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These are the 50 best breads around the world. To celebrate World Bread Day on October 16, take a tasty trip from injera in Ethiopia to crumpets in the United Kingdom. ... To shape the traditional ...
Iranian breads are prepared in different composition, shape, size, texture, color, and flavor. [4] Classic white Chinese Mantou. The traditional bread in China is mantou. It is made by steaming or deep-frying dough made from wheat flour. In Northern China and northern central China, mantou is often eaten as an alternative staple to rice.
Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads. Bánh mì: Yeast bread Vietnam: A variant of the French baguette, a Vietnamese baguette has a thin crust and white, airy crumb. It may consist of both wheat flour and rice flour. Bannock: Quick bread: United Kingdom
Sobado bread, also called candeal or bregado Migas, a traditional Spanish dish of humble origins, whose main ingredient is "old" bread (stale bread) Bread in Spain has an ancient tradition with various preparations in each region. Wheat is by far the most cultivated cereal, as it withstands the dry climate of the interior of the country.
Samarkand non or "Samarkand bread" is a traditional bread from Uzbekistan. It is a very popular bread that accompanies the numerous dishes of the traditional Uzbek cuisine. It originates from the region of Samarkand. Shaped like a cake, it is thinner in the center, and has a rather soft crust. It is baked in a tandir, a traditional well-shaped ...
This is a list of notable French breads, consisting of breads that originated in France. Baguette – a long, thin type of bread of French origin. [1] [2] The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2% broad bean flour, up to 0.5% soya flour, and up to 0.3% wheat malt ...
Breads of the Czech Republic (1 P) E. Egyptian breads (4 P) Emirati breads (3 P) F. Finnish breads (7 P) French breads (2 C, 17 P) French Polynesian breads (1 P) G ...
Sometimes wheat was added as well. The bread was kneaded and flattened into a round form by a cake roller or by hand, picked and baked on a hot stove or in ashes. Before the Second World War, flatbrauð was only served with a meal. However, since then it has become a popular feature on the coffee table.