So what was the name of that legendary bread, and what was it made from? It is quite possible to answer these questions, you just have to think about the legend, putting aside religious prejudices for a while. Unfortunately, the exact name of the monk who prepared this amazing dish remains unknown, history is silent about him, but everything else can be figured out.
The name of the bread that, according to legend, was made by a monk
One ancient legend says that the so-called “manna from heaven” descended on the monk, from which he made bread. This bread is called very simply - “pretzel”. In one of the finals of the game “Field of Miracles,” a question related to this bread was asked; the word had to consist of eight letters. Pretzel is only now considered an addition to tea and a delicacy for baking lovers, which is available every day, but previously it was a type of bread. Today you can buy a pretzel in any store, but in ancient times it was a real gift from above.The legend itself simply amazes the imagination of readers. It tells how people, exhausted from hunger and a painful journey through the desert, saw in front of them a huge number of small grains that looked like semolina. They were fed up with these grains, which allowed them to survive and complete their incredibly difficult journey. One of the monks allegedly even managed to make bread from heavenly grains.
It turns out that a completely reasonable, earthly explanation can be found for a divine gift. Some scientists suggest that grains of divine manna are lumps of edible lichen that are carried by the wind across African and Asian deserts. Of course, the biblical story amazes the imagination, strengthens the views of believers, but it has a completely scientific basis, which means it can be a historical fact.
Legendary bread - pretzel. Modern cooking recipes
For the pretzels you will need:Perhaps one of the most successful modern pretzel recipes is “Pretzels with Nuts.” To prepare them, first thoroughly sift the flour and mix it with granulated sugar, not forgetting to add about 30 grams of vanilla sugar. After this, add the eggs and slightly softened butter, mix thoroughly until a homogeneous dough is obtained. It must be placed in the refrigerator and kept there for an hour.
- 350 g flour-
- 200 g butter-
- 100 g sugar-
- 80 g vanilla sugar-
- a quarter teaspoon of salt -
- 3 eggs-
- 100 g chopped nuts.
Divide the chilled dough into pieces and form them into pretzels; you should have about fifteen to twenty pieces. Place the future delicacy on a baking sheet, remembering to grease it with oil first. Now it's all about the nuts, sprinkle them generously on the pretzels. All this needs to be baked for about 15 minutes at a temperature of about two hundred degrees. The resulting pretzels should be cooled and sprinkled with the remaining vanilla sugar.
For Jewish pretzels you will need:Another very interesting, slightly unusual recipe for making pretzels is “Jewish Pretzels.” You need to mix yeast, flour, salt and anise with warm water, knead a fairly thick dough. Make sure to give it time to rise properly. What’s especially interesting is that these pretzels are pre-cooked a little before putting them in the oven. To do this, the formed pretzels are dipped in boiling water, waited until they float, caught and sent to the oven. The only thing left to do is wait until the pretzels are ready.
- 0.5 cups yeast-
- 1.7 kg flour-
- salt and anise - to taste
- warm water.
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A
Aydov- Yugoslav round bread made from wheat and buckwheat flour.
Aknan- Kazakh butter cake sprinkled with sesame seeds or chopped onions.
Amysh- Ossetian flatbread made from corn flour.
Aragats- Armenian round wheat flatbread with thick edges and a thin middle, the dough is kneaded with milk.
Arnaut- Ukrainian wheat bun.
B
D
Jabatta- Italian wheat bread with various additives: olives, nuts and seasonings.
Juibori
AND
Jemle- Yugoslav oblong wheat bun.
AND
Ikmek- Tatar rye bread.
Looking for- Syrian thin wheat flatbread, hollow inside (similar to pita).
TO
Kavarpa- Kazakh wheat flatbread, reminiscent of Russian crumpets, fried in hot oil.
Kada- rich puff bread with a sweet filling of flour, sugar and butter.
Kaiser- Belgian round bread made from a mixture of wheat and rye flour, sprinkled with poppy seeds.
Kalach- wheat bread, shaped like a castle with a bow.
Kalinnik- Ukrainian white bread, where a quarter of the flour consists of dry berries, ground into powder.
Loaf- large round bread.
Katyrma- Uzbek instant wheat flatbread with onions or lamb cracklings added to the dough.
Katlama In Tajikistan it is called “kalama”, in Turkmenistan - “gatlama”.
Katnaunts is an Armenian wheat flatbread.
Kömöch- small butter cakes the size of a large coin, baked in ash, which are placed in hot milk and flavored with butter. Colachel is a Moldovan wheat bread.
