Sweden has many different and unique types of bread and pastries that have been around for centuries. One of the most famous Swiss bread that has been around for a long time is the crisp bread. This bread has been around since 500 A.D.It is made with rye flour, salt, whole wheat, and water. This bread is stretched/pulled out or rolled out so that it is very thin. After it has been stretched out, it is cut with a hole in the middle so it can be stored on a stick. The crisp bread is baked in an oven, usually a stone one, and because it is very thin it is almost like a cracker. The crisp bread is eaten at all meals in a Swiss home. It took a while for the crisp bread to be made in bakeries because people made it so often in their homes that they did not need to go to a store to buy it.“In 1850 a bakery known as AU Bergman's enka, in Stockholm, began producing Sweden’s first industrial crisp bread.” Even though people started buying the crisp bread at bakeries, they still made it at home occasionally. 

(http://www.sweden.org.za/sweden-breads.html)

    After the crisp bread was made and was baked for many years, people started to make the tunnbrod bread. It was made with many different types of ingredients such as grains such as rye, wheat, and barley. Tunnbrod is very similar to the crisp bread expect that it is not baked until it is hard, it is usually baked until it is a little soft with some crisp to it.  It is compared to a flatbread. This bread was usually baked at home in the olden days, and it was and still is today used as a meal wrap. Swedish families would make this tunnbrod bread and would put mashed potatoes and hotdog’s inside it and wrap it and eat it like a burrito. (https://en.wikipedia.org/wiki/Tunnbr%C3%B6d) Although it was eaten like a burrito or a wrap, it was also eaten with sauces or jam.

    A popular pastry that is commonly found all over Sweden is the semla. Selma is a dessert that is like a light fluffy bun. It has a sweet, airy, thick, whipped cream that is in dug into the middle of the bun. In the early days of the beginning of the Selma, it was baked for the Easter holiday, and on some of the other big holidays as well, or it was baked for special occasions.  It was also eaten and made for special Tuesday that they celebrated in Sweden. But as this dessert was becoming so popular throughout the years, and it tasted so good, people started baking it whenever they wanted too. As it is now baked for all occasions and for fun, the people of Sweden like to eat this Swedish pastry with a cup of coffee all throughout the day.

    Another well-loved pastry from Sweden is the cardamom bread. A cardamom bread or bun is like an American cinnamon roll. This cardamom is flavored bread, it can be made with lots of different flavors but the most common flavor and loved flavor throughout Sweden is the cinnamon style. The cardamom bread is a braided style of bread but it can be shaped many different ways and has lots of toppings added to it. In the cinnamon style cardamom bread, it is made with lots of cinnamon, it has chopped nuts added to it (usually walnuts), and it has a sweet icing glaze lightly drizzled over the top after being baked. This bread is eaten by pulling pieces apart, and it is also eaten being dipped in frosting or in hot drinks.

Pepparkakor is one of the most popular holiday desserts in Sweden. Pepparkakor cookies are thick ginger cookies. They are made a lot during the year but they are made the most and the best during the month of December for the Christmas holidays. These cookies are very similar to our ginger cookies expect that they are thicker and have more ginger added to them. Not only do the people of Sweden make these cookies to eat and enjoy them, they also use them as holiday decorations for Christmas.

            King Gustavus Adolphus the Great was a well-loved king of Sweden during the 1800’s. He was so well known and appreciated that on the 6th of November of every year the people of Sweden eat a pastry that was made in honor of him. This dessert is called the Gustavus Adolphus pastry, it was created around the late 1800’s and early 1900’s after king Gustavus Adolphus passed away.  This dessert is a tradition that has been going on for more than one hundred years, just to honor and show remembrance and gratitude to King Gustavus Adolphus the first. The Gustavus Adolphus pastry has a thick brownie like consistency on the bottom layer, and in the middle it has a cream that is mixed with a black jam. One the top layer is a thick layer of a vanilla cream, and then there is a mold of the silhouette of King Gustavus Adolphus the great  added to top it off.

