bread


bread
breadless, adj.breadlessness, n.
/bred/, n.
1. a kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter, with or without yeast or other leavening agent, and baked.
2. food or sustenance; livelihood: to earn one's bread.
3. Slang. money.
4. Eccles. the wafer or bread used in a Eucharistic service.
5. break bread,
a. to eat a meal, esp. in companionable association with others.
b. to distribute or participate in Communion.
6. cast one's bread upon the waters, to act generously or charitably with no thought of personal gain.
7. know which side one's bread is buttered on, to be aware of those things that are to one's own advantage.
8. take the bread out of someone's mouth, to deprive someone of livelihood.
v.t.
9. Cookery. to cover with breadcrumbs or meal.
[bef. 950; 1950-55 for def. 3; ME breed, OE bread fragment, morsel, bread; c. G Brot]

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Baked food product.

It is made of flour or meal that is moistened into a dough, kneaded, and usually leavened with yeast. A major food since prehistoric times, bread has been made worldwide in various forms using a variety of ingredients and methods. Flat, unleavened bread, the earliest form, is still eaten in the Middle East, Asia, and Africa. The principal grains used in such breads are wheat, barley, millet, buckwheat, rye, and corn. Raised bread, common in Europe and the U.S., is usually made of wheat or rye. Both contain the elastic protein substance gluten, which traps gas produced by fermentation during leavening, helping the bread to rise. While the simplest breads contain only flour, water, and yeast, other common ingredients are milk, shortening (fats, butter, oils), salt, eggs, and sugar. Bread is a source of complex carbohydrates and B vitamins (see vitamin B complex); whole-wheat bread contains more protein, vitamins, minerals, and fibre than white-flour bread. See also baking.

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food
      baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods throughout the world. The first bread was made in Neolithic times, nearly 12,000 years ago, probably of coarsely crushed grain mixed with water, with the resulting dough probably laid on heated stones and baked by covering with hot ashes. The Egyptians apparently discovered that allowing wheat doughs to ferment, thus forming gases, produced a light, expanded loaf, and they also developed baking ovens.

      Flat breads, the earliest form of bread, are still eaten, especially in much of the Middle East, Asia, and Africa. The principal grains used in such breads are corn (maize), barley, millet, and buckwheat—all lacking sufficient gluten (elastic protein) to make raised breads—and wheat and rye. Millet cakes and chapaties (crisp, whole-meal cakes) are popular types in India. Corn is used to make the small, flat cakes known as tortillas, important throughout much of Latin America; and in Brazil small cakes are made from cassava.

      Although Far Eastern peoples have traditionally preferred rice, consumed as a grain, consumption of Western breads was increasing there in the latter half of the 20th century; and in Japan the bread-baking industry, using U.S. processes, expanded rapidly after World War II. Raised black bread, common in Germany, Russia, and Scandinavia, is made chiefly from rye. Lighter rye loaves, with wheat flour added, are popular in the United States. Raised wheat breads include white bread, made from finely sifted wheat flour; whole wheat bread, made from unsifted flour containing much of the outer and inner portions of the wheat kernel normally removed for white flour; gluten bread, lower in sugars because much of the starch is removed from the flour; and Vienna and French bread, long, narrow, crusty loaves. Other forms of raised breads include rolls and buns, chemically leavened quick breads, and yeast-leavened sweet goods that are rich in sugar and shortening.

      Although raised bread originally relied upon spontaneous fermentation, bakers learned to produce fermentation with yeast. Specific strains have been developed with useful bread-making qualities, including stability, rapid fermentation capacity, and the ability to withstand high temperatures, all permitting production of a uniform product. Only wheat and rye flours produce the necessary gluten to make raised loaves, and wheat gluten is more satisfactory for this purpose. Other ingredients include liquids, such as milk or water, shortenings of animal or vegetable origin, salt, and sugar.

      Improvements in the commercial production of bread include better temperature control, handling methods, fuels, and refrigeration. Modern commercial bread making is highly mechanized. Mixing is performed by the straight-dough or sponge-dough methods or the newer continuous-mixing process. In the straight-dough method, frequently used in small bakeries, all ingredients are mixed at one time. In the sponge-dough method, only some of the ingredients are mixed, forming a sponge that is allowed to ferment and is then mixed with the remaining ingredients to form the dough. The mixed dough is divided into appropriately sized pieces, deposited in bakery pans, and allowed to rise. The pans then pass through a travelling tray oven, baking the bread. The continuous-mixing process eliminates many individual operations.

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Universalium. 2010.

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Look at other dictionaries:

  • BREAD — (Heb. לֶחֶם, leḥem), a baked commodity from a cereal flour. The primary sense of leḥem is food in general (Gen. 37:25; Num. 28:2; I Kings 5:2; etc.). The Ugaritic lḥm has the same general sense and the same particular sense, while the Arabic… …   Encyclopedia of Judaism

  • Bread — (br[e^]d), n. [AS. bre[ a]d; akin to OFries. br[=a]d, OS. br[=o]d, D. brood, G. brod, brot, Icel. brau[eth], Sw. & Dan. br[ o]d. The root is probably that of E. brew. [root]93. See {Brew}.] 1. An article of food made from flour or meal by… …   The Collaborative International Dictionary of English

  • Bread — рок группа из США, образована в 1969 году в Лос Анджелесе по инициативе студийного музыканта, композитора, аранжировщика и продюсера Дэвида Гейтса (David Gates), 11.12.1940, Талса, Оклахома, США вокал, гитара, бас , клавишные (как сессионный… …   Википедия

  • Bread — Pays d’origine Los Angeles, Californie, États Unis Genre musical Folk rock, Soft rock Années d activité 1968 1977 Labels Elektra Anciens membres David Gates Jimm …   Wikipédia en Français

  • bread — W3S2 [bred] n [U] [: Old English;] 1.) a type of food made from flour and water that is mixed together and then baked ▪ Would you like some bread with your soup? ▪ the smell of fresh bread ▪ a loaf of bread ▪ Could you cut me a slice of bread… …   Dictionary of contemporary English

  • bread — ► NOUN 1) food made of flour, water, and yeast mixed together and baked. 2) informal money. ● bread and butter Cf. ↑bread and butter ● bread and circuses Cf. ↑bread and circuses …   English terms dictionary

  • bread — [ bred ] noun uncount *** 1. ) a common food made from flour, water, and usually YEAST (=a substance that makes the bread grow larger). Bread is usually sold in a large piece called a loaf or made into smaller pieces called rolls. You usually cut …   Usage of the words and phrases in modern English

  • bread — [bred] n. [ME bred < OE bread, crumb, morsel < IE * bhreu , var. of * bhereu , to ferment < base * bher , well up, seethe > BREW, BURN1, L fervere, to boil] 1. a) a food baked from a leavened, kneaded dough made with flour or meal,… …   English World dictionary

  • bread — bread; bread·en; bread·less; clap·bread; way·bread; crisp·bread; gin·ger·bread; …   English syllables

  • Bread — Bread, v. t. (Cookery) To cover with bread crumbs, preparatory to cooking; as, breaded cutlets. [1913 Webster] …   The Collaborative International Dictionary of English

  • Bread — (br[e^]d), v. t. [AS. br[ae]dan to make broad, to spread. See {Broad}, a.] To spread. [Obs.] Ray. [1913 Webster] …   The Collaborative International Dictionary of English


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