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Irish soda bread, developed to make the most of the soft wheat grown in Ireland, is unusual for a European bread in that it is a quick bread, using the reaction of buttermilk and baking soda rather than yeast to rise. Another traditional Irish bread is barmbrack, a yeasted bread with added sultanas and raisins, customarily consumed at Halloween.
French bread Arabian pita bread. An enormous variety of bread is available across Europe. Germany alone lays claim to over 1,300 basic varieties of breads, rolls, and pastries, as well as having the largest consumption of bread per capita worldwide.
A European sidewalk staple could soon become a luxury, as the iconic French baguette contends with soaring electricity and flour prices. “Consumers can afford to pay more for now, but prices ...
The following international wheat production statistics come from the Food and Agriculture Organization figures from FAOSTAT database, older from International Grains Council figures from the report "Grain Market Report". The quantities of wheat in the following table are in million metric tonnes. All countries with a typical production ...
Its business is significantly bigger in Europe with sales worth $1.1 billion, than in other parts of the world (sales of $325 million), according to Europastry’s latest annual report. Delivering ...
From Dresden, Germany's Christkindlmarkt to lesser-known holiday markets in Romania, here are 10 Christmas markets in Europe you must visit. ... (German Christmas bread) and pflaumentoffel, a ...
Baker baking bread in an oven – miniature in a 13th-century psalter Peasants sharing bread, from the Livre du roi Modus et de la reine Ratio, France, 14th century (Bibliothèque nationale) In medieval Europe, bread served not only as a staple food but also as part of the table service.
Bread roll: Bun: Europe: Short, oblong or round, served usually before or with meals, often with butter. Breadstick: Dry bread Italy: A dry bread formed into sticks, served as an appetizer. Brioche: Yeast bread, Sweet France: A highly enriched bread, noted for its high butter and egg content, commonly served as a component of French desserts.