adventurous, make potato bread rolls and include them with your roast chicken or ham at
your next meal.

15. Pumpernickel
Pumpernickel is a German bread that relies on coarse rye flour. And it can use yeast or a
sourdough starter, depending on the variety.
It has an exceptionally dark color to its dense but moist interior, and some types will include
seeds.
Because pumpernickel is a variation of rye bread, it will also have an earthy flavor. But it will
taste nuttier because of the concentration of coarse flour.
16. Corn Bread
It uses cornmeal and is the perfect addition to any comfort food. Like roast chicken, slow-cooker
ham, soup, or even fish.
Corn does not include gluten, so it does not rise like other types of bread. However, you can
create a fluffy, crumbly texture by using baking powder.
Cornbread has a slightly sweet taste and is dense. It does not keep well once baked, but there is
no need to worry because it is delicious and will not last.

17. Matzo
Matzo bread is common during the Passover season. It is a thin, unleavened bread, also known as
matzah.
But, it resembles a giant cracker more than a flatbread. It is salty and can be exceptionally dry.
It’s perfect for using flavorful toppings like jams, tuna, and cheeses.
This type of bread is also available in many varieties. As it can use different flours for alternative
tastes.

KINDS OF BREADS IN THE PHILIPPINES

1. Pan de sal
The pan de sal is the primary Filipino bread that is always sold hot, wherever you are in the
country. In the 1970s, the hot pan de sal craze pushed it a little further which enabled warmed
pan de sal to be sold at all hours of the day, not just in the morning. You will know it’s true blue
pan de sal with its slightly crusty, breadcrumb-dusted exterior and the almond-shape cut on the
top edges (known as “singkit” or “gatla” in baking parlance). If your local panaderia produces
slightly anemic pan de sal, ask for “tostado” so the panadero can brown it a little bit more in the
oven.
2. Ensaymada
This coiled, sweet bread has to cool down before it gets on the display case. A topping of butter,
sugar and/or grated cheese is spread on top, hence the need to keep it cool. But in old-fashioned
cafés, the ensaymada may be flattened in a hot press until slightly toasty and served warm with
hot chocolate. Traditionally served during Easter and Christmas, the ensaymada is as old as the
pan de sal and the recipe has shifted from a flaky bread to the rich brioche we know today. You
can get fancy with a made-to-order gourmet variety or settle down with a simple, soft and airy
panaderia version in all its margarine-yellow glory.

3. Monay
This compact, smooth-crusted bread is known for its many varieties, beginning with the familiar
round bread with an indentation in the middle. With a slight change of the bread formulation and
shape, you get monay-style breads in different sizes—putok or star bread, lechon bread,
pinagong, sputnik, even elorde, named after Gabriel “Flash” Elorde, the champion Cebuano
boxer from the 60s. They taste slightly better when warm so grab them if your panaderia had just
brought them out.

4. Pan de coco
This Filipino bread encloses a very Filipino ingredient as its filling: inside the tender bun is
sweetened coconut. The filling can be prepared in its natural state (so it retains its color), with
yellow food color or as dark as a brown sugar bukayo. The best ones taste fresh and creamy with
just the right ratio of filling to bun.
5. Pan Amerikano
You will never see this rectangular loaf bread sold hot off the oven as it requires complete
cooling for it to be sliced properly without getting all squished up. The pan Amerikano was
introduced into local bakeries during the American period, hence the name. It is also known
locally as Pullman or tasty, which are derived from American-era loaf breads. You can get them
in different iterations (whole wheat, low-sugar, ube-cheese loaf, etc.) at the supermarket but the
panaderia still churns them out regularly. If you’re of a certain age, you know it is often paired
with pancit during parties or made into sandwiches (remember the rainbow-colored loaf
breads?).

