Tuesday, January 17, 2017

History of Bread

Bread is one of the oldest foods in the world. Long history of bread that supposedly originated from Egypt and Mesopotamia. When they find another way to enjoy wheat. Wheat, which was initially consumed as it turned out to be crushed along with water to form a paste. Pasta cooked over the fire and then hardens and can be stored for several days. The most basic cooking techniques such bread is still used in some countries despite the development of modern techniques and increasingly diverse types of bread. Call it tortila Mexico, roti canai India, Pita in the Middle East, and others. Loaves of this kind is known more by the name term flat bread.

While yeast found when they save a bit of dough from the previous day and added to the new lump. Then also developed new varieties of wheat that allows the creation of a new type of bread. Greeks of Egypt is taking the technology of making bread. Technology that subsequently spread throughout Europe and make bread as the food that is considered important by society. In Rome even bread and wheat more important than meat.

When the color of the bread distinguish 'class' in society. The darker the bread consumed the lower the social satus. This is because white flour are expensive. But today is a dark bread was more expensive because it tastes better and higher nutritional content. Currently the bread has become part of everyday life. Not only berbetuk flat, we can enjoy bread different shapes, flavors and sizes.

Bread was central to the formation of early human societies. From the western half of Asia, where wheat was domesticated, cultivation spread north and west, to Europe and North Africa. This in turn led to the formation of towns, as opposed to the nomadic lifestyle, and gave rise to more and more sophisticated forms of societal organization. Similar developments occurred in eastern Asia, centered on rice, and in the Americas with maize.

The most common source of leavening in antiquity was to retain a piece of dough (with sugar and water in) from the previous day to utilize as a form of sourdough starter.[1] Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than other peoples." Parts of the ancient world that drank wine instead of beer used a paste composed of grape must and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast.
The idea of a free-standing oven that could be pre-heated, with a door for access, appears to have been a Greek one.
Even in antiquity there were a wide variety of breads. In ancient times the Greek bread was barley bread: Solon declared that wheaten bread might only be baked for feast days. By the 5th century BC bread could be purchased in Athens from a baker's shop, and in Rome, Greek bakers appeared in the 2nd century BC, as Hellenized Asia Minor was added to Roman dominion as the province of Asia; the foreign bakers of bread were permitted to form a collegium. In the Deipnosophistae, the author Athenaeus (c.A.D.170 – c. 230) describes some of the bread, cakes, cookies, and pastries available in the Classical world.  Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom-shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit. The type and quality of flours used to produce bread could also vary, as noted by Diphilus when he declared "bread made of wheat, as compared with that made of barley, is more nourishing, more digestible, and in every way superior." In order of merit, the bread made from refined [thoroughly sieved] flour comes first, after that bread from ordinary wheat, and then the unbolted, made of flour that has not been sifted."[5] The essentiality of bread in the diet was reflected in the name for the rest of the meal: √≥pson, "condiment", i.e. bread's accompaniment, whatever it might be.

Middle Ages
In medieval Europe, bread served not only as a staple food but also as part of the table service. In the standard table setting of the day the trencher, a piece of stale bread roughly 6 inches by 4 inches (15 cm by 10 cm), was served as an absorbent plate. At the completion of a meal the trencher could then be eaten, given to the poor, or fed to the dogs. It was not until the 15th century that trenchers made of wood started to replace the bread variety.[7] Bread in Europe was often adulterated with hazardous materials up to the 20th century, including chalk, sawdust, alum, plaster, clay and ammonium.

Modern era
The industrialization of bread-baking was a formative step in the creation of the modern world.[9] Otto Frederick Rohwedder is considered to be the father of sliced bread. In 1912 Rohwedder started work on inventing a machine that sliced bread, but bakeries were reluctant to use it since they were concerned the sliced bread would go stale. It was not until 1928, when Rohwedder invented a machine that both sliced and wrapped the bread, that sliced bread caught on. A bakery in Chillicothe, Missouri was the first to use this machine to produce sliced bread.

