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A Gallery of Breads - American Bread

DK PublishingDK Publishing 2/07/2014 DKBooks
© Provided by DKBooks

American Bread

Pioneers and homesteaders who settled North America brought with them the breadmaking traditions of their native countries and adapted them to suit the rustic conditions of their new home. Without the system of communal bakeries that had existed in Europe since the Middle Ages, they established an important tradition of home baking that still exists. North America is famous for its unique sourdoughs and quick breads, which are made without the traditional yeast leavens.


San Francisco Sourdough

The origins of this bread date back to California’s gold rush. Prospectors carried with them, in a packet strapped to their waists, a mixture of flour and water that fermented to produce a leaven for this chewy, tangy bread. Recipe San Francisco Sourdough

The origins of this bread date back to California’s gold rush. Prospectors carried with them, in a packet strapped to their waists, a mixture of flour and water that fermented to produce a leaven for this chewy, tangy bread. Recipe San Francisco Sourdough


Fan Tans

Native to New England, these fancy shaped rolls also go by the name Yankee Buttermilk. They have a light and airy texture that complements a hearty stew or roast. Recipe Fan Tans

Native to New England, these fancy shaped rolls also go by the name Yankee Buttermilk. They have a light and airy texture that complements a hearty stew or roast. Recipe Fan Tans


Parker House Rolls

Soft rolls are a Sunday dinner staple all over America. This unique shape was created and popularized by the Parker House hotel in Boston during the late 19th century. Recipe Parker House Rolls

Soft rolls are a Sunday dinner staple all over America. This unique shape was created and popularized by the Parker House hotel in Boston during the late 19th century. Recipe Parker House Rolls


Corn Sticks

A heavy skillet was used by early settlers to cook corn bread on the hearth. Here, the batter is baked in a cast-iron mold that forms this quick-bread batter into small ears of corn. Recipe Corn Sticks

A heavy skillet was used by early settlers to cook corn bread on the hearth. Here, the batter is baked in a cast-iron mold that forms this quick-bread batter into small ears of corn. Recipe Corn Sticks


Cinnamon Raisin Bread

Enriched with milk and flavored with an inner whirl of raisins, this bread is an all-American breakfast favorite. Served toasted and topped with butter and cinnamon sugar, it is a fond childhood memory. Recipe Cinnamon Raisin Bread

Enriched with milk and flavored with an inner whirl of raisins, this bread is an all-American breakfast favorite. Served toasted and topped with butter and cinnamon sugar, it is a fond childhood memory. Recipe Cinnamon Raisin Bread

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