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The ash-cake described by A. Mizrachi, or what is called by him jamrī (جَمْرِي), is also baked directly over coals and thought to be a delicacy in South-Arabia. [12] Nathan ben Abraham, the 11th-century Mishnah exegete, explains the method of making a type of ash cake (ma'asei re'afīm) in Palestine.
As "ash bread" it was baked in the hot ashes of the fireplace, protected by a cabbage leaf, or leaves; as "hoe cake" it baked on a hoe in the fields, or on a hoe-shaped board (with long handle) in the fireplace. "Pone" is the irregular oval shape the cakes took in these last 2 methods when shaped by the palm of the hand.
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Damper is a thick home-made bread traditionally prepared by early European settlers in Australia. [citation needed] It is a bread made from wheat-based dough.[citation needed] Flour, salt and water, [1] [2] with some butter if available, [citation needed] is kneaded and baked in the coals of a campfire, [2] either directly or within a camp oven.
The warm fall spices wafted through my house in the most delicious way as this was baking in the oven (for exactly 25 minutes). When it came out of the oven, it was evident this was going to be ...
Jones now shares sugar-free recipes on her popular blog, No Sugar Baker, and has invented a popular cookie dough that sells out on QVC. ... and cakes. "I baked all the time," Jones, 50, tells ...
Perhaps uniquely among Internet food writers, each of Mitzewich's recipes is split between the blog and the video instructions on his YouTube channel, with the exact written ingredient amounts and background information about the recipe being posted on the blog, and the method for preparing the recipe not being written but instead explained through the video on YouTube (which otherwise does ...
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