BAGEL

Introduction
The bagel is a bread product traditionally made of yeasted wheat dough in the form of a
roughly hand-sized ring which is boiled in water and then baked. The result is a dense,
chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often
topped with seeds baked onto the outer crust with the most traditional being poppy or
sesame seeds.

It has become a staple bread product in the United States and Canada, especially in cities
with large Jewish populations, such as New York and Montreal, each with different ways
of making the bagel. It is also very popular in Eastern European countries such as Poland
and Lithuania where it is often thought to have been invented by a Jewish baker as early
as 1610 in Kraków, Poland.

A related bread product is a bialy, which has just a depression rather than a hole, is
usually onion or garlic-flavored, and is less crispy on the outside; it is not boiled before
being baked.

Though often made with sugar, malt syrup, or honey, bagels should not be confused with
doughnuts.

History
The bagel was invented in Central Europe, probably in Poland. A 1610 document from
Kraków mentions that beygls given as a gift to women in childbirth. This is cited as the
earliest known reference to the bagel, but the document is not absolutely clear about what
a beygl is.

An off-repeated story states that the bagel originated in 1683 in Vienna, Austria, when a
local Jewish baker created them as a gift for King Jan III Sobieski of Poland to
commemorate the King's victory over the Turks that year. The baked good was fashioned
in the form of a stirrup (or horseshoe or saddle, tales vary) to commemorate the
victorious cavalry charge. The name bagel originated from beugal (stirrup) is considered
plausible by many, both from the similarities of the word and due to the fact that
traditional handmade bagels are not perfectly circular but rather slightly stirrup-shaped.
(This fact, however, may be due to the way the boiled bagels are pressed together on the
baking sheet before baking.) More prosaically, the name bagel may simply originate from
the Yiddish and Austrian German word beugal(bügel), meaning “bale” or bow,
sometimes used to refer to a round loaf of bread. Today, bagels are enjoyed all over the
world, and have become one of the most popular breakfast foods.
Varieties of Bagel
The two most prominent styles of traditional bagel in North America are the Montreal
bagel and the New York-style bagel. The Montreal bagel contains malt and egg but no
salt; it is boiled in honey-sweetened water before baking in a wood oven; and it is
predominantly topped with either of the poppy "black" or sesame “white" seeds variety.
The New York bagel contains salt and malt and is also boiled prior to baking in a standard
oven. The resulting New York bagel is puffy with a noticeable crust, while the Montreal
bagel is smaller (though with a larger hole), chewier, and sweeter.

Method of Preparation
At its most basic, traditional bagel dough contains wheat flour (without germ or bran),
salt, water, and yeast leavening. Most bagel recipes call for the addition of a sweetener to
the dough, often barley malt (syrup or crystals), honey, or sugar. Leavening can be
accomplished using either a Sourdough technique or using commercially produced yeast.

Bagels are traditionally made by:

 mixing and kneading the ingredients to form the dough

 shaping the dough into the traditional bagel shape, rounds with a hole in the
middle
 proofing the bagels for at least 12 hours at low temperature (40-50 degrees F)
 boiling each bagel in water that may or may not contain additives such as lye,
baking soda, barley malt syrup, or honey
 baking at between 350 and 600 degrees F

It is this unusual production method which is said to give bagels their distinctive
taste, chewy texture, and shiny appearance.

Types of seasoning
In addition to the plain bagel and the standard poppy or sesame seeds, variants feature
different seasonings on the outside, including, garlic, onion, caraway, and salt. The
“everything” bagel is a mixture of all of the above including poppy and sesame.
 Baguette
A baguette (French for little stick) is a variety/ type of bread distinguishable by its much
greater length than width, and noted for its very crispy crust. A standard baguette is five
or six cm wide and three or four cm tall, but can be up to a meter in length. It is also
called French stick or a French loaf.

There is an amusing myth about the history of the baguette. The story goes that the
baguette was developed during Napoleon’s campaign against the Russians. His soldiers
were told to pack extra clothes for the cold weather in the east but this left minimal space
for food. The baguette was shaped so that it could be stored down the soldiers’ trouser
legs.

