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History of bread:
Everyone asks and has the doubt, is Baguettes Italian or French? They are originally French but they are often eaten in Italy. And there is another type of Baguette, that the Italians adapted the recipe, called Ciabatta. The Baguettes were brought to Paris in the 19th century by Agust Zang, he also brought the croissant. In French they don't really know the history behind the Baguette, so there are some myths. The most popular myth is that Napoleon created the Baguette in order to allow soldiers carry more easily their bread.

Recipe:
https://food52.com/recipes/27433-dan-leader-s-4-hour-baguette

Ingredients:

1 1/2 cups (12 ounces) tap water, heated to 115° F

1 teaspoon (1/8 ounce) active dry yeast

3 1/4 cups (14 2/3 ounces) all-purpose flour

3 teaspoons (3/8 ounces) Diamond Crystal kosher salt (note: if using a fine-grained salt like table salt, fine sea salt or other brands of kosher salt, you will need to use a smaller volume)

1 splash Canola oil, for greasing bowl

1/2 cup ice cubes

Instructions:

1. Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes. Add flour, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. Add salt, then transfer dough to a lightly floured work surface, and knead until smooth and elastic, about 10 minutes. Transfer dough ball to a lightly greased bowl, cover bowl with plastic wrap, and place bowl in a cold oven or microwave. Let dough rest until doubled in size, about 45 minutes.

2. Transfer dough to a lightly floured work surface, and shape into an 8-inch x 6-inch rectangle. Fold the 8-inch sides toward the middle, then fold the shorter sides toward the center, like a T-shirt. Return dough, seam side down, to the bowl. Cover with plastic again, and return to oven. Let sit until doubled in size, about 1 hour.

3. Remove bowl with dough from oven, and place a cast–iron skillet on the bottom rack of oven; position another rack above skillet, and place a baking stone or upside down or rimless sheet pan on it.

4. Heat oven to 475° F. Transfer dough to a lightly floured work surface, and cut into three equal pieces; shape each piece into a 14-inch rope. Flour a sheet of parchment paper on a rimless baking sheet; place ropes, evenly spaced, on paper. Lift paper between ropes to form pleats; place two tightly rolled kitchen towels under long edges of paper, creating supports for the loaves. Cover loosely with plastic wrap; let sit until it doubles in size, about 50 minutes.

5. Uncover; remove towels, and flatten paper to space out loaves. Using a sharp razor, knife, bread lame, or scissors, slash the top of each baguette at a 30–degree angle in four spots; each slash should be about 4 inches long. Pull out the oven rack with the stone or baking sheet on it and, using the corner of the parchment paper as a guide, slide the loaves, still on the parchment paper, onto the baking stone or pan. Place ice cubes in skillet (this produces steam that lets the loaves rise fully before a crust forms). Bake the baguettes until darkly browned and crisp, 20 to 30 minutes; cool before serving.

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History of the bread:
Pretzels were introduced to North America in the 19th century. It was questioned if they came from Germany or Italy, but it is best believed that they came from Germany and were an ancient snack and "reward"  food after prayers

Recipe: https://www.allrecipes.com/recipe/161586/papa-drexlers-bavarian-pretzels/

Ingredients:

3 cups all-purpose flour, divided

1 tablespoon active dry yeast

1 teaspoon white sugar

2 tablespoons butter, softened

1 ⅓ cups water

¼ teaspoon salt

3 tablespoons baking soda

3 cups water

2 tablespoons butter, melted

1 tablespoon coarse sea salt, or to taste

Instructions:

1. In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.

2. Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.

3. Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.

4. Bake in the preheated oven until golden brown, 8 to 10 minutes.

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History of the bread:
Damper was originated in 1817 in Sydney, Australia, prepared with water, flour, and salt and cooked on a campfire. It was created by Stockmen and it is also known as "Bush bread" or "Seed cake". It includes varous seeds and it is really healthy by being high in protein and on carbohydrate. The stockmen created this bread because it was cheap and easy to transport throughtout their journeys.

Recipe:
https://www.finedininglovers.com/recipes/brunch/australian-damper-bread

Ingredients:

All Purpose Flour 500 g

Salt 1 tsp

Baking Powder 2 tsp

Butter 20 g, softened

Milk 200 ml

Vegetable Oil

for the pan

Instructions

1. To prepare the traditional Australian damper bread, place the flour, salt and baking powder in a bowl

2. Use a hand mixer to mix in the softened butter and milk until you have a smooth, firm dough

3. If the dough is too sticky, add a little more flour

4. Brush a cast iron pan with oil.

5. Shape the dough into a loaf and place in the pan.

6. Brush with milk and score crosswise into eight segments.

7. Put the lid on the pan and cook over hot embers (suspended if possible) for around 40 minutes, until golden brown.

8. If the bread sounds hollow when tapped on the underside, it is cooked.

9. Serve the Australian damper bread warm or cold.

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History of the bread:
American biscuits originated in the British Isles as scones, first mentioned in print in the 16th century. ... Biscuits took over the South, where common ingredients like buttermilk, lard and low-protein soft wheat (which can produce more-tender biscuits than hard Northern wheat) are plentiful.

