[Sca-cooks] "Actual bread?" WAS gingerbrede

[Holly Stockley]

Lots.  And lots.  I have several in-depth bread cookbooks.  (Peter Reinhart features rather prominently on my bookshelf).  Many breads may also contain eggs, milk, oil, butter, honey, sugar, spices, etc., etc.  Most are flour/liquid blends leavened with yeast.  Though that's also a little variable modernly if you want to throw "quick breads" into the equation.  And, of course, baked.  
A good place to start is with "English Bread and Yeast Cookery" by Elizabeth David, or "Crust and Crumb" by Peter Reinhart.  The latter is somewhat more modern in approach and covers such variants as ciabatta and foccacia, naan, and other ethnic variants.  Or wait a few more weeks for the new Reinhart book, "Artisan Breads Everyday."
Femke> 
> Now I'm very curious as to what "actual bread" may be! The definition  
> for bread that I've always worked with is that of my religious  
> community -- you don't make the blessing over bread unless the item in  
> question is (1) made of only the four basic ingredients: flour, water,  
> salt, and yeast, AND (2) is baked -- not fried, roasted, boiled, or  
> any other preparation, but baked. Is there a different definition of  
> bread when speaking culinarily rather than religiously? *puts on  
> glasses, gets notebook and pen ready*
> 
> Judith / no SCA name / all about the FOOD
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