William David Welch - Bread Around the World: 30 Easy Home-Style Recipes (Bread Baking Cookbook, Tips for Baking Bread, Bread Baking Course, Easy to Bake Bread Recipes, Making Your Own Bread) (Baking Around the World)
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Homemade bread? Yes! It is easier than you think.
This cookbook provides you with 30 easy home-style recipes from around the world.
Every country in the world has its own variation on bread and everyone is unique. From the balmy kitchens of Asia to the coal-fed ovens of Eastern Europe, each bread has its own rich history for you to discover and enjoy.
Over the last few years, breadmaking has become increasingly popular worldwide. It is something that people are falling in love with all over again. Its homeliness, heart, and warmth are things we all want to create in our lives. Considering that at its core bread is made from only four ingredients, it can be made in a hundred different combinations, all equally unique and delicious.
You will learn how to bake delicious:
- American Banana Bread
- Italian Grissini
- Middle Eastern Pita Bread
- Chinese Mantou
- German Laugenbrezel
- Israeli Challah
- Georgian Khachapuri
- Irish Soda Bread
- Native American Fry Bread
- Indian Roti
- South African Roosterbrood
- French Crusty Bread
- Russian Sourdough
- Venezuelan Ham and Olive Bread
- Slovenian Potato Bread
- Brazilian Cheese Bread
- Danish Kringle
- Italian Ciabatta
- Greek Christmas Bread
- Croatian Lepinja
- Moroccan Flatbread
- Turkish Puff Bread
- Swiss Twisted Bread
- Basque Pumpkin Cornbread
- Australian Damper
- Austrian Bagel
- English Muffin
- Swedish Knckebrd
- Uzbekistani Obi Non
- German Gingerbread
We encourage you to discover the world through baking.
Paperback is available in color and black & white versions. Get your copy now!
William David Welch: author's other books
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BREAD AROUND THE WORLD 30 Easy Home-Style Recipes William David Welch Copyright2020 William David Welch All Rights Reserved ISBN: 9798678252579 Other Books by the Author Homemade Bread: 30 Recipes for Beginners (Easy to Bake Bread Recipes, Bread Baking Cookbook, Tips for Baking Bread, Bread Baking Course, Making Your Own Bread) - Kindle edition by Welch, William David. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading. https://www.amazon.com/Homemade-Bread-Recipes-Beginners-Cookbook-ebook/dp/B08942LGY9 
Every country in the world has its own variation on bread and everyone is unique. From the balmy kitchens of Asia to the coal-fed ovens of Eastern Europe, each bread has its own rich history for you to discover and enjoy. Its a relief to know that no matter where in the world you go, you will always be able to find a piece of delicious bread.
This recipe book provides you with 30 recipes from around the world. We encourage you to discover the world through baking. Table of Contents
BANANA BREAD
| A Short History of American Banana Bread Banana bread became a household name in America in the 1930s. This was due to two factors. Namely, baking powder and similar products started being mass produced, and because during the Great Depression, even rotten bananas were considered food and as such was made into bread. | |
| Ingredients 3x Bananas (the riper the more flavor) 3x Eggs (room temperature) 200 g Flour 100 ml Vegetable oil 100 g Sugar 10 g Baking powder 10 g Vanilla sugar Pinch of Salt | Method Preheat the oven to 390F. |
| Ingredients 3x Bananas (the riper the more flavor) 3x Eggs (room temperature) 200 g Flour 100 ml Vegetable oil 100 g Sugar 10 g Baking powder 10 g Vanilla sugar Pinch of Salt | Method Preheat the oven to 390F. Prepare a baking tin by greasing the inside with butter or baking spray. Sprinkle the baking tin lightly with flour and place in the fridge. Sift baking powder and flour together in a bowl. Peel your bananas and mash them in a separate bowl with a fork. Then add your eggs. Mix. Mix. Pour in the sifted flour and mix well. Spoon the batter into your prepared baking tin. Bake for 40 minutes until golden. Serves 6 Nutrition: 100 g |248 kcal |
