Introduction to Bread Making
Bread is one of humanity’s oldest and most essential foods. From ancient flatbreads to modern artisan loaves, bread-making reflects culture, climate, and technique. This directory introduces foundational concepts including fermentation, gluten development, hydration, shaping, and baking environments.
Below you’ll find categorized bread recipes and educational guides used in the Culinary Program at Malone Global University.
Bread Categories
Artisan & Fermented Breads
- Sourdough Boule
- French Baguette
- Ciabatta
- Rustic Country Loaf
Enriched & Soft Breads
- Brioche
- Challah
- Sweet Hawaiian Rolls
- Cinnamon Swirl Bread
Quick Breads (No Yeast)
- Banana Bread
- Zucchini Bread
- Lemon Poppy Seed Bread
- Pumpkin Bread
Flatbreads & Global Breads
- Pita
- Naan
- Focaccia
- Tortillas