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Another version is based on the assumption that pOlianytsia is a traditional bread produced by the Polans (Poliany) an early medieval tribe of Eastern Slavs. Ahatanhel Krymsky , a noted Ukrainophile and scholar, believed that the word palianytsia comes from the Greek : πελανος , romanized : pelanos , [ 2 ] [ page needed ] which referred ...
Khubz Asmr (Saudi Arabia) (Arabian Peninsula): made of wholemeal flour, yeast, and salt [citation needed] Khubz al-Jamri (Arabia, Northern Yemen): ash cake made by burying dough in hot ashes and embers; Kisra, Laffa ; Lahoh (Somalia, Djibouti, Kenya, Yemen) Lavash (Armenia and Iran) Zhingyalov Hats : flatbread filled with herbs and spices
In Medieval times (1100–1200 AD) in central and southern Sweden, rye flour was baked into soft loaves or, in the central regions, into crispbread (knäckebröd, “bread which can be broken”). The crispbread was baked with a hole in the middle so that it could be threaded over a beam and stored suspended from the ceiling.
In medieval Europe, bread served not only as a staple food but also as part of the table service. In the standard table setting of the day the trencher, a piece of stale bread roughly 6 inches by 4 inches (15 cm by 10 cm), was served as an absorbent plate. When food was scarce, an all-too-common occurrence in medieval Europe, the trencher when ...
Tips for Making Edna Lewis' Featherlight Yeast Rolls. Use salted butter on top of the rolls. Though the recipe calls for unsalted butter, the final result of the rolls lacked a bit of flavor.
Angel biscuits are a table bread made using a combination of three different leavening agents: yeast, baking soda, and baking powder. Most biscuits recipes use one or even none.
A 1998 attempt to recreate medieval English "strong ale" using recipes and techniques of the era (albeit with the use of modern yeast strains) yielded a strongly alcoholic brew with original gravity of 1.091 (corresponding to a potential alcohol content over 9%) and "pleasant, apple-like taste".
French bread Arabian pita bread. An enormous variety of bread is available across Europe. Germany alone lays claim to over 1,300 basic varieties of breads, rolls, and pastries, as well as having the largest consumption of bread per capita worldwide.