Fun different kinds of bread


Bread has a long and storied history in our diets. It’s one of the oldest food in human history, perhaps the oldest along with meat and fruit, and the sheer variety of breads we have today speak to its venerated past. There are as many different kinds of bread as there are countries, cultures and peoples in the world. But with so many different kinds of bread, you might be asking yourself how do we know what sort of bread is quality bread? Knowing what kind of food is quality food is an important skill to have. Just like knowing quality fruit or quality coffee, knowing quality bread can help save a meal for yourself or for people you know. Does quality bread come from the home or from a large scale bread distributor? Are wholesale bakeries better at making artisan bread than, say, a smaller grocery store? What follows is a list of different kinds of quality breads and what it is that makes them unique.

    Fun and flexible ciabatta bread
    Ciabatta has really caught in recent years. Whereas it used to be a niche type of quality bread that was relatively unknown on the national and global stage, it has since caught on and really grown into its own. So what makes ciabatta bread quality? What differentiates it from all the other different types of bread? Well it’s typically baked in a slightly different way than most other breads. It takes a different sort of yeast, heat and temperature to produce the desired rise that makes ciabatta bread what it is. That pliable, flexible texture isn’t exactly easy to maintain, after all! Unlike some other traditional breads, ciabatta isn’t exactly light or fluffy. While bread as a grain item is known for light, airy texture ciabatta fundamentally breaks away from this mold. Pun intended. It’s a little thicker and more chewy than its quality bread cousins, both qualities that give it a distinguished flavor that has come to be known worldwide. But this isn’t even the most special thing about ciabatta bread. It can also be used in a wide variety of different dishes.
    Where ciabatta bread shines
    Ciabatta bread, for lack of a better phrase, goes with pretty much everything. Starting back to front, it’s often used to accentuate all sorts of different courses at dinner parties. It can be used a softer side to a hardier meal such as meat or fish. It can even be used to add certain flavors to pasta sauce when prepared correctly. Of course, it’s most popular when served before the meal as a distinguished appetizer or it can come directly before the appetizer as well. It’s often combined with slightly sweeter flavors to bring out its natural savory taste. As a quality bread, it isn’t restricted to dinner time either. It can easily be used as a sandwich bread for most kinds of savory sandwiches. It’s pliable texture makes it easy to hold and bite. Going in a more liquid direction, it’s absolutely wonderful to dip into a soup as well. Ciabatta bread and a hot soup on a cold winter’s day is a real and exhilarating treat. Even breakfast isn’t safe from ciabatta bread in some form. Used it for breakfast sandwiches and toast it for an easy snack before work. It goes with every meal.
    Going farther
    Ciabatta isn’t the only type of quality bread either. There are plenty of different options to choose from, each more unique than the last. For a slightly more salty flavor, try sourdough. This is a popular urban bread and goes well before a personal or business lunch. Rye is an older favorite and is more of a personal, home type bread. In certain areas of the United States and Europe, potato bread is extremely popular. Potato bread actually incorporates ground up potato into its dough for a more robust and rustic flavor than you would get with your normal mass produce bread. For a niche and original flavor, try potato bread for rolls, hot dogs and other dinnertime items. It’s a little harder to find but you won’t be disappointed by the taste.

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