The baguette is a descendant of the bread developed in Vienna in the mid- 19 th century
when steam ovens were first brought into use, helping to make possible the crisp crust
and the white crumb pitted with holes that still distinguish the modern baguette.
 Blinis

Blinis is a small thick savoury pancake made with a yeast batter that contains both wheat
and buckwheat flours, further lightened with whisked egg whites before cooking.

Blinis is of Russian origin. Traditionally blinis are made in a pan of 15 cm diameter and
the batter in the pan forms vertical holes.

It is served with sour cream and melted butter as an accompaniment to horsdoeuvres,

caviar, salt herring or smoked fish.

Other batters can be used to make blinis:

Rice with a mixture of wheat flour and rice flour;
Chopped hard boiled eggs can be added to the basic mixture;
Semolina and milk can be used instead of buckwheat and water.

Blinis had a somewhat ritual significance for early Slavic peoples in pre-Christian times
since they were a symbol of the sun due to their round form. They were traditionally
prepared at the end of the winter to honor the rebirth of the new sun (Pancake week, or
Maslenitsa). This tradition was adopted by the Orthodox Church and is carried on to the
present day. Bliny were once also served at wakes, to commemorate the recently
deceased.

Blinis are very similar to crêpe, which is of course French in origin.

 Bloomer’s loaf
A specialist loaf born in the heart of London, and identified by its signature shape and
cross cuts. The shape is cylindrical, flat at the bottom with diagonal slashes across the
top. It is also known as a British version of the thick baton loaf.

Bloomers have mature flavor and a slightly moist crumb. They are long fermented.
Traditional way of baking it is in the sole of the oven. Bloomers are made with many
types of flour; various types of wheat flour are very popular.
 Kugelhopf

Kugelhopf, also known as Gigelhupf is a yeast cake originating from Alsace, France.
Popular in Germany, Austria and Switzerland, it is in the shape of torus. A high crown
like loaf, it was originally made in mould made of enameled pottery. In Croatia, Hungary
and Serbia it is also known as kuglof. The word ‘kugel’ is derived from the Middle High
German word kugel meaning ‘ball’ or ‘globe’.

Traditionally kugelhopf was sprinkled with confectioner’s sugar and topped with
almonds. The seedless raisins that are added to the dough were traditionally soaked in
kirsch to enlarge before being added to the rich dough. Other variations include candied
fruits, almonds and other nuts.

The history of this bread is unclear. It has been said that it was Marie Antionette who
finally popularized this bread in the country of its origin. Others say that it was Careme
who introduced this bread in the Parisian society when he was the chef at Avice. He was
said to have given this recipe by Eugene, the head chef of Prince of Schwarzenburg, the
Austrian ambassador to Napoleon.

A classic breakfast bread or coffee cake, kugelhopf is served with fresh butter and honey.
For some Alsatians kugelhopf should be made a day before and eaten slightly stale as it
then absorbs the coffee better.

Kugelhopf represented Austria in the Café Europe initiative on Europe Day 2006.
 Challah

Challah (hallah) is a traditional Jewish braided bread eaten on Shabbat and Jewish
holidays except Passover, when leavened bread is not allowed to be eaten.

According to Jewish law, every Jew must eat three meals on Shabbat (the Jewish
Sabbath). Traditionally, a "meal" must include bread, so observant Jews eat challah at the
beginning of their Shabbat meals. As with any other type of bread, the blessing, is recited
before the challah is eaten. “Blessed are you, Lord our God, King of the universe, who
brings forth bread from the earth".

Traditional recipes call for an especially large number of eggs, white flour, and sugar;
more modern recipes call for fewer eggs (and even "egg less" versions), whole wheat,
oat, or spelt flour, and honey or molasses as sweetener. The dough is rolled into three,
four, or six rope-shaped pieces which are braided together before baking. Poppy, nigella,
or sesame seeds are sprinkled on the bread before baking.
 PUMPERNICKEL BREAD
Pumpernickel is a type of German sourdough bread made with a combination of rye flour
and rye meal (a more coarsely ground form of the flour).

