Welcome to the Celtnet Bread Recipes Home Page

Welcome to Celtnet's Bread Recipes — This is the first of an occasional series on staple foods and dishes. We know that bread has been baked for at least 7000 yars, from the stone age through to today. Indeed, before the availability of potatoes bread formed the staple foodstuff of much of Europe, the Middle East and North Africa. As a foodstuff bread is incredibly versatile, made from a starch source (wheat or barley) and using yeast as a rising agent. Put this way, it would seem that a bread could be made with any flour. So you might expect Maize breads in the Americas, Rice breads in Asia and Millet or Sorghum breads in Africa. However, this ignores a truly amazing property of wheat and barley grains.

The important factor here is that 80% of all the protein (ie the total protein) in wheat and barley grains is made from two proteins: gliadin and glutenin. These are bound together in the starchy part of the grain, but when wheat flour is kneaded some of the glutenin molecules are released from the starch and these cross-link with one another to form gluten and it's this gluten that gives bread it's amazing properties.

That's why, as you knead bread dough it becomes noticeably, physically, smooth and elastic. This is because the kneading process forces some of the protein out of the starch within the grains, allowing for a network of gluten molecules to form throughout the dough, binding it together. If yeast is added this ferments the sugars in the grain producing bubbles of carbon dioxide. These bubbles are trapped by the gluten network and when the gas is warmed by being heated in an oven it expands, causing the bread to rise. Baking also solidifies the gluten network by coagulation so that the bread sets firm with a smooth texture. Which is not to say that you can't add other ingredients to bread. Typically you can add up to 20% of any other flour to a bread dough and it will still rise and keep its bread-like properties. Indeed, there is a move now to introduce more millet (a native African grain) into the breads of Africa, as wheat only grows in a few African countries. Other breads include flours made from cassava, yams and plantains as well as grated or mashed versions of these foodstuffs.

As a bread, at the most basic level can be any type of savoury baked dough that includes a rising agent (typically yeast, but also baking soda) I'm using a fairly loose definition in terms of selecting bread recipes for inclusion on this page. I also have bread recipes from the stone age to the present day as well as representative breads from all across the globe. Bread is incredibly versatile as a foodstuff, keeps for many days and there's nothing like the aroma of your own freshly-baked bread filling your kitchen on a sunny weekend morning.

We know that breads have been made for at least 7000 years, based on the archaeological record. But it's likely that bread (using wild yeasts) has been made for much longer than that.

Once critical factor in making bread, at least traditional 'leavened' bread where yeast is the rising agent is the capture and storage of the yeast culture. The recipe below tells you how to make 'leaven', a live yeast culture and gives a taste of how our forebears might have kept their yeast cultures alive and flourishing.

Leaven

Once you have your leaven or yeast culture, you can now use this to make your bread: Leavened Bread

Of course, once you have your basic bread recipe you can play around with it to make a richer variant, as for feasts: Rich Bread. Or you can add fruit and herbs or other flavourings to make it different and potentially more interesting: Fruited Bread


Other Reconstructed Ancient Breads:
Acorn Pan Bread
Acorn Barley Bread
Hazelnut Pan Bread
Steamed Acorn Bread

We know quite a lot about Roman breads because of the works of such writers as Cato and Apicius. Though a number of the breads that survive are actually either special types of breads used at feasts or large meals or they are breads used for sacred purposes or as offerings. This, of course, does not make the bread recipes given here any less tasty!

Libum

Hapalos Artos

Boletinos Artos

Mustacei

Streptikos Artos

Libum (Diced Cheese Bread)

Breads during the Medieval period were also fairly similar to their ancient and Roman counterparts. Though one major development was the advent of: Sourdough Bread. The Medieval period also sees the development of risen cakes that are also termed 'breads', such as the classic: Gyngerbrede (Gingerbread).

A special form of bread, known as a 'trencher' (I have a Trencher recipe here) was also used instead or a plate and the ingredients for a meal would be piled on this bowl-shaped bread and both the bread and its contents would be consumed.



Because more books and manuscripts survive from the Elizabethan period we have more knowledge of the breads and bread-like cakes produced during this time. Examples include:

To make Knotts or Gumballs

Iumbolls

Shellbread

Short Cakes

Course Ginger Bread

Manchet


The term 'modern' is being used in a very 'fast and loose' way here. The breads in the list below originate from all over the world and some have very ancient roots, indeed. These are modern breads only in the sense that they are still cooked and consumed to this day:

