Draft:Outline of bread
Food made of flour and water
From Wikipedia, the free encyclopedia
The following outline is provided as an overview of and topical guide to bread:
Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
What type of thing is bread?
Bread can be described as all of the following:
- A type of food
- A type of staple food
Types of bread
- Beer bread
- Biscuit
- Bread pudding
- Bread roll (list)
- Breadstick
- Bun (list)
- Cake (list)
- Cheese bread
- Cornbread
- Flatbread
- Fruit bread
- Multigrain bread
- Pancake (list)
- Pastry (list)
- Potato bread
- Quick bread (list)
- Rice bread
- Rice cake
- Rye bread
- Sandwich bread
- Soda bread
- Sourdough bread (list)
- Sprouted bread
- Sweet bread (list)
- Sweet bun
- Unleavened bread
- Waffle
- Wheat bread
- White bread
- Whole wheat bread
- Yeast bread
Breads by region
- Asian bread
- European bread
- North American bread
- South American bread
- Jewish bread
Breads by broad type
Other ways to classify breads
Food types with bread
Food types made primarily from bread
Food types with bread in them
Ingredients of bread
Bread-related equipment
History of bread
General bread concepts
Bread organizations
Bread publications
Books on bread
- Modernist Bread - Five-volume set on bread science and techniques by Nathan Myhrvold
Persons influential in bread
See also
Further reading
- Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman. Hoboken: John Wiley & Sons, 2004.
- The Taste of Bread by Raymond Calvel. Gaithersburg: Aspen Publishers, 2001.
- Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish. New York: Ten Speed Press, 2012.
- Tartine Bread by Chad Robertson. San Francisco: Chronicle Books, 2010.
- The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart. Berkeley: Ten Speed Press, 2001.
- The Tassajara Bread Book by Edward Espe Brown. Boston: Shambhala Publications, 1970.
- Beard on Bread by James Beard. New York: Knopf, 1973.
- The Bread Bible by Rose Levy Beranbaum. New York: W. W. Norton & Company, 2003.
- Modernist Bread by Nathan Myhrvold and Francisco Migoya. Bellevue: The Cooking Lab, 2017.