Pumpernickel dough is very dark in color when baked, even when compared to breads
made with flour that includes bran. The finished product tastes very similar to rye bread,
but differs in that pumpernickel recipes often call for molasses, helping to give
pumpernickel its dark color. Pumpernickel is about three times as dense as wheat bread.

A slice of traditional German pumpernickel contains no coloring agents, instead relying

on the Maillard reaction to produce the characteristic deep brown color, sweet dark
chocolate coffee flavor, and earthy aroma. Loaves produced in this manner require 16 to
24 hours of baking in a low temperature (about 250°F or 120°C) steam-filled oven. They
tend to have a much more intense flavour.

Pumpernickel loaves are almost always baked without a baking pan.

 GAUFRES

A thin light cooked on the stove between the two buttered and heated plates of a waffle
iron .The waffle batter is made of flour, butter, sugar, egg, water or milk sometimes with
flavouring such as vanilla or orange -flower water cinnamon aniseed ,brandy or citrus
fruit zest.

The ancient Greeks used to cook very flat cakes which they called obelios between two
hot meal plates. This method of cooking continued to be in the middle ages by the
obloyeur who made all sorts of obelios which were flat or rolled into cornets.The obelie
became the waffle in the 13th century when a craftsman had the idea of forging some
cooking plates producing the characteristic patter of honey combs which at that time were
called gaufres (from the old French wafla).

Waffles from the central regions of France arte delicate and crunchy and can be kept in a
tin and Franche-Comté the waffle are very crisp and sprinkled with sugar. The waffles
of northern France called etrennes are thick and greasy and eaten hot .The batter contains
a lot of butter and French cream and flour is mixed with milk .
 PIZZA
The pizza could have been invented by the Phoenicians, the Greeks, Romans, or anyone
who learned the secret of mixing flour with water and heating it on a hot stone.

In one of its many forms, pizza has been a basic part of the Italian diet since the Stone
Age. This earliest form of pizza was a crude bread that was baked beneath the stones of
the fire. After cooking, it was seasoned with a variety of different toppings and used
instead of plates and utensils to sop up broth or gravies. It is said that the idea of using
bread as a plate came from the Greeks who ate flat round bread (plankuntos) baked with
an assortment of toppings. It was eaten by the working man and his family because it was
a thrifty and convenient food.

Pizza, like so many other foods, did not originate in the country for which it is now
famous. Unless you have researched the subject, you, like so many people, probably
always thought Pizza was strictly an Italian creation.

The foundations for Pizza were originally laid by the early Greeks who first baked large,
round and flat breads which they topped with various items such as olive oils, spices,
potatoes and other things.

Eventually the idea of flat bread found its way to Italy where, in the 18th century, the flat
breads called "Pizzas” were sold on the streets and in the markets. They were not topped
with anything but were enjoyed au naturel. Since they were relatively cheap to make,
were tasty and filling, they were sold to the poor all over Naples by street vendors.The
acceptance of the tomato by the Neapolitans and the visit of a queen contributed to the
Pizza as we know and enjoy it today.

APPAM
Appam, a fermented rice pancake, is a
speciality of the South Indian coastal
state of Kerala. It is especially popular
among the Christian communities of
that state. Appam are often served
along with a coconut-flavoured
vegetable stew. It is also very popular
in Sri Lanka, where it is known as Appa (or hopper) and often served with an added egg.
Appam also refers to another South Indian sweet dish, which owes its origins to Tamil
Nadu. This is made with flour, jaggery, clarified butter — ghee — and bananas. A batter
made out of flour, jaggery and banana is poured into a vessel called appakarai, which has
ghee heated to a high temperature. The appams take the shape of small cups, and are fried
until deep brown. Appams are a festive sweet, made on Gokulashtami - the birthday of
Hindu deity, Krishna.

Types
 Plain hoppers are bowl-shaped thin pancakes made from fermented rice flour.
They derive their shape from the small appachatti in which they are cooked. They
are fairly bland, and always served with a spicy accompliment. These hoppers are
made from a batter using rice, yeast, salt and a little sugar. After the mixture has
stood for a couple of hours, it can be fried in the appachatti with a little oil.