http://www.swedishfood.com/swedish-food-recipes-biscuits-cakes/240-gingersnaps

https://en.wikipedia.org/wiki/Gustavus_Adolphus_pastry

http://www.nordstjernan.com/news/briefs/5939/

http://www.fixfeastflair.com/home/2015/2/9/swedish-cardamom-rolls-kardemummabullar-recipe

https://sweden.se/culture-traditions/the-semla-more-than-just-a-bun/

http://www.mjalloms.se/en/historia

https://en.wikipedia.org/wiki/Tunnbr%C3%B6d

https://en.wikipedia.org/wiki/Semla

Baking the Polish Way

   Polish Baking

   One of the first items that were baked in Poland was a beigel, also known to us American’s as a bagel. It was in a Jewish communities inside of Poland that the beigel was first developed. They would bake the beigel with whole-wheat flour, yeast, and many other ingredients. After the dough was developed, the polish bakers would roll up the dough into a long thin log and would shape them into a circle leaving a hole in the middle. When the beigels were ready to be baked they would stick them in their clay ovens at home and would bake them until they felt like they were done.  People would make beigels and give them away as gifts to women who had recently given birth. As the idea of baking beigels was growing throughout the country, people started adding different ingredients and toppings and flavors to beigel so that it was not plain anymore. Beigels came to America around the early 1800’ s-1900 by a group of Polish Jewish immigrants who came to New York. Instead of being spelt the Polish way (beigel) we started to spell them bagel instead.

   

   A popular holiday dessert that has been around for a long time in Poland is the makowiec. This dessert is most popular around the time of Easter and Christmas, but it is still made throughout the year on special occasions. Makowiec consists of lemon flavoring, orange peels, raisins, and poppy seeds and a lot more items that are mixed together. After these ingredients are mixed together they are poured on a thin layer of dough, which is then wrapped up and baked in their ovens. Before they are baked they are sometimes brushed with egg whites over the top, so that when baked it will become a little crispy on the outside. Once it is baked to the perfect consistency then the polish people like to drizzle vanilla frosting over the top once it has cooled down. The makowiec is often eaten with tea, after a meal, with a fruit preserve on top of it, or plain.

   Paczkis are like an American donut. These donuts have been around since the Middle Ages. Paczkis are made with lots of butter, sugar, lard, oil, and many other items. Once the dough mixture is made, they fry small portions of the dough in oil until it becomes a golden brown. After they have been fried, they are sprinkled with powdered sugar. These paczkis are sometimes eaten plain but most of the time they have a filling inserted inside the middle. Some of the fillings that you can find inside a paczkis are a fruit puree/ jam, frosting, sugar, and custards. This dessert is not one that is only made for special occasions like weddings or holidays; they are made for an everyday enjoyment in Poland. Even though they are made every day they are favored on the Polish holiday Fat Tuesday, which is a day that is mainly devoted to this desert.

   

   Babka wielkanocna is another type of a traditional polish baked dessert; it is a baked yeast cake. This dessert is made for the Easter Sunday holidays to celebrate the return of the egg. It is referred to as a yeast cake because the polish bakers add lots of yeast so that it will rise high instead of staying like a flat sheet cake. It is also made with lots of eggs and egg whites to resemble the return of the egg. This yeast cake was originally baked in a stone/clay oven and is now baked in a regular convection oven. After being baked and cooled down the Polish do not add anything to the middle or inside of the cake. Instead of adding things into the center of the cake, they like to drizzle lots of vanilla or chocolate frosting over the top and sides of the cake. This cake is very popular and is very good, I was able to find a recipe that I really like so I had to share it.

Complements to Barbara Rolek from https://www.thespruce.com/easter-babka-recipe-polish-wielkanocna-1135728

who posted this delicious cake recipe.

