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Kouign-amann (/ ˌ k w iː n æ ˈ m ɑː n /; Breton: [ˌkwiɲ aˈmãn]; pl. kouignoù-amann) is a sweet, round Breton laminated dough pastry, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers.
In Panama, a similar but longer type of bread is known as flauta (flute) while pan francés refers to the thinner, crustier French baguette. In Brazil, a similar bread is made and known as pão francês or pão de sal ("bread of salt"). In the Philippines, another similar baguette-derived bread is known as pan de sal (also "bread of salt").
Among the breads popular in Middle Eastern countries are "pocket" pita bread in the Levant and Egypt, and the flat tannur bread in Iraq. The oldest known kind of bread, found by archaeologists in the Syrian Desert (modern-day southern Syria and northern Jordan), dates back 14,000 years. It was a sort of unleavened flatbread made with several ...
Pain de campagne – French for "country bread", and also called "French sourdough", [5] it 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. [1]
The bread baked with this French wheat flour would be called pão francês. It wasn't until the early 1900s when imported wheat flour became more accessible and the Matarazzo [ pt ] and Santista Mill opened in the state of São Paulo that pão francês spread throughout the Brazilian Southeast and eventually the entire country.
Panettone is an iconic Italian sweet bread that looks like a tall cake. Panettone is delicious year-round, but it is traditionally served at Christmas and New Year’s. ... (& How in the World Do ...
The French Revolution abolished all the Corporations, but later census rolls continue to show shops of Canauliers and bakers of "blessed bread". In the first quarter of the 20th century the canelé reappeared, even if it is difficult to date exactly when. An unknown pastry chef re-popularised the antique recipe of canauliers. He added rum and ...
Francesinha (Portuguese pronunciation: [fɾɐ̃sɨˈziɲɐ] meaning little French woman [1] [2]) is a Portuguese sandwich, originally from Porto, made with layers of toasted bread and assorted hot meats such as roast, steak, wet-cured ham, linguiça, or chipolata over which sliced cheese is melted by the ladling of a near-boiling tomato-and-beer sauce called molho de francesinha []. [1]