Home' Scoop : Scoop 52 Winter 2010 Contents If you're looking for a different kind of bread,
you can always try:
BAGEL: A round, chewy roll with a hole in the
middle, fast to make and traditionally cooked by
Jews at the end of the Sabbath.
BAGUETTE: The baguette and its thinner sister,
the ficelle, are long loaves with crisp, chewy
crusts. The best baguette we've tasted of late is
on offer at New Norcia Bakeries in Mt Hawthorn,
and we're deeply in love with the ficelle from
Breadquarters at The Herdsman.
BEER BREAD: A simple bread which uses the
yeast in beer as the raising agent.
BRIOCHE: A rich French bread, whose high egg
and butter content gives it a silken, tender crumb.
Often served with rich savoury parfaits, which it
CHALLAH: A plaited egg bread with a thin, hard
crust and a soft, well-leavened centre.
CHAPATTI: An unleavened round flatbread from
CORNBREAD: Popular in the US, cornbread is
traditionally baked with little or no wheat flour
in a cast-iron skillet.
DAMPER: Developed by stockmen who travelled
in remote areas for weeks at a time, damper is
traditionally cooked in the coals of a camp fire.
Made from wheat flour, damper relies on baking
soda as the raising agent.
FOCACCIA: Similar in style and texture to pizza
dough, focaccia is a leavened style that is dotted
with multiple wells to catch the olive oil which
is traditionally spread over the dough to aid its
LAVASH: Often referred to as Lavosh here in
Australia, this unleavened flatbread originated in
Armenia and is used as a wrap, or in its dry form
as a cracker for dips and cheese.
NAAN: A leavened wholewheat bread style
popular in India. Naan is traditionally baked in a
tandoor or clay oven.
PARATHA: An unleavened wholemeal flatbread
which is traditionally cooked in a frypan or a
PITA: A round pocket bread that originates
from the Middle East. The "pocket" in the bread
is created by steam, which puffs up the dough.
PUMPERNICKEL: A very heavy, slightly sweet rye
bread traditionally made with coarsely ground rye.
Usually sold in small, thin slices, it is very dense
and great with cheese.
PURI: A thin, flat bread which is deep-fried rather
than baked, and which puffs up while cooking.
ROTI: A thicker variant of the chapatti, usually
made from wholewheat flour and baked on a hot
iron griddle called a tava.
RYE BREAD: Denser than bread made with wheat
flour, this comes in a variety of shades depending
on the percentage of rye to other flours.
SODA BREAD: The buttermilk in soda bread
dough contains lactic acid, which reacts with the
baking soda to form tiny bubbles of carbon dioxide,
thus producing a raised bread without yeast.
TIGER BREAD: Also known as Dutch Crunch, this
attractive loaf from the Netherlands is traditionally
made with sesame oil. It has a pattern baked into
the top created by painting rice paste onto the
surface prior to baking. The paste dries and cracks
during the baking process, creating a two-colour
effect similar to a tiger's markings.
TORTILLA: An unleavened flatbread from Mexico,
the tortilla is usually made from corn flour and
can be either soft or crisp, depending on how
long it is baked. When tortillas are soft they are
used as burritos and when crisp they're served as
tostadas or corn chips.
THE PERFECT SETTING
FOR FRIDAY & SATURDAY
CASUAL EVENING DINING
A GREAT LOCATION FOR
LUNCHES AND FUNCTIONS
Point Walter Reser ve, Bicton
Ph: (08) 9330 9330
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