パン
Bread (Ptg.:) p o, the west: pan, Buddha: Cloth (British a doe:) which I added water, yeast (yeast), salt to wheat flour or rye flour ground from barley with pain) and made Food (fermentation Bakery) which I baked after having let dough) ferment. As a variety, it is sultry, and there is the thing lifting up. In addition, I knead raisin, a nut into cloth and wrap another cooking ingredient in cloth, and there is the thing I pick you up on Ikuji, and to bake. There are many things (no fermentation Bakery) which are made without adding yeast in a thing of bread I add bread and baking powder and sodium bicarbonate I lengthen cloth thinly, and to bake, and to bake. These become the staple food in many countries. I say bread (bread) in the English. A bakery(bakery) It is not a word to hint at bread inBakery or the meaning of the bakery. The kanji notation in Japanese and Korean / Chinese is bread. The ancient human ate wheat as a grain, but I rubbed it with a stone on a stone before long and I was powdery and, in addition, boiled water to the thing which did it and I did it in the shape of rice porridge and have begun to eat. It was thought that the thing which I burnt this, and made save sex better was the bread of the infantility, and it was made in old Mesopotamia district. Perhaps it is said that bread was already made in about B.C. 6000 when cultivation of the wheat began. But because a yeast fungus was not yet added to the bread of this time, there was not an air bubble by the fermentation, and it was the thing which was firm with flat form (flat firing Bakery). A natural yeast fungus and lactic acid bacterium possess it when I leave a rice porridge-shaped thing for a few days, and, including natural fermentation, there is a sour doe. This was thrown away as a rotten thing at first, but it is thought that fermentation bread connected in the present age was invented because I noticed that I soften not only the thing which I baked is edible without throwing it away. In ancient Egypt, this kind of bread was already made in about B.C. 2000. It was often that the bread was made from barley at first, but there was much gluten, and the thing which I baked was better and grew it, and it came to be known for wheat to include to be delicious, and what was gradually made with wheat increased. In addition, a yeast fungus came to be added artificially to make fermentation early. In the ancient Greece, bread was baked from the time in the sixth century B.C. It is thought that the manufacturing methods were put by Egypt. When it was ancient Roman age, the bakery appeared. A then baker is found by Pompeii. A large-sized querm (it goes down, lightly) made of stones was already used. The bread of the manufacturing method / the form approximately same as bread excavated in Pompeii is made in a neighborhood district even in the present age. From this time to the Middle Ages, the manufacturing methods of the bread did not have the big change. By the invention of the large-sized oven and the development of the flour milling technology, a large-scale baker appeared afterwards. In addition, modern times began, and the bread which I was able to blow up came to be made with sodium bicarbonate and baking powder in substitution for these with the yeast that monas cultured budding yeast by yeast. I am old and, in Japan, transcribed it into "steamed rice", "a wheat rice cake", "wheat noodles", "the bread", but I use a word called "bread" coming from Portuguese bread (p o) in the modern Japanese, and what katakana transcribes is common. I call even French (pain) and Spanish (pan) bread. In addition, in form to go by way of Japanese, I call it with bread by Taiwanese, Hakka in Taiwan where colonial rule by Japan was long, and, in addition, even Korea calls bread by Korean, but there is an opinion thinking that this was borrowed via Japanese in the Japan rule times. It is the Azuchimomoyama era that I was transmitted by a propagator of Portugal to Japan, but there are not most of the records that a Japanese ate bread in the Edo era. Even if production was evaded because I adhered to the another view with Christianity, it is said, and it seems that, in addition, I was not palatable to then people. The manufacturing method of the bread was written by the cooking book of the Edo era, but this was the manufacturing method that was near to a man cane in current China. It is said that this kind of bread was offered to the mission from the Netherlands which visited Tokugawa shogunate government. The manufacturing method of the bread which I used a yeast fungus for is mentioned in of the publication in 1718. That use sweet alcoholic drink made from sake lees as a kind of the yeast fungus; is up to professional standard, but there is not the record that was really produced. That I baked bread is assumed Eiryu Egawa of the end of the Edo era first, and a Japanese calls him with a bread father. It is from invention of the bean-jam bun of the Meiji era that bread is received widely by a Japanese. The bread without the need to cook on the spot has been used as a staple food in the armed forces. In Japan, bread with an ingredient called side dish Bakery in particular and a sweet roll develops.