With loaf one marks generally a round, partly also oval form of bread or cheese. The diameter of such a loaf hands the height of approximately 30 cm to 60 cm, amounts to between 10 and 20 cm.

The word originates from a in common-Germanic word (mhd.: hleip) and bread originally marked. Today the word is usually only used in certain regions in the sense individual bread formed of, although it still in 17. Century also the formed mass from bread paste or cheese meant.

Bread in loaf form can be baked only from bread grain (rye, wheat). Other grain do not contain the necessary adhesive (Eiwess of the grain in connection with water), in order to form a sturdy Krume.

Interesting it is besides that the way of writing with ai only in the middle 17. Century arose, in order to differ from the body to. Before both meanings with egg were written.

The pastry Lebkuchen was called in ablautender form of loaf in former times loaf cake, which meant as much as bread cakes.

Articles in category "Loaf"

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