 Egg hoppers are the same as plain hoppers, but an egg is broken into the pancake
as it cooks.

 Milk hoppers are where a spoonful of thick coconut milk/coconut cream is added
to the doughy centre. When cooked, the centre is firm to the touch but remains
soft inside and has a sweeter taste from the coconut milk. An alternative is
*Honey hoppers where these crispy pancakes are cooked with a good helping of
palm treacle.

 The string hopper, or Idiyappa, is rice noodles curled into flat spirals. It is served
for breakfast with a thin fish or chicken curry, containing only one or two pieces
of meat, a dhal (lentil) dish, and a spicy sambol or fresh chutney. String hoppers
are made from steamed rice flour made into dough with water and a little salt, and
forced through a mould similar to those used for pasta to make the strings. They
are cooked by steaming. These hoppers can be bought ready-made.

PUPUSA
The pupusa is a thick, hand-made corn tortilla made using a maize flour dough that is
stuffed with one or more of the following: cheese, fried pork rind, chicken, refried beans.
There is also the pupusa revuelta (with mixed ingredients, usually queso, chicharrón, and
frijoles).
VARIANTS

A popular variant of the pupusa in El Salvador is the pupusa de arroz. Rice flour is used
to make the masa, as the name indicates, and they are usually stuffed only with beans and
cheese.

Pupusas made in the United States are typically made with Maseca (brand name of a
popular commercial corn flour-masa mix) instead of fresh corn masa. Some high-end
pupuserías in the United States use rice flour and make low-carbohydrate versions with
wheat flour.

Pupusas are similar to tortillas, but thicker and often stuffed. They are a particularly
Salvadoran food. El Salvador has even gone so far as to declare a day in November
"National Pupusa Day". Salvadoran restaurants that serve pupusas are called pupuserías.

Curtido, a type of coleslaw, is typically served with pupusas. Sometimes a simple tomato
sauce is also served with them.

Pupusas are traditionally made by slapping the dough from palm to palm to flatten it out.
 Croissants

History

Croissant is a crescent shaped roll generally made with leavened dough. The croissant
was created in 1686 in Budapest, Hungary by a courageous and watchful baker, at a time
when the city was being attacked by the Turks. Working late one night, he heard odd
rumbling noises and alerted the city's military leaders. They found that the Turks were
trying to get into the city by tunneling under the city's walls. The tunnel was destroyed
and the baker was a hero, but a humble hero — all he wanted in reward was the sole right
to bake a special pastry commemorating the fight. The pastry was shaped like a crescent,
the symbol of Islam, and presumably meant that the Hungarians had eaten the Turks for
lunch.

Something about Croissants

Croissant is a butter-laden flaky pastry, named for its distinctive crescent shape.
Croissants are made of a leavened variant of puff pastry by layering yeast dough with
butter and rolling and folding a few times in succession, then rolling. The French are
famous for their skill in making croissants. Making croissants by hand requires skill and
patience (as one batch of croissants can take several days to complete), but the
development of factory-made, frozen, pre-formed but unbaked dough has made them into
a fast food which can be freshly baked by unskilled labor.
Variants
A croissant can be made with many fillings which can be both savory and sweet. These
fillings add another dimension to the croissants, and you can have the croissant with your
choice of filling.
The various fillings are:

Savory
 Cheese
 Chicken
 Ham
 Spinach
Sweet
 Almond paste
 Jam (Viennese)
 Chocolate

A very famous variety of croissant is Croissant Alsacien which is filled with dry fruits
and coated with egg white and sugar.

