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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.
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.
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.
Bake a cake, bake a cake, the baker has called. Whoever wants to bake a good cake, must have seven things: eggs and lard, sugar and salt, milk and flour, Saffron makes the cake yellow. Push it into the oven.
Bake loaves, rotating sheets halfway through, until golden brown, 55–70 minutes. Let cool on sheets. If making a standard loaf, transfer dough to prepared pan.
Vienna bread is typically formed as an oblong loaf, but can be baked in other shapes. As a longer loaf, it may well have been the origin of French bread as bakers there attempted to adopt the steam method to produce their baguettes. Some reports in the decades to follow point out that not all Viennese bread is produced in a steam oven.
Spinach dip in a bread bowl might look simple to your 21st ... German Chocolate Cake ... and is named after Samuel German, the creator of the baking chocolate used in the recipe. 12. Beef Wellington.
The other type is a bread sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast. [2] Zwieback is commonly used to feed teething babies [2] and as the first solid food for patients with an upset stomach. The name comes from German zwei ("two") or zwie ("twi-"), and backen, meaning "to ...