When is National Bread Month?
- National Bread Month is always the month of November.
- November is also National Raisin Bread Month.
- Our Holiday Food Calendar also celebrates Bread Machine Baking Month which falls in the month of January.
- Our Holiday Food Calendar also celebrates National Wheat Bread Month which also falls in the month of January. (see January food holidays)
Our Daily Bread
Bread is a staple food of Europe, the Middle East and India that is prepared by baking, steaming or frying dough. The primary ingredients are flour and water. Salt, fat and a leavening agent such as yeast are usually used too. There are many types of breads which may contain other ingredients like: milk, egg, sugar, spice,
Bread is a mainstay since time began and continues to be at every single meal in one form or another. It doesn't matter if it's breakfast, lunch, dinner, supper or tea time, bread will make it's appearance at all of them.
Bread can be served at any temperature ranging from room temperature to hot. Bread is found at most all meals and is usually picked up and eaten with the hands.
Bread for Breakfast
For breakfast we eat our baked bread toasted. Some people like to eat it plain while other tend to spread butter, jam or jelly on top. We find that fried sliced of bread tend to be very popular as well. Such as: sliced cinnamon raison bread spread with butter then fried in a cast iron skillet. In the South United States, buttermilk biscuits are a mainstay for most homes at breakfast time. Biscuit making by hand is a true art and has been passed down from generation to generation.
Bread for Lunch
Bread eaten for lunch is usually in the form of a sandwich. Two pieces of bread put together with meat or cheeses etc. in the middle or a taco or boretto type wrap. Soup is also a favorite food for a quick lunch and any bread that is available is used to sop up the liquid with or float on top. Dry bread, soft bread, bread crumbs or bread crackers are all popular.
Bread at Tea Time
Bread for Dinner or Supper
Bread eaten for dinner or supper tends to be more in the form of real hot crusty baked bread or dinner rolls. Breads are usually always eaten with the fingers and used as a scoop for food sopping as well. Dunking or dipping into liquid has always been popular and continues to be very popular with soups and stews. Bread is even eaten as finger food at parties on party trays. Favorite variations are beef gravies, flavored olive oils (see Flavored Oil Recipes) or even eaten with cheese fondues (see fondue recipes).
.."It was only after the Pilgrims came to America that baking bread in private homes became the norm. Our ancient forbearers baked bread in communal ovens. These ovens were built on the out skirts of villages, near water due to the extreme fire hazards of the early brick ovens. Later in Europe, after the Romans taught the indigenous peoples about bread making, bread was still baked in large ovens. Except these ovens were not communal ovens they were owned, as was the mill, by the local lord. This made families dependant on the lord for their daily bread. By the Middle Ages baking guilds controlled who and how bread were baked and sold. These organizations limited the number of bakers and bakeries in each village and that meant even impoverished peasants had to purchase bread.
When the first colonists came to North America they demanded the right to be in control of their daily bread. Households at last could bake bread at home. Even commoners were in control of their daily bread...." Resource Link Bread is one of the oldest prepared foods, dating back to the Neolithic era. The first breads produced were probably cooked versions of a grain-paste, made from ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of these early breads are still commonly made from various grains worldwide, including the Mexican tortilla, Indian chapatis, rotis and naans, Scottish oatcake, North American johnnycake, Middle Eastern Pita bread (Kmaj in Arabic and Pitot in Hebrew) and Ethiopian injera. The basic flat breads of this type also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets. http://en.wikipedia.org/wiki/Bread
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