Ingredients
 Flour
 Sugar
 Butter or margarine
 Salt
 Yeast
 Milk
 Egg (commercial egg-less recipes are used today)
 Bolo de milho

This is a Brazilian corn cake

 Chelsea

The Chelsea bun was first created in the eighteenth century at the Bun House in Chelsea,
an establishment favoured by Hanoverian royalty and demolished in 1839. The bun is
made of a rich yeast dough flavoured with lemon peel, cinnamon or a sweet spice
mixture. Prior to being rolled into a square spiral shape the dough is spread with a
mixture of currants, brown sugar and butter. A sweet glaze covering is added before the
rolled-up dough is sliced into individual buns and baked. The process of making this bun
is very similar to that involved in producing the American cinnamon roll.
Chelsea Buns. Apparently they were hugely popular in the 18th Century and three King
Georges' purchased them from the Chelsea Bun House in Grosvenor Row, London.
 Crumpet

A crumpet is a cake made from flour and yeast. It is eaten mainly in the United
Kingdom, but also in the nations of the Commonwealth. In Scotland, the term is used for
a large thin teacake, made from the same ingredients as a "Scotch pancake".

The term dates back to 1694 and may refer to a crumpled or curled-up cake, or Welsh
crempog, a type of pancake.

The crumpet is circular in shape (usually; long and square varieties also exist) and has
a distinctive flat top covered in small pores. It has a resilient, slightly spongy
texture and a rather bland flavour which, when eaten hot with a topping (usually
butter), together make crumpets crisp on the outside and very succulent on the
inside. They differ from the English Muffin, which is cooked on both sides, in that
the dough is usually more moist to start with, so that a muffin ring may be required
to hold the batter's shape.

Crumpets are served hot, usually with butter. Other popular accompaniments include jam,
Marmite, honey, or cheese. Typically, several crumpets are bought together and toasted.

The crumpet should not be confused with the sweeter English muffin.
The Scottish Crumpet

A Scottish fruit crumpet folded over, behind a Scotch pancake.

In Scotland a crumpet is made from the same ingredients as a Scotch pancake, and is
about 180 mm (7 inches) diameter and 8 mm (0.3 inches) thick. They are available plain,
or as a fruit crumpet with raisins baked in, and is not reheated before serving. The
ingredients include a raising agent, usually baking powder, and different proportions of
eggs, flour and milk which create a thick batter. Unlike a pancake, they are only cooked
on one side, resulting in a smooth darker side where it has been heated by the griddle, and
a lighter side with holes where bubbles have risen to the surface during cooking.

This is the normal kind of crumpet in baker's shops, tea rooms and cafés, though the
English type of crumpet is often obtainable in supermarkets in addition to the Scottish
kind.
Don't forget to toast them before you eat them. Top with butter and honey and you'll
never go wrong.
 English Muffins
Muffin the word is derived from the French word called MOUFFLET which means soft
in context to the bread.

Originally eaten by the "downstairs" servants in England's Victorian society. The family
baker made English muffins from leftover bread and biscuit dough scraps and mashed
potatoes. He fried the batter on a hot griddle, creating light, crusty muffins for the
servants. Once members of the "upstairs" family tasted these rich muffins, they began to
request them for themselves - especially during teatime.

In the early times, muffins were sold on the streets in the trays on their heads with a bell
in their hands to call their wards.

They are a part of English folk which includes the muffin man, winter afternoons in front
of fire, toasting forks and teatime.

Muffins fall under the category of little quick breads. It is basically a light textured roll,
round and flat which is made with yeast dough. They are usually enjoyed in the winters –
split, toasted, buttered and served hot for tea, sometimes with jam.

An English muffin is cooked on a griddle, so the first side cooked tends to be flatter and
firmer. Cooking on the griddle causes a spongy interior with many air bubbles. English
muffins usually have a white floury band around the circumference and have a bit of
grain meal loose on the outside.
 FOCACCIA
Focaccia is flat bread topped with spices. It is used extensively as sandwich bread outside
of Italy.

Origin…

Originated with the Etruscans or ancient Greeks, Focaccia is quite popular in Italy and is
usually seasoned with olive oil and herbs topped with cheese and meat or flavored with a
number of vegetables. Focaccia dough is similar in style and texture to pizza dough’s
consisting of high-gluten flour, oil, water, sugar, salt and yeast.

