Brown baguette macro loaves (left), kneading dough (upper right), fresh bread straight out of the oven at a communal bakery in El Jadida, Morocco. homestratosphere.com
Quicklist: Types of Bread
- Whole Wheat
- Damper Bread
- English Muffins
- Matzo (Matzoh)
- Obi Non
- Soda Bread
Bread is the most widely consumed food in the world and has been a staple since the beginning of human history. There’s evidence from 30,000 years ago in Europe that humans used starch extracts, possibly sourced from the roots of cattails and/or ferns, to make flatbread. And even now in the 21st century, many people know that there is nothing quite like the scent of fresh bread, especially when walking into a bakery first thing in the morning.
It was around 10,000 BCE that Neolithic culture developed agriculture and then used the grains they cultivated for making bread. Ancient Egyptians used yeast as a leavening agent as early as 4,000 BCE. The Greeks picked up breadmaking from the Egyptians, and soon the practice spread across Europe.
Along with the wheat used to make it, bread was considered more important than meat in the diet among the ancient Romans. The color of bread consumed also indicated one’s social standing. Generally, the darker the bread eaten, the lower the social standing of those eating it.
The Most Common Bread Types
A baguette is a yeast bread that originated in France. The bread has a characteristic long, oblong shape with slits in it. These slits allow for the expansion of gas while the bread is baking. Also called French bread or French sticks, baguettes are typically made from flour, water, yeast, and salt, and their look is easily recognizable to bread lovers all over the world.
A French bread made with butter and eggs, brioche is extremely light in texture and has a subtle sweetness in its flavor. Brioche crust is soft, appearing to have a golden-yellow shade. This gorgeous golden color can be attributed to the egg that is brushed on top of the dough before the bread is placed in an oven to bake. Brioche is a perfect choice, especially when making delicious treats like French toast.
“Ciabatta” is the Italian word for “slipper.” This bread is made from a few basic ingredients, which include water, salt, yeast, and wheat flour. Depending on where in Italy you are eating ciabatta, its crust and even its texture can vary. However, the main ingredients are the exact same in every loaf. Ciabatta is perfect for making paninis and sandwiches, as well as many other dishes, and has a chewy crust and soft interior.
This type of bread also originated in Italy. Focaccia is usually placed in a baking pan so that it results in a flat loaf. Focaccia dough is quite similar to pizza dough, and is usually coated with olive oil before baking. The crust comes out crunchy, yet delicate and thin. Many bakers add herbs and garlic to the recipe as desired, and sea salt is another popular addition. Focaccia can be eaten by itself, dipped in soup, or used to clean a plate of leftover sauce.
With its rich, hearty flavor, multigrain bread usually uses grains such as oats, barley, flax, and millet, as well as others. The use of the different ingredients makes multigrain bread a healthy and delicious bread choice. Multigrain bread is perfect for use in morning toast, sandwiches, or to dip in dressings or vegetable oil that has been sprinkled with herbs.
There are a lot of things munchers can do when eating a piece of pita bread. This includes dipping the pita into sauces after it is cut it into wedges, or filling it with various types of meats for a tasty and delicious sandwich. Pita bread originated in the Middle East and is cooked at very high temperatures, which makes the liquid in the dough escape quickly. This helps to create a large air bubble in the center — the “pocket” of the bread — perfect for stuffing with meat and other foods. Pita bread is made mostly using wheat flour.
Long considered to be the bread of the lower classes, rye has gained a surge in popularity, likely due to its rich flavor. Made with both rye flour and regular bread flour, rye bread has a tight crumb and a very strong flavor. Some bakers even add caraway seeds or dill seeds so that the flavor is a little more earthy. In certain sandwiches — most notably, corned-beef and pastrami sandwiches — rye bread is what gives the sandwich the signature taste that people love about them. Adding a touch of mustard on a slice of bread used in these sandwiches can help accent the flavors of the bread and meat, as well.
In a loaf of sourdough bread, a starter is used before making the dough to create the basis for the dough. The sourdough starter usually consists of a fermented combination of water and flour, which in turn can make many batches of bread. Another advantage of this type of bread is that the sourdough starter can last a long time. The length of the life of a sourdough starter means that bakers can make loaf after loaf of sourdough bread without worrying about running out of the starter.