What You'll Need

•    For the Cake:

•    

•    1 package active dry yeast

•    

•    1/4 cup warm water (no hotter than 110 degrees)

•    

•    6 ounces butter

•    

•    3/4 cup sugar

•    

•    1/2 teaspoon salt

•    

•    1 cup scalded milk

•    

•    1 teaspoon vanilla

•    

•    3 large beaten room-temperature eggs

•    

•    4 1/4 cups all-purpose flour

•    

•    2 tablespoons lemon zest (optional)

•    

•    1/2 to 1 cup light or dark raisins

•    

•    Confectioners' sugar (optional)

•    

•    For the Optional Icing:

•    

•    2/3 cup confectioners' sugar

•    

•    2 tablespoons lemon juice

•    

•    1 tablespoon boiling water

•    

How to Make It

1.    In a small bowl, dissolve yeast in warm water and set aside. Place butter, sugar, and salt in a large bowl or stand mixer, and pour the scalded milk over it. Using the paddle attachment, mix until butter has melted and milk has cooled to 110 degrees or below. Mix in the vanilla and eggs. Add yeast and mix until well combined.

2.    Add the flour, lemon zest (if using), and raisins and mix thoroughly. The dough will be of a thick cake batter consistency.

1.    Heat oven to 350 F. Lightly coat a 10-inch babka pan, kugelhopf pan, Turk's head pan (turban pan), Bundt pan or tube pan with cooking spray. Pour batter into prepared pan and cover lightly with greased plastic wrap. Let rise in a warm place until doubled in bulk or until dough reaches the top of the pan but no higher.

2.    Bake about 40 to 45 minutes or until a toothpick inserted near the center comes out clean, or until an instant-read thermometer registers 190 degrees.

3.    Cool on a wire rack and dust with confectioners' sugar before serving or, when the cake is cool, drizzle with the optional icing made by whisking together confectioners' sugar, lemon juice, and boiling water.

\

https://en.wikipedia.org/wiki/P%C4%85czki#P.C4.85czki_Day

http://www.thefreshloaf.com/recipes/makowiec

https://en.wikipedia.org/wiki/Bagel

http://www.tastingpoland.com/food/polish_food_desserts.html

Svensk Bakning (Swedish Baking)

        Sweden has many different and unique types of bread and pastries that have been around for centuries. One of the most famous Swiss bread that has been around for a long time is the crisp bread. This bread has been around since 500 A.D.It is made with rye flour, salt, whole wheat, and water. This bread is stretched/pulled out or rolled out so that it is very thin. After it has been stretched out, it is cut with a hole in the middle so it can be stored on a stick. The crisp bread is baked in an oven, usually a stone one, and because it is very thin it is almost like a cracker. The crisp bread is eaten at all meals in a Swiss home. It took a while for the crisp bread to be made in bakeries because people made it so often in their homes that they did not need to go to a store to buy it.“In 1850 a bakery known as AU Bergman's enka, in Stockholm, began producing Sweden’s first industrial crisp bread.” Even though people started buying the crisp bread at bakeries, they still made it at home occasionally. (http://www.sweden.org.za/sweden-breads.html)
    After the crisp bread was made and was baked for many years, people started to make the tunnbrod bread. It was made with many different types of ingredients such as grains such as rye, wheat, and barley. Tunnbrod is very similar to the crisp bread expect that it is not baked until it is hard, it is usually baked until it is a little soft with some crisp to it.  It is compared to a flatbread. This bread was usually baked at home in the olden days, and it was and still is today used as a meal wrap. Swedish families would make this tunnbrod bread and would put mashed potatoes and hotdog’s inside it and wrap it and eat it like a burrito. (https://en.wikipedia.org/wiki/Tunnbr%C3%B6d) Although it was eaten like a burrito or a wrap, it was also eaten with sauces or jam.
    A popular pastry that is commonly found all over Sweden is the semla. Selma is a dessert that is like a light fluffy bun. It has a sweet, airy, thick, whipped cream that is in dug into the middle of the bun. In the early days of the beginning of the Selma, it was baked for the Easter holiday, and on some of the other big holidays as well, or it was baked for special occasions.  It was also eaten and made for special Tuesday that they celebrated in Sweden. But as this dessert was becoming so popular throughout the years, and it tasted so good, people started baking it whenever they wanted too. As it is now baked for all occasions and for fun, the people of Sweden like to eat this Swedish pastry with a cup of coffee all throughout the day.
    Another well-loved pastry from Sweden is the cardamom bread. A cardamom bread or bun is like an American cinnamon roll. This cardamom is flavored bread, it can be made with lots of different flavors but the most common flavor and loved flavor throughout Sweden is the cinnamon style. The cardamom bread is a braided style of bread but it can be shaped many different ways and has lots of toppings added to it. In the cinnamon style cardamom bread, it is made with lots of cinnamon, it has chopped nuts added to it (usually walnuts), and it has a sweet icing glaze lightly drizzled over the top after being baked. This bread is eaten by pulling pieces apart, and it is also eaten being dipped in frosting or in hot drinks.
      Pepparkakor is one of the most popular holiday desserts in Sweden. Pepparkakor cookies are thick ginger cookies. They are made a lot during the year but they are made the most and the best during the month of December for the Christmas holidays. These cookies are very similar to our ginger cookies expect that they are thicker and have more ginger added to them. Not only do the people of Sweden make these cookies to eat and enjoy them, they also use them as holiday decorations for Christmas.
            King Gustavus Adolphus the Great was a well-loved king of Sweden during the 1800’s. He was so well known and appreciated that on the 6th of November of every year the people of Sweden eat a pastry that was made in honor of him. This dessert is called the Gustavus Adolphus pastry, it was created around the late 1800’s and early 1900’s after king Gustavus Adolphus passed away.  This dessert is a tradition that has been going on for more than one hundred years, just to honor and show remembrance and gratitude to King Gustavus Adolphus the first. The Gustavus Adolphus pastry has a thick brownie like consistency on the bottom layer, and in the middle, it has a cream that is mixed with a black jam. One the top layer is a thick layer of a vanilla cream, and then there is a mold of the silhouette of King Gustavus Adolphus the great added to top it off.















