v. To coat food with bread, cracker or other crumbs. The item is usually first dipped into flour, then into a liquid (beaten eggs, milk, beer, etc.), then into the crumbs, which may be seasoned with salt, pepper and various herbs. Breading will stick better if the food is blotted dry with a paper towel and refrigerated for 30 to 60 minutes before it's coated. Breaded food is usually fried (although it may be baked), which gives it a crispy crust and helps retain its moisture. bread n. A staple since prehistoric times, bread is made from flour, water (or other liquid) and usually a leavener. It can be baked (in an oven or, as with pancakes, on a griddle), fried or steamed. Yeast is the leavener in yeast bread, which requires kneading to stretch the flour's gluten. A yeast batter bread uses strenuous beating instead of kneading to the same end. Quick breads are so called because they require no kneading and use baking soda, baking powder or eggs to leaven the bread. As the name implies, unleavened bread (such as matzo) uses no leavening and therefore is quite flat. Grains, seeds, nuts and fruit are often added to bread for flavor and texture. See also ana-dama; babka; baguette; bakeware; barm brack; bâtarde; baton; biscuit; black bread; boston brown; boule; breadcrumbs; bread sauce; brioche; bruschetta; challah; chapati; cornbread; cornell; corn pone; crostini; crumpet; ficelle; flatbread; focaccia; french bread; fry bread; garlic bread; gingerbread; hardtack; hushpuppy; irish soda bread; italian bread; johnnycake; khachapuri; lahvosh; limpa bread; mandelbrot; monkey bread; muffin; naan; pancake; panettone; panko; pappadam; paratha; petit pain; pita; poori; popover; pueblo bread; pumpernickel; roti; sally lunn; salt-rising bread; scone; soda bread; sourdough; spoon bread; steamed bread; stollen; tortilla; waffle; zwieback.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.