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Pane di Altamura is a type of Italian naturally leavened bread made from remilled durum wheat semolina [1] from the Altamura area of the province of Bari, in the Apulia region. The bread has ancient origin, with historical record of breadmaking in Altamura dating to 1420. [1] Historically, the bread was prohibited from being baked in private ...
In ancient Rome, panis focacius [1] was a flatbread baked on the hearth. [5] The word is derived from the Latin focus , 'hearth, place for baking'. [ 6 ] The basic recipe is thought by some to have originated with the Etruscans , but today it is widely associated with Ligurian cuisine , [ citation needed ] while outside Liguria the word usually ...
A bread machine, or breadmaker. A bread making machine or breadmaker or Bread Maker is a home appliance for baking bread. It consists of a bread pan (or "tin"), at the bottom of which are one or more built-in paddles, mounted in the center of a small special-purpose oven. The machine is usually controlled by a built-in computer using settings ...
It is baked for two hours and can be eaten hot or cold. It is accompanied by a white wine. Another typical dish of the local cuisine is the 'mbriulata, which consists of very thin bread dough filled with olives, caramelized onions, crumbled sausage, oil, salt and pepper. They are then rolled into the form of a bun and placed in the oven for 40 ...
The michetta rolls are highly leavened, more so than the Viennese Kaisersemmel, so the interior is very nearly hollow, producing a very light roll with hard crust, but they do not keep very well, and are best eaten freshly baked. [3] The new type of bread was called michetta, from the Lombard version of Kaisersemmel, micca, [4] a term ...
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A wooden peel. A peel is a tool used by bakers to slide loaves of bread, pizzas, pastries, and other baked goods into and out of an oven. [1] It is usually made of wood, with a flat surface for carrying the baked good and a handle extending from one side of that surface.