Recipe: https://www.livewellbakeoften.com/easy-buttermilk-biscuits/

Ingredients:

2 cups (250 grams) all-purpose flour, spooned & leveled

1 tablespoon baking powder

1/4 teaspoon baking soda

2 teaspoons sugar

1 teaspoon salt

6 tablespoons (85 grams) cold unsalted butter, cubed

3/4 cup (180 ml) cold buttermilk, plus more for the tops of the biscuits

Instructions:

1. Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the in the cubed cold butter and cut into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together.

3. Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times.

4. Place the dough onto a lightly floured surface and pat it down into a 1/2-inch thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 10 to 12 biscuits. I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won't be quite as good.

5. Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.

6. Bake at 450°F for about 15-17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Allow to cool for a few minutes, serve, and enjoy!

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History of the bread:
Archival sources show that the simit has been produced in Istanbul since 1525. Based on Üsküdar court records (Şer'iyye Sicili) dated 1593, the weight and price of simit was standardized for the first time. The 17th-century traveler Evliya Çelebi wrote that there were 70 simit bakeries in Istanbul during the 1630s.

Recipe: https://foolproofliving.com/simit/?

Ingredients:

1 cup water at 110 F degrees (43 Celsius)

1 cup whole milk at room temperature (or heavy cream)

2 tablespoons active dry yeast Or 3 (1/4 oz.) packets

2 tablespoons granulated sugar

1 large egg at room temperature

2 teaspoons kosher salt

3 tablespoons vegetable oil (Canola, avocado, and grapeseed oil would all work)

5 cups all purpose flour (25 oz.) plus more for when kneading the dough and for the surface

3 cups sesame seeds (12 oz.)

7 tablespoons molasses diluted with 5 tablespoons of water

Instructions:

1. Activate the yeast: Place water, milk, sugar, and active dry yeast into a measuring cup. Give it a quick whisk, cover it with stretch film, and let it sit on the counter for 10 to 15 minutes or until bubbles form on top.

2. Make the dough: Place 5 cups (700 grams) of all-purpose flour, kosher salt, oil, egg, and now-risen yeast-milk mixture in a large mixing bowl. Start mixing by hand until it comes together. Lightly dust the counter with flour and transfer the dough onto the surface. Knead by hand to form a smooth and elastic dough until the dough is not sticking to your fingers. This may take around 15 -17 minutes.

3. Let the simit dough rise: Lightly wet a kitchen towel with hot tap water and place it over the dough. Let it sit on the kitchen counter until it doubles in size, 30-45 minutes.

4. Toast sesame seeds: While the dough is rising, place sesame seeds in a large non-stick skillet over medium heat, stirring constantly, and toast until they turn golden brown, 20-25 minutes. Transfer into a large shallow plate to cool.

5. Roll The Dough into a Cylinder: Fold the dough from each end onto itself towards the middle, gently pinch, and roll into a cylinder of roughly 20-inches (51 cm.)

6. Using a sharp knife or a pastry scraper, divide the dough into 10 equal pieces, transfer onto a sheet pan (lined with parchment paper), and cover it with a clean kitchen towel (to prevent them from drying as you work on each piece)

7. Preheat the oven to 400 F degrees. Line two baking sheets with parchment paper.

8. Shape the dough and let it rest: Roll each dough ball into a roughly 40-inch (102 cm) long strand. Fold the string onto itself using your finger to hold it in the middle. Twist the dough in the opposite direction to form a spiral rope. Roll it into a 5-inch diameter ring and gently pinch the end to seal.

9. Transfer the now-shaped simits onto the parchment-lined baking sheet. Repeat the same process for the rest of the dough balls. Let them rest until they rise for 30 minutes. How much they rise depends on the temperature of your kitchen. (You can learn more about this in the tips section below)

10. Mix together molasses with water in a large shallow plate. Bring in the sesame seeds. First, dip simit into the molasses mixture (on both sides) and then into the sesame seeds making sure that all sides are fully covered with sesame seeds. Transfer onto a baking sheet and repeat the same process for the rest of the limit.

11. Bake both sheets in the oven for 18-20 minutes or until golden brown making sure to rotate them from top to bottom halfway through the baking process. Let them cool for 5 minutes and serve while still warm.

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History of the bread:
Mayan legend says that the first tortilla was a gift. As the story goes, a peasant invented the corn tortilla as a present for his hungry king over 12,000 years ago. In the ancient highlands of modern Mexico, tortillas were a staple in both Mayan and Aztec diets.

Recipe: https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/

Ingredients:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil

1 cup warm water

Instructions:

1. Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.

2. Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.

3. Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.

4. After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will stick together. (I like to separate my tortillas with parchement paper.)

5. When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.

6. Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.

7. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.

8. Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.