Sourdough bread has a thick crust and a soft chewy center, and is dotted with very large air bubbles inside. It also has a distinct taste that can be almost addictive. Sourdough bread can be used to make any type of sandwich for a mild and delicious option.
Whole Wheat Bread
In making white bread, only parts of the wheat grain are used. However, when it comes to whole wheat bread the germ and the bran are intact. What does this mean for those eating this bread? It means whole wheat bread is more nutritious and has much more fiber than white bread does. Whole wheat bread can be used in making any type of sandwich where white bread would typically be used. It’s easy to create one’s own whole wheat bread recipes with a little creativity.
Unique Types and Specialty Breads
Mostly eaten in Colombia and Venezuela, arepa bread is made from cornmeal. This flat and round bread can be baked, grilled, or fried. Bakers can even include various fillings such as ground beef and black beans when making this bread. Since arepa is not made with wheat, it is naturally gluten-free, making arepa bread an excellent choice for those with celiac disease or who are gluten-sensitive.
Bagels are usually made by boiling the dough in water for a short time then baking it afterward. They are round and come in two parts, with a hole in the center. The best thing about bagels is their numerous types and flavors. Some flavors include egg, cinnamon, and blueberry, among others. Try eating a bagel in a traditional way, adding salmon or cream cheese, or both, and immediately fall in love.
A popular Indian flatbread, chapati is usually grilled until it gains a freckled appearance. You can eat this type of bread with vegetables or lentils, or even make a sandwich with it. Chapati is usually made with whole-wheat flour and cooked with no oil. Snackers can even add a little butter to make it a touch more flavorful.
Originating in Australia, this type of bread consists of flour, water, salt, and sometimes milk. Damper bread is usually eaten alongside stew or meat. At one time, damper bread was cooked over an open campfire. This type of bread is tasty and versatile. Add baking soda to the dough as leavening, if you so desire.
These are small, round, flat types of bread that can be made from either white or whole wheat flour. You can eat English muffins with poached eggs, bacon, or a Hollandaise sauce. More often than not, English muffins are healthier than many other options, like muffins or bread. However, the American version of the English muffin is slightly different from the original English muffins, so a little research might be in order when baking these breakfast treats.
Somewhat similar to breadsticks, grissini is a crisp, dry bread that appears as thin sticks that resemble a pencil. Native to Italy, this type of bread can be flavored in any way that the baker wants. So, feel free to add herbs and spices of any type to liven up its flavor. Grissini bread is mostly used as a before-dinner alternative to regular or garlic bread, but it can be eaten any way you wish, as well.
This is a sourdough type of bread with a spongy texture and a slightly sour taste. Injera bread is typically made from a tiny grain called teff, which comes from Ethiopia. Injera bread is used to scoop up the meats and stews that are normally placed on top of it, and are an essential part of the Ethiopian diet.
This bread looks more like a cracker than the traditional appearance of bread, and it is made mostly of rye flour. Knäckebröd contains a lot of fiber, and can be served with cheese or any other type of food you love. This type of bread is dry and stiff, and appears rectangular in shape like many crackers. The grains used to make it can vary. Knäckebröd can also include various herbs and spices, and it is both delicious and nutritious.
Popular in areas such as Turkey and Iran, lavash bread is a thin flatbread that is made using only flour, salt and water. Low in fat, this type of bread is normally cooked in an oven. Lavash bread is softest when it is fresh out of the oven. Bakers can also add poppy or sesame seeds for a little more flavor.
Matzo (Matzoh) Bread
Matzo bread is unleavened bread shaped similarly to large crackers. Used in many traditional Jewish dishes and on certain Jewish holidays, this bread is made of the five grains mentioned in the Hebrew Bible — wheat, barley, rye, oats and spelt. Matzo bread can come in either soft or hard forms. It is both tasty and instrumental in Jewish traditions and the Jewish faith.
Naan is an oven-baked flatbread that uses yogurt as one of its main ingredients. It is normally brushed with butter before baking, and sometimes includes toppings such as dried fruit, minced meat, and even garlic. Naan breads are common in many parts of Asia. Naan lovers can also find this bread type in many of today’s supermarkets and even at farmers’ markets.
Obi Non Bread
Popular in Uzbek and Afghan dishes, this bread is a type of flatbread and is usually cooked in a clay oven. Obi non bread is normally made only using flour, yeast, salt, water and milk.
