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Vatrushka (Russian: ватрушка [vɐˈtruʂkə] ⓘ) is an Eastern European pastry , characterized by a ring-shape of dough with traditional white cheese Tvorog in the middle, sometimes with the addition of raisins or bits of fruit. [1] The most common size is about 5–10 cm (2–4 in) in diameter, but larger versions also exist.
Borodinsky bread has been traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less than 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, often leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95 ...
Several species of Encephalartos are commonly referred to as bread trees, [2] bread palms [3] or kaffir bread, [4] since a bread-like starchy food can be prepared from the centre of the stem. The genus name is derived from the Greek words en (within), kephalē (head), and artos (bread), referring to the use of the pith to make food.
Anadama bread. This is a list of American breads.Bread is a staple food prepared from a dough of flour and water, usually by baking.Throughout recorded history it has been popular around the world and is one of humanity's oldest foods, having been of importance since the dawn of agriculture.
Baking homemade bread is a joy, but plenty of questions can pop up after you’ve combined your flour, water, yeast and salt. What is the best temperature for proofing bread? The best temperature ...
Flammekueche (), Flammkuchen (Standard German), or tarte flambée (), is a speciality of the region of Alsace, [1] German-speaking Moselle, Baden and the Palatinate. [2] It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons.
What is Phyllo? Phyllo is a type of unleavened dough typically made from flour, water, oil and a bit of vinegar (depending on the recipe) that is rolled and stretched into paper-thin sheets.
Vehling's translation of Apicius glosses it as "a piece of pastry, a round bread or roll in this case, stale, best suited for this purpose". [5] Perry compares it to a "ship's biscuit". [6] It is also mentioned in Cato the Elder's recipe for placenta cake, layered with cheese. [7]