BREAD is a dietary product obtained

from the fermentation and the

subsequent baking of a dough mainly

made of cereal flour and water, made in

many different ways and sometimes

enriched with typical regional

ingredients.

BREAD

Picture 1: A few kind of bred.

BREAD

can be divided into

COMMON

BREAD

SPECIAL

BREAD

COMMON BRED

We can obtain it through a leavened

dough made of wheat flour, yeast,

water and salt

Picture 2: bread main ingredients.

SPECIAL BREAD

It is achieved through a wide variety of

mixtures, to the basic ingredients

others are added such as:

oil

butter

malt

sugar

milk

nuts

raisins

or by mixing wheat flour to other flour

such as:

wholemeal

barley

rye

corn

INGREDIENTS

FOUR

In italy the most used cereal to make bread

is wheat flour, but in some regions people

can also use durum wheat flour

Picture 3: wheat spike

Picture 4: durum wheat spike

THE MOST COMMON USED WHEAT FLOUR

ARE THE FOLLOWING

Flour type 00: it is optical white ant it is

the most sophisticated and the richest

one in starch. it is ideal to make cakes,

cream and for general baking

Flour type 0 : it is less refined than the

previous one and contains small

residues of mineral salts. it is generally

used for dough of greater consistency.

Wholemeal flour: comes from the

grinding of full wheat grains, it is dark

and contains the maximum amount of

bran; it is richer in fibers, vitamins and

minerals than any white flour

DURUM WHEAT FLOUR:

It comes from durum wheat and its flour

(with an amber colour) is mainly used for

the production of pasta but also for some

types of bread

YEAST

Brewer’s yeast is the most used yeast, either in

cubes or in powder, but it can also be a

previously leavened mixture( a sort of natural

yeast, the so called mother dough).

The yeast is normally mixed with other

ingredients as it helps the sugar to become

alcohol and carbonedioxide, causing the

swelling of the dough.

(Dosage: 30-50 gramms for 1 kg flour)

SALT

Salt has the propriety to increase the plasticity

of the dough and to improve both its tast and its

crunchiness. Furtherly salt can be added to

extend the time of storage

(Dosage: from 1 al 2 % per 1 kg flour )

WATER

Water has a key role in bread preparation, as it

moisturises flour, inflates starch grains, ensures

the elasticity and the extension of gluten, gives

plasticity to the dough and it creates the best

conditions necessary to start the enzymatic

activities which are foundamental to

fermentation.

Nutritional Values

Bread, pasta and rice are foods rich in sugar (or

carbohydrates).

In a balanced diet carbohydrates should provide

about 50 – 55 ./. of total daily calories. Bread,

like any other food taken individually, is not a

complete food, it is particularly rich in fibers,

especially wholemeal bread.

ENERGY VALUE per 100 gramms

Bread

Type Edible Part % Kcal. KJ

Malt bread 100 267

1117

Unleavened

Bread 100 377 1576

Rye Bread 100 219

915

Brad type 0 100 275

1151

Bread type 00 100 289

1209

Bread type 1 100 265

1108

Wholemeal

Bread 100 224 935

Milk Bread 100 295

1234

Oil Bread 100 299

1249

TYPICAL BREAD IN THE

ABRUZZO REGION

KIND OF

BREAD

TRADITIONAL

FOOD DESCRIPTION

AREAS OF

DIFFUSION

L’AQUILA

TYPICAL

BREAD

YES

LOAF WEIGHING

1 0R 2 KILOS

L’AQUILA

REGION

PIZZA

AQUILANA =

THIN AND

CRUNGHY

BREAD

L’AQUILA

REGION

CAPPELLE

BREAD YES

LOAF WEIGHING

500 GRAMMS

CHIETI

REGION

CORN

BREAD

=

BREAD MADE

WITH CORN

FLOUR

TERAMO

REGION

IN ITALY, THE LAW CLEARLY ESTABLISHES

THE BREAD CHARACTERISTICS AND ANY USED

NAME UNDER THE PRESIDENT OF THE

REPUBLIC DECREE NO 502 OF 30 NOVEMBER

1998.

DIP BREAD IN MILL

INGREDIENTS:

milk

stale bread

In the lukewarm milk crumble the stale bread, let it

soak for about ten minutes and then serve it.

TOASTED BREAD

INGREDIENTS:

bread

oil

Cut a big slice of homemade bread and let it cook on

the barbecue.aas soon as it is toasted on both sides,

put some oil on it.

