{"id":23826,"date":"2023-03-20T06:00:02","date_gmt":"2023-03-20T06:00:02","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=23826"},"modified":"2023-03-20T06:54:53","modified_gmt":"2023-03-20T06:54:53","slug":"breads-around-the-world","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/breads-around-the-world\/","title":{"rendered":"Different Kinds of Breads from Around the World + Recipes"},"content":{"rendered":"

Bread, possibly the hardest working food out there. In any of its forms it\u2019s delicious and loved. Fresh, toasted, crisp, unleavened, sandwiched, buttered; you name it, bread can go there and make a meal of it. And any country you visit is bound to have their own specialty bread. So, in honour of our favourite yeasty food, we\u2019re taking a trip around the world to discover different kinds of breads.<\/p>\n

Different Breads Around the World<\/h3>\n

France<\/h4>\n

French bakers are considered the best in the world, preparing some of the best bread around\u00a0and we\u2019re inclined to agree. The French are probably best known for the baguette but a personal favourite of ours is the pain d\u2019epi<\/em>, which is made to resemble a stalk of wheat. The best thing about this bread is how easy it is to tear apart, as well as the maximum crust factor. Try this\u00a0recipe from Paul Creamer of Woodstock Bakery<\/a>.<\/p>\n

Another French classic is the pain de <\/em>campagne, this country bread is similar in taste to a sourdough. Try this Onion Campagne<\/a>\u00a0to bring some French country charm to your kitchen.<\/p>\n

\"Different<\/a><\/div>
\"Different<\/a><\/div><\/div>\n
\n

Italy<\/h4>\n

Italy, with all its pizza<\/a> and pasta<\/a> is the land of all the best carbohydrates; but somehow there\u2019s always space for some bread, often dunked in olive oil. These breadsticks<\/a> are a cinch to make and are best served the Italian way, as part of antipasti board.<\/p>\n

If you looking for a recipe to feed the whole family try this\u00a0Focaccia<\/a>\u00a0recipe. Focaccia\u00a0are oven baked and similar in taste and texture to pizza.<\/p>\n

\"Different<\/a><\/div>
\"Different<\/a><\/div><\/div>\n
\n

India<\/h4>\n

Moving a little further east, is the very important naan<\/a>. Although the naan is technically seen in many forms in West, Central and South Asia, it has a special place in our hearts when served alongside a creamy, hearty curry. With it\u2019s pillowy texture, it is the perfect utensil for scooping and wiping up any dregs of sauce left in the bowl.<\/p>\n

Another staple bread recipe in India (as well as Pakistan and Myanmar) are Parathas.<\/a> This unleavened flat bread is thinner than a naan but thicker than a roti.<\/p>\n

\"Different<\/a><\/div>
\"Different<\/a><\/div><\/div>\n
\n

Armenia<\/h4>\n

Lavash or flatbread<\/a>, is seen all over the world in varying forms and textures with wildly different names. Wherever in the world that you\u2019re eating it, it\u2019s the best vehicle for smears, pastes and spreads<\/a>, whether you\u2019re dipping or spreading.<\/p>\n

<\/a><\/div>
<\/a><\/div><\/div>\n
\n

Turkey<\/h4>\n

Keeping with the flatbread theme, the Turks have a bread called g\u00f6zleme<\/a> \u2013 take dough, brush it butter and eggs and stuff it with all sorts of delicious things, seal it and crisp it up over a griddle. The fillings vary, depending on where in the country you are and can be anything from beef mince, smoked seafood, potatoes, cheese and various vegetables.<\/p>\n

Try your hand at making this simple recipe for g\u00f6zleme<\/a>, filled with spinach, lamb and feta.<\/p>\n

\"Different<\/a><\/p>\n

\n

Germany<\/h4>\n

Is there anything more German than a pretzel? Well, maybe lederhosen, but you get the idea. Pretzels are the ultimate pick-up-and-go bread when in knotted form, but also make a wonderful, sturdy roll that will keep even the sloppiest of sandwiches together.<\/p>\n

Try our recipe \u2013 perfect for any pesky Sunday roast leftovers<\/a>.<\/p>\n

\"Different<\/a><\/p>\n

\n

Portugal<\/h4>\n

Bread features heavily all over Europe, but this Portuguese Easter bread<\/a> is special for its slightly sweetened taste and simple serving suggestions \u2013 fresh out of the oven with butter. With Easter coming up soon, why not try this simple recipe?<\/p>\n

\"Different<\/p>\n

\n

South Africa<\/h4>\n

Here in SA, we\u2019re known for throwing a thing or two on the fire and bread is no different. Potbrood is exactly what it says in the name, bread in a pot. Specifically, bread cooked in a pot over hot coals on the braai, like this sweet potato and pumpkin ale<\/a> bread cooked in cast iron.<\/p>\n

If you looking for something a little more decadent, then this vetkoek recipe<\/a> should get the heart rate pumping.<\/p>\n

\"Different<\/a><\/div>
\"Different<\/a><\/div><\/div>\n

Loved discovering different kinds of breads around the world? Click here for more inspired bread recipes<\/a>.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Bread, possibly the hardest working food out there. In any of its forms it\u2019s delicious and loved. Fresh, toasted, crisp, unleavened, sandwiched, buttered; you name it, bread can go there and make a meal of it. And any country you visit is bound to have their own specialty bread. So, in honour of our favourite yeasty food, we\u2019re taking a trip around the world to discover different kinds of breads. Different Breads Around the World France French bakers are considered […]<\/p>\n","protected":false},"author":3439,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-23826","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/23826","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/3439"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=23826"}],"version-history":[{"count":2,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/23826\/revisions"}],"predecessor-version":[{"id":100914,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/23826\/revisions\/100914"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=23826"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=23826"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=23826"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}