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The Italian bakers adopted Spanish sobado bread and created its own delicacies, such as coppia ferrarese. Even in the Maghreb there is a bread derived from candeal called pain espagnole. Instead, what in Italy is called pan di Spagna ("Spanish bread") refers to the sponge cake, which according to Italian tradition was made by a baker in Spain. [35]
Spanish tercios brought candeal bread to France, Italy, Flanders, and other parts of Europe. Even in the Maghreb, there is a bread derived from candeal known as pain espagnol . [23] In Italy, candeal bread is known as pane gramolato, as it is made using the grama or gramola (dough kneader), or also as pane di pasta dura. [24]
Soft white bread, sometimes baked in loaf tin with circular cross-section; recipe includes milk. [9] [10] Mohnflesserl: White Austria: Traditional Austrian pastry in the form of a braided bun, sometimes sprinkled with poppy seeds or salt, or glazed Mollete: Flatbread, White Spain
During important occasions when guests arrive, they are offered a loaf of bread with a salt holder to represent hospitality. [13] In France, there has been a huge decline in the baguette culture. In the 1970s, French people were consuming an average of one loaf of bread per day. Only a century ago, the French ate approximately 3 loaves of bread ...
Bread rolls in a basket. This is a list of bread rolls and buns. A bread roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves.
Sandwich bread (also referred to as pan bread, loaf bread, or sandwich loaf) [1] is bread that is prepared specifically to be used for the preparation of sandwiches. [ 2 ] [ 3 ] [ 4 ] Sandwich breads are produced in many varieties, such as white , whole wheat , sourdough , rye , multigrain [ 1 ] [ 5 ] [ 6 ] [ 7 ] and others.
The Catalan bread for the dead was also called pa d'absoltes (absoltes is the name given in Catalan to prayers dedicated to the deceased). Another Catalan mortuary bread is called pa de memòria, a loaf with a cross in the middle that was distributed to those attending a funeral after eating together. The relatives took the bread home and when ...
The original base used to be made with toasted slices of pa de pagès ("peasants' bread"), a typical round loaf of wheat bread of a fair size (from 500 to 5,000 g or 1 to 11 lb, from some 20 to 50 cm or 8 to 20 in in diameter).