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Some croutons are prepared with the addition of cheese. [3] Nearly any type of bread—in a loaf [1] or pre-sliced, with or without crust—may be used to make croutons. Dry or stale bread [1] or leftover bread is usually used instead of fresh bread. Once prepared, the croutons will remain fresh far longer than unprepared bread.
Algerian breakfast foods. Due to Algeria's history of having been a colony of France, breakfast in Algeria is heavily influenced by French cuisine and most commonly consists of café au lait or espresso along with a sweet pastry (some common examples are croissants, mille-feuilles, pain au chocolats known as "petits pains", etc.) or some kind of traditional bread with a date filling or jam ...
Unleavened bread made from flour, water and salt, baked in the embers of a fire. Traditional among Arab Bedouin Arepa: Cornbread: South America (Northern) Dish made of ground corn dough or cooked cornmeal, similar to Mesoamerican tortilla and Salvadoran pupusa. Baba: Various thick, round breads China (Northwestern Yunnan, Naxi people)
As of 2024, there are 57 sovereign states and 28 non-sovereign entities where English is an official language. Many administrative divisions have declared English an official language at the local or regional level. Most states where English is an official language are former territories of the British Empire.
English is an official language in Guyana, and its creole form is the country's most widely spoken language. English is also the official language in the territories of the Falkland Islands (Spanish: Islas Malvinas) and South Georgia and the South Sandwich Islands. French is the official language in French Guiana, an overseas region of France.
In New England they are called "sea biscuits", as they were staples aboard whaling ships. [4] Biscuit – in the United States and parts of Canada, and widely used in popular American English, is a small bread with a firm browned crust and a soft interior. Boston brown bread – also known as New England brown bread
Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America. [1] [2] [3]
A sopaipilla, sopapilla, sopaipa, or cachanga [1] is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. [note 1] The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus. [9]