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The name is derived from Portuguese broa, a type of corn and rye bread from Portugal and Galicia. Broas can either be soft and spongy or crunchy and cookie-like. They are commonly eaten paired with coffee or hot chocolate . They are also traditionally used to make icebox cakes in the Philippines, including crema de fruta and mango float. [6] [7]
Genoise should not be confused with pain de Gênes (lit. ' Genoa bread '), which is made from almond paste, but it is similar to pan di Spagna (lit. ' Spanish bread '). [6] [7] It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are beaten separately, such as Pão de Ló.
Pain de Gênes (lit. ' bread of Genoa ') is a cake made largely from almond paste, eggs and melted butter, but only a minimal amount of flour.Another unusual aspect is that no raising agent is used, instead the rise is achieved by whisking the butter and eggs.
A civil lawsuit filed by two California district attorneys alleges that Kroger, which owns Ralphs grocery stores, misled customers with its bread calorie counts. Ralphs owner Kroger said its bread ...
Romagnol sweet bread enriched with nutmeg, nuts and raisins Pagnotta pasquale Romagnol Easter cake Palacinta: Pancake eaten in the provinces of Trieste and Gorizia: Palummeddi Sicilian dove-shaped Easter pastries Pan co' santi: Tuscan sweet bread filled with walnuts, dried fruit, honey, Vin santo and pepper Pan dei morti
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] Pain de mie – a white or brown bread with a thin, soft crust. It is used as a sandwich bread at times. [1] Pain de seigle – a rye bread with flavor notes of chocolate and malt [1]
Freshly baked pesto bread. There is a slightly different version in Provence, where it is known as pistou (from pistar, 'to pound' in Occitan). [18] Pistou is generally made with only olive oil, basil, and garlic, and not cheese, although some modern versions include it. Almonds or breadcrumbs can be used to give the final consistency. [19]
' sweet bread ') cake which originated in 16th century Genoa as a Christmas cake. Unlike Genoa cake, traditional pandolce includes pine nuts as a major ingredient and uses yeast as its raising agent , which requires several hours to rise, like bread. [ 5 ]