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Fried bread
Fried bread
Fried bread
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Fried bread
Fried bread as part of a cooked breakfast with sausage, scrambled eggs and sautéed mushrooms
Alternative namesFried slice
TypeBread
CourseSide
Place of originWorldwide
Serving temperatureWarm
Main ingredientsBread
Food energy
(per serving)
174 kcal (730 kJ)

Fried bread is a slice of bread that has been fried. It is used as a substitute for toast in various dishes or meals.[1][2][3] Various oils, butter, lard, bacon drippings, or ghee can be used.[1][4] Some cooks may choose to fry rather than toast to avoid having to give counter or storage space to or spend money on a toaster.[1][4] Proponents of frying rather than toasting call out the extra flavor and crispiness that can be achieved by frying in fat rather than dry-toasting.[1][2][3]

French toast is a type of fried bread that is coated in an egg and milk batter before frying.

Nutrition

[edit]

A small slice (35 g) of fried bread provides 730 kilojoules (174 kilocalories) of food energy.[5]

Around the world

[edit]

Multiple cuisines include a dish that involves frying sliced bread.

Brazil

[edit]

Rabanada is a dish imported from Portugal and popular in Brazil as a Christmas dish.[6][7]

Czech Republic

[edit]

Topinky [de] or topinka is a Czech dish of pan-fried bread used to prevent wasting stale bread.[8][better source needed]

Topinky

Great Britain & Ireland

[edit]

A full English breakfast / full Irish breakfast / full Scottish breakfast / full Welsh breakfast will often include bread[9][10] fried in oil, butter, lard, or bacon drippings. In Northern Ireland, an Ulster fry may include fried soda farls.[citation needed]

Italy

[edit]

Pane fritto is an Italian fried bread dish often used to prevent wasting stale bread; it is commonly dipped in milk before frying.[11][12]

United States

[edit]

In the United States, toast is much more popular at breakfast. However, fried bread is still eaten, particularly in the form of French toast, but sometimes as simply a slice of bread fried in butter.[citation needed]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Fried bread

View on Grokipedia
from Grokipedia
Fried bread is a staple of , consisting of thick slices of fried in oil, , or fat until golden and crispy on both sides. It serves as a hearty accompaniment in the full English breakfast, where it absorbs the flavorful juices from fried eggs, , sausages, mushrooms, and tomatoes. The dish's preparation is straightforward, typically involving medium-high heat to fry the for about 1-2 minutes per side, resulting in a texture that contrasts the softness of the interior with a crisp exterior. Often made with standard sliced , it can utilize any , though thick cuts are preferred to prevent sogginess. In traditional settings, the fat from cooking or sausages is reused, infusing the with savory notes. Historically, fried bread emerged as part of the evolving full English breakfast tradition, which traces its roots to medieval Anglo-Saxon meals of bread and ale but gained its modern form among the in the 14th to 18th centuries. By the Georgian and Victorian eras, it became a symbol of hearty sustenance across social classes, with fried bread solidifying its role during the Edwardian period (1901-1910) as hotels and cafes standardized the breakfast menu. Culturally, fried bread embodies British , often evoking for working-class breakfasts and family gatherings, though modern health concerns have led to variations using healthier oils or substitutions like grilled bread. It appears in regional adaptations, such as the Ulster fry in or the Scottish breakfast, but remains most iconic in . Despite debates over its nutritional value—providing around 189 calories per serving with high content—it persists as a beloved element of the fry-up, reflecting enduring traditions in contemporary British dining.

Definition and History

Definition and Characteristics

Fried bread is a preparation in consisting of thick slices of white bread fried in oil, lard, or fat until golden and crispy on both sides. This method contrasts with toasting, resulting in a product that absorbs the frying fat for enhanced savory flavor and a greasy crispness, rather than the drier crust of baked or toasted bread. Key physical characteristics include a golden-brown coloration from the during frying, with an absorbent texture that holds fats for a rich . The exterior is crunchy and crisp, while the interior remains soft. Typically made from standard sliced , thick cuts are preferred to maintain structure and prevent sogginess. In British traditions, fried is commonly prepared using the fat rendered from cooking or sausages, infusing it with savory notes, and serves as a neutral base that soaks up juices from accompanying items like eggs and tomatoes.