Made from whole-wheat flour, paratha bread is a layered Indian flatbread that is usually fried or cooked in oil. Bakers can also bake them instead for a little healthier alternative. Paratha bread can be made and eaten with vegetables, potatoes, onions, eggs, and many other fillings. It is also very popular in countries like Malaysia and Singapore.
This type of bread is found mostly in Russia and is a baked flatbread with some type of filling inside it. Most of the time, the filling consists of mashed potatoes, millet, and even various types of meat. The filling can be placed either inside the bread dough itself, or on one side of it with the other side covering it to keep the filling inside.
An unleavened flatbread, roti is similar to chapati. Roti is extremely popular in both the Caribbean and in India. Roti is usually made with whole wheat flour and water, and loaves are often coated with butter before baking to add a little flavor. In many cultures, roti is served with spices as a healthy snack.
With ingredients that include buttermilk, salt, baking soda, and flour, this is a traditional Irish bread. It is also known commonly as “Irish soda bread.” Soda bread is a type of quick bread that doesn’t need to be left alone for a long time in order to rise. This means it can be made quickly and easily — a quick bread to make for those who don’t have a lot of time on their hands.
Tortillas are soft, thin flatbreads used in numerous Mexican dishes, including enchiladas, burritos, wraps, and of course, tacos. Some tortillas are deep fried and some are not, but the good news is that the recipe can be altered in order to make the tortilla a tad healthier without going to too much trouble. Tortillas are an incredibly versatile bread type, as they can be used in any number of dishes.
This is a sweet bread that is usually topped with sugar and almonds and sprinkled with raisins or other dried fruits. The recipe for vanocka bread is rather complex, but fortunately, there are different ways to prepare it. Vanocka bread is a festive European bread that is so rich and sweet, it is usually best to make it only for special occasions.
In certain countries — including countries such as the Czech Republic and Slovakia — vanocka bread is usually served around Christmastime. There are various interesting traditions surrounding this bread type, as well. For example, one tradition involves jumping up and down while the dough is rising — as if breadmaking wasn’t labor intensive enough!
This is a paper-thin unleavened bread that is round in shape and originated in Turkey. Yufka bread is similar to lavash bread, and is usually made from ingredients such as wheat flour, salt, and water, although some add a tad of vegetable oil to the dough as well. You can include this type of bread in pastries with either sweet foods such as nuts or dried fruits, or with foods such as meats, cheeses and vegetables.
Zopf bread is a unique type of bread in that it looks like a large braid once it’s finished baking. It is usually served with butter and jelly at breakfast time, and it has a rich and buttery taste. Zopf bread is mostly found in countries like Germany, Switzerland and Austria. It is made mostly using white flour, yeast, milk, butter and eggs.
And there you have it — 29 different types of breads. We hope you enjoyed reading about the varieties of this staple in the human diet. If you’re craving some fresh bread now, you’re not alone — we are, too! Head to your local bakery for a loaf of fresh bread in the morning, and you’re sure to be happy you did.
Best Types of Bread for Various Recipes
Best Bread For Garlic Bread
People automatically think of Italian bread, but a baguette is the best type of bread for garlic bread. The long, thin shape of the baguette allows it to crisp up nicely in the oven while still being soft and fluffy on the inside. The crust also provides an excellent barrier to keep all of that garlic goodness contained.
Best Bread For French Toast
With French toast, you want bread that can soak up all the egg and milk mixture. A brioche or challah bread is going to be your best bet. These slices of bread are nice and dense, which will help them hold all the liquid.
Best Bread For Grilled Cheese
For grilled cheese, you want bread that’s nice and crispy on the outside but still soft and fluffy on the inside. Sourdough bread is perfect for this. The crust of the sourdough will get nice and crisp in the pan while the inside stays soft.
Best Bread For Avocado Toast
For avocado toast, you want bread that is going to be sturdy enough to hold up to the toppings. A slice of sourdough or hearty wheat bread are both great options. Another bonus of sourdough is that the slightly sour taste pairs perfectly with the creamy avocado.
Best Bread For Beef Dip
You want bread that can soak up all the delicious juices for a beef dip. A French baguette or sourdough bread are both perfect for this. The long, thin shape of the baguette is ideal for dipping, while the sourdough will soak up all the flavors.
Best Bread For Peanut Butter and Jelly
For a classic PB&J, you want soft bread. White bread or wheat bread are both great options. The softness of the bread will make it easy to spread the peanut butter and jelly, and the wheat bread will add a slight nuttiness to the sandwich.
Best Bread For Bread Pudding
Bread pudding requires bread that’s dense. A brioche or challah bread is a perfect choice. These types of bread will soak up all the liquid and flavors, resulting in a delicious and decadent dessert.
Best Bread For Burgers
For burgers, you want sturdy bread to hold up to the toppings. A brioche bun or a Kaiser roll are both great options. The brioche will add a slight sweetness to the burger, while the Kaiser roll will provide a hearty and chewy texture.
Best Bread For Bread Bowl
For a bread bowl, you want bread that is dense and sturdy. Sourdough or boulle bread are both excellent choices. The sourdough will add a subtle sourness to the soup, while the boulle bread will provide a hearty texture.
Best Bread For Bruschetta
For bruschetta, you want crispy bread. A baguette or a ciabatta bread are both excellent choices. The crisp texture of the bread will provide a delightful contrast to the soft toppings. Also, the long, thin shape of the baguette is perfect for piling on the toppings.
Best Bread For Croutons
For croutons, you want bread that is dry and stale. This will help the bread to soak up all the flavors and seasonings. A baguette or a ciabatta bread are both excellent choices. Make sure the bread is nice and dry before cutting it into cubes.
Best Bread For Dipping in Olive Oil
For dipping in olive oil, you want crispy bread. The crisp texture of the bread will help it soak up all the olive oil. A baguette or a ciabatta bread are both excellent choices.
Best Bread For Lobster Rolls
For a lobster roll, you want bread that is soft and fluffy. A brioche bun or a hot dog bun are both excellent choices. The softness of the bread will allow the lobster to shine, and the hot dog bun will provide a delicious contrast to the lobster.
Best Bread For Paninis
For paninis, you want crispy bread. A baguette or a ciabatta bread are both excellent choices. The crisp texture of the bread will help it hold up to the fillings, and the long, thin shape of the baguette is perfect for piling on the toppings.
Best Bread For Stuffing
For stuffing, you want bread that is dry and stale. Make sure the bread is nice and dry before cutting it into cubes. This helps the bread soak up all the flavors and seasonings. A sourdough or wheat bread are both excellent choices.
Best Bread For Sandwiches
For sandwiches, you want soft bread. White bread or wheat bread are both great options. The softness of the bread will make it easy to spread the fillings, and the wheat bread will add a slight nuttiness to the sandwich.
Bread – Types of Bread
Originating in the Afghan mountains is Bolani bread. This bread is a type of flatbread that is meant to be stuffed with any ingredients you prefer. Once stuffed, the Bolani is then fried and served with a side of mint yogurt. You can find this bread at special events or in major cities on food stands along the streets.
A flatbread originating in Bangledesh is Luchi bread. it was created to eat during ekadashi periods when rice or rice flour is not allowed. The flour in this bread is Maida and it is preferred after being deep fried. There are some Indian states that also enjoy Luchi as a part of their vegetarian diets as a compliment to them because of its texture.
Pao de queijo (Brazil)
If you are in Brazil visiting, make sure you enjoy the delicacies of rolled cheese buns known as pao de queijo. This bread is often served for breakfast or as a snack to grab between meals. When it was first created in the 1800s, those enslaved would make these bread rolls with cassava root because of limited ingredients.
Once freed and gained access to various ingredients, the pao de queijo became popular with cheese blended in the bread mix.
If you are visiting Chile on vacation, one of the most popular bread choices you will find is Marraqueta bread. This bread is most similar to French bread, because the edges of the rolls mimic that same crust, but are easily divided.
They are found in all meals, starting off the day at breakfast, later as a snack with an avocado spread, and then at dinner as a side with the dish. Some Chileans even enjoy this bread for sandwich delicacies.
Shaobing (Northern China)
If you want to get your sesame seed fix, then give the Shaobing bread a try. Founded in the Taiwan region of Northern China, Shaobing can be either sweet or savory, but it will be flaky, crispy, and chewy in each bite. When you pull it apart, it has several layers. You will often find this break being enjoyed for breakfast as a sandwich bread filled with eggs and your favorite protein.
