Search results
Results from the WOW.Com Content Network
Kommissbrot is a dark bread made from rye and wheat flours as a sourdough. It has a firm but not hard crust, and because it is normally baked in a loaf pan, it develops a crust only on the top. [2] It is noted for its long shelf life. [3]
Flammekueche (), Flammkuchen (Standard German), or tarte flambée (), is a speciality of the region of Alsace, [1] German-speaking Moselle, Baden and the Palatinate. [2] It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons.
Lye rolls are a baked specialty in Germany (especially in Bavaria and Swabia), France , Switzerland, and Austria. They are made by immersing bread rolls in a lye solution before baking. The German name, Laugengebäck, is used for any baked good dipped in lye.
For example, in the hamlet of Nan-sous-Thil (Côte-d'Or, France), the villagers were required to bake their bread at the four banal, as at home they were permitted only a small oven placed under the hood of the chimneypiece, for baking "gâteau et flan". Those regulations sought to reduce the risk of fire where thatched cottages huddled together.
It is a bread of sorts made with dried fruit (especially raisins), flour, butter, sugar, orange and lemon peel, rum, almonds, yeast and salt, though many variations exist. A feature that distinguishes it from Stollen is that it is not dusted with powdered sugar after baking. [5]
A pastry specialty of Bremen, it is made by slicing white bread, topping it with butter, sugar and cinnamon and then baking it again. It is commonly served with coffee. Bremer Klaben: A type of stollen from Bremen, Germany Bremer Kluten Pieces of peppermint fondant, half covered in dark chocolate, about the size of two sugar cubes side by side.
Kommissbrot, formerly Kommißbrot (German: [kɔˈmɪsˌbʁoːt] ⓘ), [20] is a dark type of German bread, baked from rye and other flours, historically used for military provisions. [21] Maltese bread (Maltese: Il-Ħobż tal-Malti, tal-malti) is a crusty sourdough bread from Malta, usually baked in wood ovens. [22]
The finished bread is sprinkled with icing sugar. [4] The traditional weight of a stollen is around 2 kg (4.4 lb), but smaller sizes are common. The bread is slathered with melted unsalted butter and rolled in sugar as soon as it comes out of the oven, resulting in a moister product that keeps better. [5] The marzipan rope in the middle is ...