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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]
Bagel – a bread product originating in Poland, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. Bread roll – a small, often round loaf of bread [5] [6] served as a meal accompaniment (eaten plain or with butter)
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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".
This is a list of bread dishes and foods, which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water , usually by baking . Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture .
A traditional pastry that has been proven in German-speaking since the late Middle Ages and was eaten in north and northwest Germany before the beginning of the pre-Easter Lent, especially from Rose Monday to Ash Wednesday. Krabbentoast Main course or snack A bread dish that is made with vegetables and shrimp. Rote Grütze: Dessert
The German name, Laugengebäck, is used for any baked good dipped in lye. The perhaps best known shape is the pretzel , while rolls or buns are specifically called Laugensemmel or Kastanie (Bavarian), Laugeweckle or Laugestängle (Swabian), and Laugenwecken , Laugenbrötchen or Laugenstange (everywhere else in Germany); Laugenweckerl in Austria ...
In the 1920s, the Hanomag 2/10 PS compact car was given the nickname Kommissbrot because its shape resembled a loaf of that bread. [10] [11]In the Austrian documentary film Cooking History directed by Peter Kerekes, kommissbrot is used as an illustration of the quantity of ingredients required to provide food for a large number of soldiers.