Bread - FoodNerdy Recipes Management System

Cialledda comes from southern Italy. The salad consists of leftover bread, olive oil and fresh tomatoes. We show you how to prepare the salad.

Bread dries out quickly and becomes hard. You can prevent this, for example, by storing the bread properly. However, any braid or bun will dry out after some time, that’s all. Under no circumstances should you throw it in the trash. You can avoid such food waste and use food more sustainably.

Cialledda comes from southern Italy. The bread salad has its origins in the city of Matera in the region of Basilicata and in the adjacent region of Puglia. The dish comes from rural cuisine and is quickly prepared with inexpensive ingredients. The main component is stale bread, plus vegetables, spices and oil.

Cialledda: This is a great way to use leftover bread in a salad

Ingredients:

150 g bread
150 ml water
70 g olives
150 g cocktail tomatoes
4 tablespoons olive oil
2 tspOrengano
1 bunch basil
0.5 tsp pepper
0.5 clove(s) garlic
0.5 red onion

Directions:

Cut the bread into cubes about 1 inch by 1 inch and place in a bowl.
Now pour the water over the bread and roll it in it until it becomes soft. Then you can pour off the excess water and gently wring out the bread with your hand.
Now cut the tomatoes, the onion and the garlic into small pieces.

Add all the ingredients to the bread and pour over the oil and spices as well.

Mix everything together thoroughly so that the spices are distributed. The Cialledda salad is ready.

Cialledda in different variants

Cialledda comes from the rural kitchen and is used for leftovers. You can therefore prepare the bread salad with a wide variety of vegetables and use different types of bread. More ideas for the bread salad:

Other vegetables: You can also use zucchini or mushrooms. You can add them raw or toss them in a pan with a little oil and fry them lightly.
Mozzarella: In order to have another component in the salad in addition to the broth and the vegetables, you can also add a sliced mozzarella ball.
Toasted bread: You can also toast the pieces of bread after soaking for a slightly crispy texture and toasted aromas. To do this, fry the pieces of bread in a pan for about five minutes until golden brown.

Food

Quality and Taste: How to Recognize Really Good Bread

Good bread is said to be available in every discounter – at least that’s what Lidl, Aldi & Co. would like us to believe. But good bread is not only recognized by its taste and certainly not by its price, but by how it is made.

Bread is not only available in numerous varieties and flavors in this country, it is also served in the morning, at noon and in the evening. The meals even have their own names – depending on the region, we call them snacks or supper. But do we actually know what exactly is on our table? How can you recognize really good bread and where can you buy it?

You can choose to buy bread:

discount stores and supermarkets
bake shops
bakery chains
organic bakeries
small local bakeries

Where can you buy good bread?

Even cheap bread from the assembly line, made from ready-made baking mixes with artificial enzymes and additives, can apparently taste good: about one in five Germans buys their bread rolls most often in bakery shops and discounters – i.e. in places that have very little to do with real baking to have.

Bread in bakeries and discounters: industrial frozen goods

The supposedly fresh rolls come from industrial production all over Europe; they are delivered deep-frozen as “dough pieces” and are only thawed and baked on site. Artificial enzymes and other aids ensure shelf life, crispiness and color during production.

Speaking to “Markt” moderator Jo Hiller, nutritionist Dr. Finally, Mattias Riedl: “The bread on our supermarket shelves has gotten worse and worse.” As reasons, he lists the baking processes, which are price-optimized and geared towards speed.

Can you really call the bread from the supermarket, discounter or bakery “good bread”? No, when we talk about good bread, we mean bread that is made with purely natural ingredients, that is not made on the fully automatic baking line but in the bakery, preferably in the region – without long transport routes, but with traditional skills by trained bakers. Bread from real bakeries.

But there aren’t that many of them anymore. How do you actually recognize real artisan bakers and how do they bake their bread?

Bakery chains: regional bulk goods

A few large bakery chains dominate the market in Germany. Some of them operate hundreds of branches – some of them throughout Germany, such as Kamps or Ditsch. Other bakery chains sell more regionally, such as Ihle in Bavaria, Dat Backhus in Hamburg or the Glocken Bäckerei in the Frankfurt area.

