Breaking Bread

Bread is one of mankind's oldest man-made food sources. Originally, unleavened bread was consumed by people of ancient civilizations long before Jesus Christ. Flour and water were combined and heated sustaining life for centuries. Leavening originally occurred naturally. Yeast spores in the varying climates accumulated in the dough as it was left to rest. This unique process of science is one of the main reasons we have different textures and flavors to choose from today. Making bread back in the day was a labor of love. Many hours of kneading and resting so the fermentation process worked properly were required. Today, thanks to the Chorleywood process developed in 1961, bread can be produced in a few hours offering countless varieties.

Ciabatta translated literally means slipper. Originally created by a baker in Verona Italy its popularity ha is earned it the title of the most popular bread throughout the country. The ingredients are simple: flour, yeast, water, and olive oil. Depending on the region the bread varies in texture. In northern Italy, the crust usually is denser than its Roman rival to the south which is usually lighter and crispier. Traditionally it is formed in the shape of a loaf and sliced for consumption. Here in the states, it has become very popular in bun form which makes for a great hamburger. I enjoy it when I make bison burgers with caramelized onions and blue cheese. Ciabatta is also great for the popular Italian sandwich called a panini.

Focaccia bread is also another popular bread from Italy. Like its counterpart ciabatta, focaccia bread will vary in texture and flavor depending on the region of Italy you are in. The dough is very similar to a typical pizza dough consisting of flour, water, salt, and yeast. The dough is rolled out flat, about an inch thick, then it is placed in a pan and left to rise. Before baking it is brushed with olive oil then topped with rosemary, and sea salt. Focaccia is great on its own or even better, as a flatbread pizza topped with prosciutto and fresh arugula. One of my favorite sandwiches is a Muffuletta. A spread made of chopped green and black olives, minced red onions, and olive oil, is placed on the split bread and then it's layered with loads of salami, ham, and provolone cheese.

Rye bread roots go back to Europe. This usually dense bread obtains its unique flavor from a mixture of wheat and rye flours. Dark rye bread was a European staple during the middle ages. Today we have several other types to choose from including light and marbled. You also have your choice of loaves of bread with or without poppy, sesame, and caraway seeds. Rye bread also has a longer shelf life due to the density of the flour. Scandinavian countries eat cold or warm fish on rye. Germany and Russia spread caviar on dark rye called pumpernickel. Rye bread gained its notoriety in the U.S. thanks to New York delis where sliced pastrami is piled on rye and served with grainy mustard. My favorite, a Reuben: pastrami, sauerkraut, swiss cheese, smothered with Russian dressing.

Challah bread is a rich eggy bread considered very special to Jewish people worldwide. This braided bread is eaten on Sabbath or major Jewish holidays. The bread was adopted by Polish and Russian bakers and its popularity spread throughout Europe. Challah is like a brioche which also uses several eggs incorporated into a typical bread dough recipe. Served sweet or savory, it may include raisins and honey, or topped with a variety of seeds like sesame, poppy, or anise and sprinkled with salt before baking. It is usually served on its own and meant to be paired with a meal. Challah bread is great for a rich bread pudding. Grab one of your sweet versions, cube it, and smother it with a simple custard and bake in a water bath. Top it off with homemade butterscotch. Sourdough bread is a perfect example of bread that gets its distinct aroma and flavor thanks to a special climate.

Sourdough is one of the oldest loaves of bread on record going back to 3700 B.C. Making its way to the U.S. via France during the California Gold Rush where it remains a big part of the San Francisco food scene. The starter is the key ingredient, a fermented blend of flour, water, and microorganisms, are essential for the unique flavor profile. Sliced sourdough is great for just about any sandwich, its strong structure, and sour flavor pair with great with any sandwich ingredient. I love it for a classic turkey club sandwich with avocado. Cut the top off of a loaf remove the core and fill it up with chowder or beef stew.

Today, people have become very carb-conscious, people still can't help themselves when it comes to this delectable staple. ( guilty, myself included). Why do we love it so much? Bread is inexpensive, versatile, included in thousands of recipes, and thanks to many cultures throughout the world, we have so many varieties to choose from. The term breaking bread refers to eating with someone. It originated during the time of Christ when he would share his supply with the Apostles. Still practiced today in Christian churches during communion, it represents the body of Christ which was broken so that we could be forgiven of our sins. Renewing our lives through the consumption of bread. Bread is life.