What are the 13 popular European breads?

Bread is the staple food. What are the 13 popular European breads?

What is the definition of delicious bread in the conventional impression? Soft, sweet, or rich in ingredients, if that’s the case, the plain looking bread in the bakery may disappoint you, but with their ordinary appearance, they may have a unique flavor that fascinates you.

French rural bread

Country bread is a big round bread made of fermented sour dough, which has earthy taste and strong flavor.

Before baking, a cut is made on the surface of the bread to allow the top to expand during baking, resulting in a pleasant crust that is soft and chewy inside. Rural bread is usually large in volume. In French villages hundreds of years ago, this type of bread was made using a communal oven and typically weighed between 1.5 and 5.5 kilograms. As its name suggests, rural bread naturally carries a touch of rustic and unrestrained flavor. However, despite having only a few ingredients such as medium gluten flour and yeast on its ingredient list, it places high demands on the quality of the flour and the skill of the baker. Basically free of sugar and oil, so even when freshly baked, it inevitably appears too ordinary and lacks appeal. However, when it comes to rural bread, don’t make the superficial mistake of “judging by appearance”. As long as you are careful, you can always discover its beauty. Cutting open a freshly baked piece of country bread immediately reveals irregular pores of varying sizes left by yeast in the dough. It is crispy on the outside and tough on the inside, with a chewy texture. The wheat aroma of flour permeates the mouth and tongue, giving it a unique charm whether paired with thick soup or eaten dry in the mouth.

Ciabatta

In Italian, it means “slippers” and is named “chabata” because the freshly baked bread looks like slippers. It is made from “liquid seeds” that have been fermented at low temperatures for a long time, so the tissue of bread has shiny holes of varying sizes, and a slightly sour taste that is crispy on the outside and soft on the inside, which is its charm. The traditional way of eating is to dip it in olive oil and mix it with Italian balsamic vinegar. Europeans also often add cheese, meat products, vegetables, etc. to this bread to make delicious sandwiches.

Compared to French country bread, the personality of Italian Chabata is more distinct. This is a bread baked with regular wheat flour, reportedly invented to counter the popularity of baguettes in the Italian market. The raw materials of Chabata are quite similar to those of baguettes, consisting only of water, yeast, flour, salt, and some even add olive oil. Therefore, French bakers often refer to Chapata as a “baguette with olive oil”. But beneath the crispy crust of Chabata lies a soft, wet and sticky bread core. This is simply the raw material for making sandwiches and panini, capable of carrying infinite combinations and creativity.

French Baguette

Among European bags, the most well-known one is probably the magic stick. In October 1920, a law stipulated that bakers should not work before 4am, which made it difficult to make round bread for breakfast. This problem was solved by the later emergence of the slender baguette, which prepared and baked it more quickly. It has a unique crispy taste, known for its crispy shell and soft chewiness. The production materials for the baguette are simple, usually using only four ingredients: flour, water, salt, and yeast. The dough needs to be awakened and folded several times, and steam sprayed several times during the final baking process. This production method gives the baguette a unique taste: the skin is crispy and golden, the inside is moist and soft, and filled with pores. In France, baguettes are served as breakfast spread with butter or as a side dish, dipping into the delicious sauce left on a plate. You can also use butter and garlic sauce with a baguette at home, and put it in an air fryer for 2 minutes to get crispy and fragrant garlic bread slices.

Knot Cake

Also known as alkali water cake or pre cake, it is a traditional noodle dish commonly found on the streets of Germany. Due to the dough being soaked in alkaline water during production, the crust of the knot cake baked at high temperature appears dark brown red and does not look delicious. The most wonderful thing is the coarse salt particles sprinkled on the surface of the knot cake, like the vinegar from opening the hairy crab, the sour plum sauce dipped in roasted goose, and the few drops of lemon juice squeezed from swallowing raw oysters, which add a touch of finishing touch. A few knots paired with a Bavarian sausage, served with yellow mustard and beer, is an extremely rich meal. If you just cut the knot cake horizontally and spread butter on it, no one would think it’s a perfunctory meal. In short, it is not fancy, has content, has a tight texture, a full-bodied taste, and is satisfying.

Bagel

Whether you enjoy making bread or eating bread, there is definitely a classic bread that cannot be avoided, which is the “bagel” originated in Europe. The bagel, also known as the bagel, is a traditional Jewish food that was first introduced to various parts of the world from Jerusalem. The circle at the center of the bagel is designed to ensure more even heating during the boiling and baking process, as well as easier transportation and sale. From a practical baking perspective, one of the reasons why bagels are circular is to increase their surface area, making them easier to bake through during the baking process.

The taste of bagels is relatively hard, but their unique firmness, toughness, and chewiness make them a bit difficult to eat, but they still cannot resist the love of bagel fans. Nowadays, there are various flavors of bagels, such as cheese bagels, blueberry cheese bagels, etc. You can also add rich fillings to make your own favorite flavor. In addition, because it is low in sugar, fat, and oil, and has a strong sense of satiety, if you are in the fat loss period, you can consider closing your eyes!

Brioche

This is a sweet bread with a texture that is fluffiness and lighter than French baguettes. Perfect for both breakfast and lunch, French toast made from Brioch is an incredible delicacy. Rich Brioux is a staple food in bakeries and one of the few products that can be found in both French bakeries and pastry shops. Briochou was originally known as the “noble bread” because it was made with a large amount of eggs and butter, without adding a drop of water, and the first two ingredients were quite precious at the time, only nobles could afford to enjoy them, hence the saying. People even classified Brioux into a “commoner version” with a butter content of 20%, a “rich version” with a butter content of 50% -60%, and a “royal version” with an 80% butter content. The newly baked Brio Xiu has a golden and crispy outer skin, but its interior is super soft, with a cake like texture and a very touching aroma. And the braided bread we are familiar with is actually a type of Briochou bread, which has many subdivided braiding methods. Early braided bread also had certain religious significance. Briochou bread is not suitable for slicing. You can tear it off by hand along the natural texture of the dough and slowly feel the fluffy texture of the eggs and the delicate and moist texture of the butter. Taking a gentle bite, the soft Brioshu slowly collapsed in his mouth like a cloud, which is the luck and happiness of being born human.

Focaccia

In Latin, the original meaning is “center” or “stove”. In fact, when you think about it, the most beautiful scenery in a kitchen is just a fire in the stove, and the fragrance of the fire fills the hillside. Focaccia is very popular in Italy, it is a bread with rich ingredients and a flat shape. Usually people will season with various herbs and olive oil, paired with cheese, bacon, and various vegetables, like another form of pizza.

Unlike the crispy crust of Chabata, the taste of Focacha is very soft and moist, like freshly turned soil in spring, with a damp and vigorous aroma. Even better, it’s unclear where the trend started, and people began to create “paintings” on the flat surface of the Buddha’s statue. A smooth crust is a natural “canvas”, with passionate red peppers and tomatoes, overflowing bell peppers and orange peels, elegant rosemary and nine layered tarts, noble onion heads and carrots… readily available ingredients create a seamless painting, with flavors that can be sweet or salty

Forgas

It is a flat bread style bread, usually shaped like a leaf, decorated with fresh herbs including sage, thyme, olives, rosemary, and sun dried tomatoes. Sometimes cheese can be placed on top, as well as anchovies and bacon. This gorgeous bread is essentially the French version of Focaccia, with a soft and light texture, a slight chewiness, and a rich flavor. Usually served as an appetizer with dipping sauce.

Penny Tony and Pandolo

Panetoni (Italian Christmas fruit cake) and Pandolo (golden bread) are both the “red people” on the Christmas table, and they are known as the “twin heroes of Christmas”. They are essential holiday pastries on Italian holiday tables. These two types of bread are cylindrical in shape and star shaped in shape. The former is like a super large cupcake, filled with rich dried fruits soaked in wine. The latter is baked using special molds, and the finished product is placed on the table like an edible Christmas tree. From a distance, the bread sprinkled with frosting looked like a city after snowfall.

