A Collection of Bread Books
We have searched libraries across the world to create one of the most comprehensive lists of Bread publications. We hope that this will be helpful to you.
Breads are a group of staple foods prepared by baking, steaming, or frying dough consisting minimally of flour and water. Salt is present in most cases, and usually a leavening agent such as yeast is used.
Some sorts of bread also contain spices (such as caraway seed) and grains (sesame, poppy seeds). Grains are also used for decorative purposes.
Bread may be eaten alone, often with butter, peanut butter, or other nut butter, or a sweet spread such as preserves, jam, jelly, marmalade, Vegemite, honey, or used as an enclosure for a sandwich. It may have been only baked, or subsequently toasted, and may be served anywhere from room temperature to hot.
Unwrapped bread can be stored in a breadbox to keep it fresh longer. It actually stales more quickly in the low temperature of a refrigerator, although it is less likely to mold.
[From Wikipedia, the free encyclopedia.]