Corneti- Yugoslav wheat bars up to 5 cm long.
Crown- French holiday wheat bread in the shape of a large ring.
Pretzel- twisted wheat bread. According to legend, manna suddenly rained down from the sky on the monks of one of the monasteries, from which they baked delicious bread, giving it the shape of a figure eight, similar to hands folded in a prayer of thanks.
Croissant- a traditional French product made from puff pastry, similar to our bagel.
Crouton- a basket cut from white bread and dried in the oven, for filling with salad or pieces of hot food.
Kuglof- Yugoslav shaped butter bread made from wheat flour.
Kuklid- Estonian salted buns with cumin made from wheat flour.
Kulich- sweet, very rich tall white bread, always with raisins or candied fruits, which, according to Orthodox tradition, is prepared for Easter.
Kulcha- Tajik and Uzbek round wheat flatbread with thickened edges and a depression in the middle. Kumach is an Uzbek flatbread made from wheat flour.
Coupons- Georgian wide rectangular bread made from wheat flour.
L
Pita- Armenian thin flatbread made from wheat flour, which is baked on the heated walls of a special oven - tonir. Traditionally considered a symbol of joy and peace.
Lazzat- Tajik wheat flatbread.
Leipya- Finnish unleavened rye bread made from wholemeal flour in the form of biscuits.
Cake- a simple round product made from baked dough, the most ancient form of bread.
Lochira- Uzbek rich wheat flatbread with a salty taste.
M
Madauri- Georgian lavash of unusual shape: round and thick at one end, thin and pointed at the other. It bakes very quickly - in 3-4 minutes.
Matnakash- Armenian bread in the form of a thick flatbread made from wheat flour. Before baking, the surface of the dough is brushed with sweet tea leaves. Matzah (unleavened bread) is unleavened Jewish bread in the form of thin crispy flatbreads.
Meshuplazenitis- Latvian fried barley flatbread.
Mochi- Japanese round glutinous rice bread.
Mrgvali- Georgian bread.
Mchadi- Georgian flatbread made from corn flour, baked in a frying pan over coals.
N
Naan- Indian wheat flatbread, the dough of which includes yogurt.
Nan- a word denoting flatbread among the Iranians, Kyrgyz and many other peoples of Central Asia.
Nazuk- Armenian butter flatbread with the addition of cinnamon and saffron, which gives it a yellow color.
P
Payvand- Uzbek flatbread.
Palyanitsa- Ukrainian wheat fluffy loaf.
Dumplings- Ukrainian small wheat buns, traditionally served with borscht.
Paratas- Indian wheat flatbread with the addition of ghee from buffalo milk.
Patyr- Uzbek thick semi-bread flatbread, greased with lamb lard or sour cream.
Patyrcha- Uzbek flatbread.
Pegach- Armenian wheat flatbread, greased with thick syrup before baking.
Gun- a small French bun made from wheat flour.
Pete- a flat small flatbread originally from the Middle East. The inside is always hollow, which makes it convenient for filling with different fillings.
Pishma- Turkmen wheat flatbread, similar to Uzbek samsa.
Network- oblong twisted white bread.
Hearth- bread baked on special sheets in the lower part of the oven (on the hearth).
Prosphora- wheat bread made from hard dough for Orthodox communion.
Puri- Indian wheat flatbread, which is fried in hot oil, which makes it fluffy.
R
Bagel (horn)- a small narrow white loaf in the shape of a semicircle.
Rosinmaizes- Latvian wheat buns with raisins.
WITH
Saika- oblong or round wheat bread.
Samsa- Uzbek wheat flatbread or pie with filling.
Sunbeam- American wheat bread, very airy.
Saiga antelope- very thin Armenian lavash with grape juice and curdled milk added to the dough starter, more than a meter long, baked on hot pebbles.
Saojaho- Georgian wheat bread.
Seppik- Estonian gray bread.
Sitnik (sieve)- bread baked from flour sifted through a sieve.
Very nice- originally: a flatbread made with hemp oil, it was supposed to be eaten on Christmas Eve - the day before the Nativity of Christ.
T
Tabanan- Kazakh wheat flatbread with butter.
Tartlet- a basket of unleavened dough for salads or pate.
Tokash- Kazakh wheat flatbread made from sour dough.
Tortillas- Mexican flat tortillas.
Fucked- Georgian narrow rectangular bread, has the shape of an oblong, slightly curved rectangular flatbread with a strong thickening of one of the longitudinal sides.