In the country of Georgia, you can find a fluffy cheese bread known as Khachapuri. It is used in dinner or brunch dishes, making a grad addition with eggs in the AM and complimenting stews in the PM. It is uniquely shaped like a boat so that it can be stuffed with ample amounts of cheese and egg.
You can add different kinds of cheese, but the egg has to be centered and cooked into the bread. Depending on where you are in Georgia and what meal you are eating, you could find a different variation.
Pai bao (Hong Kong)
The infamous Asian sweet bread is known as Pai bao and is a favorite among locals and visitors. It is fluffy, rich, and has a sweet milky taste that shreds as you pull it. It originated in Hong Kong and is made using the Tangzhong Method. During this process, the dough becomes almost gel-like from the pre-mixing and cooking that happens before combining the ingredients.
Dokkt rugbrod (Icelandic)
When you visit Iceland, make sure to enjoy some Dokkt rugbrod bread, a Danish rye that is a staple across the region. This is a heavier bread than other options in the area. The history of this bread goes back hundreds of years to the Vikings’ era, when it was used to sustain them between meals.
Sometimes it was the only food source for days, which is the reason for its denseness. This rye bread is a dark loaf that has lots of fiber. It is a healthy bread option, especially for those who have high cholesterol and blood pressure.
Roti gambang (Indonesian)
If you practice Ramidan or visit Indonesia during this time, you may get a chance to try the roti gambang bread. It is shaped like a long rectangular loaf that is sweet in flavor. It is often paired as a side to tea or coffee, very much like coffee cake.
You can also enjoy it with a soup that brings together a mix of the Indonesian native culture and the Dutch influence that was in the area during the colonial period.
If you want a traditional bread that reflects the culture of Iran, then Sangak is something to try. It is always flat, and can be rectangular or a triangle, depending on the use of the bread. It is cooked on hot stones as it allows the bread to spread and take on a bit of a rocky texture. It is often paired with jam and butter for a delightful snack or with cheese for a heartier side to your meal.
Kare pan (Japan)
There are some breads that have a great savory flavor, and Kare pan is one of them. This Japanese bread is curry infused, taking on a super crispy texture that is also chewy. When you bite inside, you will get Japanese curry in each bite of filling. It is a deep fried bread and often sold as individual options in bakeries throughout Japan.
Khobz kesra (Morocco)
A bread unlike many others throughout the world is the khobz kesra. This is Moroccan white bread and is one of the most popular options found in the area. it is made from an all-white flour and browns up beautifully when it is cooked. It is usually shaped in a circle or oval and has an uneven texture on top.
Morrocan sandwiches are designed with this bread in mind, as it is able to hold a variety of different ingredients to make the best meal. Because of its denseness, it can also be stuffed with different fillings and cheese for a well-rounded flavor during dinner meals.
Soft and thin, the Lefse bread of Norway is another type of flatbread that is usually spread out and cooked on a griddle. It is similar to a pancake in shape and cooking method, but the texture is different based on the tools used to spread it around.
Lefse bread is flavored to be savory bread of butter, or can be made sweet by adding cinnamon and sugar. Lefse is usually rolled after it is cooked and then served with any jams or butter spread first.
If you are looking for a flatbread that is pillowy and without yeast, then Podplomyk bread may be next on the list for you to try. This bread dates back to the middle ages of Poland, when food was scarce and ingredients were hard to come by.
This bread is easily cooked over an open-flame, which is ideal for homes at the time that were without stoves. It is a representation of some of the darker times in Poland and a sentiment of where the country has come over the last several centuries.
Pane carasau (Sardinia)
paper thin is one way to describe pane carasau, a flatbread with origins in Sardinia. This bread was designed purposely to be thin and flat so that it can be layered in dishes. It is often broken into smaller pieces and used similar to a cracker for the different types of dishes found throughout the island.
The way that pane carasau is prepared, it is meant to last for several days at a time, making it ideal for families who need to stretch the ingredients in their homes.
There is a bread distinct to Sweden and embodies a lot of the natural flavors in the area, known as Limpa. This loaf of bread is filled with spices for flavor and then balanced with sweetness from molasses and brown sugar to bring a harmonious flavor to the bread.
One of the spices used is orange rinds, which give the braced a unique taste. It is often enjoyed during the holiday season, paired with jam and cheese for a sweet and delicious treat.