| What you will need - Loaf tin - Spatula - Spoon - Bowls - Measuring cups - Scale - Baking paper (optional) | |
| Bakers Tip Add chocolate chips or nuts. |
GRISSINI
| A Short History of Italian Grissini Grissini means breadsticks in Italian and date back as far as the 1670s. They were first created by a baker named Antonio Brunero, a local from Turin, who baked them especially for the young Duke of Savoy when he was ill. Today, grissini are a favorite not only in Italy but around the world. | |
| Ingredients 380 g All-purpose flour 1 tsp Instant dry yeast 1 tsp Fine salt 195 ml Warm water 60 ml Olive oil 30 ml Unsalted, melted butter Sesame Seeds (optional) | Method Using an electric mixer equipped with a dough hook, combine all the ingredients on low speed until well-mixed (3 min.). Increase speed to a medium setting for another 5 minutes, then cover the bowl and allow it to rest at room temperature for 1 hour. Preheat your oven to 375F and prepare baking trays with baking paper. Separate the dough into 24 pieces, each with the weight of roughly 25 g. Roll each piece into a long snake shape between 25-30 cm in length, and between -1 cm in width. Place on the baking trays. Remember to provide adequate space for them to expand. Brush with water and sprinkle with sesame seeds if desired. Place in the preheated oven and bake for about 20-25 minutes. The grissini should be a lovely light golden brown. |
PITA BREAD
| A Short History of Middle Eastern Pita Bread It is incredible to imagine that pita bread in its earliest form dates back almost 14,500 years ago. |
PITA BREAD
| A Short History of Middle Eastern Pita Bread It is incredible to imagine that pita bread in its earliest form dates back almost 14,500 years ago. It is considered one of the pre-historic breads of the Middle East and is believed to have been made during the Stone Age. Pita bread can be used to substitute for utensils and can scoop up sauces and stews. | |
| Ingredients 250 ml Warm water 2 tsp Active dry yeast 1 tsp Sugar 750 g All-purpose flour 1 tbsp Extra-virgin olive oil 1 1/2 tsp Fine salt | Method Place your cast iron skillet/pizza stone in your oven and preheat it to 500F. In a bowl, dissolve your warm water, sugar, and yeast. Stir in half of the flour. until foamy. until foamy. Then add oil, 500 g flour, and salt. Stir. Use remaining flour to sprinkle onto a clean surface, knead the dough until it is smooth and elastic (about 5 minutes). Add more flour if needed. Put the dough into a clean bowl and cover. Place in a warm spot to rest for 1 hour (should double in size). Place dough back on a clean, newly-floured surface and separate into 8 pieces. Roll into 8 balls. Let rest for another 15 minutes. Make each ball into a circle about thick and 6 wide. Sprinkle with flour. Place in oven on stone or skillet for 3-5 minutes until pockets start to puff up and they brown. Serves 8 Nutrition: 100 g |275 kcal |
| What you will need - A pizza stone/iron skillet - Bowls - Dish towel - Cling wrap - Measuring cups - Scale - Ruler | |
| Bakers Tip If your pitas wont puff up, its because your oven is not hot enough. |
MANTOU
| A Short History of Chinese Mantou Mantou, or Chinese steamed buns, are believed to have originated from the ancient Qin State of the Zhou Dynasty in 307 BCE. There is a lot of folklore surrounding these delicious buns, and even today they are a staple in China and throughout East Asia. | |
| Ingredients 250 g All-purpose flour 1 tsp Dried active yeast 3/4 tsp Baking powder 1 tbsp Sugar 130 ml Warm water | Method In an electric mixer add the flour, yeast, baking powder, and sugar. Mix at a low speed and add the warm water gradually. until the dough is smooth. until the dough is smooth. Shape the buns by dividing the dough into 6 equal-sized pieces. Knead the dough and fold it toward the center to create a smooth outside. Roll the ball between your palms to form a slightly raised shape. Let the buns rest for 10 minutes. Line the steamer basket with baking paper and wash with a little oil. Place buns in the steamer basket, leaving room between them. |
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