Bread away!

Hello people! After realising I have less than 24 hours more until I can redeem my free scoop of Haagen Dazs ice cream, tomorrow at 1pm to be exact, I have been munching on breads and it’s cousins (sandwich, buns, even Subway) for two straight days. So, why not I write about breads today!

Check out for your nearest bakery at wowwoo.com

After doing my research, I’ve realised that bread can be categorised into three categories:

1.       The ones that rises and need to be baked in pans

2.       Those that rises slightly like French bread and rye bread

3.       And of course, there are the stubborn ones like flat breads.

Allow me to take you on a fluffy adventure, discovering 10 different breads I’ve discovered.

1. Bagel

Let’s begin with bagel. I know its jaw dropping! Bagel is actually a type of bread. It is first boiled then baked. Donuts on the other hand are fried. Bagels were traditionally eaten as breakfast, however nowadays you can enjoy bagel at any time of the day. Some bagels are eaten with chocolate spread and jams.

You can get baguettes at Delifrance

2. Baguette

Baguette literally means small rod, is multipurpose bread. Used as base of canapé and sometimes as sandwich, this typically long cylindrical bread is popular among all walks of life. Although baguette is synonymise with France, it is actually first invented in Vienna in mid-19^th century. 

3. Bannock

Bannock is of Scottish origin where it is a type of heavy flat bread made of unleavened barley and oatmeal cooked on a bannock stone before 19^th century. The modern ones are fluffier and airy thanks to the baking soda and baking powder added into the batter. When cut into pieces, it becomes scones. These two terms are used interchangeably, in Scotland that is.

4. Brioche

This cute looking bread name came from the act of kneading in old French called broyer. A typical brioche is made of egg, yeast and butter and glazed with egg wash. It’s fluffier and richer in flavour compared to other French breads and are often taken during breakfast. Brioche may also come in shapes of gingerbread men topped with sugar.

5. Ciabatta

Let’s begin with the pronunciation, shall we? Pronounced cha-BOT-a, this bread is also known as carpet slipper. This Italian bread is porous and flat and often used in making Panini. Ciabatta is easily distinguishable with the dusting of floor on the top. Different region has its own method of baking. The ciabatta of each region also varies in in crispiness of the crust.

Check out the list of bakeries at wowwoo.com

6. Croissant

This crescent-shaped roll is made of puff pastry laminated with yeast and butter. Although it is famously known as French bread, it is actually a descendent of kipfel, originating from Austria that was brought in to France by the military. Kipfel which was directly interpreted as puff pastry which is then named croissant. Voila!

7. Focaccia

Pronounce Foe-caw-sha, is actually an Italian snack bread. It can actually be used as a pizza base. The moisture of the bread is retained by brushing olive oil before it is baked. Although yeast is used in making this bread, it requires no kneading making it only 1 inch thick. Focaccia can be consumed with fresh herbs drizzled with olive oil. Ayy, bellisimo!

8. Pitta Bread

Pitta bread also known as pocket bread, as you might and might not know, originates from the Middle Eastern countries. The pockets are meant to hold other ingredients like shawarma and falafel.Traditional pitta bread are consumed together with hummus, a type of dip made of chickpeas.

9. Pumpernickel

The first time I heard the name, I thought I was going to eat a piece of metal by the look of it! Pumpernickel is dark brown and almost black in colour and it is made of crushed or ground rye. Just like any other rye bread, it is made from sourdough, meaning it is left aside to ferment before it is bake. The dark brown and almost black colour of the bread is due to the long hours of baking. The bread is baked at low temperature, in a covered tin.

10. Tortilla

This flatbread used as wraps for burritos, enchiladas and tacos are originally made of maize flour, but made using wheat floor by the Mexican (because you can’t grow corn in Mexico!) was then named tortilla by the Spanish Conquistadors because it looked like the Spanish unleavened cakes.

Well, that’s 10 different breads I would like to share with you! I’ve had enough share of bread today! See you soon!

PS: This post is dedicated to my good friend, Syafiqah Shujairi, an absolute bread lover! Much love! XOXO!