For generations, white bread was the preferred bread of the rich while the poor ate dark (whole grain) bread. However, in most western societies, the connotations reversed in the late 20th century, with whole grain bread becoming preferred as having superior nutritional value while white bread became associated with lower-class ignorance of nutrition.
A major change was the development in 1961 of the Chorleywood Bread Process. This used the intense mechanical working of dough, and control of gases touching dough, to dramatically reduce the fermentation period and the time taken to produce a loaf at the expense of taste and nutrition. The process, whose high-energy mixing allows for the use of inferior grain, is now widely used around the world in large factories. In total contrast, traditional breadmaking is extremely time-consuming, as the dough is mixed with yeast and requires several cycles of kneading and resting in order to become ready for baking, and to produce the desired flavor and texture.
More recently, and especially in smaller retail bakeries, chemical additives are used that both speed up mixing time and reduce necessary fermentation time, so that a batch of bread may be mixed, made up, risen, and baked in fewer than three hours. Dough that does not require fermentation because of chemical additives is called "quick bread" by commercial bakers. Common additives include reducing agents such as L-cysteine or sodium metabisulfite, and oxidants such as potassium bromate or ascorbic acid. Often these chemicals are added to dough in the form of a prepackaged base, which also contains most or all of the dough's non-flour ingredients. Using such bases and sophisticated chemistry, it has been possible for commercial bakers to make imitations of artisan and sourdough breads, traditionally made by semi-skilled laborers working in smaller shops. Since 1986, domestic breadmakers that automate the process of making bread have become popular in the home.
history from wikipedia.org
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Thursday, March 31, 2011

Resep Membuat Roti Boy Topping Coklat

Hmm roti boy, siapa yang gak kenal. Lembut, buttery, and harum moccanya yang semerbak. Resepnya ada di bawahBahan Roti :
500 gr tepung terigu protein tinggi ( aku pake cakra kembar )
23 gr susu bubuk ( aku pake Dancow )
1 bks ragi instant ( aku pake fermipan )
50 gr gula pasir ( aku pake gulaku bungkus hijau )
2 butir telur
220 ml air ( aku pake hangat2 kuku )
75 gr salted butter ( aku pake orchid kotak merah )
1 sendok teh garam
Bahan Isi :160 gr mentega asin ( bagi @ 10gr) simpan di freezer
Bahan Topping :
75 gr mentega tawar ( aku pake anchor kebetulan ada di kulkas )
100 gr gula tepung
1 sdm coklat bubuk ( aku pake bensdrop )--> resep asli 1 sdm kopi instant
1 butir telur
75 gr tepung terigu protein rendah ( aku pake kunci biru )
20 gr susu bubuk ( pake Dancow juga )
1 sdt coklat pasta ( aku pake toffieco )--> resep asli 1/4 sdt essens coffeenoir

