Bread

Bread is a staple made from flour and water, wildly diverse in texture and taste.

Flavor

How to use it

Maintain Freshness. Wrap it up to limit staling; less air means less moisture loss.

Complex Crust. Light toasting triggers Maillard reactions, creating a more complex crust.

Common mistakes

• Refrigeration speeds starch retrogradation, staling bread faster.
• Slicing early exposes more surface area, speeding up drying.

What goes with bread

• Butter. Butter melts into bread, creating a crispy, flavorful crust when toasted.
• Avocado. Creamy avocado fat contrasts with crisp toast, and salt and acid finish it.
• Olive oil. Bread soaks up olive oil's fruity, peppery flavor, carrying it to the palate.
• Za'atar. Za'atar and olive oil on flatbread make Lebanese manakish.
• Tomato. Tomato's acidity contrasts with bread's carb heaviness, adding freshness.
• Milk. Milk soaks into bread and softens it into a tender crumb for puddings and panade.
• Mozzarella. Bread's crisp crust contrasts with mozzarella's soft, milky melt.
• Garlic. Garlic's intense aroma diffuses into the bread pores.

Try tonight

• Toast slices for a crunchy snack.
• Make a sandwich.
• Cube for salad croutons.

Storage

Store at room temperature in a breadbox or airtight container to prevent drying out.