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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
Anadama bread. This is a list of American breads. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of humanity's oldest foods, having been of importance since the dawn of agriculture. This list includes breads that originated in the ...
Allinson; Alvarado Street Bakery; Bimbo Bakeries USA – Arnold, Ball Park, Beefsteak, Bimbo, Brownberry, EarthGrains, Entenmann's, Eureka!Baking Company, Francisco ...
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL. Cooking, Recipes and Entertaining Food Stories - AOL ...
This is a list of bread dishes and foods, which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water , usually by baking . Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture .
This is a list of baked goods. Baked goods are foods made from dough or batter and cooked by baking, [1] a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked as well.
As of 2016, there was not a published official standard or definition for artisan foods. [2] A good working definition can be gleaned from the Tester-Hagen Amendment that stated artisanal food producers are constrained to: "make less than $ 500,000 a year and sell greater than 50% of their products direct to consumers in the same state and ...
In 2007, Hertzberg and fellow author Zoe François published Artisan Bread in Five Minutes a Day, which uses a no-knead method of stored and refrigerated dough that is ready for use at any time during a 5- to 14-day period. New York Times food columnist Mark Bittman described Lahey's method in his November 8, 2006 column The Minimalist. Bittman ...