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Media: Bagel. A bagel (Yiddish: בײגל, romanized: beygl; Polish: bajgiel; also spelled beigel) [1] is a bread roll originating in the Jewish communities of Poland. [2] Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy ...
Flour with or without potatoes; milk or cream. Media: Lefse. Balls of lefse dough. Lefse rolling pin. Lefse (Norwegian pronunciation: [ˈlɛ́fsə̌]) is a traditional soft Norwegian flatbread. It is made with riced potatoes, can include all purpose (wheat) flour, [1] and includes butter, and milk, cream, [2] or lard. [3]
Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.
This choice packs 4 grams of protein and 3 grams of fiber—not bad for a thinner-than-usual slice! 8. Best: The Stone Mill Bronze Honey Wheat. Stone Mill Bread. Nutrition (Per 1-slice serving ...
A dough made with cooked pumpkin or squash, often shaped and fried into doughnuts and served with a sweet fruity dipping sauce, is a traditional favorite. Bread is an ingredient of sopas de ajo, gazpacho, and salmorejo. Central Chilean sopaipillas pasadas (soaked), and without chancaca sauce.
Baguette. A baguette (/ bæˈɡɛt /; French: [baɡɛt] ⓘ) is a long, thin type of bread of French origin [3] that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). [4] It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 to 6 cm (2– 2⁄ in) and a usual length ...
Type. Bread. Place of origin. United Kingdom United States. Main ingredients. Flour. The Pullman loaf, sometimes called the " sandwich loaf " or "pan bread", is a rectangular loaf of white bread baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie, or, less commonly, pain anglais. [ 1 ]
No-knead bread. No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. The method is ancient, but since the development of kneading, it has become popular multiple ...