It is typically rolled out or pressed by hand into a thick layer of dough and then baked in
a stone-bottom or hearth oven.
Focaccia can be used as a side to many meals, as a base for pizza or as sandwich bread.
 GINGERBREAD
Gingerbread is a sweet that can take the form of a cake or a cookie in which the
predominant flavor is ginger. A variant dough is used to build gingerbread houses à la
the "witch's house" encountered by Hansel and Gretel. These houses, covered with a
variety of candies and icing, are popular Christmas decorations, typically built by
children with the help of their parents.

Gingerbread is often translated into French as pain d'épices. Pain d'épices is a French
pastry also made with honey and spices, but not crispy.

Gingerbread making
 GORDITA

It is A Mexican bread. It is pronounced as gohr-dee-tah. In Spanish it is a word for "little

fat one,” A gordita is a thick (about 1/4 inch) tortilla made of masa (cornflour), lard and
water or stock and sometimes mashed potatoes. These flat cakes are first partially baked
on both sides on a dry comal (griddle) just until the masa is set. The gordita is in contrast
to a taco, which uses a thinner tortilla.

The most traditional "gordita" in the central region of Mexico is filled with "chicharrón
prensado" (a type of stew made with pork rind and spices) and is called "gordita de
chicharrón".In Durango, Mexico, gorditas are commonly made from wheat flour (harina
de trigo) tortillas and look more like small pita breads. The dough (masa) is identical to
that of the flour tortilla. It is cooked on a griddle (comal) with a hot piece of metal placed
on top that resembles a clothes iron. The gordita fills up with steam and a small slit is cut
into one side where it can be filled with various things.

Gorditas - prebaked and ready to griddle bake

Gorditas Pocket Bread - baked, fried and slit

Patty gorditas A well stuffed gordita

 HUTZELBROT…
Hutzelbrot is a Bavarian Christmas bread packed with dried fruits and nuts. It is sold in
traditional advent markets held in town squares throughout the southern Germany. The
whole pear shrivels, or, in German, becomes “hutzelig”—the sweet bread is, therefore,
called “Hutzelbrot” in some areas. The bread was formerly a sign of a bountiful harvest
and played an important role in popular belief. In Baden it was baked every December
21, on St. Thomas’ Day, which was not only known as the day of “doubting Thomas,” but
was also the winter solstice. The bread was not served, however, until December 26, St.
Stephen’s Day, or, it was said, the premature server would grow jackass ears. Because
only a few pear varieties can be stored over the winter months, the fruit is often dried so
the Germans use dried pears while making their bread.

Traditionally bread could be begun to cut only in the Christamas eve and coated with
butter was eaten. The end pieces of Hutzelbrotes were given away by the women at the
marriagable age to their lovers, in order to signal by means of smooth lips their affection
or to terminate by means of rough lips the relationship.

The ingredients used in the making

of this bread are mainly dried pears,
plums and figs, walnuts, flour, yeast,
caster sugar, cinnamon, aniseed,
ground cloves and allspice.
 Lavash

Khoubz Markouk or Lavash or Mountain Bread

Also known as Lahvash or Armenian cracker bread.

Is a soft, thin flatbread made with flour, water, and salt. It is the most wide-spread
type of bread in Armenia and Iran.
Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on it before baking in
some places.
When fresh, lavash is very quick to dry, becoming brittle and hard.
The soft form is usually preferable, due to a better taste and ease of making wrap
sandwiches.
However the dry form can be used for long-term storage and is used instead of bread in
Eucharist traditions by the Armenian Apostolic Church.
Lavash bread is also used with kebabs.
Traditionally it is rolled out flat and slapped against the hot walls of a tandoor oven,
also called TANNUR. tonir in Armenian, tanur in Persian and tandır in Turkish. A pottery
oven set in the ground this is still the method used all throughout Armenia, Iran, and
Turkey and in the United States.

From Armenian cuisine Given the geography and history of Armenia, Armenian cuisine
is a representative of the cuisine of the Mediterranean and the Caucasus, with strong
influences from Eastern Europe, the Middle East and, and from the Balkans.

