Behrendt, Larissa (22 September 2016). "Indigenous Australians know we're the oldest living culture – it's in our Dreamtime". The Guardian. ISSN 0261-3077 . Retrieved 8 February 2020. Whilst the bread proves, preheat the oven to 220C/200C Fan/Gas 7. To give the bread a nice crusty finish, add a baking tray to the bottom of the oven and add a couple of ice cubes as you put the bread in the oven. Bread can be served at many temperatures; once baked, it can subsequently be toasted. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be spread with butter, dipped into liquids such as gravy, olive oil, or soup; [28] it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats, cheeses, vegetables, and condiments. [29]

Bread is sometimes referred to as "the staff of life", although this term can refer to other staple foods in different cultures: the Oxford English Dictionary defines it as "bread (or similar staple food)". [71] [72] This is sometimes thought to be a biblical reference, but the nearest wording is in Leviticus 26 "when I have broken the staff of your bread". [73] The term has been adopted in the names of bakery firms. [74] See also Briggs, Helen (17 July 2018). "Prehistoric bake-off: Scientists discover oldest evidence of bread". BBC News . Retrieved 17 July 2018. Hischenhuber C, Crevel R, Jarry B, Mäki M, Moneret-Vautrin DA, Romano A, Troncone R, Ward R (1 March 2006). "Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease". Aliment Pharmacol Ther. 23 (5): 559–75. doi: 10.1111/j.1365-2036.2006.02768.x. PMID 16480395. S2CID 9970042. For both wheat allergy and coeliac disease the dietary avoidance of wheat and other gluten-containing cereals is the only effective treatment. Bread is also made from the flour of other wheat species (including spelt, emmer, einkorn and kamut). [14] Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten. [15] To bake as rolls, weigh the dough and divide into 10 equal pieces. Press each piece into a round and then repeat the shaping process for making a boule. Place the rolls on two baking trays lined with baking paper, placing them seam-side down. Lightly cover the rolls with a damp kitchen towel or cling film and set aside somewhere warm to prove.

4. Take your time 

Sandwich Recipes". Simply Recipes. Archived from the original on 30 September 2016 . Retrieved 2 October 2016. Gobbetti, Marco; Gänzle, Michael, eds. (2012). Handbook on Sourdough Biotechnology. Springer. ISBN 978-1-4899-9189-8. Three natural phenolic glucosides, secoisolariciresinol diglucoside, p-coumaric acid glucoside and ferulic acid glucoside, can be found in commercial breads containing flaxseed. [22] Small home made bread with pumpkin and sunflower seeds To bake as a loaf, press the dough into a rectangle that is a little narrower than the width of a 900g/2lb loaf tin. Roll up like a Swiss roll, making the roll nice and tight, and place into the tin, seam-side down. Cover the loaf tin, as you previously covered the bowl, and set aside somewhere warm to prove.

Eucharist (Christianity) – Encyclopædia Britannica". Archived from the original on 19 May 2008 . Retrieved 2 June 2022. For the tin loaf and free form loaf, bake the bread for about 45 minutes until it is a deep brown colour. The boule should feel hollow when you tap the underside of the bread. If you tip the tin loaf out of the tin, it should also sound hollow on the bottom. For the bread rolls, bake for about 18–20 minutes or until golden-brown. Pliny the Elder (1938). Natural History. Loeb Classics. p.1.255. Generally however they do not heat it up at all, but only use the dough kept over from the day before; manifestly it is natural for sourness to make the dough ferment Strandås, C.; Kamal-Eldin, A.; Andersson, R.; Åman, P. (2008). "Phenolic glucosides in bread containing flaxseed". Food Chemistry. 110 (4): 997–99. doi: 10.1016/j.foodchem.2008.02.088. PMID 26047292.After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it in. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern. To make the dough, place the flour in a large bowl. Toss the butter through the flour, if using. Rub the butter into the flour until it resembles fine breadcrumbs. Add the yeast and salt and mix into the flour mixture with your hands. Make a well in the centre of the flour mixture and pour in the water and honey, if using. Using your hands or the dough hook in a stand mixer, mix to form a rough, shaggy dough. Traditionally, peasant families throughout Europe baked on a fixed schedule, perhaps once a week. The starter was saved from the previous week's dough. The starter was mixed with the new ingredients, the dough was left to rise, and then a piece of it was saved to be the starter for next week's bread. [45] Steam