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The name of this rustic loaf shape is the reason the French call bread bakers "boulangers" and bread bakeries "boulangeries". [1] This bread is found especially in the regions of eastern France, such as Burgundy and Franche-Comté where a small town bears the name of Boulot. [2]
Pain de campagne ("country bread" in French), also called "French sourdough", [1] is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. 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.
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an ...
Bread often has a small quantity of olive oil, butter, or rendered lard mixed into the dough to make it softer and more palatable. Traditional rustic breads include sfilatino imbottito (a stuffed bread roll) and pizza bianca (a flat white bread). Focaccia is quite popular in Italy and southern France.
In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", [3] and "Bread production relied on the use of sourdough as a leavening agent for most ...
Soak bread crumbs in milk in a small bowl. Cook onion, garlic, and 1/4 tsp each of salt and pepper in oil in a small skillet over medium heat, stirring occasionally, until onion is softened, about ...
Sustain’s Real Bread Campaign complained that the loaves were produced using automated industrial techniques and included ‘artificial’ ingredients. ‘Rustic’ and ‘authentic’ Hovis ...
This yeast bread has the rustic flavor and texture that suitably accompanies soups, such as caldo verde. In the Philippines, broa (or broas) traditionally refer to ladyfingers, and not to a type of cornbread. [4] [5] [6] Additionally, in Guyana, broas are instead a style of sugar cookies (or biscuits), flavored with lime, cinnamon, and nutmeg. [7]