Bread in Europe
Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.
[1] In the Czech Republic, various kinds of bread are made, all sourdough, the differences depending mainly on the type of flour used.
[citation needed] In the late 19th century, Danish bakers in the larger towns baked fresh bread in the morning.
This bread, called morgenbrød, made primarily from wheat and intended for the rising bourgeoisie, was baked into various shapes and with a variety of seasonings.
Bread is made from all four of the cereals grown in Finland: wheat, rye, barley and oats; these are usually ground into various grades.
The potato, although a late introduction to Finland in the early 19th century, features heavily in food culture and has found its way into many kinds of bread.
Rye breads baked in hot springs are a popular item today, and are served for local consumption as well as for tourists.
In general, stock fish (harðfiskur) was served as a bread substitute, eaten with butter on the side with almost every meal.
Today, it is a popular snack that has found a new target group within the sports food market because of its high-protein and favourable amino acid content.
Bread often has a small quantity of olive oil, butter, or rendered lard mixed into the dough to make it softer and more palatable.
"Pane in cassetta" and "pan carré" are low-grade factory produced convenience foods sold in all Italian supermarkets.
In Latvia, rye bread (rudzu maize) has been a national food staple for centuries and is included in the Latvian Culture Canon.
Fried rye bread with garlic (ķiploku grauzdiņi) and mayonnaise is often served as a starter in restaurants and bars.
The whole grain bread from local bakers must give way to huge lorry loads of baguettes and frozen dough offering cheaper products.
In Spain, traditional bread or pan is a long loaf, similar to the French baguette but wider and shorter, generally called "barra" and many other different names along the country like "pistola" or "bastón".
There's also a long variety of types with different forms, presentations and recipes such as "chapata", "payés", "gallego", "candeal", "mollete", etc.
Bread is widely consumed alongside almost every meal, or even making it an important part of some iconic pieces of Hispanic cuisine such as bocadillos or pinchos.
[9] There is a region called Tierra del Pan ("Land of the Bread"), located in the province of Zamora, where the economy was in the past joined to this activity.
[10] Aside from the common bread that is shown in the photo, bazlama, gözleme, lavaş, pide, simit, and yufka are popular varieties.
[citation needed] There is a wide variety of traditional breads in Great Britain, often baked in a rectangular tin.
These loaves are noticeably taller and thinner, with burned crusts at only the top and bottom of the loaf, and with a much firmer texture than English and American pan bread.
