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Bread: Cake’s poorer brother gets fancier for your dinner table.

Cake's poorer brotherBreads are common to almost every household across the globe. They may be characteristically and physically different depending on the make, flavour, ingredients and bake; but they are all a part of the immensely and unbelievably large bread family. However the swift yet silent make over of breads over the years has been phenomenal. Enhancing the staple ingredients of flour and water with something as small as a hint of butter or garlic, the bread is in for a pleasant twist from its usual self. Let us take a look at some of the breads worldwide that have broken out of their conventional moulds and are walking fancy on to our plates. The first amongst the several is the quick bread. Quick bread uses no yeast like the usual breads. It instead substitutes it with  baking soda or baking powder which helps in the leavening of the bread helping its form and creation. Biscuits and sweetened breads make fancy dinner breads with ease.

Over the world some of these breads have really come on their own to become the favourite serves for your fancy dinner plans. Let’s look at some of these: Let’s start with the ‘lavish’ Lavash, a simple flat bread stemming out of Armenia. Enhancing the bread with a topping when warm adds to its appeal as a good serve. Eat it moist rolling it as a wrap or a crispy bite when dry, the Lavash is tasty to the T. Next from the owens of Italy, we have the Focaccia, the flat Italian member of the bread breed. Extremely flexible in terms of use it works just fine as that pizza base, or a panini shell, for a sandwich or a wrap. The make of this popular wheat bread uses yeast and it comes in flat rounded shapes, usually garnished with a wipe of  olive oil and a sprinkle of herbs. What works as a magic element for this is the touch of Italian seasoning that makes this  plain bread leap fancy on to your plates. It can also function just fine as the side dish to go with the soups or the stew. Up next is the Pumpernickel, the popular bread in the line of Germany, Russia, Poland and the rest. A good pick for a heavy meal, this dark bread made out of rye is a slow bake creation. The pumpernickel dough is sour and needs not very over powering additions to go with it. Usually lumped with cheese and cream, the Pumpernickel is the staple choice to partner the stews, broths and soups. The simple looking French bread is no plain Jane, with a little make over she can be the star of your party. So yes, any crusty wheat bread with a soft chewy center can be identified as a French bread. Now when toasted well and garlic-buttered it is the perfect complement for Italian or French platter.

 So the next time you plan to platter a fancy dish, do not underestimate the immense potential of the humble bake. The bread you serve can be a winner all the way!