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Реферат Bread in our life

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Текст реферата Bread in our life

Bread is more than just a food. Just think of how the word is used: A
person’ s “bread and butter” is his or her main source
of sustenance, while bread or dough can be cash, plain and simple.
When people “break bread” they share more than just a meal:
They come together in body as well as spirit.
It’ s not surprising that bread is imbued with special meaning.
Since the first raised breads were baked in Egypt around 4,000 B.C.,
bread has been a vital food source for peoples around the globe. Over
the centuries it has traveled and evolved, reflecting both the unity
and diversity of human culture, and the ability of people to adapt to
their environment.
What kind of bread people make depends on what kind of grain is
available, and that often depends on local climate and geography. In
Ethiopia, for example, the nutritious, highprotein grain teff, which
grows well in the country’ s central highlands, is used to make
injera, the sour, spongy bread eaten with most meals. Barley, on the
other hand, wellsuited for cold climates, is used in Finland to make
ohrarieska, a traditional staple and aftersauna snack.
The Bible tells of the matzoh the Israelites ate as they fled Egypt.
Because the former slaves’ dough had no time to rise, it baked
on their backs as they escaped into the desert. Whether or not the
story is historically accurate, we do know that lifestyle plays a
major role in the kinds of breads people eat. In central Asia, where
both grain and fuel are scarce, nomads make small, thin rounds that
cook quickly over a fire. To survive long, cold winters, the people of
central Anatolia hang rings of bread from the rafters. When fresh
bread is needed, a ring is brought down, moistened with water, and
soon is ready to eat.
Whatever kind of bread you’ re used to, a little bit of science
can make you a better baker, and also make your time in the kitchen
more fun.
Types of Bread
Baguette Classic long, French loaf, but leavened with our natural
sourdough starter, which creates a crackly crust, a hearty crumb and
mellow sour flavor. Also available in demi size, sprinkled with
parmesan cheese, covered with sesame seeds, or rolled in our seed
mixture of poppy, sesame, caraway, anise and thyme. Unbleached flour,
water, sourdough starter, kosher salt, malt syrup.
Traditional Baguette Parisian baguette with the requisite thin, crisp
crust and delicate interior. Perfect for any sandwich. Try making
garlic bread with this one! Unbleached flour, water, kosher salt,
yeast.
Country Sourdough Our most popular bread. Leavened only with our
sourdough starter, this dark, burnished boule has a very moist and
open structure and a robust sour flavor. Substantial enough to turn a
simple salad and bread into a meal. Unbleached flour, water, sourdough
starter, kosher salt.
Farm A medium dark sourdough with a firm crust. The addition of whole
wheat flour gives this bread a nutty tang and rustic appearance,
complete with