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History of the bread:
Cinnamon rolls or cinnamon buns is a sweet roll served commonly in Northern Europe and North America. In North America its common use is for breakfast. Its main ingredients are flour,cinnamon, sugar, and butter, which provide a robust and sweet flavor. Haga, a district in Gothenburg, Sweden, is well known for its very large cinnamon rolls. These cinnamon rolls are called hagabullar or 'Queen of the kitchen'.

Recipe: https://tasty.co/recipe/homemade-cinnamon-rolls

Ingredients:
DOUGH

½ cup unsalted butter(115 g), melted

2 cups whole milk(480 mL), warm to the touch

½ cup granulated sugar(100 g)

2 ¼ teaspoons active dry yeast

5 cups flour(625 g), divided

1 teaspoon baking powder

2 teaspoons salt

FILLING

¾ cup butter(170 g), softened

¾ cup light brown sugar(165 g)

2 tablespoons ground cinnamon

FROSTING

4 oz cream cheese(55 g), softened

2 tablespoons butter, melted

2 tablespoons whole milk

1 teaspoon vanilla extract

1 cup powdered sugar(120 g)

Instructions:

1. Generously butter two disposable foil pie/cake pans.

2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.

3. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.

4. Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.

5. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.

6. After 1 hour, the dough should have nearly doubled in size.

7. Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.

8. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.

9. Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.

10. Spread the softened butter evenly over the dough.

11. Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.

12. Press the mixture into the butter.

13. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.

14. Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.

15. Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.

16. Preheat oven to 350˚F (180˚C).

17. To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.

18. Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.

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History of the bread:
The kipferl, the origin of croissant can be dated back to at least the 13th century in Austria, and came in various shapes. ... The French version of the kipferl was named for its crescent (croissant) shape and has become a universally identifiable shape across the world.

Recipe: https://bakingamoment.com/easy-homemade-croissant-recipe/?

Ingredients:

4 cups all-purpose flour

1/3 cup granulated sugar

4 teaspoons active dry yeast*

2 1/4 teaspoons kosher salt

1 1/4 cups unsalted butter, cold (2 1/2 sticks)

1 cup milk (you may need slightly more or less)

egg wash (1 large egg beaten with a teaspoon or two of water)

Instructions:

1. Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined.

2. Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat.

3. Add the milk and stir together until a stiff dough forms.

4. Wrap the dough tightly in plastic wrap and chill for 1 hour.

5. On a lightly floured surface, roll the dough into a long rectangle shape.

6. Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough has large streaks of butter in it but it is smooth and flat. (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.)

7. Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion out to a thickness of about 1/8-inch, in a long rectangle shape (approx. 10-inches wide by 22-inches long).

8. Cut the dough into long, skinny triangles (about 5-inches at the wide end).

9. Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant.

10. Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours).

11. Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash.

12. Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.

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History of the bread:
A history bread of South Korea is Hwangnam bread (named after its region of origin, Hwangnam-dong), also commonly called Gyeongju bread, is a local specialty of Gyeongju City, South Korea. It is a small pastry with a filling of red bean paste.

Recipe:
https://www.maangchi.com/recipe/kkwabaegi

Ingredients:

3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting

2 tablespoons butter

1 packet of dry yeast (about 2¼ teaspoons: 7 grams)

5 tablespoons white sugar

1 cup milk

1 egg

½ teaspoon kosher salt

corn oil for frying

½ teaspoon cinnamon powder

Instructions:
COATING
Add 3 tablespoons sugar and the cinnamon powder to a brown paper bag. Shake to mix well. Set aside. Roll out the doughnuts:

DOUGH

1. Uncover the dough and knead it for a few minutes. Put 2 tablespoons of flour on the corner of your cutting board to use for dusting. Divide the dough into 16 equal pieces.

2. Take a piece of dough and roll it out on your cutting board so it forms a rope 10 inches long and ½ inch in diameter. If it’s sticky, sprinkle some flour on the area you’re working in. When you roll out the dough, move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it.

3.  Take the dough off the board, hold it aloft, and bring the ends together. The tension in the dough will twist it as it hangs. You can add as much tension as you like, but I think the best looking kkwabaegi has 3- 4 twists in it. 4. Place the twisted dough on a floured cutting board or tray. Repeat with the rest of the pieces of dough. 5. Let the doughnuts expand for about 30 minutes. 15 minutes in, gently flip each doughnut over with your hands so the bottoms don’t get flat and all sides expand nice and round. Fry the doughnuts:

4.  Heat up 4 inches of oil in a deep skillet over medium high heat, until the temperature reaches 350° F. Lower the heat to medium heat, then gently set each doughnut into the hot oil by hand. Be careful not to get your hands too close to the oil. Add as many pieces to the oil as your skillet will allow, enough so the doughnuts can sit in the oil without pushing against each other.

5. Cook for about 5 minutes, occasionally gently flipping them over with tongs, until they get crunchy outside and are evenly golden brown.

6. Strain the cooked doughnuts. Put them in the brown paper bag with the sugar cinnamon mixture. Shake a few times until they are evenly coated. This is best done when the doughnuts are still warm. Repeat this with all the doughnuts until they are all cooked and coated.