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In France, pan bread is known as pain de mie and is used only for toast or for making stuffing; [citation needed] standard bread (in the form of baguettes or thicker breads) has a thick crust and often has large bubbles of air inside. It is often baked three times daily and is sold totally unwrapped for a crisp crust.
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.
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] European breadmakers began using square lidded pans in the early 19th century to minimize crust.
PGI Pan de Galicia Wheat bread from Galicia. 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]
Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. [1] Pain de mie – a white or brown bread with a thin, soft crust. It is used as a sandwich bread at times. [1] Pain de seigle – a rye bread with flavor notes of chocolate and malt [1]
One of its names in a local dialect, riia pan ("bread in a line") reflects this shape. [1] This shape of bread was originally brought to Ticino from Italy, where it has been known for a long time. A 1584 painting by the Italian artist Annibale Carracci depicts a man eating at a table and, to his right, a bread very similar to pane ticinese. [1]
Pan dulce, which is Spanish for "sweet bread", is eaten in the evenings with hot drinks like traditional hot chocolate. Chapati breads are common in the Caribbean Islands and Guiana. In Peru, bread has many variations due to the diversity of Peruvian cuisine. People usually eat pan de piso and pan serrano. There are also some kinds of bread ...
A pan loaf is a style of bread loaf baked in a loaf pan or tin. [1] [2] It is the most common style available in the United Kingdom, though the term itself is predominantly Scottish and Northern Irish so as to differentiate it from the plain loaf. The pan loaf has a soft pale brown crust all round the bread, in contrast to a plain loaf's darker ...