http://www.swedishfood.com/swedish-food-recipes-biscuits-cakes/240-gingersnaps
https://en.wikipedia.org/wiki/Gustavus_Adolphus_pastry
http://www.nordstjernan.com/news/briefs/5939/
http://www.fixfeastflair.com/home/2015/2/9/swedish-cardamom-rolls-kardemummabullar-recipe
https://sweden.se/culture-traditions/the-semla-more-than-just-a-bun/
http://www.mjalloms.se/en/historia
https://en.wikipedia.org/wiki/Tunnbr%C3%B6d
https://en.wikipedia.org/wiki/Semla



















































http://www.sweden.org.za/sweden-breads.html

A Taste of Greek Baking

A Taste of Greek Baking

Around 400 B.C. is when the first proved proof of baking started in Greece. In Greece, the most popular thing that was baked during this time was barley cakes as well as barley bread. This bread was used a lot in Athens, the people of Athens had this barley bread in their everyday diet because they thought it was the healthiest bread and they preferred it to be made with white flour instead of wheat. After people were starting to become familiar with baking this barley bread, they started to try and bake other types of bread and cakes as well.

In Greece, during 400 B.C. they would grow their own wheat, barley, and grains there but they would have to order some of the other ingredients for baking bread and cakes from multiple different countries. They ordered a lot of ingredients from Egypt, and they also ordered things from other places across the ocean, because they were so limited with what they had there. They baked most of their bread and cakes at home. In Greece, during the early ages, the women were the ones who would grind the grains into fine flour so they could use it for baking their bread. They use to use stones to grind the grains inside a bowl and it would take from a few hours to a whole days worth of grinding to get enough flour to bake bread with. Until the early 1500’s did the people Greece stop grinding their own grains to make flour because there were flour mills that were starting to develop in their country.

    As baking bread was becoming popular,  bakeries started popping up here and there in Greece. There were only a few bakeries in the country because the Greek people preferred homemade baked items instead of store bought. Baking bread at home back then meant that the bread had a more rich flavor to it and that it was better than bread that was bought in a bakery. Although bakeries were not very common or popular in Greece in the early days people would still go there so they could try the different types of bread and cake. People also went to the bakeries because it was more convenient to go to the store and buy bread than to bake it at home.

    In Greece bread was and still is eaten as a meal, but in America, we usually eat it as an appetizer with butter and jelly with it, and in France bread is eaten with cheese and wine. Bread was and still is today eaten at every meal in a Greek home in Greece. When having bread in Greece you will usually find that it is served with different types of flavored olive oil that they dip their bread in during their meals.

