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The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf) which appears to be the oldest Teutonic name. [1] Old High German hleib [2] and modern German Laib derive from this Proto-Germanic word, which was borrowed into some Slavic (Czech: chléb, Polish: bochen chleba, Russian: khleb) and Finnic (Finnish: leipä, Estonian: leib) languages as well.
This is a list of notable baked or steamed bread varieties. This list does not include cakes , pastries , or fried dough foods , which are listed in separate Wikipedia articles. It also does not list foods in which bread is an ingredient which is processed further before serving.
Anadama bread. This is a list of American breads. 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 humanity's oldest foods, having been of importance since the dawn of agriculture. This list includes breads that originated in the ...
List of bread dishes; List of breads; List of British breads; List of buns; C. List of crackers; F. List of French breads; P. List of Pakistani breads; Q. List of ...
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 ...
The unknown reviewer for The Literary Gazette wrote a favourable review of The English Bread Book, which was also copied in full in The Manchester Guardian.The reviewer called Acton a "clever author", and praised the inclusion of "the whole philosophy and practice, as well as the history of the subject of bread-making, in its plain and fancy forms".
Afrikaans; Ænglisc; العربية; Aragonés; Arpetan; Asturianu; Azərbaycanca; تۆرکجه; বাংলা; 閩南語 / Bân-lâm-gú; Беларуская
English Bread and Yeast Cookery is an English cookery book by Elizabeth David, first published in 1977. The work consists of a history of bread-making in England, improvements to the process developed in Europe, an examination of the ingredients used and recipes of different types of bread.