Resurrection Rolls
Basic White BreadFrench Bread
AmbashaDabo
Multi-grain BreadRice Flour Bread
Baked Millet BreadSteamed Millet Bread
Liberian Rice BreadFruit-Nut Bread
Creole White BreadBlack Bread
Sorghum BreadPot Bread
ChapatiCajun Three Pepper Bread
Pistolette RollWhite Soda Bread
Plain Naan BreadFocaccia with Roesmary Leaves and Olives
Basic FocacciaCoriander Bread
Samosa BreadInjera
CheoregKadee
TsourekiTomato Chilli Bread
Spicy BreadOrehnjaca (Walnut Roll)
Makovnjaca (Poppy Seed Roll)Cheesy Stuffed Focaccia
Puccia (Olive-studded Bread)Challah
Biga PuglieseFruity Naan Bread
Cajun Crayfish BreadPumpernickel Bread
Zanzibar Sesame BreadPitta Bread
Veldt BreadMuufo Baraawe
TaitaHembesha
Garlic, Thyme and Lemon Pitta BreadBraided Easter Bread
Easter Crown BreadBunny Bread
Chocolate BreadEaster Rolls
Cornbread Stuffing
Romano Cheese Easter BreadBuckwheat Bread
Elsinore BreadSudanese Flatbread
Sudanese Flatbread with FruitSudanese Flatbread with Meat
Amish Poppyseed BreadAmish Yeast Rolls
Leek and Sage BreadSoda Bread
Wholemeal Soda BreadFruited Soda Bread
British Spicy BreadCornish Splits
Malted Granary LoafSemolina Bread
Struan BreadBagels
Wheaten BreadPita Bread
matzoh breadUkrainian Rye Bread

The recipes below are all for 'cornbreads' though not strictly a 'bread' in that it's not risen with yeast it is used as a true bread would be and so i've included these recipes in this section, but given them their own table:

Southern CornbreadMexican Cornbread
Buttermilk CornbreadJalapeno Cornbread
Cajun Crayfish CornbreadCajun Sour Cream Cornbread
Corn and Rice BreadLiberian Cornbread
Swazi CornbreadSea Lettuce Corn Bread
Amish Corn BreadCorn Meal Mix Cornbread

It should also be remembered that all pizzas are served on a true bread base. As a result here is a collection of the various pizza base recipes on this site.

Traditional Bread Dough Pizza BaseCornmeal Dough Pizza Base
Deep Pan Pizza DoughSourdough Pizza Crust
Boboli Pizza CrustCiabatta Bread
Chicago Deep Dish Pizza BaseCornmeal Dough Pizza Base
Barbecued PizzaLebanese Pizza Dough
Oat Pizza BaseButtermilk Pizza Dough
Rye-based Pizza DoughSweet Pizza Dough
Sweet Yeast-based Pizza DoughPizza Dolce
Millet-based Pizza DoughPolenta Pizza Base
Lahmajoun

The recipes presented here are for confections called 'breads' but which are actually, in terms of any meaningful definition cakes. They all have a raising ingredient and many are cooked in loaf tins, which may account for the confusion in terminology encountered.

Below is a table of varous fruit-based breads, ranging from banana bread to pumpkin bread with many variations in betwen. These are really cakes, using baking soda as a raising agent, but which are invariably cooked in a loaf tin.

Date and Walnut LoafDate Loaf
Apple Bread with ToppingPineapple Bread
Banana Bread 1Banana Bread 2
Breadfruit BreadCarrot and Coconut Bread
Coconut BreadPapaya Bread
Philippines Banana BreadPumpkin Bread
Bara BrithLemon Nut Loaf
Altdeutsche BrotchenNthochi Bread
Llandudno Fruit CakeBakestone Bread
Funeral BreadElderberry Crunch Bread
Cherry and Raisin LoafCurrant Loaf
Beetroot and Chocolate LoafPumpkin and Banana Bread
Village Bara BrithMottled Bread
Tea Time BreadGigha Bread
Pineapple Nut BreadBanana Cream of Wheat Bread
Liberian Coconut BreadPlantain Cream of Wheat Bread
Butter-free Sugar-free Banana BreadCrockpot Banana Bread
Yam Peanut and Chilli LoafYam and Cashew Nut Loaf
Autumnal Bara Brith
Ghanaian Papaya BreadAmish Pumpkin Bread

The following 'breads' all have a starch source other than flour to bulk-out the cake. Many of these recipes are African in origin.

Liberian Cassava BreadLiberian Rice Bread
Cassava and Plantain BreadPan di Spagna
Caribbean Cassava BreadPhilippines Cassava Bread
Pea Flour BreadLinden Leaf Flour Bread
Black Eyed Pea Flour BreadMaize Flour Bread
Rice Flour BreadPotato Starch Flour Bread
Hazelnut Flour BreadCassava Flour Bread

The following buns or cakes all have yeast as a rising agent. In effect they're 'sweet breads' though they are often classed in culinary terms as cakes:

Dresdner StollenPanettone
Hot Cross BunsNigerian Buns
Chelsea Bun (Recipe 1)Chelsea Bun (Recipe 2)
Sticky BunsHot Cross Buns With Cream Cheese Frosting
Lemon Cross BunsYeast-based Simnel Cake
Classic BriocheMuffin Bread
Saffron BreadChristmas Bread
Turkish Easter BreadUkrainian Honey Bread
Yeasty Christmas Cake

Finally we have another type of cake or biscuit that's generally called a bread — and that's 'gingerbread'. The original recipes for this go back to the Middle ages where bread was used in the prodution of this confection. Gingerbreads can range from hard biscuits to risen cakes and here are a selection of recipes from throughout the ages:

GyngerbredeCourse Ginger Bread
GingerbreadOatmeal Gingerbread
Gingerbread MenPlantain Gingerbread
Torth Sinsir Hen GymreigApple Gingerbread

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information:

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information:

Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.

The Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

Recipe Information:

Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.


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