Nevertheless, these chains have earned the name bakery, because they actually bake their bread themselves and do not – like discounters and bakery shops – have them supplied by external companies. As a rule, the bakery chains operate one or more of their own bakeries.

However, this designation should not be misleading, because this can also be an (at least partially) industrialized manufacturing process. Nevertheless, according to Armin Juncker, General Manager of the Association of German Large Bakeries, “many branch bakeries very consciously define themselves as craft bakeries”, because a lot of manual work still takes place everywhere.

“The main difference between baking stations and artisan bakers is that baking stations have their dough pieces made by third parties, while artisan bakers make them themselves,” explains Daniel Schneider, General Manager of the Central Association of the German Bakery Trade.

In most artisan companies, the breads are baked in a central production facility, the rolls only in the branches. The “raw” rolls (dough pieces) are usually distributed from the production sites to the branches where they are cooled, where they are then baked – at Aldi, Lidl & Co., on the other hand, the dough pieces arrive deep-frozen and are only baked.

Most of the branch bakers bake according to their own recipes instead of using ready-made baking mixes. Nevertheless, it is noticeable that the rolls in the branches of different large chains often look, name and taste very similar; unusual and imperfect baked goods are rarely found here. So it’s still the same thing – albeit more regionally baked.

It is difficult to say in general terms whether the bread in the large bakery chains is made with the help of artificial enzymes or not. Because “enzymes are used by bakeries of all sizes – depending on the recipes used,” explains Juncker. Hence our recommendation: ask which ingredients are in the bread. Show interest and find out where and how your local store’s bread is made. And only buy where you get satisfactory answers.

Organic bakeries: good ingredients, big chains

Organic bakers sell real bread that is neither made in highly industrialized baking factories, nor frozen and thawed again, that contains hardly any additives and that is made with high-quality raw materials. They use purely organic ingredients and traditional production methods, give the bread dough enough time to rise and often have different types of rolls and bread in their range.

The EU organic seal allows the use of artificial enzymes, while the organic farming associations Naturland, Bioland and Demeter rule this out. Many organic bakeries attach great importance to regional raw materials.

In principle, organic bakers make really good bread that more than justifies the slightly higher price. However, not every organic bakery is small and local; here too there are chains with many branches and sales outlets, for example organic shops.

But that doesn’t have to mean anything bad, on the contrary: It’s nice when the concept of organic bakeries works and the good bread can be found in more than one place. But only those who produce locally have short transport routes and support the region. Maybe it doesn’t have to be that the Munich Hofpfisterei, for example, carts its organic bread from Bavaria to Berlin at night.

Local artisan bakeries: traditional, local, high quality

Our No. 1 recommendation for really good bread: the local artisan bakeries. Although there are fewer every day, they are still there: bakers who have always baked in the traditional way in their own bakery, who do not use unhealthy additives, who use high-quality ingredients and who know their craft – and who do it for you shortly before six in the evening the shelves can be empty because the rolls are often only freshly baked once a day.

“It’s a question of the location,” says Schneider from the Central Association of the German Bakery Trade. Craft bakeries with several branches are often supplied with “raw” rolls, which are then baked in the branch. However, many bakery branches are still only supplied with ready-baked goods once a day.

And then there are the very small bakeries: “There are still many small bakers who have the bakery in the back and the salesroom in the front and that’s it,” says Schneider. There is usually freshly baked every morning.

Bread from the artisan baker usually costs more than in the discounter or bakery shop – but it’s good bread and not assembly line goods. And that’s worth getting.

You can often find small bakeries in the countryside and at weekly markets, but there are still local artisan bakers in most cities. The Central Association of the German Bakery Trade e. V. offers the IN-Bäckerfinder on its website, which displays all the bakeries in Germany on a map by entering a location or a postal code.

Good bread is healthier

The higher price of good bread from a real (organic) bakery also pays off for our health. Many people today can no longer tolerate bread. This can not only be due to gluten intolerance, but also to the resting time of the bread dough. At discounters and bakery shops, the dough has little time to rise, and the ready-made baking mixes are also enriched with artificial enzymes and additives. In a traditional bakery, on the other hand, bread dough is given sufficient resting and rising time and is therefore more digestible. In addition, these breads stay fresh longer and require fewer ingredients and additives.

