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Bread is an ingredient in a wide variety of Spanish recipes, such as ajoblanco, preñaos, migas, pa amb tomàquet, salmorejo, and torrijas. Traditional Spanish cuisine arose from the need to make the most of the few ingredients that have shaped the diet of the peninsula for centuries. Bread is the main of them, and especially in the inland. [8]
Banana bread recipes emerged in cookbooks across North America when baking powder became available in grocery stores in the 1930s. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas.
Spain's 1986 wine production was estimated at 36.7 million hectoliters. [2] Grains covered about 10 percent of Spain's cultivated lands, and about 10 percent of that area was irrigated. [2] Wheat and barley were generally grown in the dry areas because corn tends to crowd such crops out of areas with more abundant rainfall or irrigation. [2]
pie or bread a meat pie or bread made with flour and yeast and stuffed with pork loin, spicy chorizo sausage and hard-boiled eggs. In Salamanca, it is traditionally eaten in the field during the "Monday of the Waters" (Lunes de Aguas) festival. Mollete: Andalusia: bread a kind of bread Talo: Basque: bread a Basque fried bread from the Pyrenees.
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