Balep korkun (Tibet)
An easy ad delicious dish is the bale korkun bread originating in Tibet. The bread which embodies only baking powder, water, and barley flour is simple to make and is then fried in a pan like a flatbread. It does have a similar appearance of naan, but it has the ability to be seasoned and change in flavor depending on who is preparing the bread.
Malawach (YemenJewish culture)
A bread that has many layers and is deeply fried is one full of flavor. This is what you can expect from Yemin bread, malawach. It pairs great with eggs and tomatoes for a healthy breakfast, or enjoyed with a hot dinner later that day.
Malawach is one of the most desired breads in its area and is easy to make, even for those who are new to bread making and want to try Malawach. Unlike other breads on this list, Malawach is definitely a savory bread option.
Frequently Asked Questions
When was sliced bread invented?
Otto Frederick Rodwedder invented sliced bread on July 7, 1928. He started the process of inventing sliced bread more than a decade earlier, but he lost his prototype and blueprints in a factory fire in 1917. His patents and machine were sold to a Missouri baker named Frank Bench.
How old is sliced bread?
As of July 2022, sliced bread is 94 years old.
How many slices of bread are in a loaf?
The number of slices of bread you get in a loaf depends largely on the size of the loaf, the thickness of the bread slices, the type of bread, and the brand.
Here are some sliced bread statistics for some of the more popular bread loaves sold in the U.S.
- Wonder Giant White Bread (24-ounce loaf): 28 slices
- Wonder Classic White Bread (20-ounce loaf): 20 slices
- Sara Lee Butter Bread (20-ounce loaf): 22 slices
- Wonder Texas Toast (20-ounce loaf): 19 slices
- Great Value Sourdough Bread (24-ounce loaf): 17 slices
- Nature’s Own Whole Grain Sugar-Free Bread: (16-ounce loaf): 18 slices
- Nature’s Harvest Light Multigrain Bread (20-ounce loaf): 26 slices
- Oroweat Whole Grain Oatnut Bread (24-ounce loaf): 16 slices
- Pepperidge Farm Jewish Pumpernickel Dark Pump bread (16-ounce loaf): 14 slices
How bread is made?
Typically, bread is made from wheat or barley, bakers’ yeast and water. However, you can also make bread with other ingredients, including oats and nut flour.
Here is the basic bread-making process.
- Mix and knead the dough using yeast, water, and other ingredients.
- Allow the dough to ferment (rise).
- Divide the dough and start gas reproduction.
- Mold and bake the bread.
- Slice and package the bread.
Can you make bread without yeast?
Following special recipes, you can make bread without yeast. One example is Irish soda bread.
Can you make bread with almond flour?
Yes, you can make some types of bread with almond flour and other types of flour.
Why is bread dough kneaded?
Kneading bread allows the gliadin, flour, and glutenin to combine, forming gluten strands. When you knead bread, the process warms the gluten strands. In turn, this allows the expansion of the proteins during fermentation.
How long do you knead bread?
Kneading bread can take anywhere from 10 to 25 minutes if you do it by hand. It will take about eight minutes if you choose to use a stand mixer and dough hook to knead your bread.
Can bread over rise?
Bread can over-rise, and if this happens, you could end up with dough that doesn’t spring back. Additionally, your bread can collapse instead of rise when baking, and your crumb can become ragged and uneven.
Does bread have dairy?
Most of the bread you buy at the grocery store is made with dairy products. However, with careful shopping, you can find dairy-free bread. If you make homemade bread, it’s easier to make a loaf that’s dairy free.
What bread is vegan?
Generally, some bread types are usually vegan. These include:
Here are some of the most popular vegan bread brands.
- One Degree Organic Foods Veganic Lentil Grain Bread
- Mighty Manna Bread Organic Sprouted Banana Walnut Hemp Bread
- Angelic Bakehouse Take and Bake Whole Grain Baguettes
- Food for Life Ezekiel Flourless Flax Sprouted Grain Bread
- Nature’s Own 100% Whole Wheat Bread
- Dave’s Killer bread Organic 21 Whole Grains and Seeds Bread
How long is bread good for?
Bread shelf life depends on whether it’s store-bought or homemade. Also, the ingredients can affect a bread’s shelf life.
- Store-bought bread: Use within seven days at room temperature. Refrigerating bread will make it last for three – five days longer.