Where you buy your bread is a decision with consequences: if we want good bread to continue to be available in the future, we should support real bakers now.

Food

Puccia: This is How the Apulian Bread with Olives Succeeds

Puccia is an Apulian bread and you can make it vegan or vegetarian. We show you how to bake the flatbread with olives.

Puccia comes from southern Italy, specifically Apulia, and is a type of flatbread. The dough often resembles a pizza dough and is supplemented with ingredients such as olives.

You can also buy ready-made puccia at some supermarkets. However, homemade pucce have no extra additives or preservatives and are therefore healthier, and you avoid packaging waste.

In order to use good quality food, pay attention to organic quality. Conventional olive oils in particular can contain harmful substances. Read the following article: Olive oil test: Convince discounter and organic oils. We can particularly recommend the organic seals from Demeter, Bioland and Naturland, as they follow stricter criteria than the EU organic seal.

Puccia: This is how the Apulian bread with olives succeeds

Ingredients:

130 g durum wheat semolina
500 ml water
50 g green olives
50g black olives
1 clove(s) garlic
400 g flour
40 g of yeast
50 g olive oil
5 g salt

Directions:

Pour boiling water into a bowl and stir in the durum wheat semolina. Let everything swell for 15 minutes.

Meanwhile, cut the olives into small rings and the garlic into small pieces.
Now put all the other ingredients in a new bowl. You should also add the garlic, you should wait with the olives so that they don’t fall apart when kneading.
You can break up the yeast into small pieces with your fingers and add them.

When the swollen durum wheat semolina has cooled down enough that you can easily put your finger in the bowl, add it to the other ingredients.

Now knead everything into a smooth dough. Finally add the olives and let the Puccia dough rise covered in a warm place for an hour.
Knead the risen dough again. If it’s too sticky, dust it with some flour if necessary.

Divide the dough into even pieces and form small flatbreads. They should be about ten centimeters in diameter.
Place the Puccia flatbreads on a baking sheet and place them on the middle of the oven. Place another bowl of water in the bottom of the oven to give the dough a nice crust. Bake the flatbreads at 160 degrees Celsius for 40 minutes. Note: Do not preheat the oven as this allows the dough to rise again before you bake it. It also saves energy and is better for the environment. Also read: Preheating the oven: useful or not?
To check if the flatbreads are done baking, you can take one out and tap the bottom. If you hear a dull, hollow sound, the Puccia are done.

Puccia prove: This is how the flat cake tastes particularly good

You can fill the Apulian flatbread as you like. There are no set ingredients or recipes. Italians often refer to Puccia as:

Mozzarella (you can also use vegan mozzarella)
tomatoes
basil
arugula
fried vegetables
So that the Puccia is not dry and tastes spicier, you can spread the halves with spreads or sauces:

homemade tomato sauce
pesto Rosso
Basil pesto
cream cheese
Make sure that you use organic food whenever possible. We also recommend that you shop seasonally and regionally. This is how you act particularly sustainably.

Food

Wild Garlic Bread: Recipe for the Vegan Bread

Baking wild garlic bread yourself is easy with this vegan recipe, even as a baking beginner:in. You can pick the spicy herb yourself in many parks and forests during the wild garlic season.

The vegan wild garlic bread with spelled flour not only tastes good for dinner, but is also an excellent accompaniment to a cream soup. The recipe is not very complex, but needs a bit more preparation time due to the rising time.

Wild garlic bread: recipe and preparation

Ingredients:

0.5 cubes of fresh yeast
150 ml lukewarm water
500 g spelled flour (type 630)
10 g salt
5 gsugar
150 ml oat drink
2 tbsp olive oil
50 g fresh wild garlic leaves

Directions:

Dissolve the yeast in the lukewarm water.
Put the spelled flour in a mixing bowl and add the salt and sugar.
Pour in the yeast water, the oat drink and the olive oil and mix all the ingredients together well.
Knead the dough with the dough hook of a food processor or a hand mixer until it gets a smooth and silky surface. This can take ten to 15 minutes. The longer you knead, the nicer the structure of your wild garlic bread will be later. Tip: If you don’t have a food processor, you can also knead the yeast dough by hand. You should take at least 15 minutes to do this.
Cover and let the ball of dough rest in a warm place for about 60 minutes. During this time, its volume should double.
Towards the end of the resting time, wash the wild garlic leaves and chop them roughly.
Knead the bread dough thoroughly with the chopped wild garlic and divide the dough into four parts.