One of the most popular types of bread is the Tsourerki bread which is also known as the “Easter bread.” It is known by the name “Easter bread” because this bread is most popular during the Greek Easter. This type of bread is a braided bread with 3 strands of dough in it. They use 3 strands of the dough to form the braid because it symbolizes the blood of Christ in the Greek Orthodox church. Tsourerki is a sweet yeast bread that is eaten with jelly, butter, and plain. This bread has been around for a long time in the history of Greece, and it originally was formed by members of the Greek Orthodox church.

   A popular dessert in Greece is the Kalitsounia and it was known to be made in Crete Greece by the Cretans. It has the same shape of an American fruit tart but it is different. The Kalitsounia is one of the main easter desserts for the Cretans, but it is made all year long for the enjoyable taste of it. It is made with a light soft dough that is shaped similarly to a tart, it has rigid sides, and it has an opening in the middle. When making this dessert they fill the middle with a fancy Greek cheese and they like to add mint leaves, herbs, and spices to the Kalitsounia to add lots of flavor and taste to it. On the top of the Kalitsounia, they add a beaten egg mixed with sesame seeds and water. They would bake it in a stone oven or over a fire on top of a metal sheet and serve it before or after a meal.  

https://1historyofgreekfood.wordpress.com/tag/ancient-greek-baking/

http://www.thetinybook.com/greek-tastes-bread-from-greece/

http://www.greece-is.com/breaking-bread-greece/

Baking in Russia

Russian Baking    

One of the first bread and most popular bread in Russia during the early ages was a black sourdough rye bread. Some reasons why this bread was very popular was because it was a lot cheaper to bake, it was very nutritious, and it was very good. This bread was for families of all classes, everyone loved this type of bread. When the bread was made with finely sifted flour that meant that it was made in a steady home, when it was made without the flour being sifted that meant that it was a low-quality bread usually made in homes with less money. White bread that was made with well-processed wheat flour, was usually referred to as “grainy” white bread and was also known as bread for the rich Russian families.

       Kalach bread was another common household bread during the 18th century and even today you can still find it in some of the older Russian bakeries, and it is still made today. Kalach bread is shaped kind of like a bundt cake with it being round with a big hole in the middle and designs that are kneaded into the top of the dough. This bread was popular all around Russia, but it was developed in Moscow and was the most popular in Moscow. Kalach bread was a type of high-quality bread. It was always sent around as gifts and was made for special occasions. When the servants of the families that were well known, were given a coin from their masters they usually would spend it on a slice of kalach bread. As the kalach bread was becoming very popular and as it was made possible that the lower class families were able to buy some of the bread, people started to make it in their homes and it and was found in most of the bakeries in Russia.

One of the most regularly baked items is the Kulebyaka, which is like a pie that is wrapped almost like a flat log with lots of layers of stuff on the inside. This pie has been around since the early 1800’s. People would make this pie dough and would add layers of different things inside the dough and would wrap it up and bake it. There are multiple different types of kulebyaka pies that were made and are still made today are the fish pies, meat pies which held multiple different types of meat like lamb, chicken, cow, and fish, fruit pies, and sweet pies. One of the most popular types of kulebyaka pies was the fish pies, people would add layers of fish, veggies, and seasonings on the dough and then would wrap it up and would bake it in their stone ovens for dinner. Fruit pies were usually baked for certain occasions and were made for holidays. Inside the fruit pies were usually apple slices, berries, and multiple fruits with a sweet glaze in the inside spread over the fruit, and then they were baked just a little lighter then if it was a kulebyaka meat pie.

Another very popular baked good in Russia is the pastila. It was developed in Russia during the 16th century. Some of the main ingredients of what the pastila was baked with back then were egg whites, lots of sugar, honey, apples,  and other fruits. People usually puree the fruit and they like to mix/blend multiple different fruits together while baking pastila’s. The pastila was light and was a soft chewy texture. It is formed with the fruit puree and the other ingredients and are usually molded into little squares and are baked for a little while.  In Russia, the pastila’s are eaten as a treat usually while drinking tea and are eaten plain as well. Some people compare the pastila to the baked good Turkish delight because it has somewhat the same texture, taste, and form of it.

