Food in the bread-cereal group have been a dietary mainstay of man since pre-historic time. Bread-cereal group will continue to be important foods in low-cost diets thoughout the world.

Because of our multi-cultural society our culinary art is rich with a variety of different dishes and methods of preparation. An example of this is in the makin of breads and other grains made up into pones, cakes, pancakes and fritters.

You can make either quick or yeast breads. The quick breads do not need yeast to make them rise; baking powder, bakin gosda, and cream of tartar does the job. Yeast breads are made from dough that is kneaded to blend the ingredients. Then there are our traditional breads that do not need either of these raising agents e.g. corn tortillas and cassava bread or Bammie as it is know in the Caribbean area.

Quick breads are very popular, easy to mix and make. They may contain dried or fresh fruits, nuts, coconuts, vegetables, molasses, sugar, milk, butter or eggs, et. Quick breads make nourishing additions to meals. They may also be used as snacks.

For special flavour and a nutritional lift many of our bread recipes call for unbleached or whole-wheat flour. Unbleached flour is a form of all-purpose flour that has been allowed to whiten and mature natually, therefore essential nutrients remain intact. There is no measurable difference in the taste and texture of breads made with unbleached flour and those made with all-purpose flour. Whole wheat flour, also free of additional processing, has a heavier texture than all-purpose flour, so it makes denser, smaller breads. Loaves made with whole-wheat flour have a smooth crust and a flavour suggesting the nutty taste of wheat.

Homemade bread is usually made from wheat flour but cornmeal (ground corn), cassava, breadfruit, and banana flours when available, can be used quite satisfactorily with wheat flour and the finished products always have a mouth watering aroma and a unique taste.