Shape each of the pieces into a roll 10 to 12 inches long. Twist two rolls of dough together and place them on a baking sheet greased with olive oil.

Bake the two wild garlic breads in the oven at 220 degrees Celsius top and bottom heat for 20 to 30 minutes until light brown.
Allow the wild garlic bread to cool before serving.

Wild garlic bread: tips for preparation

With just a few changes, you can easily vary the recipe for wild garlic bread:

If you use dry yeast, you need a whole packet for the wild garlic bread.
As an alternative to the simple twisted braid, you can also bake the wild garlic bread in a greased and floured loaf tin.
Finally, knead a handful of sunflower seeds into the dough, then the wild garlic bread has a bit more bite.
Sprinkle the wild garlic bread with sesame seeds before baking. Not only does it look pretty, it also tastes delicious.
For a Mediterranean flavor, chop a handful of sun-dried tomatoes and mix them into the batter.
Depending on the season, you can use other herbs instead of wild garlic, e.g. rocket, basil or herb mixtures.
Use up your bread as quickly as possible – it tastes best fresh!

Tip: Your freshly baked wild garlic bread tastes best if you spread it with homemade wild garlic butter.

Ingredients for your wild garlic bread

Depending on the region, the wild garlic season in Germany begins in early to mid-March. Wild garlic is one of the most popular wild herbs in local cuisine. The leaves contain valuable essential oils, as well as vitamin C and minerals such as iron, manganese and magnesium.

It is best to harvest wild garlic yourself and process it fresh. Wild garlic wilts quickly and tends to mold, which is why you rarely find it in the supermarket. Alternatively, you can buy it at the farmer’s market or from regional direct suppliers.

Use organic spelled flour for the wild garlic bread: It is free of pesticides and you support ecologically sustainable agriculture. Also pay attention to regional cultivation: products from the region have shorter transport routes and are therefore better for the climate.

Tip: Wild garlic bread can also be frozen well. It’s best to freeze it in slices, then you can thaw them individually in the toaster or on the grill and roast them until crispy.

Food

Shokupan: Fluffy Japanese Milk Bread

Shokupan is a soft Japanese milk bread. It is particularly juicy and resembles fluffy toast. We will show you how to prepare the delicious white bread vegan.

Shokupan (also Japanese milk bread or Tangzhong milk bread) is a popular bread in Japan and is known for its cloud-like texture. It is similar to light toast or French brioche, but is softer and particularly juicy thanks to the special preparation method. Translated, “Shokupan” means something like “eat bread”. The milk bread is used in Japan for sweet and savory sandwiches.

The special thing about Shokupan is that it stays fresh for a long time and retains its moisture. In addition to the high water content in the dough, the main reason for this is the Yudane or Tangzhong method. With this method of preparation, a pre-dough made of flour and hot water is mixed and worked into the dough. This is how the starch gels and can bind more water, giving the bread a fine-pored, moist crumb.

We’ll show you the faster version with the Tangzhong method, in which you prepare a classic piece of cooking. To do this, boil about seven percent of the flour with five times the amount of liquid. The Yudane method is very traditional, in which you prepare a brew with a little more flour (around 20 percent of the flour content) and the same amount of liquid the night before. The result of the two variants is very similar.

Vegan Shokupan: The recipe

You only need a few basic ingredients for the Japanese milk bread. It is best to buy these in organic quality. In this way you support ecological agriculture that is free of chemical-synthetic pesticides. For example, the organic seals from Demeter, Naturland and Bioland are recommended.