F
Fatyr- Tajik wheat flatbread, with finely chopped onions added to the dough.
Focaccia- Italian wheat bread, crispy flatbread.
shaped- bread baked not on a sheet, but in a special form (for example, a loaf).
Ugh- Japanese bread that looks like transparent paper.
X
Challah- traditional Jewish braid made from wheat flour.
C
Zopf - Swiss Sunday bread.
H
Chabots- Tajik wheat flatbreads, before being placed in the oven they are placed on special pillows to give the required shape. Chakke is a Tajik flatbread made from suzma - cottage cheese made from fermented milk product (katyk).
Chalpak- Uzbek fried small flatbreads made from simple yeast dough.
Chapati- Indian flatbread made from unleavened dough.
Chappoti (chapads)- Tajik wheat flatbread.
Chapchap- Uzbek thin wheat flatbread.
Chevati- Uzbek thin wheat flatbread made from simple dough, which is baked on the walls of a tandoor oven.
Ciabatta- Italian unleavened wheat bread of rectangular shape with a golden crust sprinkled with flour.
Churek- Caucasian flat unleavened white bread.
Sh
Shakarats- Armenian buttery sweet breads.
Shakek- Kyrgyz layered wheat bun in the shape of a ring.
Shanga- Ukrainian wheat or Siberian rye flatbread.
Schwarzbrot- German bread made from coarse wholemeal rye flour. Shelpek is a Kazakh thin unleavened flatbread.
Shirmol (screen)- Tajik and Uzbek wheat flatbread, to the dough of which crushed peas and spices are added: anise or cumin. Shot is a narrow flatbread in the shape of a crescent moon with a thickening on the outside. Bread length up to 1 meter.
E
Ekmek- Turkmen wheat flatbread. It is fried in oil in a cauldron, having previously been baked with sour cream or katyk with a second similar flatbread.
When opening your own bakery, choosing a name should be given no less attention than the assortment or location of the future enterprise. A bright and attractive name will contribute to the successful development of the business. The principles outlined in the article for forming names for bakeries and examples of names of existing enterprises will help you make the right decision.
Principles for forming bakery names
The connection between most bakery names and their activities and products is obvious. However, this does not make the task much easier for business owners, while a detailed analysis of the names of existing enterprises makes it possible to determine the basic principles of their formation, which can be used to create your own version. After reviewing them and numerous examples, you can easily choose an original and memorable name that suits your bakery.
- Names with the word "bakery". Perhaps the easiest way to create an associative name is to include the word “bakery.” Many bakery owners limit themselves to this, but some still strive to make the name more original and stand out. For this purpose, words from foreign languages and interesting phrases are used (“My Bakery”, “Bear Bakery”, “Home Bakery”, “#Bakery”).
- Names using the word "bread". A separate group of names is represented by names in which the word “bread” and related words appear. There is no less room for imagination here. Attractive are the names associated with warm emotions (“Hot Bread”, “Mom’s Bread”), a positive and humorous mood (“KHLEBazin”, “Bread Rhapsody”, “Warm Bread and Under the Blanket”, “Bread Eaters”). In addition, business owners can use vocabulary from foreign languages or interesting wordplay (“FRED BREAD”, “Breadmania”, “Bread city”, “BreadBerry”).
- Names associated with the activities of the bakery. This group includes names that evoke strong associations with the activities of bakeries. This allows a potential buyer to instantly determine the specialization of the enterprise. First of all, these are various types of bakery products (“Vatrushka”, “Mr. Pretzel”, Loaf”, “Rogalik”). No less popular are words related to the baking process (“#FLOUR”, “Bake-ka”, “Wheat”, “TESTO”), the baker’s profession (“BAKER’S HOUSE”, “Rural baker”), etc.
- Other original titles. This category includes a large number of different names that do not have a direct connection with the field of activity of bakeries. At the same time, thanks to their brightness, originality, sense of humor, interesting phrases and puns, they can become an excellent option for the name of a future bakery (“Tsar – Pyshka”, “YUMMY”, “Little MUK”, “Granny has arrived”).
