Suggested levels for Guided Reading, DRA, Lexile, and Reading Recovery are provided in the Pearson Scott Foresman Leveling Guide. The World of Bread! by Patricia West Genre Expository nonfiction Comprehension Skills and Strategy Draw Conclusions Main Idea Summarize Text Text Features Captions Sidebars Glossary Scott Foresman Reading Street 3.5.4 ì<(sk$m)=bddjbi< +^-Ä-U-Ä-U ISBN 0-328-13391-4
The World of Bread! by Patricia West Editorial Offices: Glenview, Illinois Parsippany, New Jersey New York, New York Sales Offices: Needham, Massachusetts Duluth, Georgia Glenview, Illinois Coppell, Texas Ontario, California Mesa, Arizona
Long ago, some people ate their food from thick pieces of bread called trenchers instead of plates. When they finished eating, the dogs got the trenchers for their meal. Breads come in as many varieties as there are countries in this world. Every effort has been made to secure permission and provide appropriate credit for photographic material. The publisher deeply regrets any omission and pledges to correct errors called to its attention in subsequent editions. Unless otherwise acknowledged, all photographs are the property of Scott Foresman, a division of Pearson Education. Photo locators denoted as follows: Top (T), Center (C), Bottom (B), Left (L), Right (R), Background (Bkgd) 1 Dave Bartruff/CORBIS; 3 Michelle Garrett/CORBIS; 4 Thomas A. Kelly/CORBIS; 5 Kevin Schafer/CORBIS; 6 Michael Freeman/CORBIS; 7 Annie Griffiths Belt/CORBIS; 8 Dave Bartruff/CORBIS; 9 Richard T. Nowitz/CORBIS; 10 LWA-Sharie Kennedy/ CORBIS; 11 Paul Seheult; Eye Ubiquitous/CORBIS ISBN: 0-328-13391-4 Copyright Pearson Education, Inc. All Rights Reserved. Printed in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form by any means, electronic, mechanical, photocopying, recording, or likewise. For information regarding permission(s), write to: Permissions Department, Scott Foresman, 1900 East Lake Avenue, Glenview, Illinois 60025. Bread! Bread! Bread! People around the world eat it. Bread is a mixture of two basic ingredients: flour and water. Other ingredients may be added. Flour and water are mixed together to form a dough. Then a baker kneads the dough and shapes it into a batch of loaves. 2 3 4 5 6 7 8 9 10 V0G1 14 13 12 11 10 09 08 07 06 05 3
Because, many years ago, bread was sometimes used as money, the word dough is sometimes used today as a slang term for money. In the early 1900s, people from Poland came to the United States. They brought with them a recipe for a delicious bread the bagel. The baker first boils, then bakes the bagel roll. Tortillas have been made this way for thousands of years. Bagels, fresh from the oven From Mexico comes the tortilla. Corn or wheat flour is mixed with water and patted into a thin, flat circle. Then it is fried on a hot griddle. When the tortilla is filled with meat and tomatoes and cheese, it becomes a taco. A Mexican bakery will sell many shapes of sweet breads, such as alamares (frogs), orejas (ears), gendarmes (police officers), and pelonas (bald ladies). 4 5
In India, children eat chapati. This is a flat, round, chewy bread. The dough is shaped into a circle and browned on both sides in a very hot frying pan. Then it is held above an open flame. Chapati is held over an open flame. Pita is commonly eaten at most meals in the Middle East. Pita bread, which is eaten in Middle Eastern countries, is also called pocket bread. That s because the round, thin bread can be cut in half-circles to make a pocket for filling. Fillings can be meat or vegetables. 6 7
Challah is a sweet bread made in Jewish homes and eaten on the Sabbath or on holidays. Sometimes the dough is braided. Poppy or sesame seeds are often sprinkled on the challah. An old legend says that whoever eats the last piece of bread must kiss the cook. Ethiopian families use engera to scoop up their food. Everyone helps make challah. In another African country, Egypt, a basket of bread baked about 3,500 years ago was found in a tomb. The smallest grain in the world, teff, is used to make bread in the African country of Ethiopia. Bread made from teff is called engera. It is flat and tastes sour. 8 9
Just about everyone loves pizza! The first pizza was said to have been made in Italy. A baker took a piece of flat bread and created a treat for the queen of Italy. He used foods the colors of the Italian flag: tomatoes (red), cheese (white), and basil (green). A French baguette is a skinny loaf of bread about two feet long. Unlike flat breads, baguettes are made with yeast. The next time you go to a food store or bakery, try to find some of the breads you have read about. Try them! A bakery in France In the United States 100 years ago, a loaf of bread cost about three cents. Pizza became popular in the United States after American soldiers returning home from Italy during World War II began asking for the tasty treat! 10 11
Glossary bakery n. a place where bread is made and sold. batch n. a quantity made at one time. boils v. cooks in very hot water. braided v. formed by weaving together three or more strands. dough n. a soft, thick mixture of flour, liquid, and other things from which bread is made. ingredients n. parts of a mixture. kneads v. folds, presses, and stretches together into a soft mass. mixture n. a substance containing several ingredients blended together. Reader Response 1. People all over the world make bread. What conclusion can you draw about the importance of bread in the list of world foods? 2. Make a web to summarize what you learned about bread. Write the word bread in the middle oval. Tell about different kinds of bread in the other ovals. bread 3. What are some ingredients you would expect to find in a bakery? 4. Reread the sidebar on page 8. What does it tell you about how long people have been baking bread? 12