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A Gallery of Breads - European Bread

DK PublishingDK Publishing 2/07/2014 DKBooks
Photo: 19th-century German bakery © Provided by DKBooks 19th-century German bakery

© Provided by DKBooks

19th-century German bakery

European Bread

The breads of Europe fall into two categories – the hearty country breads eaten daily and the lighter, richer, more refined breads reserved for feasts and celebrations. The traditional country breads were rarely made with wheat flour alone but incorporated a common staple of the region: rye in Germany, corn in Portugal, and potatoes in Hungary. Wheat flour was an expensive and precious commodity, and these healthful additions provided nourishing bulk to the everyday European loaf.


Pulla

This saffron-colored, cardamom-scented bread wreath is the traditional Christmas loaf of Finland. No longer restricted to festive occasions, Pulla is now baked and eaten all year long. Recipe Challah

This saffron-colored, cardamom-scented bread wreath is the traditional Christmas loaf of Finland. No longer restricted to festive occasions, Pulla is now baked and eaten all year long. Recipe Challah


Landbrot

The name of this crusty rye bread translates literally as “bread of the land,” and is one of the few breads baked throughout Germany – a rarity in this intensely regional country that boasts 400 kinds of bread. Recipe Landbrot

The name of this crusty rye bread translates literally as “bread of the land,” and is one of the few breads baked throughout Germany – a rarity in this intensely regional country that boasts 400 kinds of bread. Recipe Landbrot


Partybrot

Guests can help themselves to this inviting German bread. It serves as the perfect centerpiece to a party’s buffet table. Recipe Partybrot

Guests can help themselves to this inviting German bread. It serves as the perfect centerpiece to a party’s buffet table. Recipe Partybrot


Broa

Originally from the Minho Province in the north of Portugal, this corn bread is now eaten all over the country. Corn grows profusely in Portugal and is used in many of the native dishes. Recipe Broa

Originally from the Minho Province in the north of Portugal, this corn bread is now eaten all over the country. Corn grows profusely in Portugal and is used in many of the native dishes. Recipe Broa


Hungarian Potato Bread

In Hungary, potatoes are a staple commodity. This traditional bread uses potatoes to add moisture and substance to the loaf, which is subtly spiced with aromatic caraway seeds. Recipe Hungarian Potato Bread

In Hungary, potatoes are a staple commodity. This traditional bread uses potatoes to add moisture and substance to the loaf, which is subtly spiced with aromatic caraway seeds. Recipe Hungarian Potato Bread

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