Ingredients:

25 g wheat flour (type 550)
60 ml water
60 ml vegetable milk
2 teaspoons dry yeast
180 ml vegetable milk
2 tbsp sugar
375 g wheat flour type 550
1 tsp salt
40 vegan butter
2 tbsp plant-based milk (for brushing)

Directions:

First you prepare the cooking piece. To do this, mix 25 grams of flour with a total of 120 milliliters of liquid (for example, you can use a mixture of 60 milliliters of water and 60 milliliters of plant-based milk). Boil the mixture, stirring constantly, until a thick paste forms. Allow the piece of cooking to cool down completely (preferably in the fridge overnight).
Next, prepare the yeast dough. Mix the dry yeast with the lukewarm plant-based milk, the sugar and the cooking stick. Then add the remaining flour, salt and softened vegan butter and knead for 10 minutes to form a smooth dough. The best way to do this is with the dough hook in a food processor, as the dough is very sticky. But with a little patience, you can also do it with your hands.

Cover and let the dough rise in a warm place for about an hour (or until it has doubled in size). Alternatively, you can let the dough rest in the fridge overnight and let it come to room temperature the next day before processing it further, until the volume has also increased significantly.
On a lightly floured work surface, divide the dough into three parts and roll them out into long, one-inch-thick ovals. Fold in the long sides to create straight edges and roll up the strand starting from the short side.

Grease a loaf tin and place the three rolls in the tin. Cover the dough and let it rise again for about an hour (or until doubled in volume).
Shortly before the end of the rising time, preheat the oven to 180 degrees Celsius top/bottom heat. Brush the dough pieces with plant-based milk and bake the shokupan for around 35 to 40 minutes until golden brown.
After baking, turn the shokupan out of the pan and let it cool on a wire rack before slicing.

Make Shokupan yourself: Tips for the preparation

The right flour: The fluffy consistency of Shokupan is best achieved with type 550 light wheat flour, as this has a higher protein content than classic 405 wheat flour. But conventional light wheat or spelled flour also works. You should not use wholemeal flour for the recipe.
Loaf pan with lid: Shokupan is often baked in Japan in a loaf pan with a lid (also called a Pullman loaf pan or pan de mie pan). This gives the white bread the classic square toast shape and also remains light on the surface.
Adjust the sweetness: If you want the bread to be savory, you can reduce the amount of sugar. How sweet your bread is also depends on the vegan milk, because oat milk is naturally much sweeter than unsweetened soy milk. Alternatively, you can also use coconut blossom sugar or date syrup to sweeten. However, this affects the color and taste of the bread.
Shokupan sandwiches: Shokupan is particularly popular in Japan for its savory and sweet sandwiches, the so-called “sandos”. They are topped with eggs or Japanese schnitzel, for example. If you want to prepare vegetarian Sandos, you will also find recipes for vegan scrambled eggs or vegan schnitzel as a topping on our website. Shokupan is also very suitable for poor knights.

Food

Stick Bread: 2 Recipes for Stick Bread Dough with and without Yeast

Bread on a stick is a hit with children – and not just during the barbecue season. Read recipes and inspiration for quick and easy stick bread dough with or without yeast here.

Bread on a stick is part of the campfire. This childhood memory can still make us happy as adults. And the best thing is: stick bread is so easy to make! Whether yeast dough or not, you can spice up stick bread with your favorite ingredients. Gluten-free and vegan variants are also possible. So there is something for everyone at the barbecue and around the campfire.

Bread dough: recipe without yeast

If it has to be quick and you don’t have time to “wait” for the yeast dough, you can also prepare stick bread dough without yeast. Here it is important to knead the dough really well so that it becomes airy.

For 10 to 15 stick breads you need:

400 grams of flour
1 tsp salt
2 teaspoons of baking soda
50 g fat (oil or vegan margarine)
220 ml plant drink or milk
If you’re using margarine, let it melt.
Meanwhile mix the dry ingredients together.
Add the plant drink and fat and knead well (about 10 minutes).
Done: Divide the dough and wrap it around the stick.
Hold the stick bread over the embers until it is golden brown on the outside, similar to the crust of regular bread.
Tip: You can incorporate herbs, olives or even vegetables of your choice into the stick bread dough. So you have a little variety around the campfire. You can also prepare sweet stick bread with cinnamon and sugar, for example. Simply add a pinch of salt to the batter and add sugar and cinnamon. Chocolate drops or garlic cloves are also good in stick bread dough.

