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Cornbread: Portugal, Galicia, Angola, Mozambique, Cape Verde and Brazil: Unlike the cornbread typical of the southern United States, made of mix of cornmeal and wheat or rye flour, leavened with yeast rather than baking powder or baking soda.
These are the 50 best breads around the world. To celebrate World Bread Day on October 16, take a tasty trip from injera in Ethiopia to crumpets in the United Kingdom. 50 of the world’s best breads
Gyeongju bread is a common name for what's also called "Hwangnam bread". The pastry is named after Hwanghae Province, the province of its origin, which was divided into the North and South Hwanghae Provinces in 1954. A local specialty of Gyeongju City, South Korea. A small pastry with a filling of red bean paste. Gyeongju bread was first baked ...
List of Uruguayan breads This page was last edited on 24 July 2020, at 00:40 (UTC). Text is available under the Creative Commons Attribution-ShareAlike 4.0 License ...
This is a list of notable French breads, consisting of breads that originated in France. Baguette – a long, thin type of bread of French origin. [1] [2] The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2% broad bean flour, up to 0.5% soya flour, and up to 0.3% wheat malt ...
These breads are also sometimes called pan de burro (donkey bread) because they were originally brought by vendors with these animals. [7] [9] Rosca de reyes cut showing infant Jesus image. The rosca de reyes (king's ring) is the traditional sweet bread made for Epiphany, January 6.
Just one 36-gram slice of sprouted whole wheat bread provides 90 calories, 5 grams of protein and 4 grams of fiber, or over 15% of daily fiber needs for women and 10% for men. Sourdough
Iranian breads are prepared in different composition, shape, size, texture, color, and flavor. [4] Classic white Chinese Mantou. The traditional bread in China is mantou. It is made by steaming or deep-frying dough made from wheat flour. In Northern China and northern central China, mantou is often eaten as an alternative staple to rice.