GARLIC BREAD

INGREDIENTS:

bread

garlic

tomato

oil

salt

variation

basil

oregano

meat or liver sausages

Cook on the barbecue a big homemade slice of bread,

rub garlic and tomato, put some oil on it and then

replace on the barbeccue for a little. serve them hot.

Another version of the recipe: tomato can be cut into

pieces and seasoned with basil and oregano; garlic

bread with sausages: take the sausage’s skin off and

spread it on the hot bread till the sausage’s fat melts.

Serve it hot.

TOASTED BREAD

INGREDIENTS

bread

oil

salt

Cut a big slice of homemade bread and let it cook on

the barbecue. As soon as it is toasted on both sides,

put some oil on it.

BREAD SEASONED WITH OIL

AND SUGAR

INGREDIENTS:

bread

oil

sugar

Cut a homemade slice of bread, sprinkle with

sugar first and season with oil then.

COOKED BREAD

INGREDIENTS FOR 2 PEOPLE:

stale bread

garlic (1 clove)

bay (2 leaves)

tomatoes (3 o 4)

salt (q.b.)

oil

Let garlic, bay and tomatoes boil in the salty

water. Add the stale bread cut to pieces and

cook it for a minute. Drain the water at the end

and season with a tea spoon of oil.

BREAD COOKED WITH

LEGUMES

(beans, chickpeas, lentils ecc)

INGREDENTS:

stale bread (4 little pieces of bread per person)

potatoes (500 gr)

beans (300gr) (a different version with

chuckpeas/lentils..)

tomatoes (3 or 4)

garlic (a clove)

salt (as much as you want)

parsley

Cook the legumes previously left in lukewarm

water. Peel potatoes, cut them into thick slices,

put them in a quite big pot and cover them with

water, bring to boil; add: legumes already

cooked, small pieces of tomatoes, parsley and

salt. A few minutes before serving just add small

stale pieces of bread and let them cook for 1 or 2

minutes. Drain the excess water and season with

oil.

FRIED BREAD

INGREDIENTIS (for 4 PEOPLE ):

stale bread (6 medium size slices)

eggs

salt

cooking oil

Beat eggs with salt. Soak slices of bread in

beaten eggs. fry them to a golden brown with

generous oil. Drain, cut them into pieces and

serve with soups.

BREAD PIE

INGREDIENTS :

stale bread (1/2 kg)

milk (1/2 litre)

macaroons (100 g)

sugar (100 g)

a sliced apple

pine-seed (50 g)

raisin

amaretto (a small glass)

dark chocolate

Soak raisin into the liqueur. Cut bread to slices

and soak in milk for two hours. Work the bread

with a spoon till it is melted. Blend the eggs,

sugar, crumbled macaroons and chocolate

slivers. As soon as all these ingredients are

melted together, blend pine-seed, raisin with the

liqueur and the apple. Pour in a mould greased

with butter and bake at 150 degrees for 20

minutes.

PARROZZO

INGREDIENTS:

sweet almonds (150 gr)

bitter almonds (7-9)

superfine flour (160)

sugar

eggs (6)

dark chocolate

lemon zest

orange zest

Chop all the almonds, then in a big bowl whip the egg

yolk with sugar; in another bowl whip the egg whites

till stiff. Add the chopped almonds, superfine flour,

lemon and orange zest (already greated) to the egg

yolks. Stir thoroughly and add the yolks. Stir

thoroughly and add the egg whites. Bake the mixture

at 160 degrees, for 50-60 minutes. Leave it cool and

drizzle with the blended dark chocolate.

PIZZA MADE WITH

CORN FLOUR

INGREDIENTS:

corn flour

water

salt

Boil water in a saucepan, place the flour on a

pastry board in a volcano shape, add salt and a

little by little the boiling water, stir with a

wooden spoon to create a smooth mixture.

Create a circular shape (like pizza) 2-3 cm thick,

and bake it in oven hot enough to allow the

forming of a golden crust.

In ancient times, it was cooked in the "tile" and

under the embers in the fireplace.

AN UNFORTGETTABLE DAY IN PRETORO

PICTURES

Practical demonstration

HERE WE ARE!!!

It’s really fun to mix!!!

THIS IS WHAT WE MADE

Here the result of our great job

…WAITING FOR THE BAKING

We are having some fun after the hard job!

A leavening demonstration!

WE MADE BREAD AT LAST!

…and it is so delicious!!!