Bread From Around The World

Pan de Canela

Cinnamon Bread from El Salvador

Pan de Coco

Coconut Bread from The Dominican Republic

Banana Bread

From Costa Rica

Challah

From Israel

Cañadas due azucar

Portugese Sweet Bread

From Portugal

Corona Dulce

(Sweet Crown) Anise bread from Spain

Surprising I really liked this one. I am not a big fan of anise but in this it was not overpowering.

Irish Barm Brack

From Ireland

It is their version of a fruit cake. Normally the soak it in whiskey (English fruit cake is soaked in brandy)

Pain de Saussisson

Sausage Bread from France

Fougasse

From France

There is not a specific ingredient that makes up fougasse. For this one we added olives.

Panela de uva

Grape Bread from Italy(Northern!)

Semonlina Durum

From Italy

Naan

From Afghanistan 

Just like the fougasse, there is no set rule of what to put on top. For example in India they put butter and fresh garlic on top. We put pistachio, sea salt, sesame seeds, onion seed, and sumac ( a spice from the middle east)

Pita

From Armenia

Cranberry Pecan

From the U.S

Jewish Rye

From Israel

Maraqueta

From Chile

Pan de Frances

From Peru

This and the one above along with Bolillos Mexicano are all the same bread, but they are shaped differently from each country.

Conchas

From Mexico

In Mexico these are usually eaten for breakfast. The topping on top is flour, powdered sugar, and shortening...you roll it out and make a design then place it on top and let it proof so that the topping forms around the dough.

Jalapeno Cheddar Corn Bread

Tex-Mex

Pan Dulce Colombiano

From Colombia

This past week we had the opportunity to learn from Chef Didier Rosada! He is an amazing and very talented baker. He has baked pretty much all over the world! Fun fact: When he first came to the U.S he worked in Pittsburgh for three years! Currently, he is running a large production facility in the Washington D.C area called Uptown Bakers. I am so grateful to have learned from such an incredible chef!

He said “Every culture has bread and it has taken me years to see, taste, and learn as much about worldwide baking traditions as I have.  My goal is to share that knowledge with students so they have a well-rounded repertoire and viewpoint on the world of baking.”  He has definitely accomplished this because in the course of one week we made a least 20 breads and learned even more about bread baking in general.


If you want to read his whole bio here is the link: Didier Rosada