Historical Origins and Evolution

The practice of in fats has roots in medieval , where stale or day-old loaves were repurposed by in animal fats or to revive texture and add flavor, a practical method in households reliant on as a staple. By the 16th to 18th centuries, increased availability of and in refined these techniques, integrating fried into everyday meals amid agricultural advancements. Fried bread emerged as a key component of the full English tradition, which traces to medieval Anglo-Saxon meals of bread and ale but evolved into its modern form among the from the 14th to 18th centuries. During the Georgian and Victorian eras, it became a symbol of hearty sustenance across classes, particularly for working-class energy needs during the . Its role solidified in the Edwardian period (1901-1910), as hotels and cafes standardized the breakfast menu including fried bread. The 20th century saw its prominence grow during rationing, emphasizing calorie-dense foods for morale, though post-war health trends introduced variations with vegetable oils. Fried bread remains a nostalgic element of British , tied to family and working-class breakfasts.

Preparation and Variations

Ingredients and Basic Techniques

Fried bread is prepared using thick slices of and a for . The bread is typically standard sliced white loaf, though thicker cuts from country-style loaves are preferred to achieve a crisp exterior without sogginess. Fats include neutral oils such as or , for richness, or reused from cooking other items to infuse savory flavor. Basic techniques involve cutting the into 1- to 1.5-inch thick slices. For traditional preparation, 1-2 tablespoons of in a heavy frying pan, such as , over medium-high until shimmering. Add the slices in a single layer, for 1-2 minutes per side until golden brown and crispy, flipping once with . The interior remains soft while the exterior crisps. Drain briefly on paper towels to remove excess . In modern variations, slices can be brushed lightly with oil and air-fried at 180°C (356°F) for 5-6 minutes, turning halfway, for a lower- option. Essential equipment includes a for even heat distribution in . To achieve optimal crispiness, avoid overcrowding the pan and maintain medium-high heat to prevent burning. Safety measures include using long to handle hot , frying away from water to avoid splatters, and keeping a nearby for any fat flares.

Regional Preparation Styles

Regional preparation styles of within the and incorporate local traditions and available fats to enhance flavor. In , it is classically pan-fried in fat or as part of the full English , allowing the to absorb savory juices from accompanying items like sausages and eggs. In the Ulster fry of , fried bread accompanies and , often fried in or for a richer taste that complements potato farls and pancakes. Irish variations similarly use for pan-frying, emphasizing the bread's role in mopping up breakfast juices. Scottish preparations may integrate fried bread into the full Scottish breakfast, sometimes alongside tattie scones, fried in beef dripping for added depth. Welsh styles occasionally feature it in the full Welsh breakfast, paired with , using local fats like . A common variation across regions is "eggy bread," where slices are dipped in beaten before , adding a custardy texture.

Nutritional Profile

Composition and Nutritional Content

Fried bread's nutritional composition varies depending on the type, preparation method, and ingredients used, but a typical serving of British-style fried bread provides a high-energy profile dominated by carbohydrates and fats absorbed during . A standard slice (about 28g) contains approximately 141 calories, with 9g total fat, 13.6g carbohydrates, 2.2g protein, and 0.4g . Per 100 grams, this scales to about 503 calories, 32.2g total fat, 48.5g carbohydrates, 7.9g protein, and 1.6g . Micronutrient content is modest, primarily from the bread itself, such as contributions from including iron and . Sodium levels vary, typically around 400-500 mg per 100 grams depending on added salt and bread type.
NutrientAmount per 100g (British Fried Bread)
Calories503 kcal
Total Fat32.2 g
Carbohydrates48.5 g
Protein7.9 g
1.6 g
Sodium~450 mg (variable)
In variations like Native American frybread, which undergoes deep-frying, fat content can reach 12-19 grams per typical piece (around 100-150 grams), resulting in about 330-500 calories per serving. Compared to baked , which has about 266 calories per 100 grams with 3.3 grams of , the frying process adds 200-300 extra calories primarily from absorbed or .