Cara Membuat :
1. Roti, uleni terigu, susu bubuk, ragi instant, gula pasir,telur, dan air sedikit2 sampe kalis (kalo aku masukin semua dalam mixer KA-ku n pake speed 1 sampe kalis)
2. Masukkan mentega asin ( salted butter ) n garam, uleni lagi sampe elastis (kalo dibentangkan gak putus ). Diamkan 30 menit.
3. Topping, kocok mentega tawar, gula, tepung dan coklat bubuk 15 detik tambahkan telur dan kocok lagi sampe rata.
4. Masukkan tepung terigu dan susu bubuk sambil diayak n diaduk rata. Tambahkan coklat pasta. Aduk rata. Masukkan ke dalam plastic segitiga. Sisihkan.
5. Kempiskan adonan, timbang @ 60 gr. Bulatkan. Diamkan 10 menit. Kempiskan adonan. Isi dengan mentega asin. Bulatkan. Diamkan 45 menit.
6. Semprotkan topping ke atas roti. Oven 13 menit, suhu 190 derajat celcius.
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- 1 kilogram tepung terigu Cakra
- 15 gram ragi instan
- 255 gram gula pasir
- 30 gram susu bubuk
- 25 gram gula pasir
- 450 ml air
- 2 butir telur
- 10 gram garam
- 150 gram margarin
- Sosis
1. Ayak tepung. Kemudian aduk bersama ragi instan, gula dan susu bubuk.
2. Tambahkan telur dan air sedikit demi sedikit. Uleni sampai kalis.
3. Tambahkan garam dan margarin sambil terus diuleni hingga adonan elastis. Diamkan adonan selama 30 menit
4. Kempiskan adonan, timbang sesuai kebutuhan lalu bulatkan. Giling satu persatu, setiap sebuah diberi sosis satu potong lalu gulung. Diamkan selama 60 menit. Olesin dengan susu.
5. Oven 10 menit dengan suhu 180 derajat celcius.
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BAHAN : - 300 gram tepung terigu Cakra
- 200 gram tepung terigu biasa
- 5 gram ragi instan
- 1/2 sendok teh pelembut roti, misal S500
- 30 gram susu bubuk
- 150 gram gula pasir
- 250 ml air
- 50 gram margarin
- 5 gram garam
- 2 kuning telur untuk olesan atau bisa juga diolesi susu
1. Ayak tepung. Tambahkan ragi instan, pelembut roti, susu bubuk dan gula pasir
2. Tambahkan air sedikit - sedikit lalu uleni sampai habis.
3. Masukkan margarin dan garam. Uleni lagi hingga adonan elastis. Diamkan selama 30 menit. Adonan siap dibentuk.
4. Timbang adonan masing - masing 90 gram lalu bulatkan. Giling lalu gulung adonan.
5. Tata adonan didalam loyang, diamkan selama 60 menit sampai adonan mengembang
dua kali lipat.
6. Olesi dengan susu dan oven sampai matang dengan suhu 180 derajat celcius selama 25 menit. Bisa untuk 2 loyang
- Pelembut roti dapat dipilih merek lain. Di toko bahan - bahan kue banyak dijual berbagai pelembut roti. Anda dapat berkonsultasi dengan penjualnya.
Roti sobek bisa di isi keju sesuai selera.
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- 1 kilogram tepung Cakra ( Protein tinggi )
- 15 gram ragi instan
- 80 gram gula pasir
- 40 gram susu bubuk
- 600 ml air es
- 100 gram margarin
- 15 gram garam

1. Aduk tepung, ragi instan, gula pasir dan susu bubuk.
2. Tambahkan air es sedikit - sedikit lalu uleni sampai habis.
3. Masukkan margarin dan garam sambil uleni sampai adonan elastis.
Diamkan adonan selama 30 menit
4. Kempiskan adonan lalu bagi 4 bagian.
Tiap bagian 240 gram. Bulatkan setiap bagian
Diamkan 10 menit.
5. Giling masing - masing adonan, lalu gulung. Lakukan dua kali
Letakkan dalam loyang roti tawar ( loyang tertutup ) ukuran 30 x 12 x 12 cm yang diolesi margarin dan dialasi kertas roti. Tutup cetakan, jangan sampai tertutup sempurna, sisakan 1/4 yang tidak tertutup loyang. Tutup loyang yang nantinya akan tersentuh roti harus diolesi margarin supaya ketika tutup roti dibuka tidak sulit.
6. Diamkan adonan 75 sampai 90 menit sampai adonan setinggi cetakan. Tutup loyang. Oven 30 menit dengan suhu 190 derajat celcius
7 Kalau ingin roti tawar yang tidak persegi empat, tidak perlu menggunakan loyang yang berpenutup, cukup loyang yang berukuran 22 x 10 x 7 cm, yang dialasi margarin dan kertas roti.
Bagian atas adonan diolesi susu.
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