Bread is the best thing since sliced bread

Defined by Kerr and Thomson (1998) as a “food made of flour or meal and baked”, is a popular and commonly eaten food in many countries (Baker 2006). The practice of buttering bread, however, is perhaps a little controversial. Crusty (2006) sees bread and butter together, not only as tasty and satisfying, but also as a classic food combination. This opinion is questioned, however, by Ciabatta (2007) who suggests that some breads, particularly open-textured Mediterranean types, are better served more naturally without fatty spreads. He further describes how the flavour of bread can be enhanced by the use of olive oil for dipping. It is apparent, therefore, that not only is there discrepancy in whether bread should in fact be served on its own, but also regarding the type of butter, spread or oil that is most appropriate as an accompaniment. Indeed, Lardy et al (2007) discuss the overwhelming selection available and suggests that choice needs to be based on many different aspects. Considerations should include intended use, taste, colour and nutritional content. It would seem from this list that many of these aspects are quite subjective, with one person, for example, preferring the taste and colour of butter over margarine. Even nutritional content may vary in importance and significance between individuals. Although intended use would appear to be the one area where rationale should underpin choice, Lardy et al (2007) do not explicitly reject any option as suitable for spreading. They suggest that “spread” is, as its name suggests, “excellent as spread”, but they further state that butter is also suitable if removed from the fridge before use. Dairy (2008) reiterates this, suggesting that butter can be used for spreading providing it is kept at the correct temperature. “Butter … needs to be left … in an optimum temperature of 18-20 degrees for approximately 30 minutes before use.” (Dairy 2008) Assuming that the bread is going to be buttered and that an informed choice has been made regarding the type of spread used, it then becomes apparent that using the correct implement may also be important. Blunt (2006) suggests that the shape and length of the knife is imperative to prevent damage to the bread’s surface. He specifically suggests a 4cm, rounded-edge blade to be the most effective. Although this study had limitations in terms of sample size and variety, there seems to be little evidence to the contrary and it would seem reasonable to assume that the results could be used more generally. More controversial, however, seems to be the method and style of buttering. Loaf (2008) states that the crust of the bread should be avoided when applying the butter as it can be used as a grip hold, themaintaining cleaner, less greasy fingers. She does, however, somewhat undermine this view herself when she indicates that this is not entirely reflected by the public with almost half preferring bread buttered into the corners. Indeed, Toast’s (2006) view is that neglecting to butter the whole slice of bread, results in dry, unappetising crusts and he goes on further to suggest that this may lead to the individual feeling “cheated”. He views eating as an experience and that this experience should be constant and consistent to fulfil the expectation of the individual. In conclusion, therefore, it would appear that there are many views and options available when buttering bread. Various aspects need to be considered including the need for butter (or a substitute), the correct temperature of that spread and the implement used, choice of spread and, finally, technique and style. The evidence is often inconclusive and relates directly to the personal preference of the individual concerned. This, therefore, could be considered as the most fundamentally important aspect underpinning the process of buttering bread.

References

Baker, B. (2006), History in: Bread, Baker, B. (Ed), Yorkshire: Doughly Press, p3-6

Blunt, E. (2006), Selecting the best implement – a study of knives and their uses, Catering Today, Vol 4, p 56-68

Crusty, V. (2006), Classic Food Combinations, Devon: Foodmount Printing Ciabatta, I. (2007),

Treating bread with respect, Bakers’ Monthly, Vol 2, p 18-20 Dairy, C. (2008),

Techniques in Sandwiches, Isle of Wight: Sandwich Press Kerr, I. and Thomson, M. (Eds), (1998),

Chambers School Dictionary, Edinburgh: Chambers Harrap Publishers Ltd

Lardy, A., Oily, V., and Greasy, S. (2007), Facing the fat mountain,

Abstract accepted at Food Conference 2007, http://www.food.co.uk/poster.pdf (accessed 15/01/09)

Loaf, F. (2008), The demise of bread in today’s society – a study of modern attitudes,

The Journal of Meal Preparation, Vol 10, p 40-42

Toast, B. (2006), Adornments in: Bread, Baker, B. (Ed),

Yorkshire: Doughly Press, p67-69

Bibliography

Cobb, K. (2004), Baking for Beginners, Edinburgh:
Oven Press Cottage, R. (2007), Big Rolls, Oxford: Yeastly Printing Inc