Health Implications

Fried bread, due to its preparation in oil or fat, is typically high in saturated fats and calories, which can contribute to and when consumed regularly. Frequent intake of fried foods has been associated with an increased risk of , including higher rates of heart disease, as the absorbed fats elevate and reduce beneficial HDL levels. Additionally, regular consumption—such as four to six servings per week—raises the risk of by up to 39%, primarily through promoting . The high-heat process can also lead to the formation of in starchy components like , a chemical classified as a probable based on animal studies showing DNA damage and tumor growth, though human evidence remains inconsistent. In some Indigenous communities, has been linked to elevated rates of and due to its frequent consumption, often replacing nutrient-dense traditional foods. For instance, as of recent reports, affects about 20% of adults (1 in 5), with rates for plus reaching nearly 50%, and rates around 50%, higher than the U.S. national averages of ~12% for and ~42% for . Overall, Native American and Alaska Native s experience and rates exceeding those of the general U.S. . Despite these risks, fried bread can offer benefits as a source of quick energy from its content, making it suitable for immediate fuel needs in moderation. When made with bread, it provides added , which supports digestive health and may help mitigate some risks like or blood sugar spikes. To minimize health impacts, moderation strategies include limiting consumption to one or two times per week, opting for healthier oils like extra-virgin to reduce intake, or exploring alternatives that achieve a similar texture with less oil absorption. Portion control, such as smaller servings paired with , further aids in managing caloric load.

Global Presence

In Europe

In and , fried bread serves as a staple component of the traditional full English or Irish , typically consisting of thick slices from a white loaf fried in fat or until golden and crisp. This hearty dish, which emerged as a popular meal during the in the , symbolizes comfort and sustenance, often accompanying eggs, sausages, , tomatoes, and mushrooms to provide a soaking base for the meal's rich fats. In the , smažený chleba, also known as topinka, features thick slices of dense —often stale—fried in or oil and rubbed with fresh before being sprinkled with salt, creating a simple yet flavorful . It is commonly served as an accompaniment to soups, stews, or beers in taverns, where its rustic preparation highlights everyday Czech hospitality. Italian variations of fried bread include pane fritto, where slices of stale bread are soaked in or and shallow-fried in oil to yield a crisp exterior, enjoyed either savory with herbs or sweet dusted in as . Related preparations like frittelle involve deep-frying into airy balls, sometimes infused with raisins or zest, which are rolled in for festive occasions or sold savory with cheese fillings at markets. In , represents a beloved deep-fried made from a incorporating mashed potatoes, shaped into ovals and fried until puffed and golden, traditionally topped with , grated cheese, or at bustling street markets. Originating from the practice of baking remnants near oven flames during home bread-making in earlier centuries, it has evolved into a versatile snack reflecting 's communal food traditions. Across these European contexts, fried bread functions as both an everyday meal enhancer and a treat, often utilizing stale loaves to minimize waste and embody thriftiness in resource-conscious culinary practices.

