what is the tipical bread of your region?

Question

I am baker and i am making a professional research.
thanks from now on!

Answer 1

Germany - famous for its dark rye bread with addition of wheat (as opposed to Scandinavian pure rye bread) and Kaiser brotchen (white round rolls)

Italy - ciabatta, focaccia, pizza, calzone to name just a few types.

Scandinavian bread in Europe is represented by a crisp bread (knäckebröd). Sourdough bread is another popular Scandinavian variety of bread equally popular with Swedes (surdeg), Fins and Danes. In Sweden they also eat a sweetened variety baked with a small amount of syrup called siparslimpa.

France - Europe's granary No.1 with a long list of world famous kinds of bread, i.e.:
Croissant - a crescent shape flaky pastry famous worldwide.
A classic BAGUETTE made from white wheat flour with its long distinctive shape.
Then there is a PAIN DE CAMPAGNE - a rustic loaf with thick crust and light interior made from coarse flour.
Fougasse - a pretzel shape loaf with savoury inclusions, such as olives or bacon or sundried tomatoes. Delicious!
I was going to elaborate more when I found a great link to more varieties. Check it out, there are a few spelling mistakes (siegle instead of segle for rye and pain au chocolate instead of pain au chocolat, but it's informative)

http://www.frenchentree.com/france-brittany-restaurants-shops/DisplayArticle.asp?ID=7633

UK is infamous for its shapeless, tasteless supermarket creations, though there must be some exceptions that prove the rule.

Egypt
* BALADI - a coarse brown loaf produced from flour with 82% extraction (means 82% of grain is used up to produce flour)
* SHAMI - a paper thin round bread made from flour with 76% extraction. It is ideal to toast with cheese and air-dried beef or fill ta'ameya (deep fried chick-pea paste)
* FINO - baked from flour with 72% extraction (means that the hull and all coarse/dark parts of the grain is removed producing nice white flour). Naturally, it's the most expensive of the three.
Then there is FETIR which is a flaky bread baked either with oil or samna (animal fat). It's delicious with local lighly salted white cheese, tomatoes and olives. A calorific bomb, though!

Good luck with the research!

Answer 2

Bread is not a normal item for people t eatr here. Many never eat bread of any kind. The bread that is eaten is considered like sweets as we would say in the USA. Plain white bread with much too much sugar in it. They most of the time put very sweet things in it. Even very sweet dried pork that is terrible. Thailand and much of China. Vietnam is different and there are some very good french style breads there.

Answer 3

Malaysia-Singapore were former British colonies so the typical loaf in most households would be the pre-sliced English sandwich loaf - the most boring in the history of bread-making. English breads are hopeless even in England and luckily it ends there - Continental Europe offers the best breads in the world. I could eat them for every meal every day and i don't even need to see rice.

So for better quality of bread and variety closer to European bake, I'd have, or pick them up at the deli of 5-star hotels. No matter how good these asian bakers are, they would never be able to "know bread" like an European. (I wouldn't eat sushi if ithere's no Japanese behind the counter)

Answer 4

Well, I can offer you several, because I've lived in various places:

In Germany, a dark rye bread made from whole grain flour would be typical. It only contains whole grain rye flour, sea salt, sourdough, and water.

In Paraguay, we ate something called "Chipa"; the exact recipe is unknown to me, but it does seem to contain cheese and corn flour.

In the North East of France, the baguette was obviously the bread of choice.

In India, Naan breads in huge varieties were available. The one I usually went for was a whole grain bread called "Roti" though.

Maybe this has helped you on - four regions in one posting...

Answer 5

In Mexico we eat tortillas. The popular bread is bolillos a kind French bread roll good for sandwich, torta or sliced up for pan de ajo (garlic bread). Super market sliced white bread from Bimbo bakery the best for the ubiquitous baloney and cheese sandwich.

Answer 6

In Bombay we have Chapatties that are made by kneading Wheat flour with a picnh of salt and sugar then rolled out flat or in layers and fried on a pan.
Parathas usually made of corn flour, rolled out folded and then curled into a circle and rerolled out using some oil. The end product is a flaky soft flatbread.
Naan, and Tandoori Rotis that are again flat breads baked in a clay oven,
Brown breads that is crisp and crusty on the outside and deliciously soft in the inside. (They call them Broon Pao)
There is also the small Pao's that taste great freshly baked with a little butter and cheese. Yumm!
And yeah not to forget Roomali Rotis, that you see the chapatti maker tossing into the air to make it as thin as the hand kerchief from whom it derives its name.
Best of Luck with your profession. I hope you make a lot of people happy with your food.
Cheers!

Answer 7

I am in California, and we eat a lot of sourdough bread. It was brought here by the "49ers" - - the men who came to California looking for gold back in 1849. San Francisco is famous for it. It is chewy and has a great taste.

Answer 8

I have made my own bread for a long time. I use strong white flour, a little salt, brown sugar, grape oil, dried yeast and water. I think that bread is one of those 'perfect' things and the simpler it is made the tastier it is. Get in touch if you like - you may mail me for details.

Answer 9

I am from Philippines, our bread are called pan de sal. Traditionally they cook them early morning for breakfast and again in the afternoon for snack and again at night for after dinner snack

Answer 10

I'm first nation and the traditional bread that is baked in my community is Luskini'ken(sp?), and four cents cake. Simple bread reciepes.

-.-'