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According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...
Yeast bread East Slavs: Kettlebell-shaped or ring-shaped bread. Kamir: Yeast bread Indonesia: Round shape bread made of yeast, flour, butter, egg mixture and banana or tapai. Karē pan: Bun: Japan: Some Japanese curry is wrapped in a piece of dough, which is coated in flaky bread crumbs, and usually deep fried or baked. Khachapuri: Flatbread ...
Michetta is a variation of the Austrian Kaisersemmel brought to Milan in the 19th century during the Austrian rule. [1] Functionaries of the Austrian empire introduced a number of food products, including the Kaisersemmel, a type of bread with segments resembling a small rose.
In Panama, a similar but longer type of bread is known as flauta (flute) while pan francés refers to the thinner, crustier French baguette. In Brazil, a similar bread is made and known as pão francês or pão de sal ("bread of salt"). In the Philippines, another similar baguette-derived bread is known as pan de sal (also "bread of salt").
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Bread pan – also called a loaf pan, a pan specifically designed for baking bread. [10] [11] Caquelon – a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. [12] Casserole – a large, deep dish used both in the oven and as a serving vessel. [13]
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