Search results
Results from the WOW.Com Content Network
Croutons atop a salad. A crouton (/ ˈ k r uː t ɒ n /) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads [1] —notably the Caesar salad [2] — as an accompaniment to soups and stews, [1] or eaten as a snack food. [citation needed]
Borodinsky bread has been traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less than 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, often leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95 ...
A First World War Canadian electoral campaign poster. Hun (or The Hun) is a term that originally refers to the nomadic Huns of the Migration Period.Beginning in World War I it became an often used pejorative seen on war posters by Western Allied powers and the basis for a criminal characterisation of the Germans as barbarians with no respect for civilisation and humanitarian values having ...
Llonguet or French bread is a type of small oval bread with a groove on the top. It is made with flour , water , yeast and salt . It is a bun, similar to a French roll , with a consistent crust and loose crumb that is mainly used to make sandwiches.
The other type is a bread sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast. [2] Zwieback is commonly used to feed teething babies [2] and as the first solid food for patients with an upset stomach. The name comes from German zwei ("two") or zwie ("twi-"), and backen, meaning "to ...
Pages in category "German breads" The following 20 pages are in this category, out of 20 total. This list may not reflect recent changes. A. Allerheiligenstriezel; D.
Mum's Traditional Irish Soda Bread. Courtesy of Gemma Stafford at Gemma's Bigger Bolder Baking. Ingredients. 1 3/4 cups (265g/ 9oz) whole wheat flour (fine or coarsely ground) 1 3/4 cups (265g/9oz ...
Wales has a sweet bread called bara brith, which includes fruit in the recipe. [citation needed] In Scotland a bread called plain bread is also eaten. These loaves are noticeably taller and thinner, with burned crusts at only the top and bottom of the loaf, and with a much firmer texture than English and American pan bread.