Classic stick bread recipe

Classically, stick bread dough is a yeast dough. You should plan a little time for this so that it can go.

For the yeast dough you need:

400 grams of flour
1/2 cube of fresh yeast or 1 packet of dry yeast
1 pinch of sugar
2 tsp salt
250 ml lukewarm milk or plant drink
To stimulate the yeast, you must first mix the yeast, sugar, and lukewarm milk in a bowl.
Add 200 grams of flour and let it rise for half an hour.
Now mix the remaining flour with the salt and fold it into the yeast-milk mixture.
Knead everything well and let the stick bread dough rise in a warm place for about one to two hours.
Divide the dough into small portions and wrap it around sticks: your stick bread is ready.

Food

Bake Papadam Yourself: Recipe for the Crispy Bread

Papadam is a typical accompaniment to Indian dishes. And the crusty bread also tastes great as a snack between meals. We reveal a simple recipe and the best way to serve the bread.

Papadam is a light, crusty bread that is served with curry, dal and various dips in India. You can often find it under the spellings Poppadom or Poppadam. The dough for the thin flatbread is made from a few ingredients and then fried briefly in a pan. Traditionally, papadam is mixed with urd bean flour. However, you can only find this in a well-stocked specialist shop. Here we use chickpea flour as an alternative.

When choosing your ingredients, make sure they come from organic farming. In this way you avoid residues of chemical-synthetic pesticides on and in your food. This protects health, biodiversity and the environment. We can particularly recommend the organic seals from Demeter, Bioland and Naturland, as they follow stricter criteria than the EU organic seal.

Also, buy locally sourced products whenever possible. Indian dishes are usually cooked with exotic spices. Choose a locally grown version whenever possible, and only use imported spices occasionally.

Bake papadam yourself: This is how you succeed

Ingredients:

320 g chickpea flour
1 pinch(s) of salt
1 pinch(s) of pepper
1 pinch(s) cumin
1 clove(s) garlic
125 ml water
200 ml frying oil

Directions:

In a large bowl, combine the chickpea flour, salt, pepper, and cumin.
Peel the garlic and chop it very finely. Mix the garlic into the flour as well.
Gradually add the water. This forms an evenly firm dough.
Form small balls about an inch in diameter.
Roll out the balls into very flat cakes.
Heat the frying oil in a frying pan.
Add the papadams one by one to the hot oil and fry them for about a minute on each side.

Tip: spread out a cloth that can get greasy on the work surface. Place an oven rack or wire rack on the kitchen towel. Then, after frying, place the papadams on the rack to drain.

Serve papadam: That goes with the bread

Serve the papadams as an accompaniment to a main course or as a snack between meals. These recipe suggestions go particularly well with the crispy flatbread:

Cook a delicious vegetable curry with regional ingredients or the simple chickpea curry and serve with the papadam.
The Palak Paneer is classic Indian: a curry recipe with spinach and cream cheese.
Also try a dal as a main course. Tip: Alternatively, use chickpeas to create a Chana Dal.
If you want it quick and easy, opt for plain curry rice with the papadam.
Serve your papadam with dips as a snack between meals or as an appetizer. Dips with an exotic touch, such as the date dip, onion chutney or zucchini chutney, are particularly delicious.

You can store the fried papadams in an airtight box for a few days.

Food

Zucchini Bread: Juicy Recipe to Bake at Home

Zucchini bread is juicy and aromatic and adds variety to your diet. We’ll show you how to make the healthy bread yourself at home.

Zucchini bread is a tasty change from traditional bread recipes. With just a few ingredients you can make a juicy bread that you can serve with snacks, soups or as a snack in between.

Incidentally, you can get zucchini from German cultivation between June and October. For all other ingredients, too, we recommend using regional products wherever possible. This saves long transport routes and thus CO2 emissions.

When buying the ingredients, also pay attention to organic quality. In this way you support sustainable agriculture that does not use chemical-synthetic pesticides.

