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Bread Tasted:________________________

Breads from different cultures. Bread Tasted:________________________ Appearance — how does the bread look on the outside? _____________________________________________________ _____________________________________________________

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Bread Tasted:________________________

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  1. Breads from different cultures Bread Tasted:________________________ Appearance — how does the bread look on the outside?__________________________________________________________________________________________________________ Crumb texture and hole structure — how does the bread look on the inside?__________________________________________________________________________________________________________ Aroma — how does the bread smell?__________________________________________________________________________________________________________ Taste — how does the bread taste? What is your first impression? What does it taste like after you have swallowed?__________________________________________________________________________________________________________ Food Pairings — with what food does this bread taste good?__________________________________________________________________________________________________________

  2. Some words we often use to describe bread: Appearance - Shape:Round, batard, oval, long, open cuts, pointy, plump, flat, skinny. Appearance - Color:Dark, golden brown, medium brown, deep brown, golden, light yellow, bubbly, shiny, glossy. Aroma / Smell:Wheaty, nutty, honey, sweet, herbaceous, fragrant, tangy, sharp, sour, mild, milky, buttery. Taste & Flavor:Buttery, sweet, sour, salty, tangy, salty, sharp, wheaty, bland, complex, one-dimensional. Crumb Texture & Color:Dense, dark, cream colored, big holes, chewy, small, cakey, airy, shiny, even texture crumb, gummy, small, holes, yellow.

  3. Finns eat approximately 50 kg of bread per person every year. One third of that is rye bread. In Finland, different regions of the country have their own rye traditions in addition to the nationwide favorites. Internationally known rye specialties include bite-sized breads, thin crisps and round crisps. Rye bread has long tradition in Finland.

  4. There are around 300 different kinds of bread in Germany. Many of them are flavoured and topped with seeds. Most German bread contains rye flour - which is what makes the flavour so tasty. bread das Brot

  5. bolillo = pan blanco   Pronunciation:  bow-LEE-yoh   Notes:  These are crusty Mexican sandwich rolls.  Substitutes:   French bread OR tortilla bialy   Pronunciaton:   bee-AH-lee   Notes:   These chewy Jewish rolls have indentations on top which are filled with onions.   Look for them in bagel shops.   Substitutes:  bagel

  6. brioche   Pronunciation:  bree-OSHE  Notes:   This rich, slightly sweet yeast bread is made with eggs and butter, and sometimes with fruit or nuts.    Substitutes:  challah (similar, but not as rich) OR croissant OR Kugelhopf bagel   Pronunciation:   BAY-gull   Notes:   A Jewish specialty, these ring-shaped rolls have a dense, chewy texture.  They're usually served for breakfast after being sliced open, toasted, and smeared with cream cheese.  The dough is sometimes studded with raisins, blueberries, onions, seeds, or herbs.  Substitutes:  English muffin (not as chewy) OR bialy

  7. croissant   Pronunciation:  krwuh-SAHN Notes:   These French crescent-shaped rolls are made with puff pastry, so they're wonderfully rich and tender.  They're great for dunking into coffee, or for making sandwiches.  Substitutes:   brioche OR challah raisin bread  Notes:  This bread is studded with raisins and often flavored with cinnamon.  It's usually served as toast for breakfast.   

  8. English muffin   Notes:   When split and toasted, these muffins have an uncanny ability to trap and hold butter and jam.  They're often served at breakfast as an alternative to toast.  Substitutes:  toast OR crumpet OR bagel OR croissant Greek bread 

  9. Portuguese sweet bread = pao duce = Hawaiian bread  Notes:  This sweet and tender bread is great for making French toast or for nibbling.  Substitutes:  challah OR brioche pumpernickel bread    Notes:    This heavy and slightly sour bread is made with molasses and a blend of rye and wheat flours.  It's often cut into thin slices and used for appetizers.  Substitutes:  sourdough rye OR Russian black bread

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