In the Americas

In , fried bread holds profound cultural significance among Indigenous communities, particularly as in the United States. Originating in the 1860s among the people during the forced relocation known as the Long Walk, was created from government-issued rations of , salt, and , symbolizing both survival and adaptation to colonial hardships. Today, it remains a staple at powwows and tribal gatherings, often topped with beans, meat, lettuce, and cheese to form Indian tacos, fostering community and tradition despite ongoing debates about its high caloric content contributing to health issues like versus its role in preserving . In , a similar preparation called bannock or is integral to Indigenous cuisines, especially among First Nations and groups. Introduced by Scottish fur traders and settlers in the 18th and 19th centuries, bannock was adapted using local ingredients like corn or berries before European flours became available, evolving into fried versions that accompany stews, , or as a symbol of resilience amid historical displacement and resourcefulness. Further south in , sopaipillas represent a fried dough tradition with deep Spanish colonial roots, introduced during the 16th-century and influenced by Moorish sopaipas from . These pillow-like pastries, made from deep-fried until puffed, serve both savory roles—such as bases for tacos with or —and sweet ones drizzled with or for desserts, embodying a fusion of Indigenous, European, and regional flavors in everyday and festive meals. In , particularly in the state of , fried bread appears in variations like pão de queijo frito, a deep-fried adaptation of the iconic cheese bread traditionally baked with flour and local cheeses. This version, featuring a crispy exterior and gooey cheese interior, is enjoyed as a or side, reflecting the 17th- and 18th-century innovations by African enslaved people using cassava scraps, blended with and Indigenous techniques for a comforting, everyday treat. Sliced fried bread, such as rabanada—stale bread soaked in sweetened milk, egg-dipped, and fried—also thrives as a home-cooked staple, often coated in cinnamon sugar and served during family gatherings, highlighting Portuguese colonial influences adapted to Brazilian palates. Across the , fried bread functions as a cultural bridge, from powwow essentials in that reinforce Indigenous heritage and communal bonds, to ubiquitous sides in South American households that weave together Indigenous staples, European introductions, and African ingenuity into narratives of adaptation and shared meals.

In Asia and Other Regions

In , poori is a staple deep-fried made from dough, puffed to a golden crisp and commonly served with vegetable curries or potato-based dishes during everyday meals and festive occasions. This bread holds cultural significance in Hindu festivals such as , where variations like pani poori—small fried wheat shells filled with spiced water, chickpeas, and —symbolize joy and communal sharing among families. Similarly, bhature, a leavened counterpart prepared from fermented of all-purpose , yogurt, and baking agents, is deep-fried into fluffy, balloon-like rounds and paired with spicy chickpea curry (chole masala) in , particularly in , where it represents indulgent rooted in post-Partition migrant traditions. These breads highlight the use of in spiced, vegetarian forms that elevate ritual meals. In the , takes sweeter forms, such as Lebanon's znoud el-sit, which consists of phyllo pastry rolls filled with nuts like walnuts or (ashta), deep-fried until crisp, and soaked in rosewater or syrup. This dessert is prominently featured during holidays, especially , when it serves as a quick, indulgent treat to break the fast, reflecting Ottoman influences in Levantine sweets that blend crunch with aromatic sweetness. China's exemplifies elongated fried bread, consisting of long strips of wheat dough twisted together, deep-fried to a light, airy texture, and traditionally enjoyed at dipped in (rice porridge) or for a savory start to the day. Its origins trace to the Southern (1127–1279 CE), where links the twisted shape to a historical protest against traitors Qin Hui and his wife, symbolizing public resentment through the act of frying the "effigies" in oil. In , particularly , represents a yeast-leavened fried bread influenced by Dutch settlers (Voortrekkers) in the , formed into balls from dough, deep-fried, and often split to fill with savory mince , cheese, or jam as portable . This adaptation underscores fried bread's role as an accessible snack in diverse contexts, with variations in regions like incorporating local grains such as flour to create gluten-free versions of similar doughs, enhancing resilience in climates where is less viable. Across these areas, fried bread functions as ritual fare in Asian celebrations, like pooris during for prosperity, while serving as convenient, adaptable edibles elsewhere that align with nomadic or street vending traditions.

References

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  3. https://englishbreakfastsociety.com/full-english-breakfast
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  10. https://bangorni.com/best-traditional-british-breakfast-fry-up/
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  12. https://www.weightlossresources.co.uk/calories-in-food/bakery-products/fried-bread.htm
  13. https://www.nutritionvalue.org/Bread%2C_dough%2C_fried_51140100_nutritional_value.html
  14. https://foods.fatsecret.com/calories-nutrition/usda/white-bread?portionid=61551&portionamount=100.000
  15. https://www.healthline.com/nutrition/why-fried-foods-are-bad
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