- Homemade bread: Use within three – four days at room temperature or up to five days if it’s refrigerated.
How to soften hard bread?
To soften hard bread, you need to reheat it to allow the starches to reabsorb the water. This happens at approximately 131° Fahrenheit and continues until it reaches 185° Fahrenheit. The key to successfully reheating your bread is to heat it slowly in the oven for 15-20 minutes at 300° Fahrenheit.
What to do with stale bread?
Here are some things you can make with stale bread.
- French toast
- Bread pudding
- Casserole topping
- Stuffing or dressing
Do bread crumbs go bad?
Store-bought breadcrumbs will last longer than homemade breadcrumbs because of the preservatives used. However, even store-bought breadcrumbs can go back. Toss yours according to the expiration date.
Can you freeze bread?
Most types of bread freeze well, and you usually won’t experience a loss of texture or quality. The key is to make sure your bread is protected from air in the freezer.
To freeze bread, wrap it tightly with two layers of heavy plastic wrap and freeze in a zipper freezer bag.
How long can you freeze bread?
Bread-freezing guidelines will vary by type of bread. Generally, bread will last in the freezer for as long as three months.
Can you freeze bread dough?
While you can freeze bread dough, technique and timing are important for achieving the best results. For yeast bread dough, freeze it after the first rise and after it’s been shaped to its final form.
Why does bread get hard?
There are a few reasons bread becomes hard after baking.
- The dough wasn’t kneaded long enough.
- Different types of flour can result in harder bread.
- Your bread may need more flour.
- Ingredients weren’t measured precisely.
- The dough wasn’t proofed properly.
- The bread was improperly shaped.
What to do with old bread?
If your bread is just stale, you can give it new life by heating it slowly in the oven. However, there are a lot of things you can do with old bread. For example, you can toast the bread and make breadcrumbs. You can also make croutons, French bread, or bread pudding.
Is bread bad for you?
Bread isn’t bad for you unless you have celiac disease or gluten sensitivity. However, whole grains are better for you.
Is bread good for you?
Bread has nutrients, but bread should not be your primary food source because it is high in carbs and doesn’t provide all of your vitamins and nutrients. For the healthiest bread, choose those that are made with whole grains.
What bread is the healthiest?
A bread’s healthiness is relative depending on your unique dietary needs. However, using some overall standards, these seven bread types are widely considered to be healthiest (in order).
- Sprouted whole grain bread
- Sourdough bread
- 100% whole wheat bread
- Oat bread
- Flax bread
- 100% sprouted rye bread
- Gluten-free bread
What bread is gluten free?
Here are some of the more popular gluten-free bread brands.
- Happy Campers Hemp Hemp Hooray
- Three Bakers Great Seed Whole Grain and 7 Seed Bread
- Canyon Bakehouse Ancient Grain Bread
- O’Doughs Multigrain Sandwich Thins
- Food for Life Gluten-Free Flax Bread
- Bob’s Red Mill Gluten-Free Homemade Bread Mix
Is bread a starch?
Bread is the most commonly consumed starchy food.
Is bread a carbohydrate?
Most breads are high in carbohydrates. If you have special dietary needs, shop for bread that is lower in carbs. Several brands offer low-carb options.
Does bread have fiber?
All bread has fiber, but the amount of fiber will vary depending on the type of bread. For more fiber-rich bread, choose bread that is made with whole grains.
Does bread have protein?
- White bread: 2.7 grams per slice
- Multi-grain bread: 5 grams per slice
- Bagel: 10 grams
- Pumpernickel bread: 1.7 grams
- Wheat bread: 3.1 grams
Is soda bread Irish?
Soda bread is commonly attributed to Ireland, but Native Americans actually created the first soda bread.
Can bread be composted?
Yes, bread is an organic matter and can be composted.
Does bread turn into sugar?
Because bread is a high-carb food, the human body breaks it down into glucose, which results in increased blood sugar levels.
How much does a slice of bread weigh?
Bread slice weight varies greatly depending on the type of bread and the thickness of the slice. Here are a few weights of the most popular bread varieties.
- Small loaf (thin slices): 0.88-1.1 ounces
- Small loaf (thick slices): 1.23-1.59 ounces
- Large loaf (thin slices): 1.1-1.23 ounces
- Large loaf (extra thick slices): 1.76-2.82 ounces