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In ancient times the Greek bread was barley bread: Solon declared that wheat bread might only be baked for feast days. By the 5th century BC, bread could be purchased in Athens from a baker's shop, and in Rome, Greek bakers appeared in the 2nd century BC, as Hellenized Asia Minor was added to Roman dominion as the province of Asia ; [ 23 ] the ...
Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of ...
Ash cake was the ancient Roman term for food produced in the ashes of a fire. This type of food may be the ancestor of Italian flatbread focaccia. [3] Many baked goods included large quantities of honey and oil. [2] Leaves were used to flavor the bread. [11] The Romans adopted a Gaulic technique of adding froth to bread dough to make light ...
Bread was the main source of nourishment in biblical times, and making bread was a daily activity: [14] An upper hand stone was used to grind grain on the lower quern stone. Bread-making began with the milling of the grain. It was a difficult and time-consuming task performed by women.
wheat flour, millet flour, yeast, salt, water Vendors selling tapalapa bread in Dschang , Cameroon Tapalapa bread oven Tapalapa is a traditional West African bread originating in Senegal [ 1 ] based on the French baguette , though it is slightly smaller, and baked in a large, traditional wood-burning oven made of mud brick .
Essene bread is a simple form of sprouted grain bread made from sprouted wheat and prepared at a low temperature. Proponents of raw foods often eat it uncooked or slightly heated. [ 4 ] [ 5 ] The Essenes , an ascetic Jewish sect that flourished from the second century BCE through the first century CE , are credited with the technique and basic ...
4. French Toast. Slightly stale bread is perfect for French toast. It soaks up the eggy custard without falling apart or turning to mush. Whisk together eggs, milk, a splash of vanilla, and a ...
Bread played a major part in the Byzantine diet. [3]: 162 The most valued bread was made from "finely sieved" wheat flour with no other grains mixed in. [3]: 162 Besides wheat and barley, bread was made using rye, millet, egg yolks, and chickpeas. [3]: 162 Bulgur was also eaten. [3]: 161
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