loaf
With loaf is called a round, sometimes oval or oblong shape of generally bread , some other bakery products (eg. As Hefezopf , Christmas cake ), as well as cheese and various prepared by baking dishes (. Eg meatloaf , meatloaf ).
The diameter of such a loaf ranges from about 30 cm to 60 cm, the height is between 10 and 20 cm.
etymology
The word comes from a common Germanic word (mhd .: hleip ) and originally referred to unleavened bread . Today the word is mostly only used in certain regions in the sense of individually shaped bread , although in the 17th century it also meant the shaped mass of bread dough or cheese.
It is also interesting that the spelling with ai did not appear until the middle of the 17th century in order to distinguish itself from the body . Previously, both meanings were spelled with ei .
In German, Laib can also be used as a counting word , it then means “two loaves of bread” instead of “two loaves of bread” when it comes to the amount and not the individual pieces.
Loaf shape of bread
The loaf of bread can either be baked in a baking pan or freely on a baking surface. Bread grain ( rye , wheat , spelled ) must be used for free-baked bread . Other grains do not contain the necessary glue ( protein of the grain in connection with water) to be able to form a stable crumb, the dough would sag under its own weight and form a flat cake . A distinction is made between loaf of bread , in which the bread dough lies freely on all sides on the baking surface and can thus form a closed, firm crust, and loaf of bread , where the loaves touch on several sides during baking and thus bake together. Because of the bright spots that arise during separation, bread that has been pushed in is more susceptible to mold growth and is therefore often cheaper than bread that is pushed out .
In south-east Germany and Austria, an elongated loaf of bread is called Wecken . (In Southwest Germany, on the other hand, the wake is a bun .)
The cut and the rest of a loaf of bread are given different names (see edges ).
Derivatives
The pastry gingerbread was previously called loaf cake , which meant something like bread cake , in the original form of loaf .
Web links
swell
- ↑ brot.selber-backen.de ( Memento of the original from December 27, 2007 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ baeckerlatein.de
- ↑ Ulrich Ammon (Ed.): Ulrich Ammon, Rhea Kyvelos, Regula Nyffenegger: Variant Dictionary of German: The Standard Language in Austria, Switzerland and Germany as well as in Liechtenstein, Luxembourg, East Belgium and South Tyrol , Walter de Gruyter, 2004, ISBN 3-11 -016574-0 , p. 863, "Wake Up " ( limited preview in Google Book Search).
