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Croutons atop a salad. A crouton (/ ˈ k r uː t ɒ n /) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads [1] —notably the Caesar salad [2] — as an accompaniment to soups and stews, [1] or eaten as a snack food. [citation needed]
Pages in category "German breads" The following 20 pages are in this category, out of 20 total. This list may not reflect recent changes. A. Allerheiligenstriezel; D.
A type of crisp, sweetened bread, made with eggs and baked twice. It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast. [17] The name comes from German zwei ("two") or zwie ("twi-"), and backen, meaning "to bake". [18] Zwieback hence literally translates to "twice-baked".
The bakery's treats come from recipes Michael Schuerstedt built from his childhood and while training to be a master baker in Germany.
Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread. Muffin – an individual-sized, baked quick bread product. American muffins are similar to cupcakes in size and cooking methods, and the English muffin is a type of yeast-leavened bread. Muffins may also classify as cakes with their ...
Hofpfisterei is a chain of bakery shops, headquartered in Munich, Bavaria, Germany. Its business focusses on southern Germany. It has 163 branches and employs about 950 people. [1] Its history reaches back to the year 1331 when the mill Toratsmühle was mentioned for the first time. [2] The bakery also sells its products online. [3]
Der Beck GmbH is a bakery chain founded in 1895. It is among the top 4% of the biggest bakeries in Germany with more than 50 million euros of revenue [2] and more than 140 locations (as of 2014) in the metropolitan area of Nuremberg. Today it is owned by Petra and Siegfried Beck, grandchildren of the founder family Ziegler.
A variety of breads sold in a St. Moritz bakery. Bread has been a staple food in Switzerland for millennia, probably since the dawn of agriculture, the Swiss Plateau being the main cereal region of the country. [1] Nowadays, bread is consumed by all Swiss and accompanies practically every meal, therefore it makes an integral part of Swiss cuisine.