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The large Finnish minority group in Sweden eats a stiffer rye bread baked with sour dough. Bread was historically primarily served in one of two ways, either broken into pieces in a soup, stock, milk, or fermented milk, or dipped in a hot drink, or served in the form of butter spread on a slice of bread and served as an open sandwich. [15]
Typical Austrian bread roll, called "Kaisersemmel". A bread roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). [1] Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a sandwich in English.
The word bannock comes from northern English and Scots dialects. The Oxford English Dictionary states the term stems from panicium, a Latin word for "baked dough", or from panis, meaning bread. It was first referred to as "bannuc" in early glosses to the 8th century author Aldhelm (d. 709), [1] and its first cited definition in 1562.
Ovelgönne bread roll. The Ovelgönne bread roll is the remaining part of a bread roll originating from the Pre-Roman Iron Age of Northern Europe, which was found in 1952 during archaeological excavations in a loam mine in the Buxtehude district Ovelgönne in Lower Saxony, Germany. The piece of bread is the oldest surviving formed bakery ...
Bread roll. Place of origin. Switzerland. Main ingredients. Flour, milk, butter, yeast, salt, sugar, malt, leavening agent. Zürcher Murren, also called pain bernois, Bernerweggen, Spitzweggen, geschnittene Weggli or Zackenweggen are a type of bread roll traditionally made in the German-speaking part of Switzerland and, more rarely, in the Romandy.
Danish pastry. Wheat flour, butter, milk, eggs, yeast. A Danish pastry (Danish: wienerbrød [ˈviˀnɐˌpʁœðˀ]) (sometimes shortened to danish, especially in American English) is a multilayered, laminated sweet pastry in the viennoiserie tradition. It is thought that some bakery techniques were brought to Denmark by Austrian bakers, and ...
The dough is often made the same way as normal white bread (containing fat, not French- or Italian-style). [4] [5] Stottie dough may be made by combining excess dough through kneading and rolling. [1] The dough only gets one rise instead of two. [4] For example, it may be baked as follows: [1] The dough is divided into parts that are formed ...
Cardamom bread. Cardamom breads, including the Finnish pulla (or nisu) and Swedish kardemummabröd and kardemummabullar, are a group of enriched breads or pastry flavored with cardamom. They are eaten throughout the year, typically with coffee or tea. Cardamom [1] is a spice used in several Nordic countries in cakes, cookies, and biscuits ...