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The Italian bakers adopted Spanish sobado bread and created its own delicacies, such as coppia ferrarese. Even in the Maghreb there is a bread derived from candeal called pain espagnole. Instead, what in Italy is called pan di Spagna ("Spanish bread") refers to the sponge cake, which according to Italian tradition was made by a baker in Spain. [35]
Rugbrød (Danish pronunciation: [ˈʁu:ˌpʁœðˀ], lit. ' rye bread ') is a very common form of rye bread from Denmark. [1] [2] Rugbrød usually resembles a long brown extruded rectangle, no more than 12 cm (4.7 in) high, and 30 to 35 cm (11.8 to 13.8 in) long, depending on the bread pan in which it is baked. The basic ingredient is rye flour ...
Barmbrack – a bread is associated with Hallowe'en in Ireland, where an item (often a ring) is placed inside the bread, with the person who receives it considered fortunate. Black bun – a Scottish fruit cake covered with pastry, originally eaten on Twelfth Night but now enjoyed at Hogmanay. Bean-feast; Bread in Spain; Ensaïmada
' beer bread ') is a traditional Danish dish. It is a porridge or thick soup made of sourdough rye bread and beer (often hvidtøl). These ingredients give it a slightly sour-sweet, caramelly, full taste. It is often eaten for breakfast, a par with oatmeal porridge. It is also regarded as easily digestible and nourishing and frequently served in ...
Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...
A Danish pastry (Danish: wienerbrød [ˈviˀnɐˌpʁœðˀ]) (sometimes shortened to danish, especially in American English) is a multilayered, laminated sweet pastry in the viennoiserie tradition. It is thought that some bakery techniques were brought to Denmark by Austrian bakers , and originated the name of this pastry.
Telera (Spanish bread) This page was last edited on 28 January 2022, at 23:37 (UTC). Text is available under the Creative Commons Attribution-ShareAlike ...
The leftover rye bread is used to make the layered rye bread dessert (rupjmaizes kārtojums). Another popular type of bread is sweet and sour bread (saldskābmaize) made from finely ground rye flour and caraway seeds. Fried rye bread with garlic (ķiploku grauzdiņi) and mayonnaise is often served as a starter in restaurants and bars.
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