Another well known baked item in Russia is the Ptichye Moloko, it is usually referred to as the “bird’s milk.” Vladimir Guralnik who was a well-known pastry chef and baker created this dessert at a Prague restaurant in Moscow Russia in 1978. This desert was modeled after a marshmallow dessert which originated in France and was brought over to Russia in the early ages. Ptichye Moloko’s consistency is very light and airy. It has multiple layers of different things. The top layer is a hardened thin layer of chocolate, and the bottom is a layer of sheet cake, with a soft light creamy souffle type filling in the middle.

http://www.privet-russia.com/russian-desserts-and-pastries-sweets-list/

http://russia-ic.com/culture_art/cuisine/1267/#.WJuiPRIrLBI

https://russianfoods.com/top-7-russian-sweets/

https://rbth.com/articles/2012/08/27/top_12_russian_sweets_17701.html

Philippine Baking

Baking in the Philippines

As baking was growing all over and was very common in Europe and America during the 16th-17th century, it was not common in the Philippines. There was never as much baking going on in the Philippines and there still isn’t too much compared to Europe and America, going on today. We believe that the idea of baking in the Philippines did not come until around the 17th century. One reason that there was never really any baking done in the Philippines in the early days was because they did not have flour or most of the necessary ingredients to bake with, so there was never a thought to bake. As we can not say for a fact, some people suggest that a few Spanish Missionaries came to the Philippines and started baking. And that they were the ones that brought the idea of baking to the Philippines, but we are not a hundred percent positive that they were.

Filipinos started to try and bake bread and bake things after the idea came to them from the Spanish missionaries. When they were baking with the ingredients that they did had, they were not successful at it. They knew they needed something that would be able to hold most of the ingredients together and to make it a thicker consistency in their dough. They figured out that they needed flour because that was what the Spanish Missionaries were using whenever they baked. These Spanish missionaries were bringing their flour from other countries. They were not able to get the flour that they needed because there was not a flour mill in their country at the time. As they were wanting to make bread and they didn’t have any flour they started to buy flour from the United States of America.

They were buying wheat flour from America because it was the cheapest type of flour, and that they could afford it in a larger quantity than only a little bit of white flour for the same price. They also liked using wheat flour because it was also the healthiest type of flour to bake bread with. Baking wheat bread started to become more and more popular, and the Filipinos were wanting to be able to buy flour from their own country but were not able too because there was no flour mill. It was until around 1958 that the first flour mill in the Philippines was made. In 1976 there were about 8 flour mills that were established in the Philippines.

   Baking bread started growing crazily, compared to what it was before, around the country after the flour mills were built. Even though they loved the wheat bread and were very happy with it, now that they were able to have a mill in their country they started using white flour and were baking white bread now. Bread was the most popular item that was being baked in the Philippines. One of the most popular bread that was baked in the Philippines was the pandesal. The pandesal bread is a type of bread that is kind of like a biscuit. In the early days of the baking of the pandesal, it was originally hard and crunchy. But throughout the years of baking, it has become more soft and crumbly with a little crunch to it. It is usually eaten in the mornings as a breakfast item. It is used with jam, eggs, meat, or butter on it or added in the middle of it like a sandwich.

   

      Even though baking bread was more common in the Philippines back in the day they also baked some good pastry type desserts.  Puto Seko is one of the Filipino's favorite baked treat. It is a light, airy, buttery pastry. Puto Seko’s have been around for a  long time. They are similar to a soft sweet rice cake, they have a little bit of a crunch to them at first but then they are soft in the middle/inside of it. The Filipino’s often prefer to eat the Puto Seko’s dipped in their coffee or hot chocolate, and they sometimes eat them plain as well. Another treat that the Filipinos love is the Leche Flan, it is like a custard patty that has caramel drizzled over the top of it. They got the idea of this desert from the European dessert called “Creme Custard,” which was and still is known all around the world and is very popular in Europe and is popular in the Philippines as well.  