Basically made with essential ingredients of flour, yeast, salt and water. To an Indian
mindset, it resembles a simple ROTI.
 NAAN
Naan is a round flatbread made of refined flour. Naan is a staple accompaniment to hot
meals in Central and South Asia, including the Punjab, North-West Frontier Province,
Gujarat, and Rajasthan regions in North-west India and in Pakistan, as well as
Afghanistan, Iran, Uzbekistan and the surrounding region. In Turkic languages (such as
Uzbek and Uyghur) the bread is known as naan. In Burmese, naan is known as nan bya.
It bears a resemblance to pita bread, but is softer in texture. The first recorded history of
Naan/Roti can be found in the notes of Amir Khusrau (1300 AD) as naan-e-tanuk (light
bread) and naan-e-tanuri (cooked in a tandoor oven) at the imperial court in Delhi. Naan
was in Mughal times a popular breakfast food, accompanied by qeema or kabab, of the
royals.

Naan resembles pita bread and, like pita bread, is usually leavened with yeast;
unleavened dough (similar to that used for roti) is also used. Naan cooks in a tandoor, or
clay oven, from which tandoori cooking takes its name. This distinguishes it from roti
which is usually cooked on a flat or slightly concave iron griddle called a tava. Modern
recipes sometimes substitute baking powder for the yeast. Milk or yogurt may also be
used to give greater volume and thickness to the naan. Typically, the naan will be served
hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed
with a filling: for example, qeema naan is stuffed with a minced meat mixture (usually
lamb or mutton); peshwari naan and Kashmiri naan are filled with a mixture of nuts and
raisins; aloo naan is stuffed with potatoes. Possible seasonings in the dough include
cumin and nigella.

A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough
yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, then set
aside to rise for a few hours. Once risen, the dough is divided into balls (about 100 grams
or 3½ oz each), which are flattened and cooked. In Indian cuisine, naans are typically
graced with fragrant essences, such as rose, khus (vetiver), and kevra (a pine essence
native to Southern India), with butter or ghee melted on them.

Naan can also be covered with various toppings of meat, vegetables, and/or cheese. This
version is sometimes prepared as fast food. It can also be dipped into such "soups" as dal
and goes well with sabzis (also known as Shaakh). Nan bya in Myanmar is a popular
breakfast choice served usually with tea or coffee. It is round, soft, and blistered, often
buttered, or with pè byouk (boiled peas) on top, or dipped in hseiksoup (mutton soup).
Actual Naan itself which came from Afghanistan does not need sugar, milk and eggs.
Those are just some ingredients people in the modern age have added to change the
recipe.
 PANETTONE
This buttery, Italian bread was invented in 1927 for Christmas time and is baked in the
shape of a cathedral dome. It is made with wine-soaked apricots and raisins.
A sweet yeast bread made with raisins, citron(Large lemon like fruit with thick aromatic
rind), pine nuts and anise. It's baked in a tall, cylindrical, straight-sided mold called a
panettone pan. Panettone originated in Milan, Italy and is traditionally served at
Christmas time, but also for celebrations such as weddings and christenings. It can be
served as a bread, coffeecake or dessert.
The word “panettone” simply means big bread. In Italian, the suffix '-one' is often
used to express large size.
Panettone is derived from 'pane' (loaf of bread) or 'pannetto', and adding '-one' yields
'panettone'.
It was Christmas and the court cook had no dessert to offer. So the guests were
given a sweet bread baked by a mere kitchen boy, called Toni, which won general praise.
Rather than steal the praise for himself, the cook congratulated his assistant and named it
after him.
 STOLLEN BREAD

Stollen is a bread-like cake traditionally made in Germany, usually eaten during the
Christmas season as Weihnachtsstollen or Christstollen. Stollen (originally Striezel) was
created in Dresden in around 1450 and the most famous Stollen is still the Dresdner
Stollen, sold, among other places, at the local Christmas market. Stollen is a light airy
fruitcake made with yeast, water and flour, and usually dried citrus peel, dried fruit,
almonds, and spices such as cardamom and cinnamon; the dough is quite low in sugar.
The finished cake is sprinkled with icing sugar. The traditional weight is 2kg.