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Bread, oil or butter, seasonings. Food energy. (per 100 g serving) 420 kcal (1758 kJ) Cookbook: Crouton. Media: Crouton. Croutons atop a salad. A crouton (/ ˈkruːtɒn /) 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 ...
Salt-rising bread. Salt-rising (or salt-risen) bread is a dense white bread that is traditional in the Appalachian Mountains, leavened by naturally occurring wild bacteria rather than by yeast. [1][2][3] Salt-rising bread is made from wheat flour; a starter consisting of either water or milk and corn [4] potatoes, [5] or wheat; and minor ...
Use a sourdough boule with a sturdy crust to make a bread bowl for this melted Brie appetizer. Be sure the loaf is wider than the cheese wheel, so you have room to fit the Brie into the boule with ...
A shallow fry in a pool of olive oil turns torn bread into something that's salty, savory, crispy, and chewy all at once.
Stefania Pelfini, La Waziya Photography/Getty Images. For a basically seamless bread flour substitution, just swap in all-purpose flour 1:1. The only caveat is that the results may not be as chewy ...
Cookbook: No-knead bread. No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. The method is ancient, but since the development of kneading, it has become popular ...
Staling. Staling, or " going stale ", is a chemical and physical process in bread and similar foods that reduces their palatability. Stale bread is dry and hard, making it suitable for different culinary uses than fresh bread. Countermeasures and destaling techniques may reduce staling.
French onion soup. French onion soup (French: soupe à l’oignon [sup a lɔɲɔ̃]) is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar ...