November is National Bread Month

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Bread in some form or another has been around since the dawn of man. Archeologists have found millstones dating back 30,000 years, which suggest humans (most likely women) were making flatbread from the flour of ground cattails and ferns. Around 10,000 years ago wheat was domesticated and became the grain of choice for flatbread. Today, what we call a "traditional" flatbread is made with only wheat flour, salt and water. The resulting dough is rolled out into a circle then baked in a hot oven (or on a hot stone – campfire anyone?). However, some flatbreads such as pita and naan have the addition of yeast. This dough is allowed to rise but is flattened before baking, which results in a flat, soft bread with a pocket inside.

The bible is chock-full of references to bread, starting with Genesis 3:19, "In the sweat of thy face shalt thou eat bread." During Exodus God sends "manna from heaven" an edible substance that was collected every morning while there was still dew on the ground. In Numbers 8, the Israelites were grinding the manna into flour and making cakes. Today, "manna from heaven" means unexpected aid or assistance.

In Exodus 12, the enslavement of Israelites by Pharoh came to a head when God sent the 10th plague (around 1440 BCE), which killed the first born of every person living in Egypt, except for those Children of God whose firstborn were "passed over" because they painted lamb's blood on their door frames. When Pharoh released the Israelites, they didn't have time to add yeast to their bread dough and wait for it to rise. "The people took their dough before it was leavened, their kneadingtroughs bound up in their clothes upon their shoulders." When the fleeing people finally rested for the day, they formed flat patties out of their dough and cooked it into matzoh crackers. Today when Jews celebrate Passover (surviving the 10th plague and leaving Egypt), they avoid all foods, not just bread, that might contain a leavening agent.

Another term that has biblical roots is that of "breaking bread." Today, it means to have a meal together. Forgiveness, brotherhood and cooperation are all part of the act of breaking bread. It's hard to be enemies with someone that you have shared a meal with.

But, at the Last Supper, Jesus literally breaks bread (think matzoh) into pieces giving them to his disciples saying, "This is my body." Thus, bread became the symbol of Christ. And this led to the development of eucharist wafers in the 9th century, which are given today in the Catholic church during Holy Communion.

Another bread that has biblical roots is the challah, an egg rich braided bread that is common at many Jewish holidays (except Passover). While we think of this bread as "challah," the term actually refers to a small portion of dough set aside as an offering. This challah piece is considered holy and must be disposed of in a dignified manner. The general custom is to burn the challah piece in the oven before the actual braided bread loaf is baked. Truly kosher challah bread is made without dairy or meat derivatives (i.e. butter) relying on vegetable oils and eggs. For Jews, the challah bread represents manna from heaven and the 12 braided humps represent the 12 tribes of Israel.

Since it is November, I can't resist including cornbread, which is a staple at most American Thanksgiving meals – either as stuffing or a side dish at the table. Cornbread is not a yeast-risen bread, but rather a quick-bread that uses carbon dioxide gas to make it rise. The gas is created when water comes in contact with baking powder and/or baking soda. This reaction happens fast, thus the term quick-bread.

Modern corn originated about 9,000 years ago from a wild grass growing in central Mexico. Native peoples cultivated and improved the plant into what we call "Indian corn," which was carried north and east into what is now the United States.

When the Pilgrims celebrated the first Thanksgiving, Indian corn had been a staple of American native peoples for hundreds of years. However, the corn mush product served on that occasion was far short of our modern cornbread. In the 1800s people started adding eggs, buttermilk and most importantly, baking soda to the corn mush. Then in the early 1900s, wheat flour was added, and modern cornbread was born.

Here's to a month filled with luscious breads:

Amish white bread, San Francisco sourdough bread, cinnamon raisin bread, English muffins, soft pretzels, pita bread, garlic bread, pizza, crescent rolls, brioche, croissants, biscuits, hot cross buns, focaccia, mandel bread, biscotti, chocolate babka bread, monkey bread, chocolate chip pumpkin bread, caramel pecan rolls, zucchini bread, banana bread, cornbread, bread pudding, blueberry muffins, coffee cake, apple fritters, Boston cream donuts, beignets, churros, crullers...