Luo Song

The appearance is olive shaped, chubby, with pointed ends. Before baking, a deep cut is made in the middle of the dough, and butter is squeezed in, creating a bursting effect. Because a layer of butter is squeezed into the surface, high-temperature baking seeps into the bread, and during the baking process, butter is brushed on the surface again, so the taste is crispy on the outside and very soft on the inside, with a little sweet and mellow flavor.

Its recipe is similar to salted bread, but it has a different taste. Perfect for tasting with coffee in the cold winter. A highly recommended type of Luzon bread is CARINO’s sea salt vanilla Luzon, which has a refreshing vanilla cream flavor in one bite and a slightly crispy appearance, making it perfect for winter meals. After entering winter, we cannot do without carbohydrates, and puff pastry and creamy bread are particularly popular among people. For example, when grapes are grown in jade cinnamon rolls, they will fall off with just one break, which is called a crispy aroma. The soft and fluffy cranberry Earl Grey tea is a taste that you can’t help but miss after eating for a while. Also, double heat bombs, thick chocolate toast

Cinnamon Roll

Europeans love to add cinnamon powder to their dishes, whether it’s cooking red wine, making hot tea, or baking cookies or apple pies, they always add a little bit. In the distant Nordic region, people have also made a unique and fragrant bread with it as the main ingredient

Cinnamon has a warm taste and a spicy aftertaste, which makes it the most suitable to eat in the harsh winter. However, North America and Northern Europe have long winters without summers, so it is not surprising that cinnamon rolls are considered a home cooked delicacy. The method of making cinnamon rolls is not complicated, just use cinnamon sugar as the filling and roll it according to the ordinary process. Eating cinnamon rolls should be done while they are hot, and it would be even better to wait by the stove for a freshly baked one. Take a hot bite in your hand and pair it with a cup of hot American or hot tea, it’s enough to forget your worries. It is worth mentioning that the cinnamon candy filling is quite thick, and people even sprinkle a thick layer of cream cheese on the outer skin of the cinnamon roll, making the skin appear milky white. Although it satisfies the craving, the small piece is definitely at the level of a feast in terms of calories.

Danish

Danish pastries are a large category of bread made from ingredients such as oil, sugar, and eggs. Danish pastries are made using a puff pastry, resulting in a crispy and crunchy texture that leaves every bite fragrant and flaky. Made by mixing flour with milk and filling with jam or chocolate sauce.

If you want it to be crispy, the oil skin is the key. Therefore, Danish pastries use a lot of butter in the production process, which can be considered a delicious little ‘dark side’. The common crisps are cake shaped, roll shaped and Fried Dough Twists shaped. In terms of ingredients, there are those that add raisins and walnut kernels, as well as canned peaches or blueberry sauce. There is no need to overly pursue authenticity, as the saying goes, ‘delicious is just’. Danish pastries have hundreds of layers of pastry, making them crispy and delicious, leaving a lasting impression. The traditional filling for Danish pastries is jam made from very healthy and fresh fruits, which is sweet and not greasy. With continuous development, various flavors and shapes of Danish pastries have emerged. One that everyone is familiar with is the popular Danish ham puff pastry, which is even more flavorful when paired with cheese.

Cheese bag

In recent years, cheese buns have become popular throughout the country. Cheese buns, also known as snow mountain cheese buns, have a soft texture and are filled with cheese filling. The combination of soft bread and thick cheese in one bite is very satisfying. For cheese lovers, this is definitely an irresistible bread. This bread is rich in ingredients and has a thick texture, making it very satisfying to eat in one bite.

Recently, there is a popular garlic cheese bun. The freshly baked garlic cheese bun is filled with the sweet and enticing garlic aroma of cheese and butter, making it mouth watering. When you take a bite, the first thing you feel is the crispy outer skin, followed by a rich garlic aroma mixed with creamy and chewy cheese sauce. When you feel this delicious taste in your mouth, you realize that cheese and garlic are a perfect match.

About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.

Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.

Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.

Chinese Website: Cheersonic Provides Professional Ultrasonic Cutting Solutions