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The modern English word loaf is derived from Old English hlaf, 'bread', which in turn is from Proto-Germanic *khlaibuz. [5] Old Norse hleifr, Swedish lev, Old Frisian hlef, Gothic hlaifs, Old High German hleib and modern German Laib derive from this Proto-Germanic word, which was also borrowed into Slavic (Polish chleb, Russian khleb) and Finnic (Finnish leipä, Estonian leib) languages as well.
The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf) which appears to be the oldest Teutonic name. [1] Old High German hleib [2] and modern German Laib derive from this Proto-Germanic word, which was borrowed into some Slavic (Czech: chléb, Polish: bochen chleba, Russian: khleb) and Finnic (Finnish: leipä, Estonian: leib) languages as well.
Bread rolls in a basket. This is a list of bread rolls and buns. A bread roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves.
The bread plays a starring role at weddings, with elaborate rules to govern the baking process: Traditionally, a happily married woman must mix the dough, and a married man slides the round loaf ...
Soft white bread, sometimes baked in loaf tin with circular cross-section; recipe includes milk. [9] [10] Mohnflesserl: White Austria: Traditional Austrian pastry in the form of a braided bun, sometimes sprinkled with poppy seeds or salt, or glazed Mollete: Flatbread, White Spain
Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread. Muffin – an individual-sized, baked quick bread product. American muffins are similar to cupcakes in size and cooking methods, and the English muffin is a type of yeast-leavened bread. Muffins may also classify as cakes with their ...
Pain de mie is most similar to a pullman loaf, or to regular sandwich bread. Pain de mie usually has sugar in it, [citation needed] which makes it sweeter than most French breads. This bread is usually used for making sandwiches, or for toasting. It can be baked in a sealed pan, which prevents crust from forming. [1]
Bread products will keep their quality for three months in the freezer, according to the USDA. Of course, if you notice any signs of spoilage like mold or a strange odor, it's best to toss it.