Peg bread

Peg Bread is a type of bread that is traditionally cooked on a peg or stick over an open fire. This method of bread making has been used for centuries in various cultures around the world, including in Native American, Scandinavian, and African cultures.

History

The history of peg bread dates back to prehistoric times when early humans first discovered the process of leavening. They found that dough left to sit would eventually rise, and this leavened dough could be cooked on a hot stone or a stick to produce bread. This method of bread making was simple and effective, and it became a staple in many early cultures.

In Native American cultures, peg bread was often made with cornmeal and cooked over a fire. In Scandinavian cultures, peg bread was typically made with rye flour and cooked over a fire in a similar manner. In African cultures, peg bread is often made with millet or sorghum flour and cooked over a fire.

Preparation

The preparation of peg bread begins with the creation of a simple dough, typically made from flour, water, and sometimes yeast or another leavening agent. The dough is then shaped into a long, thin strip and wrapped around a clean stick or peg. The peg is then placed over an open fire and the bread is cooked until it is golden brown and crispy on the outside and soft on the inside.

Cultural Significance

Peg bread has significant cultural importance in many societies. It is often associated with outdoor cooking and is a common feature of camping trips and outdoor gatherings. In some cultures, the preparation of peg bread is a communal activity, with each person cooking their own piece of bread on a shared fire.

See Also

• List of breads
• Campfire cooking
• Outdoor cooking

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