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Zopf (German pronunciation: ⓘ), Butterzopf ([ˈbʊtɐˌtsɔpf]) or Züpfe (tresse ⓘ in French and treccia in Italian) is a type of Swiss, Austrian, and German bread made from white flour, milk, eggs, butter and yeast. [1]
In German cuisine, Butterbrot (literally: butter bread = bread with butter) is a slice of bread topped with butter.Also known as boterham in Dutch speaking countries, it is still considered Butterbrot or boterham even if additional toppings, such as cheese, spreads, or lunch meats, are added, as long as it begins with a slice of bread with butter.
Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar, and large amounts of butter or margarine. [3]A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating 27 layers.
Limpa (Swedish for "loaf") is a sweet Scandinavian rye bread, associated with Swedish cuisine. [1] The bread is known in Swedish as vörtbröd/vörtlimpa ("wort bread/loaf"). "). It is a yeast-leavened spice loaf, sweetened with brown sugar and molasses which comes in a large variety in regard to whether or not butter-enriched, and which spices are being
Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. [1] Pain de mie – a white or brown bread with a thin, soft crust. It is used as a sandwich bread at times. [1] Pain de seigle – a rye bread with flavor notes of chocolate and malt [1]
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The ...
In a separate bowl, add the flour, sugar, baking soda, cinnamon, nutmeg and salt. Whisk to combine and set aside. Step 3: Mix the wet ingredients
Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.