Bread is a staple food made from fermented dough of flour and water, and sometimes enriched with other ingredients. Bread can be divided into common and special types. Common bread uses wheat flour, yeast, water, and salt. Special bread adds ingredients like oil, butter, sugar, or uses other flour types. The document provides details on ingredients commonly used in Italian bread like various wheat flours, yeast, salt, and water. It also gives nutritional information and describes typical breads from the Abruzzo region, as well as several bread recipes.

2. BREAD is a dietary product obtained
from the fermentation and the
subsequent baking of a dough mainly
made of cereal flour and water, made in
many different ways and sometimes
enriched with typical regional
ingredients.
BREAD

3. Picture 1: A few kind of bred.
BREAD
can be divided into
COMMON
BREAD
SPECIAL
BREAD

4. COMMON BRED
We can obtain it through a leavened
dough made of wheat flour, yeast,
water and salt
Picture 2: bread main ingredients.

5. SPECIAL BREAD
It is achieved through a wide variety of
mixtures, to the basic ingredients
others are added such as:
oil
butter
malt
sugar
milk
nuts
raisins
or by mixing wheat flour to other flour
such as:
wholemeal
barley
rye
corn

6. INGREDIENTS

7. FOUR
In italy the most used cereal to make bread
is wheat flour, but in some regions people
can also use durum wheat flour
Picture 3: wheat spike
Picture 4: durum wheat spike

8. THE MOST COMMON USED WHEAT FLOUR
ARE THE FOLLOWING
 Flour type 00: it is optical white ant it is
the most sophisticated and the richest
one in starch. it is ideal to make cakes,
cream and for general baking
 Flour type 0 : it is less refined than the
previous one and contains small
residues of mineral salts. it is generally
used for dough of greater consistency.
 Wholemeal flour: comes from the
grinding of full wheat grains, it is dark
and contains the maximum amount of
bran; it is richer in fibers, vitamins and
minerals than any white flour
DURUM WHEAT FLOUR:
It comes from durum wheat and its flour
(with an amber colour) is mainly used for
the production of pasta but also for some
types of bread

9. YEAST
Brewer’s yeast is the most used yeast, either in
cubes or in powder, but it can also be a
previously leavened mixture( a sort of natural
yeast, the so called mother dough).
The yeast is normally mixed with other
ingredients as it helps the sugar to become
alcohol and carbonedioxide, causing the
swelling of the dough.
(Dosage: 30-50 gramms for 1 kg flour)
SALT
Salt has the propriety to increase the plasticity
of the dough and to improve both its tast and its
crunchiness. Furtherly salt can be added to
extend the time of storage
(Dosage: from 1 al 2 % per 1 kg flour )

10. WATER
Water has a key role in bread preparation, as it
moisturises flour, inflates starch grains, ensures
the elasticity and the extension of gluten, gives
plasticity to the dough and it creates the best
conditions necessary to start the enzymatic
activities which are foundamental to
fermentation.

11. Nutritional Values
Bread, pasta and rice are foods rich in sugar (or
carbohydrates).
In a balanced diet carbohydrates should provide
about 50 – 55 ./. of total daily calories. Bread,
like any other food taken individually, is not a
complete food, it is particularly rich in fibers,
especially wholemeal bread.

12. ENERGY VALUE per 100 gramms
Bread
Type
Edible Part % Kcal. KJ
Malt bread 100 267 1117
Unleavened
Bread
100 377 1576
Rye Bread 100 219 915
Brad type 0 100 275 1151
Bread type 00 100 289 1209
Bread type 1 100 265 1108
Wholemeal
Bread
100 224 935
Milk Bread 100 295 1234
Oil Bread 100 299 1249

13. TYPICAL BREAD IN THE
ABRUZZO REGION
KIND OF
BREAD
TRADITIONAL
FOOD
DESCRIPTION
AREAS OF
DIFFUSION
L’AQUILA
TYPICAL
BREAD
YES LOAF WEIGHING
1 0R 2 KILOS
L’AQUILA
REGION
PIZZA
AQUILANA
=
THIN AND
CRUNGHY
BREAD
L’AQUILA
REGION
CAPPELLE
BREAD
YES
LOAF WEIGHING
500 GRAMMS
CHIETI
REGION
CORN
BREAD
=
BREAD MADE
WITH CORN
FLOUR
TERAMO
REGION

14. IN ITALY, THE LAW CLEARLY ESTABLISHES
THE BREAD CHARACTERISTICS AND ANY USED
NAME UNDER THE PRESIDENT OF THE
REPUBLIC DECREE NO 502 OF 30 NOVEMBER
1998.

