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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#History, 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 Nut (fruit), nuts. * Amish friendship bread * Anadama bread – traditional Baker's yeast, 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 sodium bicarbonate, baking soda and baking powder in the 1930s; appeared in Pillsbury Company, P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anadama Bread (1)
Anadama bread is a traditional Baker's yeast, yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour. Origin Much folklore exists about the origin of the recipe for Anadama bread and it is not readily agreed upon exactly when or where the bread originated. It is commonly believed to have existed before 1850 in areas of Maine and Massachusetts in coastal New England. The recipe may have been adapted from that of early American brown bread, as described in the 1832 cookbook by Lydia Maria Child, ''The American Frugal Housewife''. It is thought to have come from the local fishing community, but it may have come through the Finnish Americans, Finnish community of local stonecutters. A popular folkloric account regarding the origin of the word "Anadama" tells the story of a fisherman becoming tired of meals of corn meal and molasses mush. Upset with his wife, Anna, for serving him nothing else, he one day adds flour and yeast ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lebhar-Friedman Books
Penton was an information services and marketing company. The company's three largest revenue streams came from events, digital and marketing services. Although Penton had a long history (see below) as a trade publisher, in 2015 it reported that 35 percent of its EBITDA derived from digital products, 54 percent from events, and 11 percent from print. The main industry segments served by Penton include agriculture, transportation, natural products/food, infrastructure, and design and manufacturing. The company was descended from Penton Publishing, founded by John Penton in Cleveland in 1904 to bring together production of several trade magazine titles, including ''Foundry'', which he had created in Detroit in 1892. However, after the Penton/Prism merger, the company is now headquartered in New York City, although it continues to maintain offices in Cleveland and other U.S. cities, with an employee base of approximately 1,350 people. Due to reduced advertising sales as customers s ... [...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 (food), 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 dish (food), dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, tips, 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 learn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Bread
Banana bread is a type of sweet bread or cake made from mashed bananas. It is often a moist and sweet quick bread but some recipes are yeast raised. History Bananas appeared in the US in the 1870s, but it took a while for them to appear as ingredients in desserts. Banana bread recipes emerged in cookbooks across North America when baking powder became available in grocery stores in the 1930s. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas. Others believe that banana bread was developed in corporate kitchens to promote flour and baking soda products. Banana bread experienced a surge in popularity in 2020 during the COVID-19 pandemic lockdowns. In the Philippines, banana bread is usually called "banana cake." It was introduced during the History of the Philippines (1898–1946), American colonial period of the Philippines as the Philippines became a top banana supplier. Februa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molasses
Molasses () is a viscous byproduct, principally obtained from the refining of sugarcane or sugar beet juice into sugar. Molasses varies in the amount of sugar, the method of extraction, and the age of the plant. Sugarcane molasses is usually used to sweeten and flavour foods. Molasses is a major constituent of fine commercial brown sugar. Molasses is rich in vitamins and minerals, including vitamin B6, iron, calcium, magnesium, and potassium. There are different types of molasses depending on the amount of time refined, including first molasses (highest sugar content), second molasses (slightly bitter), and blackstrap molasses (the darkest and most robust in flavor). Molasses was historically popular in the Americas before the 20th century as a sweetener. It is still commonly used in traditional cuisine, such as in Madeira Island's traditional dishes. In addition to culinary uses, molasses has industrial applications, such as in the distillation of rum, as an additiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornmeal
Maize meal is a meal (coarse flour) ground from dried maize. It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is 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 and Louisiana, 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-gro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat
Wheat is a group of wild and crop domestication, domesticated Poaceae, grasses of the genus ''Triticum'' (). They are Agriculture, cultivated for their cereal grains, which are staple foods around the world. Well-known Taxonomy of wheat, wheat species and hybrids include the most widely grown common wheat (''T. aestivum''), spelt, durum, emmer, einkorn, and Khorasan wheat, Khorasan or Kamut. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BC. Wheat is grown on a larger area of land than any other food crop ( in 2021). World trade in wheat is greater than that of all other crops combined. In 2021, world wheat production was , making it the second most-produced cereal after maize (known as corn in North America and Australia; wheat is often called corn in countries including Britain). Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New England
New England is a region consisting of 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 Gulf of Maine and Atlantic Ocean are to the east and southeast, and Long Island Sound is to the southwest. Boston is New England's largest city and the capital of Massachusetts. Greater Boston, comprising the Boston–Worcester–Providence Combined Statistical Area, houses more than half 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 established Plymouth Colony, the second successful settlement in Briti ... [...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 or the deactivated form nutritional 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 ... [...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 Much folklore exists about the origin of the recipe for Anadama bread and it is not readily agreed upon exactly when or where the bread originated. It is commonly believed to have existed before 1850 in areas of Maine and Massachusetts in coastal New England. The recipe may have been adapted from that of early American brown bread, as described in the 1832 cookbook by Lydia Maria Child, ''The American Frugal Housewife''. It is thought to have come from the local fishing community, but it may have come through the Finnish community of local stonecutters. A popular folkloric account regarding the origin of the word "Anadama" tells the story of a fisherman becoming tired of meals of corn meal and molasses mush. Upset with his wife, Anna, for serving him nothing else, he one day adds flour and yeast to his porridge, baking the res ... [...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 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 (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 reason to think that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nut (fruit)
A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible. In general usage and in a culinary sense, many dry seeds are called nuts, but in a botanical context, "nut" implies that the shell does not open to release the seed (Dehiscence (botany), indehiscent). Most seeds come from fruits that naturally free themselves from the shell, but this is not the case in nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. Definition A seed is the mature fertilised ovule of a plant; it consists of three parts, the embryo which will develop into a new plant, stored food for the embryo, and a protective seed coat. Botany, Botanically, a nut is a fruit with a woody pericarp developing from a syncarpous gynoecium. Nuts may be contained in an Bract#Involucral bracts, involucre, a cup-shaped structure formed from the flower bracts. The involucre may be scaly, spiny, leafy or tubular, depending ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