Zucchini Bread: This is how you make it yourself

Ingredients:

0.5 package(s) dry yeast (for 500g flour)
1 tsp sugar
40 ml lukewarm water
200 g flour
200 gzucchini
150 g almonds, ground
20 gflaxseed (crushed)
1 tbsp olive oil
1 pinch(s) of salt
2 teaspoons bread spice
1 tbsp flour for the mold

Directions:

Mix the dry yeast with the sugar, the water and half of the flour. Mix everything together until there are no more lumps in the batter. Now let the mixture rise in a warm place for 15 minutes.
Meanwhile: Wash the zucchini. Cut off the two ends and grate them roughly with a kitchen grater. Squeeze them lightly with your hands and drain off the excess liquid.
Now mix the remaining flour, the almonds, flaxseed, and the olive oil into the dough. Knead the dough thoroughly.
Now mix the dough with the grated zucchini, the bread spice, and a pinch of salt. If the dough is too wet or too dry, add a little more flour or water.

Let the dough rise again in a warm place for 20 minutes.
Sprinkle a loaf tin (length 26 cm) with some flour so that the bread can be removed more easily later. Bake the bread with top/bottom heat for 40 minutes at 180 degrees Celsius.
Tip: To ensure that the zucchini bread lasts as long as possible, you should follow a few tips when storing it. You can find out more about this here: Storing bread – you should pay attention to this.

Serve zucchini bread: This goes well with it

Zucchini bread tastes especially good fresh out of the oven with a little margarine or butter. And the bread is also a good side dish for soups and dips:

You can serve zucchini bread with zucchini soup, butternut squash soup, pea soup, or wild garlic soup, for example.
On warm days, the bread is suitable as an accompaniment to a cold gazpacho.
You can make vegetable dips from fresh vegetables and herbs such as beetroot, wild garlic, or tomatoes and serve them with the bread.
The bread tastes particularly delicious with a light salad.

If you can’t finish the zucchini bread, freeze the bread. This way you avoid food waste and always have some homemade bread in the freezer.

Bangladesh

Are there any traditional bread varieties in Bangladeshi cuisine?

October 20, 2025

Introduction: Exploring the Bread Culture in Bangladesh

Bread has been an essential part of human nutrition since the beginning of civilization. Bangladesh, a country with a rich culinary heritage, has its own bread varieties that reflect its diverse culture and history. Although rice is the staple food in Bangladesh, bread is also a significant component of the daily diet, especially in urban areas. In this article, we will explore the traditional bread varieties in Bangladeshi cuisine and their cultural significance.

Bread Varieties in Bangladeshi Cuisine: An Overview

Bread is known as “roti” in Bangladesh, and there are several types of bread available in the country. These vary in shape, size, texture, and ingredients. Some bread varieties are more popular in certain regions, while others are consumed across the country. In general, Bangladeshi bread is categorized as pitha, chapati, naan, luchi, and kulcha, among others. Each type of bread has its unique flavor and texture that complements the different dishes and occasions.

Pitha: The Traditional Rice Flour Bread of Bangladesh

Pitha is a traditional bread made from rice flour and often sweetened with jaggery or sugar. It is typically steamed or fried and can be served as a dessert or a snack. Pitha is an essential part of Bangladeshi culture, especially during festivals such as Pohela Boishakh (Bengali New Year) and weddings. There are countless variations of pitha, each with its unique taste and appearance. Some popular types of pitha include patishapta, chitoi pitha, and bhapa pitha.

Chapati: The Everyday Flat Bread of Bengal

Chapati is a flatbread made from wheat flour, water, and salt. It is a staple food in Bangladesh and India, and people consume it almost every day. Chapati is typically cooked on a tawa, a flat griddle, and served with a variety of curries, vegetables, or lentils. It is a simple yet nutritious bread that provides energy and sustenance to millions of people in Bangladesh.