16. DIP BREAD IN MILL
INGREDIENTS:
milk
stale bread
In the lukewarm milk crumble the stale bread, let it
soak for about ten minutes and then serve it.
TOASTED BREAD
INGREDIENTS:
bread
oil
Cut a big slice of homemade bread and let it cook on
the barbecue.aas soon as it is toasted on both sides,
put some oil on it.

17. GARLIC BREAD
INGREDIENTS:
bread
garlic
tomato
oil
salt
variation
basil
oregano
meat or liver sausages
Cook on the barbecue a big homemade slice of bread,
rub garlic and tomato, put some oil on it and then
replace on the barbeccue for a little. serve them hot.
Another version of the recipe: tomato can be cut into
pieces and seasoned with basil and oregano; garlic
bread with sausages: take the sausage’s skin off and
spread it on the hot bread till the sausage’s fat melts.
Serve it hot.

18. TOASTED BREAD
INGREDIENTS
bread
oil
salt
Cut a big slice of homemade bread and let it cook on
the barbecue. As soon as it is toasted on both sides,
put some oil on it.
BREAD SEASONED WITH OIL
AND SUGAR
INGREDIENTS:
bread
oil
sugar
Cut a homemade slice of bread, sprinkle with
sugar first and season with oil then.

19. COOKED BREAD
INGREDIENTS FOR 2 PEOPLE:
stale bread
garlic (1 clove)
bay (2 leaves)
tomatoes (3 o 4)
salt (q.b.)
oil
Let garlic, bay and tomatoes boil in the salty
water. Add the stale bread cut to pieces and
cook it for a minute. Drain the water at the end
and season with a tea spoon of oil.

20. BREAD COOKED WITH
LEGUMES
(beans, chickpeas, lentils ecc)
INGREDENTS:
stale bread (4 little pieces of bread per person)
potatoes (500 gr)
beans (300gr) (a different version with
chuckpeas/lentils..)
tomatoes (3 or 4)
garlic (a clove)
salt (as much as you want)
parsley
Cook the legumes previously left in lukewarm
water. Peel potatoes, cut them into thick slices,
put them in a quite big pot and cover them with
water, bring to boil; add: legumes already
cooked, small pieces of tomatoes, parsley and
salt. A few minutes before serving just add small
stale pieces of bread and let them cook for 1 or 2
minutes. Drain the excess water and season with
oil.

21. FRIED BREAD
INGREDIENTIS (for 4 PEOPLE ):
stale bread (6 medium size slices)
eggs
salt
cooking oil
Beat eggs with salt. Soak slices of bread in
beaten eggs. fry them to a golden brown with
generous oil. Drain, cut them into pieces and
serve with soups.

22. BREAD PIE
INGREDIENTS :
stale bread (1/2 kg)
milk (1/2 litre)
macaroons (100 g)
sugar (100 g)
a sliced apple
pine-seed (50 g)
raisin
amaretto (a small glass)
dark chocolate
Soak raisin into the liqueur. Cut bread to slices
and soak in milk for two hours. Work the bread
with a spoon till it is melted. Blend the eggs,
sugar, crumbled macaroons and chocolate
slivers. As soon as all these ingredients are
melted together, blend pine-seed, raisin with the
liqueur and the apple. Pour in a mould greased
with butter and bake at 150 degrees for 20
minutes.

23. PARROZZO
INGREDIENTS:
sweet almonds (150 gr)
bitter almonds (7-9)
superfine flour (160)
sugar
eggs (6)
dark chocolate
lemon zest
orange zest
Chop all the almonds, then in a big bowl whip the egg
yolk with sugar; in another bowl whip the egg whites
till stiff. Add the chopped almonds, superfine flour,
lemon and orange zest (already greated) to the egg
yolks. Stir thoroughly and add the yolks. Stir
thoroughly and add the egg whites. Bake the mixture
at 160 degrees, for 50-60 minutes. Leave it cool and
drizzle with the blended dark chocolate.

24. PIZZA MADE WITH
CORN FLOUR
INGREDIENTS:
corn flour
water
salt
Boil water in a saucepan, place the flour on a
pastry board in a volcano shape, add salt and a
little by little the boiling water, stir with a
wooden spoon to create a smooth mixture.
Create a circular shape (like pizza) 2-3 cm thick,
and bake it in oven hot enough to allow the
forming of a golden crust.
In ancient times, it was cooked in the "tile" and
under the embers in the fireplace.

25. AN UNFORTGETTABLE DAY
IN PRETORO

26. PICTURES
Practical demonstration

27. HERE WE ARE!!!
It’s really fun to mix!!!

28. THIS IS WHAT WE MADE
Here the result of our great job

29. …WAITING FOR THE BAKING
We are having some fun after the hard job!
A leavening demonstration!

30. WE MADE BREAD AT LAST!
…and it is so delicious!!!