Ad
related to: bread made in spainAccurate & Undamaged Orders - Greater than 95% - Stella service
Search results
Results from the WOW.Com Content Network
The pan andino or pan camaleón (Andean or chameleon bread), made with talvina, has a great reputation in Venezuela. Bread of the dead is a bread that was formerly offered to deceased loved ones during All Saints' Day. This tradition is recorded in several places in Europe, and in Spain it is known as pan de ánimas.
Córdoba telera Telera. In Spain, telera is a bread from the area of Córdoba (in Andalusia).Includes ~W130 wheat flour, sourdough, water, salt and yeast. [1] Its peculiar shape, which resembles a montera (the traditional hat of a torero), [2] is the result of the deep marks (greña) that are made, generally two, and diagonally along the piece.
The candeal, bregada or sobada dough is a traditional bread dough from Spain. Their names refer to the kneading process (sobar or bregar la masa, "to knead strongly the dough"). It contains flour, water, sourdough, salt and little yeast. [2] The dough is made with the help of a machine with two cylinders called sobadora or bregadora.
Galician bread (pan galego in Galician, pan gallego in Spanish) is the bread that is traditionally produced in the autonomous community of Galicia, in northern Spain, recognized as a Protected Geographical Indication (PGI) since December 20, 2019. [1]
The mollete de Antequera is made with low-strength wheat flour (~W180), water, salt and yeast or sourdough. It is usually made with refined flour, which guarantees a refined white bread. However, sometimes brown molletes are also produced, i.e. the flour contains bran. [11] The production process consists of seven phases: [1]
Boroña is a type of bread made with corn in northern Spain. This cornbread (Galician: broa or boroa in Asturian: boroña in Cantabria: cornbread, of Celtic origin, compare Welsh and Breton baran bread [dubious – discuss]) is a bread made with cornmeal.
Rosca (ring or bagel) is a Spanish and Portuguese [1] bread dish eaten in Spain, Mexico, South America, and other areas. It is made with flour, salt, sugar, butter, yeast, water, and seasonings. It is also called ka'ake and referred to as a "Syrian-style cracker ring". [2]
In ancient Rome, panis focacius was a flatbread baked in the ashes of the hearth (focus in Latin). [1] This eventually became a diverse variety of breads that include focaccia in Italian cuisine, hogaza in Spain, fogassa in Catalonia, fugàssa in Ligurian, pogača in the Balkans, pogácsa in Hungary, fougasse in Provence (originally spelled fogatza), and fouace or fouée in other regions of ...
Ad
related to: bread made in spainAccurate & Undamaged Orders - Greater than 95% - Stella service