Name examples
Names with the word "bakery"
|
Bakery Shirshov & Co |
Your Bakery Home bakery Bear Bakery Real bakery Pokrovsky bakery Own bakery |
2. Names using the word "bread"
3. Names associated with the activities of the bakery
|
Farina Vatrushkina Mr. Pretzel Aleshkin's flatbreads Armenian lavash Ah, pies! Grandma's baked goods Barankino Borodinskaya BunMilk Bulkin's house Bulkoeshka Buffet Madame Pecou Cheesecake Cheesecake House Eastern baker Time to bake Bake it Georgian Puri Two mills Dobropyok Good pies BAKER'S HOUSE Don Baton Buddy pie Edren Baton grain Noble Baker |
Croissant Lavashland Leningrad bakeries Flatbread No. 1 Madame Buns Na Mom baked Mill Mr. Bagel Mr. Miller Threaded Peter Baker Cheesecake buns Buns and donuts Donut Factory Fresh bakery Bakery at home Bun Country baker Cook Such pies DoughHouse Tili-Dough Tortilli Three bakers FRAU Bun I want Puri I want Khychin Miracle Stove Charlotte |
4. Other original titles
|
Jakov la Patisserie Grandma has arrived Vanilla Symphony Velesov's gift Victoria S Taste of life Delicious dream DELICIOUS Yummy Around the world Count's Pechka Gourmania Dobrynin Home cook Zhar Svezhar Hot-puffy Zlatushka The Golden Fleece Golden loaf Highlight To your table Caramel Basket Little Red Riding Hood |
Peasant cellar Little Matryoshka Kushnarev Legend of Ossetia Little Muck Marzipan Matryoshka Plyushkino Ruzhnikov Ruddy bun Siberian Currant Spylu Sjaru Old George Warm place Trdelnik At Smolny Tsar – Pyshka |
Bread is not only a very ancient product, but also extremely popular. At the same time, a specific attitude towards it as a cause of obesity and various health problems has developed quite recently, and before that, in many countries it was the basis of the diet for all residents, without exception: both rich and poor. Of course, over such a long history, numerous national varieties of bread have appeared in different parts of the world, very different from each other not only in appearance or taste, but also in their effect on the body.
Of course, it is impossible to list all the types of bread that exist in the world in one article: there are too many of them. But the main types are contained in the classification of bread given below.
What types of bread are there?
- Ordinary White bread, baked from wheat flour without adding any spices.
- Rye, or black bread, considered a slightly healthier variety than white due to its lower calorie content.
- Whole wheat bread, confidently gaining more and more popularity due to the large amount of vitamins and fiber it contains.
- Corn bread, a rather rare variety and usually prepared as a delicacy.
- Potato bread- a very rare thing. However, with the spread of bread machines, housewives actively began to prepare it, trying to consume less flour.
- Yeast-free bread, which is rather not one variety, but a whole set of varieties. Instead of yeast, special starters are added to different types of yeast-free bread.
- Baking. Professional food specialists usually understand this term as various additives that increase the quality and taste characteristics of the dough, but in everyday life this word means sweet flour confectionery products- buns, donuts, gingerbread, pies and the like.
- Slavic loaf, characterized by a sweet taste, splendor and dedicated to special events.
- Pita- flat Armenian bread, which should not be confused with Shoti.
- Shoti- Georgian bread baked using yeast and having a special shape.
- Matzo, widely known Israeli flatbread, today more often used in ritual rites than as a food product.
- Matnakash, a relative of pita bread, but only prepared using yeast.
- Pizza. Yes, yes, this is also bread, and the composition of the dough for it is as specific as for other types of bread.
- Ciabatta- a type of bread known for its excessive porosity and crispy crust.
- Tortilla, or mexican flatbread, one in one similar to pita bread, but differing in that they are often prepared from corn flour.
- Chapati, Indian breads, widespread in Southeast Asia and gaining popularity due to the fact that they are the main flour product in Vedic cooking.
- Naan, another type of bread from India, very similar to Georgian shoti with the only difference being that numerous spices and additives are used in its preparation.
- Bagel, or in our opinion - bagels, which can come in a variety of sizes and flavors. They are widespread in many countries of the world, and each has its own specific preparation.
- Folar, the French analogue of our loaf, distinguished by a variety of recipes and the obligatory boiled egg in the shell, which must be present in this bread.
- Pete- a flatbread widespread in the Mediterranean and Arab countries and most often used to add various fillings to it.
- Pretzel- special holiday Easter cake, widespread in Germany and Luxembourg. It is distinguished by its special taste and specific preparation.
Of course, all of the listed national types and varieties of bread in a particular area can be prepared in their own way, acquiring a taste and aroma that is not characteristic of the standard samples. However, lavash can always be distinguished from loaf, and therefore this classification of bread is quite common. And we should get to know each of these varieties better, try them and choose the one we like the most.
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