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List Of American Breads
This is a list of American breads. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of humanity's oldest foods, having been of importance since the dawn of agriculture. This list includes breads that originated in the United States. American breads * Adobe bread – type of bread typical of the Pueblo peoples of the Southwestern United States, it is often shaped like animals typical of the region. The dough often contains meat, vegetables, seeds, or nuts. * Amish friendship bread * Anadama bread – traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour. * Banana bread – first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s; appeared in Pillsbury's 1933 ''Balanced Recipes'' cookbook. * Beaten biscuit – Southern food fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anadama Bread (1)
Anadama bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour. Origin in Rockport, Massachusetts It is not readily agreed exactly when or where the bread originated, except it existed before 1850 in Rockport, Massachusetts. It is thought to have come from the local fishing community, but it may have come through the Finnish community of local stonecutters. Near the turn of the 20th century, it was baked by a man named Baker Knowlton on King Street in Rockport, Massachusetts, and delivered in a horse-drawn cart to households by men in blue smocks. In the 1940s, a Rockport restaurant owned by Bill and Melissa Smith called The Blacksmith Shop on Mount Pleasant Street started baking the bread for their restaurant in a small bakery on Main St. They baked about 80 loaves a day until 1956, when they built a modern $250,000 bakery on Pooles Lane. They had 70 employees and 40 trucks which delivered Anadama ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Bicarbonate
Sodium bicarbonate ( IUPAC name: sodium hydrogencarbonate), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cation ( Na+) and a bicarbonate anion ( HCO3−). Sodium bicarbonate is a white solid that is crystalline, but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate). The natural mineral form is nahcolite. It is a component of the mineral natron and is found dissolved in many mineral springs. Nomenclature Because it has long been known and widely used, the salt has many different names such as baking soda, bread soda, cooking soda, and bicarbonate of soda and can often be found near baking powder in stores. The term ''baking soda'' is more common in the United States, while ''bicarbonate of soda'' is more common in Australia, United Kingdom and Ireland. and in many northern/central European countries it is called ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Bread
Banana bread is a type of cake made from mashed bananas. It is often a moist and sweet quick bread but some recipes are yeast raised. History Banana bread recipes began to feature in well-known cookbooks across North America as baking soda and baking powder were being mass produced and becoming available in grocery stores in the 1930s. It appeared in Pillsbury's 1933 ''Balanced Recipes'' cookbook, and later gained more acceptance with the release of the original ''Chiquita Banana's Recipe Book'' in 1950. National Banana Bread Day is February 23. Bananas appeared in the US in the 1870s and it took a while for them to appear as ingredient items for desserts. The modern banana bread recipe began being published in cookbooks around the 1930s and its popularity was greatly helped by the introduction of baking powder on the market. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas (as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molasses
Molasses () is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies in the amount of sugar, method of extraction and age of the plant. Sugarcane molasses is primarily used to sweeten and flavour foods. Molasses is a major constituent of fine commercial brown sugar. It is also one of the primary ingredients used to distill rum. Sweet sorghum syrup is colloquially called ''sorghum molasses'' in the southern United States. Molasses has a stronger flavour than most alternative syrups. Name The word molasses comes from ''melaço'' in Portuguese, a derivative (intensifier) of ''mel'' (honey) with Latinate roots. Cognates include Ancient Greek μέλι (''méli'') (honey), Latin ''mel'', Spanish ''melaza'' (molasses), Romanian ''miere'' or ''melasă'', and French ''miel'' (honey). Cane molasses Cane molasses is an ingredient used in baking and cooking. It was popular in the Americas before the twentieth century, when it was plentiful ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornmeal
Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', Third Edition, Pg. 165, Barrons Educational Series Inc, 2001 In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania. Types There are various types of cornmeal: *''Blue cornmeal'' is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture. *''Steel-ground ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis. Wheat is grown on more land area than any other food crop (, 2014). World trade in wheat is greater than for all other crops combined. In 2020, world production of wheat was , making it the second most-produced cereal after maize. Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century. Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is inc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New England
New England is a region comprising six states in the Northeastern United States: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. It is bordered by the state of New York (state), New York to the west and by the Canadian provinces of New Brunswick to the northeast and Quebec to the north. The Atlantic Ocean is to the east and southeast, and Long Island Sound is to the southwest. Boston is New England's largest city, as well as the capital of Massachusetts. Greater Boston is the largest metropolitan area, with nearly a third of New England's population; this area includes Worcester, Massachusetts (the second-largest city in New England), Manchester, New Hampshire (the largest city in New Hampshire), and Providence, Rhode Island (the capital of and largest city in Rhode Island). In 1620, the Pilgrims (Plymouth Colony), Pilgrims, Puritan Separatists from England, established Plymouth Colony, the second successful English settlement in America, following ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baker's Yeast
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species ''Saccharomyces cerevisiae'', and is the same species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast. Baker's yeast is also a single-cell microorganism found on and around the human body. The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them. Yeast growth is inhibited by both salt and sugar, but more so by salt than sugar. Some sources say fats, such as butter and eggs, slow down yeast growth; others say the effect of fat on dough remains unclear, presenting evid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anadama Bread
Anadama bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour. Origin in Rockport, Massachusetts It is not readily agreed exactly when or where the bread originated, except it existed before 1850 in Rockport, Massachusetts. It is thought to have come from the local fishing community, but it may have come through the Finnish community of local stonecutters. Near the turn of the 20th century, it was baked by a man named Baker Knowlton on King Street in Rockport, Massachusetts, and delivered in a horse-drawn cart to households by men in blue smocks. In the 1940s, a Rockport restaurant owned by Bill and Melissa Smith called The Blacksmith Shop on Mount Pleasant Street started baking the bread for their restaurant in a small bakery on Main St. They baked about 80 loaves a day until 1956, when they built a modern $250,000 bakery on Pooles Lane. They had 70 employees and 40 trucks which delivered Anadama ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amish Friendship Bread
Amish friendship bread is a type of bread or cake made from a sourdough starter that is often shared in a manner similar to a chain letter. The starter is a substitute for baking yeast and can be used to make many kinds of yeast-based breads, shared with friends, or frozen for future use. The sweet, cake-like Amish cinnamon bread is a common bread that is made from this starter; it is a simple, stirred quickbread, quick bread that includes a substantial amount of sugar and vegetable oil, with a mild cinnamon flavor. It has characteristics of both pound cake and coffee cake. The flavor of the finished product can be altered by cinnamon being omitted. A common recipe using this starter suggests using one cup (unit), cup (240 ml) of it to make bread, keeping one cup to start a new cycle, and giving the remaining three cups to friends. The process of sharing the starter makes it somewhat like a chain letter. One cup of starter makes one standard loaf of bread. History There is no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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