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Bread

Pasta, noodles & bread · Breads & wraps

Bread

Baked dough of flour, water and usually yeast or sourdough; from sliced loaves and baguettes to flatbreads and buns.

Also called: loaf, ekmek, pan, pain

137 recipes with it

Photo: 3268zauber, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Bread covers leavened loaves, rolls and buns as well as flatbreads such as pita and tortillas. Most is made from wheat, whose gluten traps gas for an airy crumb; rye breads are denser. Lean breads (flour, water, salt, yeast) have crisp crusts and stale quickly, while enriched breads with milk, sugar or fat stay soft longer.

How it’s used

  • Sandwiches and toast
  • Served with soups, stews and dips
  • Breadcrumbs, croutons and stuffings
  • Bread puddings and French toast
  • Thickening soups like gazpacho and ribollita

Characteristics

Sold as
fresh, frozen
Cooking uses
Usually eaten raw, Suitable for baking

Kinds in our pantry

Storage

At room temperature. Keep at room temperature in a bread bag or box; the fridge makes bread stale faster. Freeze sliced for longer keeping and toast from frozen. Discard if mouldy.

Diet, allergens and safety

Contains Wheat, Gluten.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains wheat and gluten; unsuitable for people with coeliac disease or a wheat allergy.
  • Shop bread may contain milk, egg, soy or sesame; check labels. Discard mouldy bread rather than cutting off the mould.

Related ingredients

Recipes with bread

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