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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.
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
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
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:
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:
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.
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.
The following 'breads' all have a starch source other than flour to bulk-out the cake. Many of these recipes are African in origin.
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:
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:
| Gyngerbrede | Course Ginger Bread |
| Gingerbread | Oatmeal Gingerbread |
| Gingerbread Men | Plantain Gingerbread |
| Torth Sinsir Hen Gymreig | Apple Gingerbread |
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
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.
When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.
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.
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
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.
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
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