   

http://www.slideshare.net/lynettealcaide/history-and-overview-of-baking

https://www.informationvine.com/index?qsrc=999&qo=semQuery&ad=semD&o=603071&l=sem&askid=708320e4-3c68-4477-894e-e48891460c23-0-iv_gsb&q=the%20philippines%20history&dqi=&am=broad&an=google_s

https://delishably.com/baked-goods/10-Well-Loved-Breads-and-Pastries-that-Filipinos-Fondly-Eat

Baking in Britain

                        Baking in Britain 

         Some countries in Europe like France, are more of a bread baking country or gourmet cooking country. But Britain is known for their delicious tasting cakes, pastries, and their sweets. British bakers got their recipes and ideas from other European countries in the early ages. As baking grew from Italy to France and all over Europe it soon came to Britain, and it still hasn’t stopped growing. While Paris and Rome are starting to have bakeries growing all over their cities, Britain is still going strong with the tradition of baking at home.  Most people enjoyed staying and baking from their homes instead of going to bakeries and buying baked goods from the store. 
    
  When we hear “gingerbread” in America today we usually think of gingerbread cookies. But in Britain, “gingerbread” is actually a type of bread that they make regularly.     We learn that “in the 18th century, cheap molasses from Caribbean sugar plantations replaces expensive honey.” The British bakers used to replace the honey with molasses when baking the bread, they did this because it was a lot cheaper to use molasses then it was to use honey. When the bakers would change out the honey for the molasses, 
 it would make the bread a little spicier and darker than if they were to bake the bread with honey. People started experimenting with the gingerbread and would add things to the recipe to see how it turned out. Oats were sometimes added when baking the gingerbread for the taste, thick chunks of ginger, and nuts were also experimented in with this recipe. People started to use the dough and change things up with to and while doing this, people started baking cookies from the main dough with a few other ingredients added to the mixture to make it more of a cookie texture. They started to make these cookies and then soon gave them the name “gingerbread cookies” because the idea came from the bread. Still, today gingerbread is very popular and well loved throughout Britain. 

Only professional bakers and wealthy households owned ovens until the late 19th century. The usual way for baking until the 19th century was over a fire or on an iron griddle. Some pastries that were very popular during the 18th century were griddle cakes. Griddle cakes are not actual cakes, it was what they called things like pancakes, scones, and oatcakes because they were baked on a griddle iron. As people were getting ovens and were having these “griddle cakes” baked in ovens and conventionally, the use of a griddle iron soon faded away, but some people still preferred griddle irons than the ovens back then. 
Fruit cakes are very popular in Britain and there are many varieties of fruitcake. Dried fruits, spices, and many other things were used to make fruitcakes. Fruitcakes started to come around during the 13th century when people were coming from the Mediterranean lands with different types of fruits and ingredients. People started using these different fruits and started drying fruit and were adding it to their bread. As people were learning how the good fruit was in their bread they started adding these dried fruits and Mediterranean fruits to allot of their baked goods. Some of the British bakers added these fruits to their bread and started adding it inside cakes as well. They soon started to combine some of the bread recipes and cake recipes and were making fruitcakes that way. 

 As fruitcakes and gingerbread were some of the most popular pastries baked in Britain, sponge cakes made their way in. Instead of baking a sponge cake with egg whites and sugar like they were used too, the British bakers soon learned that they liked to use the genoise baking style instead. There are multiple types of sponge cakes throughout all of Britain, and one of the most popular is the Battenberg cake that was invented in honor of Prince Louis and Queen Victoria’s granddaughter's marriage in Britain in 1884. Sponge cake recipes were changed all the time. Adding, and taking away ingredients and changing a few things were normal when baking a sponge cake. With the idea of sponge cakes being able to be made multiple ways, British bakers started to add things like different fruits, nuts, seeds, and spices to change everything up a bit. Some of the most popular sponge cakes had fruit slices laid over the sponge cake with icing drizzled over the cake. Today if you go to Britain you will notice the multiple varieties of sponge cake that they have to offer, and they are known for that in Britain.





References:
http://eds.a.ebscohost.com.ezproxy.uvu.edu/eds/detail/detail?vid=1&sid=103ab434-cdef-4992-b0a7-8955e0c471cc%40sessionmgr4008&hid=4211&bdata=JnNpdGU9ZWRzLWxpdmU%3d#AN=94518459&db=khh