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Volume 4: Recipes I ("Each chapter is divided by types of breads. Volume 4 includes recipes for Lean breads, Enriched breads, and Rye and Whole Grain breads.") Volume 5: Recipes II ("These chapters explore Flatbreads and Pizza, then move on to Bagels , Pretzels and Bao , Gluten-free breads , and Bread Machines .")
Puls is a pottage made from farro grains boiled in water, flavoured with salt. It was a staple dish in the cuisine of Ancient Rome. [1]The dish was considered the aboriginal food of the Ancient Romans, and played a role in archaic religious rituals.
Farro is made from any of three species of hulled wheat (those that retain their husks tightly and cannot be threshed): spelt (Triticum spelta), emmer (Triticum dicoccum), and einkorn (Triticum monococcum). [3]
Anadama bread – traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour. Banana bread – first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s; appeared in Pillsbury's 1933 Balanced Recipes cookbook. [3]
Mandazi (Swahili: Mandazi, Maandazi) is a form of fried bread that originated on the Swahili coast. It is also known as bofrot or puff puff in Western African countries such as Ghana and Nigeria. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the Coastal Region of Kenya and Tanzania.
Bread roll, solution of lye or baking soda Lye rolls are a baked specialty in Germany (especially in Bavaria and Swabia ), France ( Alsace ), Switzerland , and Austria . They are made by immersing bread rolls in a lye solution before baking.
The bread has ancient origins, and comes from the pagan belief in the magical properties of grain. [3] Korovai was a large round braided bread, traditionally baked from wheat flour and decorated with symbolic flags and figurines, such as suns, moons, birds, animals, and pine cones. [4]
Kubaneh (Hebrew: כֻּבַּאנֶה) is a traditional Yemenite Jewish yeast bread that is popular in Israel. It is traditionally baked overnight to be served for Shabbat breakfast. [ 1 ] The bread is often served alongside haminados (eggs that are baked in their shells along with the bread), and resek agvaniyot (grated tomato).