6. Kalihim (Pan de regla)

Kalihim reflects the secret life of breads. The base of the bread has a red filling that was
originally made by recycling the panaderia’s leftover breads into a sweet pudding. It’s an open
secret among bakers. But with improved bread production and lesser wastage, the kalihim has
also morphed into the lipstick bread. It has the same look as kalihim but with a thinner filling
made with flour, sugar, water, evaporated milk, sugar, red food color, and vanilla (no more
leftover bread pudding). The result is a red-tinged bread that gets your attention and all sorts of
saucy names from its imaginative buyers.
7. Spanish bread
We have not yet found extant records if what we know as the Spanish bread really originated
from Spain. These crescent-shaped rolls with a sweet filling may be more modern than its name
is letting on. But we pay that no mind when we bite into a hot, generously-filled Spanish bread:
our hands are sticky and buttery, our chins covered in breadcrumbs. Some bakeries make the
filling with just butter (or margarine), sugar, powdered milk, water and—the secret sauce—
breadcrumbs. Older recipes have grated coconut while others mix butter and cheese (like the
“Hispanish bread” at Sonya’s Garden’s Panaderia in Tagaytay).
8. Pan de bonete
Shaped like a bonnet or bell, the bonete is best eaten while still warm you can taste the salty-
savory lard which coats its crust and stains the brown paper bag with oil. The aptly-named
Bonete Master of Batangas City has made it in our book, Panaderia, as one of the best bonete we
have ever-tasted. But you can also get a good one at the almost century-old Panaderia Dimas-
Alang in Pasig City. Vienna Bakery in Palanca Street, Quiapo makes a blander version but its
interesting cylindrical shape and the bakery’s historical roots (founded in 1901 and still thriving
even with the change in ownership) makes it worth a try.

9. Pan de leche
The soft and tender pan de leche is your classic dinner roll. Translated as “milk bread,” we serve
it slathered in butter, filled with ice cream, or just eaten as is. In some Visayan-speaking
provinces, specially made smaller pan de leche are skewered together, brushed with barbecue
sauce and grilled alongside chicken and pork barbecue to make sinugbang pan de leche
(barbecued milk bread).
10. Binangkal
This little sesame-dotted bread is made from dough shaped into a ball and fried until the crust
cracks and turns golden brown. It is always that crunchy crust that gets me to buy one. I find that
the best ones are smaller as there is more of the crust to munch on.

KINDS OF PASTRIES
1. Cream puff - This is a round shell of pastry filled with custard or sweetened whipped cream.

2. Short crust pastry - This is the simplest and most common pastry. It is made with flour, fat,
salt, and water. The process of making pastry includes mixing of the fat and flour, adding water,
and rolling out the paste. It is cooked at 180°C and the result is a soft, tender pastry. A related
type is the sweetened sweet crust pastry.
3. Flaky pastry- This is a simple pastry that expands when cooked due to the number of layers.
This is perfect if you are looking for a crisp, buttery pastry. The "puff" is obtained by beginning
the baking process with a high temperature and lowering the temperature to finish.

4. Puff pastry- This has many layers that cause it to expand or "puff" when baked. Pastries are
made using flour, butter, salt, and water. Pastry rises up due to the combination and reaction of
the four ingredients and also from the air that gets between the layers. Puff pastries come out of
the oven light, flaky, and tender.
5. Choux pastry- This is a very light pastry that is filled with cream. The pastry is filled with
various flavors of cream and is often topped with chocolate. Choux pastries can also be filled
with things like cheese, tuna, or chicken to be used as appetizers.
6. Phyllo pastries- These are usually paper-thin and greatly stretched. They involve several
stretched out layers and are wrapped around a filling and brushed with butter. These pastries are
very delicate and can break easily.

7. Barquette- This is a small boat-shaped pastry shell with sweet filling like boat tart.

8. Hopia- This is a small round or oval pastry filled with sweetened ground monggo or
sweetened kundol with ground pork fat.
9. Pie- This is a fruit or meat baked with either one or two pastry crusts.