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Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...
24 slices party rye bread; 1 / 2 cup thousand island dressing; 15 oz sauerkraut, drained; 1 / 2 lb corned beef, sliced thin; ... Top each toast with 1 tablespoon of sauerkraut, 1 slice of corned ...
Rye and wheat flours are often used to produce a rye bread with a lighter texture, color, and flavor than pumpernickel. "Light" or "dark" rye flour can be used to make rye bread; the flour is classified according to the amount of bran left in the flour after milling. Caramel or molasses for coloring and caraway seeds are often added to rye ...
A toast sandwich (also known as a bread sandwich) is a sandwich in which the filling between two slices of bread is itself a thin slice of toasted bread, which may be buttered. [ 1 ] [ 2 ] An 1861 recipe says to add salt and pepper to taste.
Most pats, however, contain between 1/3 and 1/2 tablespoons of butter. (That’s about 1 to 1.5 teaspoons.) If you wanted to make your own pats—to serve at a dinner party, say—a good size is 1 ...
Some common ways of eating salt-rising bread include a slice with sugared coffee poured over it, a grilled cheese sandwich, and the most popular preference, buttered toast. [1] Salt in the name is a misnomer; the bread is not leavened by salt [4] nor does it taste salty. [6] [1] Nutritional analysis reveals only 20 mg per slice. [1]
The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient: