Hailing from Madeira, this rustic, leavened bread is prepared with wheat flour, mashed sweet potatoes, water, and salt. Traditionally baked on large basalt stone slabs, bolo do caco is typically flat and round, though it can vary in size. It is the most common bread variety on Madeira that is usually served as a warm appetizer with garlic butter spread, but it can also be enjoyed as a sandwich or an accompaniment to various traditional Portuguese dishes.
Pão alentejano refers to a traditional Portuguese bread originating from the Alentejo region of Portugal. Recognized for its round shape and distinctive crust, this bread is made with a mix of different types of wheat flour and sometimes incorporates a sourdough starter, which lends it a slightly tangy flavor. Its thick, rustic crust contrasts beautifully with the soft, airy crumb inside. The bread's unique taste and texture make it a perfect accompaniment to Portuguese meals, particularly when paired with cheeses, olives, or the region's famed cured meats.
Pain de campagne or country bread is a traditional, rustic bread that is prepared throughout France. It can be found in numerous boulangeries. Most versions of pain de campagne are made with a mixture of white, whole wheat, and rye flour, water, salt, and sourdough starter. In the past, people would bake huge loaves of country bread in the communal ovens, feeding their families for days or weeks. In the early 20th century, baguette replaced pain de campagne in terms of popularity, but with the rise of artisan breads in the 1970s, pain de campagne grew in popularity once again.
Pampushki are small Ukrainian yeasted buns. They can be prepared in sweet or savory versions. The dough usually consists of milk, flour, eggs, sugar, butter, yeast, oil, and salt, and it is then shaped into small balls. The sweet version is often stuffed with ingredients such as fruit jam, berries, fresh fruit, or cottage cheese, while the savory ones have no filling, but are traditionally flavored with garlic sauce and served alongside borscht.
Probably the most iconic image of France, this long, light, airy bread with its characteristically crispy crust dates back to the 19th century, when wheat and white breads were no longer a privilege of the rich. Baguettes were made even before the invention of their name. The word baguette first entered use in 1920, derived from the Latin root baculum, meaning stick or staff, which became baccheto in Italian. Baguettes were first baked as long, wide loaves of bread, but a 1920 law prevented workers from beginning work before 4AM, making it impossible for bakers to finish baking the bread in time for breakfast. They then gave baguettes their typical long, thin shape in order to speed up the baking process. The bread was baked in steam ovens, which were first brought to Paris by an Austrian named August Zang, whom some French sources credit with the invention of the baguette. Another characteristic of the baguette is its typical flower-petal design on the top of the crust, made by making diagonal slashes with a curved knife on top of the loaves before they are put to bake. Today, baguettes can be found throughout France, and they are available for sale in nearly every boulangerie, as well as baked at home. The texture and flavor of a good baguette can transform any sandwich into a gourmet meal. Baguettes are also flexible – they can be made into bruschettas, turned into croutons or garlic bread, used for mopping up sauces, or simply dipped in olive oil as a snack.
Bolo lêvedo is a traditional bread originating from the Azores. These sweet muffins are made with a combination of water, flour, sugar, eggs, butter, salt, milk, and yeast. The dough is shaped into small balls that are dusted with flour, then cooked over low heat. As soon as one side turns golden brown, bolo lêvedo is turned over and cooked on the other side. They're best served hot, then slathered with butter or fruit jams. It's recommended to pair them with a cup of coffee on the side.
Koulouri Thessalonikis is a traditional street food staple and their national take on simit—a similar circular bread found in Turkey. In its simplest form, koulouri is made with wheat flour dough that is shaped into a ring before it is coated in sesame seeds and baked. This Greek version is believed to have traveled with Greek refugees from Asia Minor who first settled in Thessaloniki, hence the name. The origin is still disputed between the two countries, but the Greeks have implemented this crunchy and filling snack in their national cuisine. Unlike the Turkish version, koulouri is not braided, and it is only sometimes dipped in molasses. In Greece, modern varieties are often filled with chocolate spreads, tahini, or cheese, while some even appear without sesame seeds. This snack is often enjoyed for breakfast and it can be bought from street vendors or in numerous bakeries across the country.
Kruh ispod peke is a traditional method of preparing bread under the lid (peka). The simple dough is prepared with flour, yeast, salt, and lukewarm water. It should be stickier than most other bread doughs and kneaded with hands. When prepared, the circular dough is left to rest and rise. Meanwhile, someone should make a wood fire until only the embers remain. The embers are then removed, and the dough is placed where the embers used to be. It is covered with the lid, and the lid is topped with hot embers. The bread is baked for 45 minutes to an hour, and true masters of peka know exactly when the bread is done by tapping it and listening to the sounds. Once baked, the bread is covered with a cloth and placed vertically to cool down a bit. It is important to wait for the bread to cool down until it's warm, so don't try eating it while it's piping hot. If it's made well, the bread should have holes throughout its interior and it should remain fresh for a long time without becoming crumbly. It is recommended to consume it warm with pork fat and salt or sugar, depending on personal preferences. Alternatively, dunk pieces of kruh ispod peke into a combination of olive oil and garlic.
Broa de milho is a Portuguese corn bread consisting of plain flour, cornmeal, yeast, water, milk, sugar, salt, and butter. It is characterized by its fine, moist texture, making it an ideal pair for soups and stews, when it is often used for dipping. The bread is especially popular in Northern Portugal and the Azores. In the past, broa de milho was considered a poor man's food, but today it is enjoyed by all tiers of society.
Tiganopsomo is a Greek version of fried bread. It is usually prepared with leavened dough consisting of wheat flour, olive oil, and salt that is rolled into a circle while the center is filled with crumbled feta and herbs such as oregano, rosemary, parsley, mint, or sage. Large disks are then fried in olive oil until golden and crispy. This bread is traditionally served for breakfast, and it is usually sprinkled with sesame seeds or drizzled with honey or balsamic vinegar. Some varieties may come without a filling, and feta can be replaced with mizithra cheese. Translated from Greek, tiganopsomo means fried bread.
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