Search results
Results from the WOW.Com Content Network
Paximathia (Greek: παξιμάδια), also spelt paximadia (plural), or paximadi/paximathi (singular), is a hard bread of Greek origin, similar to rusk, that is prepared with whole wheat, chick pea or barley flour. [1] [2] [3] It has been referred to as being similar to biscotti or as a type of biscotti. [4]
Locals often refer to the islands as Elephantaki because it looks like a baby elephant that is lying down, in the water, with its trunk facing west. The name attributed to the islands today is due to their resembling dry Cretan biscuit known as Paximadi (the plural being Paximadia).
For generations, white bread was the preferred bread of the rich while the poor ate dark (whole grain) bread. However, in most Western societies, the connotations reversed in the late 20th century, with whole-grain bread becoming preferred as having superior nutritional value while Chorleywood bread became associated with lower-class ignorance ...
Throughout history, the cities have always had a wider variety of bread types, as well as more expensive and higher status bread products in the form of cakes baked with sugar, butter and oriental spices. The boundaries should not be interpreted as being definitive, as cultural ideals always tend to vary along a boundary.
A wide variety of dough dishes is a feature of the traditional Tatar cuisine. Unleavened dough is traditionally used for buns, both sweet and savory, flatbreads, and biscuits. Leavened yeast dough is used to make bread (ikmäk, ipi), which is always served with meals. Bread was traditionally baked from rye flour, and only the wealthy could ...
Location of Madagascar, an island nation east of Southern Africa and the fourth-largest island in the world. Austronesian seafarers are believed to have been the first humans to settle on the island, arriving between 100 and 500 CE. [2] In their outrigger canoes they carried food staples from home including rice, plantains, taro, and water yam. [3]
Mum's Traditional Irish Soda Bread. Courtesy of Gemma Stafford at Gemma's Bigger Bolder Baking. Ingredients. 1 3/4 cups (265g/ 9oz) whole wheat flour (fine or coarsely ground) 1 3/4 cups (265g/9oz ...
This is a wide, flat, circular bread that is in a similar shape of a tortilla and is also used as a utensil to pick up food. Also consumed is a thick and chewy fried bread that is smothered in oil beforehand. The rghifa bread is a staple in the food of Morocco and consists of several layers of lightly cooked bread.