Chapter 20 history of bread

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Food Production, Culinary practice and food preparation

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Chapter 20 history of bread

  1. 1. CHAPTER 20: HISTORY OF BREAD GIVE US THIS DAY OUR DAILY BREAD……… BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread???? The Hungarians have a saying that bread is older than man is. More than 12000 years ago, primitive people made flat breads by mixing coarsely ground grain and water and placing these cakes in the sun to bake. Later, bread was baked/cooked on heated rocks or in the ashes/embers of the fires. It was the Egyptians who are credited with using a starter of wild yeast from the air that was kept and mixed with the dough to create a leavened product. Legend has it that a slave in a royal Egyptian household forgot about some dough he had made and kept aside. When he returned, it had doubled in size. Trying to hide the mistake, the dough was punched down furiously and baked. The result was lighter bread than anyone had ever tasted. The ancient Greeks had over 50 kinds of bread. The government built public bakeries and ovens for every ones use and were popular places to meet the neighbors. The Romans continued the idea of the public bakeries. They also required that every baker put an identification stamp on their loafs. In Roman times, grain was ground with millstones and the finest flour was sifted through silk sieves.

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