Naan: The Influential Bread from the Mughal Era

Naan is a leavened bread that originated in Central Asia and became popular in South Asia during the Mughal era. It is made from white flour, yeast, and water, and can be flavored with garlic, butter, or herbs. Naan is typically cooked in a tandoor, a clay oven, and served hot with kebabs, curries, or yogurt. Although naan is not as common in Bangladesh as it is in India or Pakistan, it is still a popular bread in some parts of the country.

Luchi: The Deep-fried Bread Delight

Luchi is a deep-fried bread made from wheat flour, oil, and salt. It is a popular breakfast or snack item in Bangladesh and is often served with curries or chutneys. Luchi is similar to puri, a bread from North India, but is smaller and softer. Luchi has a crispy outer layer and a soft inner layer that melts in the mouth. It is a delightful bread that can be enjoyed at any time of the day.

Kulcha: The Lesser-known Bread of Bangladesh

Kulcha is a type of leavened bread that is popular in North India and Pakistan. It is made from white flour, yeast, and yogurt and can be flavored with spices or herbs. Kulcha is typically cooked in a tandoor and served hot with curries or chutneys. Although kulcha is not as well-known in Bangladesh as it is in India, it is still a bread that can be found in some restaurants and households.

Conclusion: Preserving the Bread Heritage of Bangladesh

Bread is an integral part of Bangladeshi cuisine and culture. Traditional bread varieties such as pitha, chapati, naan, luchi, and kulcha reflect the diversity and richness of Bangladeshi cuisine. However, with the increasing popularity of fast food and processed food, traditional bread varieties are at risk of being forgotten. It is essential to preserve the bread heritage of Bangladesh and encourage people to consume healthier and more nutritious bread. By doing so, we can ensure that future generations can also enjoy the unique flavors and textures of Bangladeshi bread.

Barbados

Are there any traditional bread varieties in Barbadian cuisine?

October 20, 2025

Introduction: Barbadian Cuisine Overview

Barbadian cuisine is a blend of African, European, and Indigenous Caribbean influences. The island’s cuisine is known for its unique flavors and use of fresh ingredients, primarily seafood and vegetables. Bajan cuisine has a rich history and has evolved over time, with the introduction of new ingredients and cooking techniques.

Flour-based Products in Barbadian Cuisine

Flour-based products are an integral part of Bajan cuisine, with bread being one of the most popular. In addition to bread, other flour-based products such as macaroni pie, cassava pone, and roti are also commonly consumed. Flour is a versatile ingredient that can be used in a variety of dishes, making it an essential ingredient in Bajan cooking.

Historical Context of Bread Consumption in Barbados

Bread consumption in Barbados can be traced back to the colonial era, when bread was primarily consumed by the wealthy and served as a status symbol. However, over time, bread consumption became more widespread, and today, bread is a staple in the Bajan diet.

Indigenous Bajan Bread Varieties

There are several traditional Bajan bread varieties, including salt bread, coconut bread, and sweet bread. Salt bread, also known as penny bread, is a small, round bread that is commonly used for sandwiches. Coconut bread is a sweet bread that is made with coconut milk and sugar. Sweet bread is a dessert bread that is made with raisins, cherries, and other fruits.

Bread as a Staple Food in Barbadian Culture

Bread is a staple in Bajan culture and is consumed on a daily basis. It is often served with fish, meat, and vegetables, and is also used to make sandwiches. Bread is a filling and affordable food that is readily available throughout the island.

The Role of Bread in Bajan Festivals and Celebrations

Bread plays an important role in Bajan festivals and celebrations, such as Crop Over and Easter. During Crop Over, sweet bread is often served as a dessert, while at Easter, hot cross buns are a popular treat.

Bread-making Techniques and Ingredients in Bajan Cuisine

Bread-making techniques in Bajan cuisine vary depending on the type of bread being made. Some breads, such as salt bread, are made with simple ingredients and require little preparation. Other breads, such as coconut bread, require more time and skill to prepare.

Conclusion: The Diversity of Bajan Bread Varieties

In conclusion, Bajan cuisine has a wide variety of bread varieties, each with its unique flavor and texture. Bread is a staple in Bajan culture and is consumed on a daily basis. Whether it’s salt bread for breakfast, coconut bread for dessert, or sweet bread for a snack, bread is an essential part of Bajan cuisine.